Exercise 1. Wash the slender eggplant and cut it into strips. Put it in a pot and cook it over high fire. Take it off and let it cool. 2. Cover the fresh-keeping bag tightly or put the cover in the bowl of the microwave oven and send it to the microwave oven for heating. Heat for 5 ~ 8 minutes at medium and high temperature, then take it out and let it cool. 3, Lai Xiang, green onions washed and cut into pieces. Peel garlic, add a little ginger, mince onion and ginger, and cut red pepper. 4. Soy sauce, white vinegar, sugar, pepper powder, onion, coriander powder, oil pepper, sesame oil, onion ginger paste, red pepper rings, salt and monosodium glutamate are evenly mixed into slurry. 5. Pour the pulp juice evenly on the cooled eggplant pieces and stir evenly.
The vegetarian bean curd bag is made of three dried Pleurotus ostreatus, 1/2 vermicelli, three Chinese cabbages, two bean curd skins, a little seasoning edible salt, 1 teaspoon sesame oil, 1 teaspoon white sugar and three green onions.
Exercise 1. Soak Pleurotus ostreatus in warm water and cut into pieces. If you only make stuffing, two or three flowers will be enough. I made a lot of other dishes at once. 2, fans also soaked in warm water early to cut off; 3. Wash the cabbage and cut it into thin strips; 4. Cut the soybean oil skin into the appropriate size, which I came according to my own needs; 5. Spread cabbage, vermicelli and Pleurotus ostreatus in the middle, sprinkle refined salt and add a little sugar to refresh; 6, like a spring roll, turn both sides to the middle and fold in half; 7, just tie a onion; 8. Sprinkle some salt on the surface, steam for 8- 10min, and sprinkle some sesame oil after taking out.
Oyster, Luffa and Tofu Soup Ingredients: 300g oyster, one piece of tofu, one cucumber, two garlic, 3g shredded ginger, onion 1 root, and proper amount of salt.
Exercise 1. Put a handful of salt in the water in advance, drop two drops of sesame oil and let it stand for about 2 hours to spit sand, then clean it. 2. Make the tofu into a small triangle, peel off the green skin outside the cucumber, and then cut it into thin slices for later use. 3. Put oil in a hot pan and cool, add ginger slices and garlic, and stir-fry until fragrant. Add two or three slices of garlic. 4. Pour in the oysters and stir fry gradually 1 min. 5. Pour half a pot of water, roast it on medium heat, remove the white foam after boiling, and leave the broth. 6. Pour in tofu, cucumber and salt, braise in soy sauce and sprinkle with onions.