Making:
(1) Wash and peel the eggplant, cut it into 4 cm high piers, then spread a cross knife on the cross section of the pier, sprinkle a little salt for a little pickling, then soak it with flour, wash the carrots and cut the chopsticks.
(2) Add oil to the spoon, heat it to 70% to 80% heat, add eggplant flowers, fry until cooked, pour out the oil, and plate.
(3) Heat the bottom oil in the spoon, stir-fry the tomato sauce slightly, then add chopped green onion, Jiang Mo, soup, white sugar, diced carrot, salt and monosodium glutamate to boil, thicken with wet starch, and pour the oil on the fried eggplant.
Step 2 fry and cook tomato strips
Making:
(1) Wash and peel the eggplant, cut it into 4 cm long strips, 1 cm square, add eggs and wet starch, and grab well.
(2) Slice onion, ginger and garlic, slice pepper, shred carrot and mince coriander. Put soy sauce, salt, monosodium glutamate, sugar and vinegar into a bowl and beat into juice for later use.
(3) Put the oil in the spoon, heat it to 60% to 70% heat, put the tomato strips into the spoon, fry until golden brown, and pour out and drain the oil. A complete collection of home-cooked dish practices
(4) Put the base oil in the spoon, heat it, add the onion, ginger, garlic, shredded pepper and shredded carrot, then add the fried tomato strips and coriander, quickly pour in the right amount of juice, and turn it over a few times to serve.
3. Fish-flavored eggplant flowers
Making:
(1) The eggplant is pedicled, washed and peeled, cut in half, crossed with a knife, and then replaced with 5cm segments.
(2) Put soy sauce, salt, sugar, vinegar, cooking wine, monosodium glutamate, wet starch and a little soup into the juice for later use.
(3) Put oil in the spoon and heat it to 70% to 80% heat. Add eggplant flowers with a new knife and fry until golden brown. Take out and drain. Put it on the plate.
(4) Put a little base oil in the spoon, heat it, put the onion, ginger and garlic into a wok, then add shredded carrot, shredded Sichuan pepper and shredded green pepper, stir-fry slightly, pour in a proper amount of juice, stir-fry until smooth, add red oil and pour it on the eggplant flowers.
4. Sweet and sour tomato strips
Production: (1) The eggplant is pedicled, washed and peeled, cut into strips 4 cm long and 1 cm wide, added with a little salt, slightly salted and dipped in flour.
(2) Beat the eggs into a bowl, add flour, and stir to form a whole egg paste. Slice onion, ginger and garlic, shred carrot and parsley.
(3) Put the oil in the spoon, heat it to 60% to 70% heat, put the tomato strips into the spoon, fry them until golden brown, pour out the oil and put them on the plate. (4) Put a little base oil in the spoon, heat it, put the onion, ginger and garlic into a wok, add shredded carrot, coriander, a little soup, salt, monosodium glutamate, sugar and vinegar to boil, thicken it with starch, add sesame oil and pour it on the tomato strips.
5. Eggplant Marina
Making:
(1) The eggplant is pedicled, washed and peeled, cut into 3 cm long circular sections, and the middle of the eggplant section is dug with a knife.
(2) Add chopped green onion, Jiang Mo, salt, monosodium glutamate and eggs into the meat stuffing, then put it into the hollowed-out tomato pier, sprinkle with minced ham, mushrooms and coriander, steam it in a drawer for 8 minutes, take it out when cooked, and put it on a plate.
(3) Put a little base oil in the spoon, add soup, salt and monosodium glutamate, boil, hook wet starch and pour it on the tomato pier.
6. Braised eggplant in sauce
Making:
(1) Remove the pedicle of eggplant, wash it, cut it into two diagonal flower knives, cut onion into watercress, shred ginger and slice garlic.
(2) Put the oil in the spoon, heat it to 60% to 70%, add the eggplant and fry thoroughly, then pour out and drain the oil.
(3) Put a little base oil in the spoon, heat it, stir-fry chives and Jiang Mo in a wok, add bean paste, add soup, salt, sugar and fried eggplant, simmer with low fire after boiling, then add monosodium glutamate and garlic slices, thicken the juice with wet starch, and add oil, and serve.
7. Spicy eggplant jiaozi
Making:
(1) The eggplant is pedicled, washed and peeled, cut in half, and then made into a clamping blade. Cut the pepper into sections.
