KetchupSeabass

Main ingredients: 3 pounds seabass (cooking takes longer, so I made a lot and stored the rest in the refrigerator)

Note: Seabass is a sea fish with high oil content and many bones but delicious flavor, best suited for ketchup.

Ingredients:Tomato sauce,Tomatoes2 pieces, Green onionGingerGarlic (should not be too little when there's much fish), 1 bottle of beer,Sichuan pepper, Large spice, Salt, Sugar, Dark soy sauce, Bay leaf, Korean chili paste (can skip if unavailable)

Preparation: Wash the seabass and cut it into pieces, then drain. Cut tomatoes into small pieces. Crush ginger, chop green onion and garlic.

Heat a wok, use ginger to clean the pan, add oil and heat until fragrant. Add spices, seabass pieces, aromatics, ¼ bottle of beer (to prevent sticking), tomato sauce (one bagTomato pasteis enough) and stir-fry for a while. Then pour in remaining beer, sugar, salt, soy sauce, bay leaf, Korean chili paste.When boiling, taste and adjust seasoning. Transfer the fish with broth into a pressure cooker, seal and valve. Cook over high heat for 2-3 minutes then reduce to low heat and steam for half an hour. The aroma will be noticeable in between. Once cooled, open the lid and enjoy the well-flavored seabass.

TomatoesTofu

Main ingredients: 500 grams of tofu, a little tomato sauce (three tablespoons or to taste)Soup,

Salt,Sugar,White vinegar,White vinegar(to maintain dish color, substitute with regular vinegar if unavailable)Chopped green onion, chopped ginger, plant oil, and an appropriate amount of starch.

Preparation process:

1 Cut tofu into 1.5 cm cubes.

Blanch the tofu in boiling water for about three minutes then set aside.

In a pan, sauté chopped ginger without crushing it (reason will be clear later).

Add tomato sauce and stir-fry briefly; add water if too thick.

Place blanched tofu into the pan and stir-fry. Season with salt, sugar, vinegar, allowing tofu to absorb the flavor for a few minutes.

Mix starch in water and pour it into the pan, stirring thoroughly.

Reduce sauce until thick and remove from heat; serve immediately.

Tomato sauce tofu

Ingredients: 300 grams of tofu, 25 grams of tomato sauce, 1.5 grams of salt, 10 grams of vinegar, 10 grams of sugar, 3 grams of ginger, 30 grams of oil, and 3 grams of starch.

Preparation process:

Slice tofu into 1.5 cm cubes, blanch in boiling water for a few minutes then set aside.

In the pan, sauté chopped ginger until fragrant; discard ginger pieces, add tomato sauce and stir-fry briefly with a little water if needed.

Add the tofu and seasonings (salt, sugar, vinegar). Simmer to allow flavors to infuse. Add starch slurry at the end, mix well, and serve.

Vegetable stir-fried pork mince

Ingredients: 100 grams of southern bean curd, 10 grams of minced meat, 10 grams of tomato sauce, garlic paste, green onion, salt, monosodium glutamate (MSG), sugar, and vegetable oil.Preparation method:

Cut tofu into small cubes, blanch in boiling water. Chop green onion and ginger lightly without crushing.

In the pan, fry minced meat until browned. Add tomato sauce and sauté for a moment with some water if necessary. Add blanched tofu, seasonings and simmer for a while before thickening with starch slurry.

Spicy cabbage and tofuIngredients: Homemade Korean spicy cabbage, old tofu, green onion, salt, MSG, tomato sauce, ginger.Preparation:Slice spicy cabbage and tofu into pieces. Place in a pot with water and ginger. Boil for 30 minutes on low heat, add seasonings as needed until well flavored. Garnish with chopped green onions before serving.Tomato ketchup leftovers

Ingredients: 50 grams of tomato sauce, 200 grams of tofu residue, 50 grams of bamboo shoots, salt, MSG, sugar according to taste, salad oil for frying.

