Exercise 1:

2 purple eggplants, 2 preserved eggs and green peppers 1 piece.

5 cloves of garlic, 2 tablespoons of sesame sauce, 1 tablespoon of Chili oil, proper amount of sesame oil and a little salt.

step

1. Wash the long eggplant with clear water.

2. Steam the roots with skin on the drawer. Eggplant skin is not only nutritious, but also tough, and can wrap the prepared sauce.

3. Take two spoonfuls of sesame paste, add appropriate amount of sesame oil, and drain the sesame paste; Sesame paste sprinkled with sesame oil is more fragrant and easier to stir.

4. Add 1 tablespoon Chili oil to make the taste more rich and mellow, and don't let go of those who don't like spicy food.

5. Add some salt to taste.

6. Mix sesame sauce well.

7. Cut green peppers and preserved eggs into small pieces and mince garlic; Pour it into the freshly stirred sesame sauce.

8. Fully mix the mahjong juice and ingredients to make the secret seasoning of eggplant delicious (after mixing evenly, the seasoning will feel dry without adding water to dilute it. Eggplant contains more water. After seasoning and eggplant are mixed, it tastes best.

9. Prepare the secret seasoning and steam the eggplant. Watching the eggplant skin wither and collapse, it will be steamed.

10. Cut the eggplant from the middle with a fruit knife or chopsticks, and be careful not to cut to the bottom of the eggplant.

1 1. After opening the eggplant, you will find a lot of steamed water in it. Just pour the water out of the eggplant. You don't have to pinch out the water in the eggplant by hand. Using the moisture in eggplant, we can dilute the seasoning, make the eggplant more tasty and the seasoning more delicious.

12. Put the mixed seasoning into the eggplant core with a spoon and serve. If you are not in a hurry to eat, you can put it in the refrigerator for a few hours, which will be more refreshing and appetizing.

Exercise 2:

Ingredients: purple eggplant, a little pork belly.

Accessories: garlic, oil consumption, sugar, salt, chicken essence.

step

1. Dish the cut eggplant and heat it in the microwave oven for 3 minutes.

2. Take out the good eggplant to cool.

3, put a little oil, hot pot. When waiting for the hot pot, try to squeeze the eggplant dry, so that when you cook, the eggplant will have no water and will not absorb more oil. If you want to eat more, eat more!

4. After the hot pot, add dehydrated eggplant and stir fry, and the color will almost come out.

5, the oil in the pot can be put into minced garlic, pepper, pork belly slices, stir-fry for a while, and the color and fragrance will come out.

6. Stir-fry for a while, then mix the soup with eggplant: garlic Jiang Mo, oil consumption, salt, chicken essence, cooking syrup and water (add water according to the consistency of the soup you want).

7. When the pork belly turns golden yellow and the fragrance overflows, pour the eggplant and soup into it and stir well.

This 3:

Ingredients: 20g raw meat sauce, 200g purple eggplant, 0/0g shallot/kloc, 0/0g ginger/kloc.

Seasoning: peanut oil 500g (actual oil consumption is 100g), salt 10g, monosodium glutamate 5g, sugar 3g, corn flour 20g, sesame oil 5g, chicken soup 50g, soy sauce king 10g.

step

1, peeled eggplant, cut into big thick strips, washed shallots and cut into sections, and sliced rice with ginger.

2. Add oil to the pot. When the oil temperature is 120℃, add tomato strips and fry until golden brown.

3. Leave the oil in the pot, add ginger rice, minced meat, eggplant, chicken soup, salt, monosodium glutamate, sugar and soy sauce, simmer until the juice is thick, then thicken with wet raw powder and pour with sesame oil.