First of all, fish-flavored eggplant:

Ingredients: eggplant 500g, chopped green onion 15g, Jiang Mo 20g, minced garlic 20g, Shaoxing wine, salt, sugar, 2 tablespoons bean paste, soy sauce and vinegar, and wet starch.

Exercise:

1, eggplant is cut into hob blocks; Take out the oil pan, put half a pan of oil in the pan, add eggplant when the oil is 80% hot, fry until the eggplant becomes soft, take out and drain the oil for later use.

2, another pot, put three tablespoons of oil in the pot, after the oil is hot, first saute chopped chives, Jiang Mo, minced garlic, bean paste, add eggplant, add Shaoxing wine and soy sauce, stir well, then add a bowl of water, boil over high fire, then simmer until the eggplant is tasty, add sugar and vinegar to taste, and finally thicken with wet starch.

Second, home-cooked eggplant:

Ingredients: 2 eggplant, pork belly, garlic, bean paste, soy sauce, sugar.

Exercise:

1, peeled and shredded eggplant; Shred the meat; Chop garlic.

2, hot oil pan, stir-fry the shredded pork into white, add bean paste and stir-fry the fragrance.

3. Add the cut eggplant, pour in a small amount of soy sauce, and add a small amount of sugar to stir fry.

4. Add a small amount of raw oil and stir fry before taking out the pot, and add minced garlic to take out the pot.

Third, sauce eggplant:

Ingredients: eggplant, a little pork belly. Accessories: garlic, oil consumption, sugar, salt, chicken essence.

Exercise:

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, put the drained eggplant in 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.

Fourth, minced meat eggplant:

Ingredients: 2-3 eggplants (purple skin, long one), 1 small piece of pork, appropriate amount of salt, 50g of your wife's tea oil, appropriate amount of garlic, appropriate amount of sugar, a little chicken essence, appropriate amount of cooking wine, 1 tablespoon of bean paste, appropriate amount of shallots, appropriate amount of soy sauce.

Exercise:

1. Marinate the meat stuffing with cooking wine for ten minutes.

2. Wash the eggplant and cut it into long strips; Chop shallots into chopped green onion, and cut garlic into garlic pieces.

3. Wipe off the water in the wok, sit on the fire, add the cut eggplant, stir fry slowly with low fire and cook the water. When the eggplant becomes soft, it is served.

4. Pour a small amount of your wife's camellia oil into the pot to make the pot moist, add the marinated meat stuffing, stir fry on low heat, and stir fry the watercress and garlic together to give a fragrance.

5. Add the fried eggplant, stir-fry it again with the meat stuffing, mix the soy sauce and cooking wine, and stir-fry for five minutes on low heat. Add sugar and chicken essence, sprinkle with chopped green onion and stir well.

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.