Preparation:Clean and slice bamboo shoots. Fry tofu residue in hot oil until crispy, add bamboo shoots and seasonings, stir-fry until well mixed.Stir-fried eggplantIngredients: Two eggplants, salt water, one whole egg, flour, garlic, soy sauce, dark soy sauce, tomato sauce, minced meat, cooking wine, starch.Preparation:Marinate minced meat with wine and soy sauce. Slice eggplants into rounds, soak in salt water to remove bitterness for 30 minutes then dry off. Mix egg with flour batter. Fry until golden brown.

Chrysanthemum stir-fried eggplantIngredients: Eggplant, remaining ingredients as above.Preparation:Slice eggplants and stuff with meat mixture. Coat in flour, dip in egg wash then bread crumbs. Fry until red, drain oil. Sauce the cooked eggplants with tomato sauce and serve.

French-style stuffed eggplantIngredients: 400 grams of eggplant, two eggs, 50 grams of flour, 100 grams of breadcrumbs, vegetable oil.Seasonings: 50 grams of tomato sauce, 10 grams of sugar, salt, and MSG.

Preparation:

Slice eggplants into 0.6 cm thick rounds, marinate in salt for 10 minutes.

Beat eggs to create a batter. Drain water from the sliced eggplant, coat with flour, then dip in beaten egg and breadcrumbs.

Fry until red, drain oil, cut into strips, arrange on a plate. Serve sauce separately.

Warm-hearted omelette with rice

Ingredients: Rice, eggs, flour, salt, green onion, pork belly, spicy cabbage, honey, tomato sauce, cucumber.

Preparation method:Steam the rice in an electric cooker.Beat three eggs lightly and mix with flour, salt, and chopped green onion to form a runny batter.

Cook omelette in a pan over low heat; spread it on a large plate. Cook pork belly and spicy cabbage separately then layer them with rice in the middle of the omelette.

Fold the omelette into rolls using honey as the seal, flip to serve with sauce and cucumber slices for decoration.

2 Place the wok on a stove and pour salad oil to stir-fry tomato sauce.

2 Red oil will come out, then add bean curd residue and bamboo shoot strips, stir-fry for a moment, add salt, and mix well before serving.Fragrant BurnedEggplant

Ingredients:

Ingredients:Two eggplants, half a pot of salty water,one egg,flour,garlic paste,soy sauce,old soy sauce, tomato sauce, minced meat, cooking wine, starch.

Preparation:

1. Marinate the minced meat with cooking wine, soy sauce, and starch;

2. Cut the eggplants into dice, soak in salty water for a while to remove bitterness, rinse and drain, coat with batter made from egg and flour, deep-fry until golden brown, then remove.

3. Pour out most of the oil, leave some and stir-fry the minced meat until it changes color, add garlic paste and stir briefly, then add tomato sauce, soy sauce, old soy sauce, a little water, boil for a while, pour in the fried eggplants, mix well to coat with sauce, turn off the heat and serve.

　　ChrysanthemumEggplant

Main Ingredients:300 grams of long eggplant,5 grams of radish, 30 grams of flour, 750 grams of salad oil, about 8 grams of wet starch.

Seasonings: 25 grams of tomato sauce, 5 grams of iodized salt, 4 grams of monosodium glutamate, 25 grams of sugar, 3 grams each of chopped green onion and ginger.Preparation:1. Remove the stem from the eggplant, wash, peel, cut into 4 cm high pieces, then make a cross-cut on the cross-section, sprinkle with salt to slightly marinate, dry, coat with flour,

carrot

cut into matchstick pieces.

2. Pour oil in the pot, heat until seven or eight-tenths hot, fry the eggplant flowers and drain the excess oil, arrange on a plate.3. Heat some oil in the pan, stir-fry tomato sauce for a moment, then add green onion and ginger, soup, sugar, carrot pieces, salt, monosodium glutamate, boil for a while, thicken with wet starch, add bright oil, pour over the fried eggplant flowers.Key: When cutting eggplant flowers, cut deep but not through; coat evenly with flour when coating.

