1. Two round eggplants, choose the tender ones (the ones that feel moist to the touch and soft when pinched will definitely be tender), peel them and cut them into slices, about one centimeter thick. 2. Then cut into oblique pieces, add dry starch, and wrap the eggplant pieces evenly with starch. (Reference: Dip the eggplant in a layer of wet starch before frying in the oil pan, so that it will not eat a lot of oil. Make the wet starch into a thin soup, do not thicken it, otherwise black gaba will fry. 3. Pour oil into the pot ( A little more) Heat it up, about 70%. 4. Stir-fry the bell peppers until they are fried. 5. Prepare the juice previously: starch, a little sugar, a little vinegar, a little cooking wine, a little pepper. Add noodles, chicken essence, and a little water, and mix thoroughly. 6. Add garlic slices, chopped green onion, and minced ginger. Add a little oil this time. 7. Put the onion, ginger, and garlic into the pot. Pour the juice into the pot and stir-fry continuously. Add salt while stir-frying and adjusting the sauce. That is to say, add salt before pouring the vegetables into the sauce. 8. Put the salt into the pot, then add the eggplant and bell pepper to the pot and stir-fry. Add chicken essence and take out the pot. 1. How to cook eggplant with tomatoes 1. How to cook eggplant and tomatoes with cold sauce: 1) Cut two eggplants into appropriate lengths, then cut them into long strips, put a little oil in the pot, and pour Add the eggplant strips, stir-fry, and simmer over medium-low heat until soft. 2) One tomato, remove seeds and cut into strips. 3) Take out the stewed eggplant, put it in a basin, and mix well with minced garlic, salt, vinegar, sugar, soy sauce, chopped coriander and a few drops of sesame oil. It’s ready to eat. 2. Roast eggplant with sliced ??meat and tomatoes. Recipe preparation: Ingredients: 250 grams of lean pork, 250 grams of tomatoes, and 1 kilogram of eggplant. Ingredients: 130 grams of vegetable oil, 30 grams of soy sauce, 20 grams of refined salt, 5 grams of MSG, 10 grams each of green onion and ginger, and 75 grams of water starch. Preparation method: 1) Cut the pork into small slices, put it into a basin, add 25 grams of water starch and 5 grams of refined salt, mix well and slurry, use hot oil to spread it, remove and drain; wash the tomatoes and cut them into small pieces ; Peel the eggplant into small pieces with a razor blade, fry in hot oil until golden brown, remove and drain. 2) Put the oil into the pot, heat it and add the minced onion, ginger and garlic into the pot, add the meat slices and soy sauce and stir-fry evenly, add 300 grams of water, add refined salt, MSG, tomatoes and fried eggplant, and thicken the sauce after boiling. Features: The eggplant is soft and rotten, and tastes delicious. The key to production: After cutting the eggplant into pieces, place it in the sun to dry for 1 to 2 hours, so as to save fuel when frying. Fried eggplants should be fried over high heat, and they should be turned frequently to avoid burning, but do not take them out before they are browned. 3. Ingredients for roasted eggplant and tomatoes: 3 eggplants (peeled), half a tomato, the other half eaten raw, one bell pepper (small), 10 grams of good soy sauce, 20 grams of white sugar, 5 grams of salt, a little MSG , appropriate amount of onions, ginger, and new garlic. Method: 1. Cut eggplants, tomatoes, and bell peppers into hob pieces. Chop the onion and ginger into mince, mince the garlic, add soy sauce, sugar, salt, monosodium glutamate, starch, and mix thoroughly with water. 2. Add oil to the wok, not too much, just about the same amount as for general cooking. Because eggplant "eats" oil at first, it must be cooked slowly and hot oil. And you need to turn it frequently, you can hardly stop the shovel, you have to keep turning it, wait until the eggplant looks yellow and soft, then turn it slowly. Turn slowly but also, the secret to making the eggplant delicious and not greasy lies in "turning". When the eggplant becomes very soft and rotten, add tomatoes and bell peppers. Of course, if you don’t like eating these two things, you can leave them out and just put in the eggplant. Then add the seasoning. Because there is starch in the stock, you have to wait for it to absorb the soup and not make it too thick. 