1, loofah fried fries Ingredients: loofah two, old fries 2 Practice: 1, loofah two, old fries 2; 2, morning buy to eat fries buy a few more, leave 2 to the evening to use for cooking, fries put into the old fries, fries cut a few segments; 3, to be used; 4, loofah peeled; 5, cut hobble block, wash clean; 6, pot of water to add some salt, pour in the loofah blanching; 7, water again open on 8, the bottom of the oil in the pot, hot oil put ginger slices burnt a little, pour in the blanched loofah and fries; 9, add salt and stir-fry on high heat for 2 minutes on it; 10, add some chicken essence on the pot, simple, quite beautiful and delicious a dish, you try it. 2, sweet and sour lotus root cake Main ingredients: lotus root cake Practice: 1, lotus root cake, eight dollars a pound, I bought five dollars. In fact, this lotus root cake can be eaten when you buy it, as a snack to eat is also good; 2, the bottom of the pan oil, oil slightly hot put garlic burst a little; 3, pour into the lotus root cake stir-fry a little. 20 seconds on it; 4, add 2 tsp of sugar, add some Zhenjiang balsamic vinegar, sometimes add seasoning plus how much good, it is really hard to say, because the number of dishes is not sure, add by feeling, but if you can not get, try to add less seasoning first If you do not have enough, then add some; 5, stir-fry 30 seconds after hooking some gravy powder. Stir-fry over high heat, sprinkle some green onions on it, no need to add salt, because this lotus root cake do what seasoning bosses have put in a good. 3.Crispy tofu Main ingredients: tofu, tomato sauce, starch, white vinegar Directions: 1.Tofu, tomato sauce, starch, white vinegar; 2.Cut the tofu into 5cm square pieces, cut with some softness, don’t cut up, be careful and careful again; 3.Put the cut tofu into a plate with dry starch, use your hands to flip the tofu, so that the starch is evenly coated with the tofu. Your hands must be dry, otherwise they will stick to your hands and cause the tofu to break open. I have less starch at home, there is no way to forget to buy it; 4, put more oil in the pot, to be burned to 70% heat, turn to medium heat. Pour in the powdered tofu block, fry with a large spoon in the pan slowly stirring, so that the tofu will not stick together. Tofu pieces fried into a golden brown, fish out, drain the oil into a plate; 5, frying sauce, leaving a little bottom oil in the pan, a little on the line, pour in the tomato sauce, pour more no matter, pour white vinegar, add some sugar. The purpose of adding white vinegar is that the tomato sauce can be mixed with sweet and sour taste, the reason why white vinegar is not used because the gluten taste of aged vinegar is big, the taste out is not fresh; 6, open it can hook some owe; 7, off the fire stir a little, you can pour it on the fried tofu. 4, braised eggplant main ingredients: 3 eggplant Method: 1, 3 eggplant; 2, the eggplant washed; 3, cut into hobnail pieces; 4, the oil heated, the eggplant into the pan frying instantly fished out; 5, the pan into two spoons of oil, burnt dried chili and garlic, then put the fried eggplant; 6, add soy sauce, sugar, wine, stir-fry a little, slightly add some water, add some salt, close the soup; 7, pot before adding a little chicken essence Add a little water, add some salt, and collect the soup; 7, add some chicken seasoning, sprinkle some chopped green onion on it, you can also hook some gravy properly. If you do not like to eat eggplant skin can also be fried before the eggplant skin. Tips: Four ways to remove astringency from potatoes: Occasionally we buy potatoes with astringent taste or numbness, how to do? Add rice vinegar: If you are frying shredded potatoes, usually soak raw shredded potatoes in water for a while and then add rice vinegar when cooking, so they will not have an astringent taste. When making salad or mashed potatoes, boil them in boiling water first, you can also put less rice vinegar to remove the numb and astringent taste. Soak in salt water: Soak shredded or sliced potatoes in lightly salted water for about 1 minute before cooking (not too long, otherwise it will destroy its nutrients), then cook to remove the astringent taste of potatoes. Hot water blanching: Blanch the potatoes in boiling water first and then just make them into your favorite dish. However, this practice tends to make the potatoes lose the vitamins contained in them. Putting salt after: Salt will aggravate the astringent and bitter taste, and potatoes will not be astringent or bitter without the catalyst of salt. If the potatoes are almost out of the pot and then put salt, the astringent and bitter ingredients in the potatoes have been removed, even if you put salt, they will not be astringent and bitter. 