Tomato Eggplant

Pancake

Main Ingredients: 250 grams of long and tender eggplants, 100 grams of meat filling.

Ingredients:100 grams of bread crumbs, two eggs, 30 grams of flour, carrot 10 grams, about 8 grams of wet starch,

seasonings: 30 grams of tomato sauce, 20 grams of sugar, 5 grams of vinegar, 5 grams of iodized salt, 4 grams of monosodium glutamate, green onion and ginger each 3 grams.

Preparation:1. Remove the stem from the eggplant, wash, peel, cut into thick 0.3 cm rounds.Add seasonings to the meat filling, stir well.

Place two slices of eggplant, stacked on top, with meat filling in the middle, coat with flour.

Cut carrot into diagonal pieces.

2. Beat the remaining eggs and mix well.Coat the flour-coated eggplant slice with egg liquid, then coat with bread crumbs tightly.3. Pour oil in a pot, heat to five or six-tenths hot, fry the meat pancake until it turns red, drain and arrange on a plate.4. Heat some oil in the pan, stir-fry tomato sauce for a moment, then add green onion, ginger, soup, sugar, vinegar, salt, monosodium glutamate, boil for a while, thicken with wet starch, pour over fried eggplant slices and serve.

Key: Coat the bread crumbs evenly when coating.French Eggplant Cutlet

Main Ingredients: 400 grams of eggplants.Ingredients:Two eggs, 50 grams of flour, 100 grams of bread crumbs, 750 grams of salad oil.

Seasonings: 50 grams of tomato sauce, 10 grams of sugar, 5 grams of iodized salt, 3 grams of monosodium glutamate.

Preparation:

1. Remove the stem from the eggplant, wash, peel, cut into 0.6 cm thick slices, marinate with salt for 10 minutes.

2. Beat eggs in a bowl and whisk well.

Drain water from the marinated eggplant slice, coat with flour, dip in egg liquid, then coat with bread crumbs tightly.

3. Pour oil in a pot, heat to five or six-tenths hot, fry the cutlet until red, drain and arrange on a plate.

4. Stir-fry tomato sauce for a moment, add soup, carrot slices, sugar, vinegar, salt, monosodium glutamate, boil for a while, thicken with wet starch, pour over fried eggplant slices and serve.

Key: Drain as much water from the marinated eggplant slice as possible before coating.

PassionateEgg Fried Rice

Ingredients:

Rice,

eggs, flour, salt, green onion,

five-spice pork,pickled radish,

honey,tomato sauce,cucumber.Main Ingredients: eggs, pickled radish, five-spice porkPreparation Method:1. Cook the rice in an electric cooker.2. Beat 3 eggs and add a little flour, salt, and green onion to make a thin batter.3. Pour oil in a pan (preferably flat-bottomed), heat on low, pour in egg batter, rotate the pan to spread it into a circle, when one side is set, flip over, cook both sides until done, place on a large plate once ready.4. Stir-fry pork until half-done, add pickled radish and continue cooking until done, remove from heat.

5. Place the rice in the middle of the egg pancake, then put the stir-fried pork on top, wrap with the edge of the pancake, seal with honey, quickly flip to place the sealed side down.

6. Use tomato sauce to write or draw on it, add some raw cucumber slices for decoration.

1 Electric rice cookerSteamgood rice

2 Beat 3 eggs, add a little flour, salt, and chopped green onions to make a thin batter.

3 In a pan (preferably flat-bottomed), pour in oil, cook on low heat, pour the egg batter into it, rotate to form a large circle. When one side is set, flip it over. Once done, place it on a big plate.

4 Sauté pork belly until 80% cooked, add kimchi and cook until thoroughly heated, then remove from pan.

5 Place the rice in the center of the egg sheet, top with the sautéed pork belly, then wrap the edges of the egg sheet around it. Seal with honey, flip over quickly so that the sealed side is down.

6 Use ketchup to write or draw on top, and finish with some slices of raw cucumber for decoration.