Fried squid with garlic moss

Food: 1g of garlic platform, 3g of squid, 1g of black fungus, 5g of fresh dew, 7g of rice wine and 4g of salt. Practice: 1. Soak the fungus, cut the carrot and garlic table, then blanch the big squid with rice wine, 2. Add oil to the pot, add green onion and stir-fry until fragrant, then add garlic table and carrot, and cook until the color fades, 3. Stir-fry for a while, then add the big squid, stir-fry for 1 minutes, then add the black fungus, 4. Add fresh dew and stir-fry, and then follow. Burning eggplant

Practice 1. Clean the long eggplant directly, divide it into two halves, put it in a bowl, then put salt in it, rub it evenly, and gradually pickle the long eggplant, which takes about 1 minutes. We can squeeze out the pickled water, put it on the side, and control the intervention. Clean the pepper, garlic and onion and cut them into powder. 2. Prepare a wok, pour oil into the wok, wait for the oil to burn, put garlic paste and small red pepper into the wok to stir-fry the fragrance, and then put the long eggplant into the wok to stir-fry it. At this moment, you can also add a proper amount of cold water into the wok, which will make it easier to stir-fry the eggplant quickly. 3. Add a small amount of edible salt to the pot, stir well, sprinkle a layer of onion on the surface, and turn off the fire and make it. Slippery chicken pot

Food: 15g of onion, a whole chicken, 1 persimmon pepper, 1 pepper, 1 egg, 8 cloves of garlic, 8 slices of ginger, 5g of douchi, 1/4 teaspoon of edible salt, 1 tablespoon of rice wine, 1.5 tablespoons of garlic hot sauce, 1 tablespoon of oil consumption, 2 tablespoons of water and 1/2 of sugar. Practice: 1. Chop a small piece of chicken, peel dried onion (red onion), slice ginger, peel and break garlic, and cut green and red peppers into diamond-shaped pieces; 2. Add salt, rice wine and corn flour into the black pepper chicken pieces and mix them, and add a small amount of egg white at the end to mix them; 3. Chop the water lobster sauce and put the seasoning into a bowl and mix well; 4, cooking oil in the pot, put in the black pepper chicken pieces and stir-fry until the color fades; 5. Stir-fry the douchi in the pot, and then add all the condiments to boil and bubble; 6. Add the fried black pepper chicken pieces and stir-fry until the sauce is evenly coated; 7. Add 1/2 teaspoon of green vegetable oil to the stone pot, add ginger slices, garlic, green and red peppers and dried onions and stir-fry for fragrance; 8. Pour in the fried black pepper chicken pieces, cover the casserole lid tightly, pour a small amount of pure grain wine along the pot, and cook for 2 minutes before serving.