4 authentic home-cooked dishes, simple to make, nutritious, and a home dish that you never get tired of eating!

Preparation of eggplant stewed beans

Ingredients

Eggplant, appropriate amount of beans, appropriate amount of tomatoes, appropriate amount of pork belly, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of peanut oil, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of oyster sauce, appropriate amount of thirteen spices, appropriate amount of water, appropriate amount of chicken essence

steps

Eggplant and beans are washed and soaked in water for about 10 minutes, and the beans are broken into sections to control the moisture, and the eggplant is torn into large pieces by hand.

Wash the tomatoes one and cut them with a cross knife from the top, peel off the skin and cut into hob pieces for later use.

Peel off the skin of green onion, ginger and garlic, clean and cut them into chopped green onions, ginger slices, garlic slices, rinse the pork belly with appropriate amount of water and cut it into slices of even thickness.

Add an appropriate amount of peanut oil to the hot pan and stir-fry the pork belly slices until fragrant, then add chopped green onions, ginger slices, garlic slices and stir-fry until fragrant, cooking wine and light soy sauce.

Pour in the bean segments and eggplant cubes and stir-fry until they change color and allow them to fully absorb the oil.

Add the tomato cubes and stir-fry until the soup comes out, then add a little thirteen spices and an appropriate amount of oyster sauce and continue to stir-fry evenly.

Add an appropriate amount of water, boil, and add an appropriate amount of salt to taste.

Simmer for about 10 minutes, turn off the heat when the ingredients are ripe and there is still a little soup, add a little chicken essence to taste according to personal preference, and then you can get out of the pot.

To prepare the tomato tributin

Ingredients

Appropriate amount of soybean sprouts, appropriate amount of garlic moss, appropriate amount of onion, appropriate amount of tomato sauce, appropriate amount of ingredients, appropriate amount of thirteen spices, appropriate amount of light soy sauce, appropriate amount of salt, a little chicken essence

steps

Simple raw materials used.

Remove the garlic moss and cut it into about 1 cm cubes, and cut the onion into small cubes.

Put an appropriate amount of oil in a wok, and after the oil is slightly hot, add the diced onion and stir-fry until fragrant.

Add the diced garlic and stir-fry for one minute.

Add the small yellow bean sprouts and stir-fry evenly.

Add an appropriate amount of thirteen spices.

Add light soy sauce.

Add salt to taste.

Add a small amount of chicken essence and stir-fry well.

Finally, squeeze in an appropriate amount of tomato paste, stir-fry well and then remove from the pan.

Preparation of scrambled eggs with loofah

Ingredients

1 loofah, 2 eggs, accessories: half a red bell pepper, 2 garlic, 1 piece of ginger, 1 shallot, 1 spice oyster sauce, 1 tablespoon of Sichuan pepper powder, half a spoon of chicken essence, a little cooking wine, half a spoon of salt, half a small bowl of peanut oil, appropriate amount

steps

Prepare the ingredients.

Wash and peel the loofah, cut it into hob pieces, soak it in salted water, and cut the red bell pepper into a diamond shape.

Shred the ginger and slice the garlic and shallots.

Pour oil into the pan and scramble the eggs and remove them.

Stir-fry chives with ginger and garlic in the remaining oil.

Put the loofah in it, add oyster sauce and stir-fry evenly.

Add half a small bowl of water to the pot and stir-fry the loofah over high heat.

Add the bell pepper cubes and stir-fry until they break raw.

Add a little peppercorn powder and chicken essence to stir-fry evenly. Serve.

The practice of beating the eggplant with lo mein

Ingredients

Appropriate amount of noodles, appropriate amount of eggplant, appropriate amount of green pepper, appropriate amount of pork belly, appropriate amount of egg, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of peanut oil, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of water, appropriate amount of chicken essence

steps

Remove the stems of eggplant and green peppers, wash and drain, and cut them into small cubes. Green onions, garlic, and leeks are washed and cut into chopped green onions, garlic slices, and leeks, and the pork belly is sliced for later use.

Beat three eggs into a bowl and mix well to form an egg mixture.

Add a little more peanut oil to the hot pan, add the pork belly slices and stir-fry until fragrant, add chopped green onion and garlic slices and stir-fry until fragrant, then cook in cooking wine and light soy sauce.

Pour in the eggplant and diced green pepper and stir-fry evenly so that it is thoroughly oily and discolored.

Pour in an appropriate amount of water, bring to a boil, and add an appropriate amount of salt to taste.

After pouring in the egg mixture evenly, gently stir well with a spoon to turn off the heat, sprinkle in the leek segments, and add a little chicken essence to taste according to personal preference.

Add water to a boil in a pot and boil the noodles until they are soft and firm, and remove the cold water.

Drain the noodles and put them in a bowl, pour the broth over them, and start enjoying the delicious meal!