2. Grilled Eggplant with Dried Sea Rice Cooking Category: Stir-fried Cuisine: Zhejiang Cuisine Ingredients Category: Vegetables Taste: Salty and Fresh Suitable Season: Autumn Fragrance: Rich, fragrant, salty and delicious Ingredients: 500 grams of eggplant, 25 grams of dried shrimps, 2 soy sauce teaspoon, a little salt and sugar, 1 tablespoon each of minced green onion and minced ginger; Preparation: 1) Cut the eggplant into hob pieces, soak in water for a while, take out and set aside; put the sea rice into a bowl, and use Soak in boiling water until soft, remove impurities and wash, and reserve the water used to soak the sea rice; 2) Place the wok over medium heat, add 3 tablespoons of oil to heat, add the minced green onions and ginger and stir-fry until fragrant, add the eggplant pieces and soak them After frying the good dried shrimps for about 2 minutes, add soy sauce, salt, sugar and the water for soaking the dried shrimps and stir-fry evenly, then simmer over low heat for 10 minutes; 3. The method of cooking eggplant with sauce is based on nutrition at home and abroad. Expert studies have proven that eggplant contains special nutrients and has good preventive and therapeutic effects on some common diseases. Hypercholesterolemia: The saponins contained in eggplant fiber have the effect of lowering cholesterol. Internal hemorrhoids and blood in the stool: Eggplant has the effect of clearing away heat, activating blood circulation, reducing swelling and relieving pain. Use 1-2 fresh eggplants every day, wash them and put them in a bowl, add oil and a little salt, put them in a pot and steam them over water, and eat them for several days. It can treat internal hemorrhoids and blood in the stool, and it also has certain effects on constipation. Anti-cancer: Eggplant contains solanine, which can inhibit the proliferation of digestive tract tumor cells, especially gastric cancer and rectal cancer. When some cancer patients undergoing chemotherapy develop fever, they can cook eggplant and eat it cold, which has antipyretic effects. Bleeding diseases: Purple eggplant is rich in vitamin P, which can improve capillary fragility, prevent small blood vessel bleeding, and has certain preventive and therapeutic effects on hypertension, arteriosclerosis, hemoptysis, purpura, etc. 2. Grilled Eggplant with Sea Rice: 400g eggplant, 50g hoisin sauce, 3 cloves garlic, 1/4 tsp chicken essence, 1/3 tsp salt, 1 tbsp salad oil, 1/2 chopped green onion 1. Peel and cut the eggplant into small pieces. Thick strips, cut garlic into slices.

Boil water, add eggplant strips and blanch. Drain and set aside. 2. Heat the oil in a pan, add the seafood sauce and garlic slices and stir-fry until fragrant, add the eggplant strips and stir-fry, sprinkle in the chopped green onion, season well and stir-fry evenly. "Recipe of Braised Eggplant with Sauce" Zhejiang Cuisine Characteristics: Salty, fresh and sweet, with rich sauce flavor. Raw materials: 500g eggplant, 500g vegetable oil, 25g sweet noodle sauce (actual consumption 75), 10g sugar, 10g soy sauce, 1g refined salt, 1g MSG, 25g water starch, 50g onion, ginger, garlic*** . Production process 1. Peel the eggplant and cut it into 2 cm squares. Cut the surface with a cross cut knife, green onion, ginger and garlic and set aside. 2. Heat the oil in the pan, add the eggplant and fry until golden brown and take it out. 3. Pour out the oil in the pot, leaving a little base oil. Stir-fry the onion, ginger, garlic and sweet noodle sauce together. When the aroma comes out, add an appropriate amount of water. Add the eggplant, sugar, refined salt, MSG and soy sauce at any time. Bring to a boil, reduce to low heat, wait until the eggplant is cooked through, add water starch and bring to a boil. Therapeutic recipe: 5 eggplants, 70 grams of pork, and 10 grams of soy sauce. Instructions: Wash the eggplant and cut it into 4 parts, soak in water to remove the odor, remove and drain. When the oil pan is 80% hot, add the eggplant and fry to remove the water and set aside. Cut the pork into shreds, add soy sauce starch, and mash the garlic. Heat the pot and stir-fry the garlic until the aroma oozes out. Add the pork, onions, eggplants, etc. and stir-fry until cooked. Add a little vinegar and MSG and serve. Serve with food. Efficacy: Replenishing qi and benefiting the liver. Mainly used to treat early stage of liver cirrhosis. 5. How to make braised eggplant. This dish is really delicious. The eggplant absorbs oil, so it is wrapped and fried. It consumes less oil and is fragrant. With the sweet and sour sauce and the deliciousness of tomatoes, it is a great dish to go with rice. Prepare a bowl of thick batter, add salt and pepper, then dip the eggplants into slices and deep-fry them over low heat until golden brown, set aside. (Actually, you can eat it after frying. I couldn’t help but eat a few pieces.) Prepare garlic cloves and some ripe tomatoes, cut into pieces. Put oil in the pan, fry the garlic cloves until fragrant, then add the tomato cubes, and after the juice is cooked, pour in the sauce. Sauce: light soy sauce, dark soy sauce, vinegar, sugar, appropriate amount of water, a little chicken powder.

Finally, pour in the fried eggplant pieces and just turn them over a few times