Contents of celery bean curd skin: ·Ingredients: bean curd skin, celery, salt, chicken essence, red oil, peanuts·Operation: 1. Put salt and chicken essence in boiling water to adjust the taste in advance, and throw away the bean curd skin. Blanch it and then slice it. Cut the celery into slices before throwing it in and blanching it. 2. Pour a tablespoon of red oil on top and mix well. Garlic and fungus Ingredients: Fungus Seasoning: minced garlic (mince the garlic), onion, ginger, refined salt, sugar, vinegar, chicken essence, pepper, sesame oil Production method: 1. Soak the dried fungus in water (be sure to soak it carefully), wash it, and blanch it in boiling water (that is, put it in the boiling water and take it out immediately). Drain and place on a plate. 2. Put the minced garlic into a small bowl, add refined salt, sugar, vinegar, minced ginger, and garlic and stir evenly. 3. Put the pot on the fire and add sesame oil. After the oil is hot, pour the oil into a small bowl, add chicken essence and pepper, stir evenly, pour it into the plate and mix with tomatoes and scrambled eggs. Method: Beat the eggs into the bowl and enlarge Add half a bottle cap of rice wine, a small spoonful of salt, and four or five drops of light soy sauce, then beat the eggs and froth them. Wash and cut the tomatoes and green peppers. It is best to remove the stems of the tomatoes (the tomato stems are hard and unpalatable, so it is purely a personal preference to remove them). Put cooking oil in the pot, preferably more, if you want eggs. To make the frying fragrant, add a little more oil. When the oil is hot, pour the beaten eggs into the pot. When one side has some skin, you can use a spatula to break up the eggs that are about to clump together. Fry again until all the eggs have agglomerated before scooping them out of the pan. Put some more cooking oil in the pot. Just use a little oil this time. Put the green pepper and peeled garlic into the oil and fry it. Add some salt and fry it until the green pepper has a tiger skin. Then add the tomatoes into the pot and stir-fry over high heat. , when the tomatoes are slightly soft, pour some oyster sauce and fry again. When the tomatoes start to come out of water, put the fried eggs in the pot, stir-fry over low heat, pour a little light soy sauce, and it's ready to serve. There is no need to add chicken essence or monosodium glutamate, because the umami flavor of the eggs itself is not worth the expense. If they are added, the umami flavor of the eggs will be spoiled. The tomato scrambled eggs I made this way are very fragrant, because there is some wine in the eggs, and the skin is fried, and when paired with the tomato juice, it is a bit sour and goes very well with rice. Friends who have eaten this dish like it Said, the eggs at this time have the taste of meat. You might as well give it a try, and remember you don’t need to add water when frying tomatoes, otherwise they won’t be fragrant.