1. Mapo Tofu: Ingredients: 2g of tofu, 3g of green vegetables, 3 dried red peppers and 3 green peppers. First, take fresh tofu, rinse it with clear water, and then cut it into small squares. Take fresh vegetables, soak them in clear water for 5 minutes, then wash them. Wash dried red peppers and green peppers and cut them for later use. Add a proper amount of salad oil to the pot, add dried red pepper when it is 8% hot, and fry it to a spicy taste. Stir-fry the cut tofu in the pot and add some water. Put the washed vegetables into the pot, then add some salt, spiced powder, pepper and soy sauce. Put the chopped green pepper into the pot, then add the right amount of chicken essence, stir fry evenly and turn off the heat. Put the prepared green vegetable tofu into a plate and you can eat it. It tastes good.

2. Steps of cold-mixed auricularia auricula: Ingredients: 5g dried auricularia auricula, one spoonful of olive oil, five red peppers, three green peppers, three cloves of garlic, one spoonful of white sugar, two spoons of soy sauce, one spoonful of Chili oil, 5g of chicken essence and half a spoonful of aged vinegar. Auricularia auricula soaked in hair. Garlic chopped foam. Cut the red and green peppers into circles. After soaking the fungus, tear it up and wash it for later use. Boil water in a pot, add fungus and cook for 2 minutes. Take a basin. Pour in soy sauce. Garlic, pepper. Chili oil, sugar. Vinegar, chicken essence. Stir well. Drain the cooked fungus and put it into the basin. Add olive oil. Stir well immediately and cool thoroughly.

3. Steps for braising eggplant: main ingredients: 1 round eggplant, appropriate amount of garlic, appropriate amount of cooking oil, 2 tablespoons of sugar, 1 teaspoon of chicken essence, appropriate amount of sesame oil, 1 green pepper, appropriate amount of tomato sauce, appropriate amount of corn starch, 2 teaspoons of salt and 2 teaspoons of soy sauce. Peel and cut eggplant, green pepper and garlic. Add a spoonful of salt to the eggplant pieces and mix well, then marinate for ten minutes. Pour off the excess water from the eggplant, then sprinkle with appropriate amount of corn starch and mix well. Take a clean small bowl, then add corn starch, sugar, chicken essence, soy sauce in turn, and then pour half a bowl of water to make a bowl of juice for later use. Put an appropriate amount of oil in the pot. When the oil temperature is 5% to 6% hot, add eggplant and start frying. Deep-fry the eggplant until the surface is golden, and take it out for later use. Take another clean pot and pour a small amount of oil. When the oil is hot, add the tomato sauce and stir-fry the minced garlic to make it fragrant. Pour the eggplant into the pot and stir-fry evenly. Stir-fry the green peppers in a pot. Pour the bowl of juice into the pot, then collect the juice over high heat and stir well, and then pour a little sesame oil before taking out the pot.