5, snow fried dried aromatic main ingredients: a package of dried aromatic snow vegetables Practice: 1, dried aromatic, a package of snow vegetables; 2, dried aromatic washed and cut small dice; 3, snow vegetables out of the rinse; 4, hot pot pour oil, put in shredded ginger, dry red chili pepper chili; 5, then pour in snow vegetables and dried aromatic stir-fry over high heat; 6, stir-fry for a few minutes, add a little water, sugar, salt, stir-fry a few times can be pan. This dish is very simple, I prefer to eat dried aromatic, so this dish is also my preferred meal. Tips: What are the contraindications to eating peanuts Peanuts, also known as long-life fruit, fruit of longevity, peanuts, thousands of years. Sexual flat, sweet; into the spleen, lung meridian; can wake up the spleen and stomach, moisten the lungs and phlegm, nourish the lung, clear the throat and stop cough. The main treatment of malnutrition; food less weak, dry cough less phlegm, hemoptysis, teeth bleeding, skin purple spots, foot; maternal breast less and other diseases, prevention of coronary heart disease, prevention of intestinal cancer also has a non-negligible role. Peanuts are rich in nutrition, each 100 grams of peanut kernel contains 7.3 grams of water, 24.6 grams of protein, 48.7 grams of fat, 15.3 grams of carbohydrates, 2.1 grams of crude fiber, ash 2 grams, calcium 36 mg, phosphorus 383 mg of iron 2 mg, and contains 0.04 mg of carotene, thiamin 1.07 mg, 11 mg of riboflavin, 9.5 mg of nicotinic acid. It can promote human cell development, improve aging and prevent drought decay, however, the following diseases should be consumed with caution. 1, hyperlipidemia, patients eat peanuts with caution, peanuts contain a lot of fat, hyperlipidemia patients consume peanuts, will make the blood lipid levels rise, and elevated blood lipids are often one of the important causes of atherosclerosis, hypertension, coronary heart disease and other diseases; 2, gallbladder removal people eat less peanuts: peanuts contain fat need bile to digest. After the removal of the gallbladder, the loss of the function of storing bile sweat. If such patients consume peanuts, without a lot of bile sweat to help digestion, often cause indigestion; 3, indigestion caution peanuts: peanuts contain a lot of lipid defense, enteritis, dysentery and other spleen and stomach dysfunction after eating, will aggravate the disease; 4, bruises and swelling avoid eating peanuts: peanuts contain a pro-coagulant factor. Bruises, blood stasis eat peanuts, may make blood stasis does not disperse, aggravating the symptoms of swelling and pain. 6, shiitake mushrooms and vegetable hearts Main ingredients: shiitake mushrooms and vegetable hearts Practice: 1, mushrooms, vegetable hearts. 2, shiitake mushrooms soaked in water,shiitake mushrooms soaked and de-tipped. 3, then cut in half. 4, put the bottom oil in the pot, hot oil put ginger, burst a little, put the cut mushrooms. Add some salt and soy sauce and stir-fry for a few seconds. 5, put the oil in the bottom of the pot, oil is hot, stir-fry bok choy for a minute. Then pour in the mushroom slices to be used, put a little salt, stir-fry a few times and you can go out of the pot. 6, very light and delicious a dish, try to do it. 7, braised tofu main ingredients: tofu, bean paste, chili sauce Method: 1, tofu, bean paste, chili sauce. 2, tofu buy back rinse, and then tofu cut into pieces. 3, to be used. 4, pot of boiling water, water boiling pour tofu blanching. 5, after the water boils, fish out the tofu for use. 6, the bottom of the pot of oil, oil heat put onion, bean paste, chili sauce. 7, burst a little, 20 seconds on it. 8, add half a bowl of water in the pot, add some salt, less soy sauce. 9, water boiling pour in the tofu. 10, high heat for 3 to 4 minutes so that you can thicken the pot. Add some cilantro or scallions is more beautiful, the soup can also soak rice, quite fragrant. 8: Roasted eggplant with mao beans Ingredients: 300g eggplant 40g mao beans 2 cloves garlic 1 small red pepper (optional) Seasoning: 1 tbsp sweet noodle sauce 1/2 tbsp oyster sauce 1/2 tbsp soy sauce 1 tsp sugar 1 tsp salt Method: Pat powder method Pat a layer of starch on the outside of the eggplant, it is like putting a coat on the eggplant to stop the oil from entering. 1. Wash and cut the eggplant into pieces; 2. Mix with enough dry starch to coat each piece of eggplant, especially the cut side of the eggplant. Then gently shake off the excess powder; 3. Pour oil in a pot, oil temperature of 70% hot (state for the oil surface with green smoke, insert chopsticks around the large bubbles produced, there will be a slight popping sound when put into the ingredients) folder into the eggplant block, medium heat will be fried until light yellow color; 4. Cut dice; 6. In a pan with a little oil (about 1/3 of the usual stir-fry), low heat to burst half of the garlic; 7. After pouring into the eggplant and beans, carefully stir-fry; 8. 9, eggplant tomatoes main ingredients: eggplant 2 tomatoes a practice: 1, eggplant 2, now the market to buy 2.8 a pound, I bought 23 cents, tomatoes a; 2, eggplant peeled and cut strips; 3, tomatoes can be peeled, or not, slices; 4, put more oil in the pot hot pour eggplant, open medium heat to stir-fry eggplant; 5, stir-fry constantly about 3 minutes after you can fish up for use. Eggplant eat more oil, so put more oil; 6, the eggplant fished up, more oil in the pot Sheng up, a little oil in the pot, put garlic froth popping a little, pour in the tomatoes; 7, stir-fry, stir-fry a little rotten does not matter, about a minute later pour in the eggplant mixed stir-fry; 8, about a minute later pour in the eggplant mixed stir-fry. Add salt, add a little white vinegar on it; 9, and then stir-fry for a minute after adding some green onions on the pot; 10, I can guarantee that the taste is quite good, only the heart to do oh!