(2) Add salt, monosodium glutamate, chopped green onion, Jiang Mo and half an egg into the meat stuffing and stir well. Put it in an eggplant folder and dip the noodles for later use.
(3) Beat the remaining eggs into a bowl and stir into egg liquid, then add flour and stir into egg paste.
(4) Put oil in the spoon and heat it to 50% to 60% heat. Drag the eggplant clip and paste the whole egg into the spoon for frying. When golden brown, pour out and drain the oil.
(5) Put the base oil in the spoon, heat it, then stir-fry the onion and Jiang Mo, add the Sichuan pepper, add the mixed juice and stir-fry, then add the fried eggplant jiaozi, turn it over evenly, and add the red oil, and serve.
8, the pot collapses the tomato box
Production: (1) Eggplant is pedicled, washed, peeled and cut into cubes. Carrots and cucumbers are cut into diamond-shaped pieces, and coriander is cut into sections.
(2) Add salt, monosodium glutamate and eggs to the meat stuffing, mix well, put it in a tomato folder and dip the noodles. Beat the remaining eggs into a bowl and stir them into egg liquid. (3) Put the oil in the spoon, heat it to 30% to 40%, drag the whole egg liquid into the spoon, fry until both sides are golden, add shredded onion, shredded ginger, soup, salt, monosodium glutamate, sugar and vinegar, and fry thoroughly with low fire. When the soup is dry, pour in sesame oil, take it out and put it on a plate.
9. Roasted eggplant with sliced meat
Making:
(1) The eggplant is pedicled, washed and peeled, and cut into hob blocks. Slice the meat, wash the green pepper and cut into pieces. Dice onion, mince ginger and slice garlic.
(2) put oil in the spoon and burn it for 60% to 70%. Add eggplant pieces and fry until golden brown, then put green pepper pieces in a spoon, fry them a little, then pour them out and drain the oil.
(3) Put the base oil in the spoon, heat it, stir-fry the meat slices, add chopped green onion, Jiang Mo, garlic slices, eggplant slices, green pepper slices, vinegar, cooking wine, add soup, soy sauce, salt, monosodium glutamate and sugar to boil, collect the juice with medium and small fire, thicken the wet starch juice, and pour sesame oil on the dish in farming season.
10, steamed eggplant
Making:
(1) The eggplant is pedicled, washed and peeled, and cut into 0.4 cm thick slices with a top knife. Add chopped green onion, Jiang Mo, salt, monosodium glutamate, soy sauce and eggs into minced meat and stir well.
(2) Put oil in the spoon, heat it to 60% to 70%, add eggplant slices and fry for about 2 minutes. Eggplant slices become soft and Huang Shi. Take out and drain.
(3) Stack every two fried eggplant slices together, put meat stuffing in the middle, put them neatly in a bowl, steam them in a drawer for about 10 minutes, then drain the soup and buckle them on a plate.
(4) Put a little oil in the spoon, heat it, add minced garlic to the wok, and add soy sauce, salt and monosodium glutamate. After the fresh soup is boiled, put wet starch on it, pour in bright oil, and then cook it on the eggplant.
1 1, sesame tomato strips
Making:
(1) The eggplant is pedicled, washed and peeled, and cut into strips with a length of 4cm and a width of 1 cm.
(2) Put oil in the spoon, heat it to 60% to 70%, add tomato strips and fry for 2 minutes. When it turns golden yellow, remove and drain the oil.
(3) Leave a little base oil in the spoon, heat it, add chopped green onion, Jiang Mo and garlic slices, add tomato strips, then add soy sauce, sugar, cooking wine, salt, monosodium glutamate, soup and starch into the prepared juice, stir fry, take out the spoon and put it on a plate, and sprinkle sesame seeds.
12, French fries box
Making:
(1) The eggplant is pedicled, washed and peeled, and cut with a blade. Haimi car model
(2) adding dried seaweed, chopped green onion, Jiang Mo and monosodium glutamate into the meat stuffing. After mixing half an egg evenly, put it in an eggplant folder, and dip the eggplant folder in flour for later use. Beat the remaining eggs into a bowl, add flour and stir into the whole egg paste, and drag the eggplant clip into the whole egg paste.
