1, the origin of the dish: Northern Wei Gao Yang Taishou Jia Si Fo in the "Qimin Essentials" in the vegetarian chapter, recorded in the roasted eggplant method. The text records: "珳 eggplant method: with the son not yet become a person, the son into is not good. To bamboo knife bone knife four broken, with iron is Yu black, soup butterfly to fishy. Fine cut onion white, simmering oil to make incense, Sumi good. Fragrant sauce clear, sin onion white, and eggplant all down. The cooked, under the pepper and ginger." From the record can be seen in its method of fine. Later braised eggplant, but also add the right amount of sugar, soy sauce, 'salt, minced meat, etc., to adjust the flavor.

2, practice:

(1) raw materials: 2 eggplant, 1 teaspoon of minced garlic, 3 millet chili, a little light soy sauce, 2 spoons of soy sauce, 1 spoon of sugar, 1 spoon of oyster sauce, a little salt, 2 spoons of cornstarch, half a bowl of warm water, green onions.

(2) Eggplant washed and cut into hobnail pieces.

(3) Add a little salt and mix well to marinate for 10 minutes.

(4) In a bowl, add minced garlic, millet chili, a little soy sauce, two spoons of soy sauce, a spoonful of oil, a spoonful of sugar, half a bowl of warm water and mix well to make a sauce.

(5) marinated eggplant pinch dry water reserve!

(6) Add 2 tablespoons of cornstarch and scrub well, so that the cornstarch is evenly coated in the eggplant!

(7) Heat oil in a wok and stir-fry the eggplant until it is soft!

(8) Pour in the sauce!

(9) reduce the sauce can be! Before starting the pot, put in the appropriate amount of chopped green onion!