(1) raw materials: 250g of tofu, 250g of lettuce, 0/5g of ginger, 0/5g of monosodium glutamate 1 g of refined salt.

(2) After the lettuce is washed, it is cut into 4cm long pieces, shredded with ginger, and cut into 1 cm thick pieces with tofu;

(3) After the oil is hot, add ginger and stir-fry until fragrant, add half a bowl of water to put lettuce, immediately cover it for 2 minutes, then open it, then add tofu, monosodium glutamate and refined salt, and then stir-fry it gently for a few times.

2. Fried pork liver with tomato

(1) Prepare ingredients: 82 pork livers and two tomatoes, and condiments: salt, monosodium glutamate, sugar, raw flour and carved flowers.

(2) The pig liver oblique cutter is an irregular quadrilateral with a width of 3 cm and a length of 4 cm, and salt, monosodium glutamate and Shaoxing carved wine are put in for later use. Cut the tomatoes into cubes one centimeter square for later use.

(3) Take the oil pan, turn on a small fire, pour oil, etc. When the oil is hot, pinch some raw powder on the marinated pork liver slices and slide into the oil pan to stir fry. Take it out for later use after blood is cut off.

(4) Don't wash the oil pan, pour in the tomatoes and stir-fry until the juice becomes sticky, and when it is estimated to be half, stir-fry with pork liver. Stir-fry only a few spoonfuls, immediately pour in soy sauce for coloring, add a little water, bring it to a boil, and immediately change it to a small fire with sugar and monosodium glutamate.

3. Dongpo eggplant

(1) Preparation ingredients: 500g of tender eggplant and/0/00g of pork stuffing. Ingredients: wet starch10g, salad oil 750g. Seasoning: 50g of sugar, 5g of iodized salt, 4g of monosodium glutamate, 5g of soy sauce15g, 5g of cooking wine, 5g of minced onion and ginger, and 0g of soup100g.

(2) The eggplant is pedicled, washed and peeled, and cut into 5 cm square pieces. Cross the knife on the plane of the eggplant block, with a depth of 2 cm.

(3) Put the oil in the frying spoon, heat it to 60% to 70%, add the eggplant pieces and fry them into jujube red, take them out and drain them, and put them in a big bowl.

(4) Leave a little base oil in the spoon, heat it, add pork stuffing, stir-fry until it becomes discolored, add onion and ginger powder, add soy sauce, salt, monosodium glutamate, white sugar, cooking wine and soup, boil it, pour it into a bowl filled with eggplant pieces, and steam it on the drawer for 10 minute.

(5) Put the soup into the spoon, buckle the eggplant pieces into the plate, thicken the raw juice with wet starch, pour the oil, and burn it on the eggplant pieces.