(3) Put the oil in the spoon, heat it to 60% to 70%, put the tomato clips into the spoon one by one, fry until golden brown, take it out, drain the water, and put salt and pepper on the plate.
13, stir-fry five-color eggplant shreds
Making:
(1) The eggplant is pedicled, washed and shredded. Green pepper, ham, bamboo shoots and Sichuan pepper are also shredded.
(2) Put oil in the spoon, heat it, add shredded onion and ginger, stir fry, add shredded eggplant, shredded Sichuan pepper, shredded bamboo shoots, shredded ham and shredded green pepper, add monosodium glutamate, garlic slices and wet starch before taking out the spoon, and pour sesame oil into the spoon.
14, tomato and eggplant cake
Making:
(1) The eggplant is pedicled, washed and peeled, and cut into 0 thickness with a top knife. 3 cm disc. Add chopped green onion, Jiang Mo, salt, monosodium glutamate and half an egg into the meat stuffing and stir well. Fold the cut eggplant in half, two pieces, put meat in the middle and dip it in flour. Carrots are cut into elephant-eye slices.
(2) Beat the remaining eggs into a bowl and stir evenly. Hang the eggplant slices stained with flour in the egg liquid, then dip them in bread crumbs and pat them down.
(3) Put the oil in the spoon, heat it to 50% to 60%, put the eggplant cakes into the spoon one by one, fry them into a jujube red color, take them out and drain them.
(4) Add base oil to the spoon, heat it, thicken it with wet starch, and pour it on the eggplant cake.
15, burning tomato box
Making:
(1) The eggplant is pedicled, washed and peeled, and cut into blades. Chop dried seaweed, cut pepper into hob pieces, chop 2g onion and ginger, shred 2g garlic.
(2) Add salt to the meat stuffing, monosodium glutamate, onion, Jiang Mo, dried seaweed and half an egg, stir them evenly, put them into tomato clips, make tomato boxes and dip them in flour for later use.
(3) Use eggs 1. 5. Add 20g of starch and 30% of flour to make egg powder.
(4) When the oil in the spoon is burned to 60% to 70% heat, paste the tomato box egg powder into the spoon one by one, fry until golden brown, and then drain the oil.
16, pine nut eggplant flower
Making:
(1) The eggplant is pedicled, washed, peeled, cut in half, and then cut into 6cm×6cm pieces.
(2) Put the oil in the spoon, heat it to 60% to 70%, add the eggplant flower and fry it until golden brown, and take out and drain the oil.
(3) Leave a little base oil in the spoon, heat it to 30% to 40%, add pine nuts and stir-fry until fragrant, add chopped green onion, Jiang Mo, garlic slices, soy sauce, soup, salt, monosodium glutamate, vinegar, sugar, cooking wine and stir-fry eggplant flowers, boil, thicken with wet starch and light sesame oil, and serve.
17, diced eggplant baked with vegetables
Making:
(1) The eggplant is pedicled, washed and peeled, and cut into 1. Cut into 2 cm square, red and green sweet pepper, bamboo shoots, carrots and common melons are all cut into 1 cm square.
(2) Put the oil in the spoon, heat it to 70% to 80%, add the diced eggplant and fry it until golden brown, then take it out and drain it. Diced bamboo shoots, diced carrots, diced red peppers and diced green peppers are slightly fried in oil and drained.
(3) Leave a little base oil in the spoon, put onion, ginger and garlic in a wok for heating, then add diced eggplant, diced bamboo shoots, diced red pepper, diced green pepper, diced carrot, diced cucumber, vinegar and cooking wine, add soy sauce, soup, salt, sugar and monosodium glutamate, boil, thicken with wet starch, pour sesame oil on it, and turn it evenly to serve.
18, salt and pepper eggplant cake
Making:
(1) The eggplant is pedicled, washed and peeled, and cut into 0 pieces. 3 cm disc.
(2) Add salt, monosodium glutamate, chopped green onion, Jiang Mo and half an egg into the meat stuffing, stir well, then put the meat stuffing into every two pieces of eggplant and dip it in flour for later use.
(3) Beat the remaining eggs into a bowl and stir them evenly with chopsticks. Put oil in the spoon and heat it to 30% to 40% heat. Drag the egg liquid into the spoon one by one and fry until golden brown on both sides. Put it on a plate and sprinkle with salt and pepper.
