1. Chicken Wings with Tomato Sauce

Ingredients: Chicken wings, tomato sauce, garlic, aniseed, oil.

Method: 1. Add cooking oil, maybe a little more. When it is not hot, add garlic and aniseed.

2. After the oil is hot, add the chicken wings and stir-fry. When the skin changes color, add soy sauce. Stir-fry for no more than half a minute. Add tomato sauce. Add more to taste. Stir-fry for no more than half a minute.

3. Pour in water just enough to cover the chicken wings. Reduce the juice over high heat. When the soup is gone, you can eat it. No need to add salt.

2. Tomato tofu

Ingredients: 1 piece of tofu (about 500 grams), tomato sauce, salt, sugar, white vinegar, onion, ginger, vegetable oil, appropriate amount of water starch.

Method: 1. Cut the tofu into cubes of about 1.5 square centimeters, and use a knife to score it horizontally and vertically. Boil a small pot of water, put the tofu in and cook (three to five minutes after boiling the water), take it out and set aside; flatten the onions and ginger with a knife without breaking them, set aside;

2. Put the frying spoon on the fire , add a little oil, sauté the onion and ginger until fragrant, use a spatula to remove the onion and ginger;

3. Add the tomato sauce and stir-fry for a while. If the tomato sauce is too thick, add an appropriate amount of water and drain the water. Add the tofu and stir-fry for a few times;

4. Add an appropriate amount of salt, sugar, and vinegar, and let the tofu fully absorb the sauce in the pot for a few minutes;

5. Starch ( 1 teaspoon) with water, mix well, pour into the pot, stir thoroughly with a spatula to thicken the soup, and serve.

3. Tomato and Eggplant Cake

Ingredients: 250 grams of tender eggplant, 100 grams of meat filling. 100 grams of bread crumbs, 2 eggs, 30 grams of flour, 10 grams of carrots, 8 grams of wet starch, and 750 grams of salad oil. 30 grams of tomato paste, 20 grams of white sugar, 5 grams of rice vinegar, 5 grams of iodized salt, 4 grams of MSG, and 1 grams of minced onion and ginger.

Method: 1. Remove the stems, wash and peel the eggplant, and cut into 0.3 cm thick discs with a top knife. Add minced green onion, minced ginger, salt, monosodium glutamate, and half an egg to the meat filling and mix well. Place the sliced ??eggplant slices on top of each other, sandwich the meat filling between them, and dip them in flour. Cut the carrots into eye slices.

2. Crack the remaining eggs into a bowl and stir evenly. Dip eggplant slices dipped in flour into egg wash, then dip into bread crumbs and pat firmly.

3. Put oil in the pot, heat it to 50% to 60% heat, put the eggplant cakes into a spoon one by one, fry them until they become maroon, remove and drain the oil and place on a plate.

4. Add base oil to the pot, heat it up, add tomatoes and fry briefly, add soup, carrot slices, sugar, vinegar, salt, MSG and bring to a boil, thicken the gravy with wet starch, and pour in Serve on eggplant pancake.