Braised eggplant: cut the eggplant into pieces, stir-fry it with paste, then put a small amount of oil in the wok, add the fried eggplant, add soy sauce and stir-fry it evenly (remember to simmer at this time), add a small amount of water, bring it to a boil, turn to low heat for a few minutes, and then add salt, sugar, chicken essence, cooking wine, etc. And stir-fry the pan. This dish is delicious, but greasy and suitable for bibimbap.

Stir-fry: (You can also add lean meat as needed) After slicing the eggplant, heat it and put a proper amount of oil in the pot. If you want to put meat, put it in and fry it until it stops growing. ) After the onion and ginger are used up, pour the eggplant into the pot, add salt and soy sauce and stir fry. (After the eggplant is salted, water will come out during the stir-frying. Watch the heat. Too much fire will burn the pot. This dish is salty and delicious, and the taste can be adjusted according to personal needs.

Clear fire: cut eggplant into large pieces. After heating the oil (slightly more than the oil of frying a dish at ordinary times) to 50%, add the onion and ginger, then stir-fry the eggplant pieces until the oil permeates evenly, add about a quarter of the water and soy sauce of the eggplant pieces, stir well, turn the fire down after the fire is boiled, flip the lid for 5 minutes, add the right amount of sugar, and then cover the lid and cook slowly. Then it takes about two minutes to turn the pan to avoid burning. This dish is delicious, light and pleasant.

Protect cardiovascular and ascorbic acid: eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the brittleness and permeability of capillaries, prevent microvascular rupture and bleeding, and maintain the normal cardiovascular system. In addition, eggplant can also prevent scurvy and promote wound healing.