First, the simplest method of eggplant: cut the eggplant into oblique knives, fry it in an oil pan until soft, take out the eggplant, pour out the oil, leave a little, fry the minced garlic, pour in the eggplant, add Haitian brand soy sauce, simmer for 1-2 minutes, add pepper and a little monosodium glutamate. Fuel-saving method: cut the eggplant into oblique knife blocks, soak it in water for a few minutes, take out a little juice and dry it, add oil to the pot (the amount is similar to the usual cooking), add minced garlic to fry, pour in eggplant, stir fry for a few times, add Haitian brand soy sauce, simmer for a few more minutes with low fire, add pepper and a little monosodium glutamate. Ribs seaweed soup: Add cold water to raw ribs and kelp, and bring to a boil over medium heat. When you are about to open, skim the foam off your face. Open it, change it to low heat, and keep it in a state like opening it, until the ribs are rotten, and add salt. When eating, add pepper, a little monosodium glutamate, fresh cuttlefish and dried cuttlefish to the bowl. Dried cuttlefish: soak it in cold water for several hours, and change the water in the middle, so that the cuttlefish is chewy. No alkali. Wash cuttlefish: peel off the film from cuttlefish, take out the bones and internal organs and wash them. The practice of fresh cuttlefish: shredded cuttlefish with green pepper: shred cuttlefish, boil water in the pot, and the water is much less. Put the cuttlefish into the water, and the water is boiled and fished out for use. Never pour out the water. You can eat it below. It's very fresh. Slice tenderloin, add a little salt and mix well with cornflour, add a little oil and mix well. Put the oil in the pan, put the shredded pork in high heat, stir-fry until cooked, add shredded green pepper, the green pepper will change color, pour shredded cuttlefish and stir-fry, add a little water, add salt, pepper and a little monosodium glutamate, and stir-fry for a few times. Roasted meat with dried cuttlefish:-Roasted pork belly or straight row, without salt. Cuttlefish cut into mahjong-sized pieces. Good pork belly, cut into pieces, put oil in the pot, stir-fry the pork (ribs) first, then add cuttlefish, stir-fry to dry, add cooking wine, add a little Haitian soy sauce for coloring, stir-fry for a few times, add water to submerge the fish, and use low fire (keep the water open but not open) 1-2 hours, as long as you feel rotten, and the fire will dry up. End. Remarks: There is a kind of dried cuttlefish in the market that is salty (of poor quality), so you can only soak it more, and then you can't put soy sauce or light soy sauce when cooking. 4. Stew potatoes: 1 Fry thick potato chips in the oil pan (chopsticks can pass through) before stewing. A little time is longer. Tomato and potato soup: first, put potato chips (quickly, you can cut them thinner) in water, and never add salt. Turn the water to a low heat. When it is almost rotten, change the fire, add tomato chips, and cook them red, but tomatoes cannot be cooked yellow. Add salt, pepper and a little monosodium glutamate, and five, shrimp cooking: first put the shrimp in a bowl and soak it in cooking wine. First, you can burn wax gourd or cook wax gourd soup. Second, good dried tofu, cut into filaments, and cook with shrimp. Cooking scallops: put scallops in a bowl and soak them in cooking wine until soft, then steam them in water or crush them by hand for later use. Braised radish with scallops: Dice the best radish, stir-fry it in a pot, add scallops, simmer over low heat, (without salt first, scallops taste salty), add pepper and a little monosodium glutamate. Scrambled eggs with scallops: put scallops in the beaten egg liquid and fry them over high fire. Seven, white-cut meat: pork hind leg meat, whole cooked, sliced, and cut perpendicular to the grain of pork. Seasoning: Haitian soy sauce, pepper, sesame oil. Dip in and eat. Eight, sausage practice: sliced, steamed in water, to be steamed. You can also fry the green pepper first, then pour the steamed sausage in and fry it, which is ok. When the Dutch beans just came into the market (tender and refreshing at this time), they fried the steamed sausage slices without pepper. Deep-fried chicken wings: wash and drain the chicken wings, add salt, pepper and a little monosodium glutamate, marinate for about 1 hour, pour out the marinated water, then drag it in the egg white, and then touch it tightly with bread crumbs, then fry it in an oil pan, fry it with a small fire first, and then make it golden in appearance with a big fire. Practice of salted fish: dry fish. Cut into pieces, put oil in the pan, stir-fry the meat first, then add the fish, stir-fry, add cooking wine, add water to submerge the fish, and use low fire (keep the water boiling) 1-2 hours, as long as you feel rotten, drain the water with high fire, not too dry, add pepper, a little monosodium glutamate, a little sugar and a little chives. End. (2) Pasta 1. The simplest mixed noodles. Boil water, a little more water, put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate and chives in the bowl, then boil the water, a little harder, and put it in the bowl and mix. If it is alkaline water, then add a little good vinegar. Remember the sequence, or the taste will be different. If you add a little good diced mustard tuber (cut it yourself, the finished diced mustard tuber is not delicious), sesame paste or peanut butter (diluted with cold boiled water, now eat it). Second, tomato and egg soup noodles: first scrambled eggs, add water, put tomato slices, put salt, open the noodles with water until cooked, and add pepper monosodium glutamate. Third, fried noodles: Chinese cabbage, shredded pork and shredded mushrooms. Below, a little harder. Remove, rinse with cold water, and drain. Stir-fry shredded pork in high fire, cook, add Chinese cabbage, change color, add mushrooms, stir-fry a few times, add noodles, stir well, change to medium heat, add salt, pepper and a little monosodium glutamate, change to low heat, stir-fry with a spatula in one hand, shake the noodles loosely with chopsticks in the other, and mix the noodles and seasoning as well as possible, so that the Chinese cabbage can't be yellow. Remarks: 1 Add some good vinegar when eating fried noodles. 2 Sliced tenderloin, add a little salt and mix well with cornflour, add a little oil and mix well. Fourth, first put the shrimp (to buy good quality) in the water for a short time, then give the oil, put the noodles, when it is almost cooked, add the Chinese cabbage, cook it, add salt, pepper and a little monosodium glutamate. The simplest cold (mixed) noodles. Boil water, a little more water, and add sesame oil to shallow stainless steel pot for later use. Put Haitian brand soy sauce, pepper, monosodium glutamate and minced chives in a bowl, then boil the water, a little harder, put it in a pot with sesame oil, mix well, put it in front of the air conditioner and blow 1-2 minutes, while blowing, and mix it to make it cool evenly. Then, put it in a bowl and mix it. If it is alkaline water, then add a little good vinegar. Remember the sequence, or the taste will be different.