Bean-roasted eggplant

Food seasoning: long beans, long eggplant, millet pepper, edible olive oil, edible salt, light soy sauce, white pepper, white sugar, monosodium glutamate, garlic , tapioca starch. Method: 1. Remove both sides of the long beans, clean them, and cut them into sections. 2. Wash and cut the long eggplant into strips. Soak the long eggplant in clean water to prevent it from turning black. 3. Wash the millet pepper and cut into strips, peel and cut the garlic into slices and set aside. 4. Add cold water to the pot and bring to a boil, add two drops of olive oil and a little salt, add the beans and blanch them for 2 minutes. 5. Put cooking olive oil in the pot, pour in the eggplant and fry until loose, put it on a plate and set aside. 6. Heat the oil in the pot, add the millet pepper, and stir-fry the garlic over low heat until fragrant. 7. Pour in the long eggplant and long beans and stir-fry, add light soy sauce, a small amount of white sugar, and white pepper and stir-fry evenly. 8. Add edible salt, MSG and stir well, pour in the corn starch, turn off the heat and put it into a plate. Braised pork section

Food: Pork tenderloin, chili pepper, tapioca starch, oil, salt, light soy sauce, garlic, carrot. Method: 1. Cut the tenderloin into pieces, add tapioca starch and oil and mix well. 2. Heat the oil until it is 70% hot, add the meat pieces and fry until they are light yellow and float to the top. Remove them to control the oil and replenish the water. 3. When the oil is 90% hot again, add the fried meat pieces again, fry again, and take them out. 4. Leave the bottom oil in the pot and fry the carrots, then add the meat segments, then add the juice that has been fried with light soy sauce, salt, starch, garlic, and water and stir-fry. Beef and mutton with oyster sauce and asparagus

Food: 250 grams of wild rice, 200 grams of beef and mutton, 3 frying spoons of oil, 1 frying spoon of black pepper, half a frying spoon of sugar, 4 cloves of garlic, 1 small piece of ginger, 1.5 tapioca starch Frying spoon, 1 frying spoon of rice wine, a small amount of dark soy sauce. Method: 1. Cut the beef into 1cm thick pieces, remove the fibrous roots of the wild rice and cut it into dices of similar size, cut the garlic and ginger into minced pieces and set aside. 2. Add half of the oil, half of the black pepper, sugar, 2 spoons of cold water, tapioca starch and rice wine to the beef and mutton, stir well and taste for more than 15 minutes. 3. Heat appropriate amount of oil in the pot, add minced garlic and ginger; add beef cubes and stir-fry until the color just fades, then take it out immediately.