19, French eggplant steak
Production: A Complete Book of Food World Recipes
(1) The eggplant is pedicled, washed, peeled and cut into 0 pieces. 6 cm thick slices, salted 10 minutes.
(2) Beat the eggs into a bowl and stir them into egg liquid with chopsticks. Squeeze the salted eggplant slices out of the water, dip them in flour and drag the whole egg liquid, then dip them in bread crumbs and pat them evenly.
(3) Put the oil in the spoon, heat it to 50% to 60%, add the eggplant and fry it until it is bordeaux, remove the oil, and put a piece of paper on the plate.
(4) Stir-fry the tomato sauce with a spoon, add salt, and dip the sugar in a small bowl when eating.
20. crispy eggplant rolls
Making:
(1) The eggplant is pedicled, washed, peeled, cut into 5cm sections, then spun into even slices with a knife and slightly salted.
(2) Add salt, monosodium glutamate, chopped green onion and Jiang Mo into the meat stuffing, stir the eggs evenly, then roll them in the pickled eggplant slices and dip them in flour.
(3) Put the crispy flour into a bowl, add water and stir it into a proper paste, put oil in the spoon, and when it is five-cooked, dip the eggplant rolls into the spoon one by one and fry until golden brown, take them out and put them on a plate, and sprinkle with salt and pepper.
2 1, Dongpo eggplant
Making:
(1) The eggplant is pedicled, washed and peeled, and cut into 5cm square pieces. Cut a knife on the plane of the eggplant block, with a depth of 2 cm.
(2) Put the oil in the frying spoon, heat it to 60% to 70%, add the eggplant pieces and fry them to a purplish red color, take them out and drain them, and put them in a big bowl.
(3) Leave a little base oil in the spoon, heat it, add pork stuffing, stir-fry until it changes color, add onion and ginger powder, add soy sauce, salt, monosodium glutamate, sugar and cooking wine, pour the soup into a bowl filled with eggplant pieces, and steam it on a drawer for 10 minute.
(4) Put the soup into the spoon, buckle the eggplant slices into the plate, thicken the raw juice with wet starch, pour the oil and burn it on the eggplant slices.
22. Yipin eggplant
Making:
(1) Remove the pedicel of eggplant, wash and peel it, cut it into strips, slice the pork belly, wash the rape heart and cut it in half, and cut the coriander into sections.
(2) Put oil in the spoon and heat it to 70% to 80% heat. Put the tomato strips in a spoon and fry until dark yellow. Pour out the oil and put it in the soup plate.
(3) Leave the base oil in the spoon, heat it, stir-fry the meat slices to change color, add shredded onion, shredded ginger, soy sauce, salt, monosodium glutamate, sugar, rape and soup to boil, pour it on the tomato strips, steam it on the drawer for 15 minutes, and take it out.
(4) Drain the soup in the spoon, then buckle the steamed tomato strips on the plate, add garlic slices, cook them with wet starch, pour sesame oil on the tomato strips, and order coriander segments.
23. Crispy eggplant
Making:
(1) The eggplant is pedicled, washed and peeled, cut into hob blocks, salted 10 minutes, extruded, and added with pepper and monosodium glutamate.
(2) Beat the eggs into eggplant pieces and wet the starch evenly.
(3) Put oil in the spoon and heat it to 60% to 70%. Put eggplant slices into a spoon and fry until golden brown. When the oil is warm, fry it again, remove the oil, put it on a plate, and add salt and pepper.
24. Burned tomato box
Making:
(1) The eggplant is pedicled, washed, peeled and cut into pieces. Peppers are also cut into strips.
(2) The tomato strips are hung with starch. Mix soy sauce, salt, monosodium glutamate, soup and starch into juice.
(3) Put the oil in the spoon, heat it to 60%, put the pasted tomato boxes into the spoon one by one, fry until golden brown, fry again after the oil temperature rises, and drain the oil. (4) Leave the base oil in the spoon, heat it, put the onion, ginger and garlic in the wok, then put the fried tomato box and pepper strips, cook them quickly with vinegar and cooking wine, then pour in the mixed juice, turn it over a few times, point the sesame oil out of the spoon and put it on the plate.
25. Braised eggplant with catfish
Making:
(1) The eggplant is pedicled, washed, peeled, spread into strips by hand, chopped with coriander, and sliced with pork belly.
