Fried shredded squid food: squid, leek moss, garlic paste, ginger foam, Pixian bean paste, water starch, soy sauce, salt and oil. Practice: 1. Wash shredded squid in ice, prepare ginger slices in advance, boil a pot of cold water, and add squid, ginger slices and rice wine. Cook until the squid becomes curly. 2. Prepare condiments in advance: garlic paste, ginger foam, Pixian bean paste and dried Chili. Water shortage: soy sauce, water starch, a small amount of cold water. 3. Wash the leek moss and cut it into 3 cm sections. After soaking the squid in water, wash it with warm water and cut it into 3cm pieces. 4. Cool the pan and heat the oil. Add dried Chili peppers for 30 seconds, then add garlic paste and ginger foam to expose the fragrance, and then pour squid into the pot 1 min.

The production method of minced meat long eggplant is 1. If you do it at night, you'd better deposit cassava starch into a paste. Get up in the morning and put it in a cool place. When cooking, throw away unnecessary water on the surface The ratio of cassava starch to water should be 2: 1, and everyone does it differently. This is my approximate proportion. 2. Cut the raw pork into 2 pieces with a flower knife. Sauce mixing: Mix soy sauce, sugar, white pepper, rice wine, white vinegar, tapioca starch and water.

3. Mix the precipitated cassava starch with the meat, put the oil in the pot, and fry the tenderloin to above 120℃. Stir-fry the tenderloin first, then the eggplant, and then stir-fry until both sides are golden. Wrap the long eggplant with dry starch and fry until golden on both sides. 4. After the meat and eggplant are fried, pour them into the pot and then fry. The advantage of doing this is that it is best to be tender in Jiao Wai. Add some oil to the pan, stir-fry more than usual, add hot pot side dishes and stir-fry sauce. 5. Add the second fried meat slices and long eggplant, weigh the pan, and stir the food and seasoning evenly. Stir the pan for 2 minutes to get it ready.

Raw materials for roasted eggplant: about 300g of long eggplant, about 100g of braised pork ribs, 2 cups of onion 1, pepper 1 strip, and pepper1strip. Seasoning: 2 tablespoons of corn flour, 0/tablespoon of soy sauce 1 3 teaspoons of white pepper13 teaspoons of salt, 0/2 teaspoons of sugar12 teaspoons of spiced powder12 teaspoons. Exercise 1. Dice eggplant into a dish, add 2 tablespoons corn flour and mix well; 2. Dice barbecued pork, onion, sweet pepper and pepper for later use; 3. Fry the long eggplant granules in boiling oil for a while, and the powder on the surface can be condensed, and the oil filter is removed; 4. Boil on low heat, add a little oil to the pot and stir-fry the barbecued pork; 5. Pour pepper 1/2, pepper 1/2 and onion 1/2, stir-fry twice; 6. Pour in the long eggplant and turn it over twice; 7. Sprinkle with 2 tablespoons of soy sauce, 2/3 teaspoons of salt, 1/2 teaspoons of sugar and 1/3 teaspoons of white pepper, sprinkle with 1/2 teaspoons of spiced powder for a while, then add the remaining peppers, peppers and shallots, and eat twice.