Eggplant is suitable for soy sauce. First, put appropriate amount of oil onion and ginger in the pot until fragrant, fry eggplant on both sides until soft, add appropriate amount of soy sauce and appropriate amount of water. The juice collected in the dry pot with miso and eggplant sauce tastes pure.

Second: fry the tomato box, half a catty of seasoned meat stuffing, three or four eggplant pieces, cut into double slices, without cutting (stuffing), with enough flour paste to occupy the tomato box (two eggs and ten flour), the oil temperature in the pot is 70% hot, and the tomato box covered with batter is fried on both sides and cooked thoroughly.

Carp (one piece) tofu: 342 pieces of tofu, 70% hot, put ginger in a sliding frying pan (ginger does not stick to the pan), wash a carp (the pan can be cut small), fry both sides in an oil pan until slightly yellow, add cooking wine, vinegar, sugar soy sauce salt, Hu Shufen and millet pepper, add appropriate amount of water and tofu, boil for about 10 minutes, simmer for half an hour, and collect juice and add coriander.

Mutton: 1. Stir-fry the mutton (cooked in the pan) or sliced raw, cut into slices, and prepare coriander, salt, soy sauce and cumin powder seasoning before frying in the pan. Two: it can be sliced into pieces to make soup, coriander and seasoning.

Eggs and spinach soup:

One: Sauté ed onion and ginger in the bottom of the pot, egg liquid (two pieces), add water to boil, add spinach to boil for about one minute, put the egg liquid and stir the egg to boil.

Two: scrambled eggs and spinach (three eggs), 70% hot scrambled egg liquid (salt) and spinach (boiled water) in the pot, and a proper amount of soy sauce flavor for about one minute.

The above is only part of the practice, not very comprehensive, and all kinds of ingredients have choices, which can be matched reasonably to make delicious dishes.