(2) Clean the catfish, scald it in boiling water, take it out, soak it in cold water, and scrape the surface mucus with chopsticks. Replace the big catfish with 6-7 cm segments, and the small catfish can be whole.
(3) Put a little oil in the spoon, stir-fry the tomato strips, soften them and pour them into a bowl for later use. (4) Put the soup into a spoon, boil it, skim off the foam, add salt, cook the wine for about 20 minutes, pick up the pork belly and pour it into a bowl.
(5) Add vinegar, monosodium glutamate, pepper, sesame oil and coriander to the bowl.
26, column Hou eggplant pot
Making:
(1) The eggplant is pedicled, washed and peeled, and cut into strips with a length of 4cm and a width of 1 cm. Carrots are cut into strips, and rape is washed and cut into 7 cm sections. (2) Put the oil in the spoon, heat it to 60% to 70% heat, add the tomato strips and fry until golden brown, and take out and drain the oil. Remove carrot sticks from the oil. Stir-fry rape strips with a spoon and pour them into a bowl for later use.
(3) After heating the bottom oil in the spoon, add the onion, ginger and garlic, then add the soup, fried tomato strips and carrot strips, boil and skim off the foam, and thicken with wet starch. (4) Add half a spoonful of oil to the casserole, first pour the rape, then pour the cooked eggplant into the casserole and order the coriander.
27. Eggplant with Chili oil
Making:
(1) Wash and peel the eggplant, steam it in a drawer for 30 minutes, then take it out to cool, tear it into pieces and put it on a plate.
(2) Remove the stems and seeds from the peppers, cut them into chopsticks and sprinkle them on the tomato strips. Add soy sauce, salt, monosodium glutamate and vinegar to garlic paste, mix well and pour on tomato strips.
(3) Put the sesame oil in the spoon, heat it, add the pepper particles and stir-fry them to taste, and take out the pepper particles. Pour the remaining pepper oil on the tomato strips and serve. Shake well when eating.
28, hanging paste jujube paste tomato box
Making:
(1) The eggplant is pedicled, washed and peeled, and cut into blades. Wash jujube, blanch it in boiling water, remove the skin and core, add 100g white sugar into a spoon, and stir evenly to get jujube paste stuffing.
(2) Put the jujube paste stuffing into the eggplant folder and dip it in flour for later use.
(3) Put the oil in the spoon. When the heat is 60% to 70%, paste the whole egg powder into a spoon with an eggplant clip, fry until golden brown, and remove and drain the oil after the surface has a certain hardness. (4) Leave a little base oil in the spoon, add 50g of water and 100g of white sugar, heat and boil into syrup, then put the fried tomato clip into the spoon, quickly turn it over to make the syrup hang evenly, and put it on the plate.
29, glass eggplant
Making:
(1) The eggplant is pedicled, washed and peeled, and the blade is cut with a top knife. Cut the preserved fruit into chopsticks, dice, and mix with a little sugar and water to make the preserved fruit stuffing. Put it in an eggplant folder and dip it in flour for use.
(2) Beat the eggs into a bowl, add flour, and stir the wet starch into a paste. Put the oil in the spoon. When it is 60% hot, dip the eggplant into the whole egg powder paste and fry it in a spoon until golden brown. Take out and drain the oil.
(3) Leave a little base oil in the spoon, and add 50g of water and100g of sugar to boil and melt. When the syrup becomes sticky, pour the fried eggplant clip into a spoon, quickly turn it over, so that the syrup is evenly hung on the eggplant clip, cool it, and put it in a plate after the syrup forms a bright hard shell.
30. steamed eggplant rolls
Making:
(1) Put the meat stuffing into a bowl, add salt, monosodium glutamate, cooking wine, chopped green onion, Jiang Mo and half an egg and mix well.
(2) Wash and peel the eggplant, cut it into 6 cm sections, then rotate it into pieces with a knife, sprinkle a little salt and marinate it for 5 minutes (or blanch it with boiling water) to soften the eggplant pieces. Sprinkle a little flour on the eggplant slices, then add the meat and roll it up. Then cover the whole egg liquid with flour residue.
(3) Put the oil in the spoon, heat it to 50% to 60%, add the rolled eggplant roll, fry it to purple, take it out and drain it, put it on a plate, and add salt and pepper.