1. Slippery meat of loofah, 2 loofah, red pepper 1, lean meat 150g, onion, ginger, garlic, starch, salt, sugar, chicken essence, pepper, cooking wine. Two loofahs, cut into small strips and put in a bowl for later use. Prepare a small piece of red pepper. A small piece of lean meat, cut into slices, put in a bowl, and then simply marinate it with salt, chicken essence, cooking wine and baking soda. After stirring evenly, add 2 spoonfuls of starch water and continue to stir evenly, so that the meat slices are covered with a thin layer of pulp. It tastes smoother and tender. Boil the water in the pot, add a spoonful of cooking oil and 1g edible alkali, pour the loofah into the water, and pour the red pepper together. Don't use an iron pan, it is easy to oxidize and turn black. Adding cooking oil to water can make the ingredients green without discoloration. Soak the towel gourd in water for one minute, and then quickly put it in cold water to cool. The color will be greener and more beautiful at this time. When cooking, first pour the oil into the pot, then pour out the oil when the pot is hot, then add the cold oil to the sliced meat, and then stir-fry the sliced meat in a hot pot. Add onion, ginger and garlic and stir-fry until fragrant. Add loofah and red pepper when fragrant. Loofah has a lot of water, so it is fried in a big fire. Stir-fry evenly, then season, add salt, sugar, chicken essence and pepper. Stir-fry evenly and thicken with a little starch water to form a thin sauce. Stir-fry the sauce evenly, then turn off the heat and take it out.

2. Sauce ribs, prepare 500g ribs, chop them into small pieces of about 5cm, wash them and put them in a basin. Cut the shallots into small pieces, pat the peeled ginger flat, put them together in a basin, soak them in water and squeeze out the juice of the shallots. Peel a slice of ginger, cut it into rhombic slices, squeeze out the water in the ribs and put it in a basin, and put 30g fermented beans in the basin for later use. Add 5g of oyster sauce, 8g of soy sauce, 2g of salt, 2g of chicken powder, 3g of sugar, 5g of pepper 1g and 5g of cooking wine into the ribs, grab them evenly by hand, then pour them into onion and ginger water, continue to grab them evenly, add 5g of corn starch to lock the water in the ribs, cover them with plastic wrap, marinate for 10 minute, boil the water in the pot and put them on the grate. Cut one shallot into chopped green onion and three millet peppers into millet pepper rings. Take out the ribs after 40 minutes, sprinkle with chopped green onion and millet pepper rings, and the fragrant ribs will be fine. Ok, a delicious soy sauce sparerib is ready.

3. Sauced tofu, prepare ingredients: tender tofu, shallots, garlic cloves, millet spicy, white sesame seeds, coriander, soy sauce, aged vinegar, oyster sauce, sugar, salt, sesame sauce and dried Chili powder. Wash and cut the tender tofu, cut the onion, peel and cut the garlic cloves, cut the millet into hot circles, and wash and cut the coriander. Put a proper amount of shallots, garlic cloves, millet spicy, dried Chili powder and white sesame seeds into a bowl, then add a proper amount of soy sauce, aged vinegar, sugar and sesame paste and mix well. Add tofu slices to the hot oil, fry until both sides are golden, and then serve. Sprinkle appropriate amount of coriander, pour into the prepared juice and mix well. The skin is golden and crisp, the method is simple, the nutrition is rich and the taste is delicious.