Ingredients: eggplant, carrot and rape.

Exercise:

1, the eggplant is pedicled, washed and peeled, and cut into strips 4 cm long and 1 cm wide. Carrots are cut into strips, and rape is washed and cut into 7 cm sections.

2, put oil in the spoon, burn 60% to 70% heat, add tomato strips and fry until golden brown, remove and drain the oil.

3. Carrot strips are fished out with oil. Stir-fry rape strips with a spoon and pour them into a bowl for later use.

4. After heating the base oil in the spoon, add ginger, then add soup, fried tomato strips and carrot strips, boil and skim off the foam, and thicken with wet starch.

5, add half a spoonful of oil to the casserole, first pour the rapeseed, and then pour the cooked eggplant into the casserole.

Second, the salted eggplant list

Ingredients: 500g eggplant, 0/00g soybean/kloc.

Exercise:

1. Wash soybeans and soak them in warm water;

2. Wash and chop parsley;

3. Wash the eggplant, cut it into hob blocks and dry it in the sun;

4. Add water to the pot, add eggplant and soybeans to cook until they are nearly cooked, add soy sauce, high flavor and refined salt to cook until the soup is dry.

5. Heat the sesame oil in the wok, add the pepper and stir fry, remove the pepper and pour the pepper oil into the plate.

Third, stir-fry eggplant with pepper.

Ingredients: 300g eggplant and 50g green pepper.

Exercise:

1. Peel eggplant and cut it into slender strips;

2. Seed the green pepper and cut it into slender strips;

3. Heat the wok, put the oil to 60% heat, pour the eggplant, stir-fry the green pepper for a while and pour it into the colander;

4. Leave a little oil in the wok and add Jiang Mo to stir fry;

5. Pour in eggplant and green pepper, add a little water and seasoning, and stir fry a few times;

6. thicken with wet starch and pour with sesame oil, and serve.

Fourth, braised eggplant.

Ingredients: 500g eggplant, 20g pepper.

Exercise:

1. Cut eggplant into long strips;

2. Cut the red pepper into long strips;

3. Wash ginger and cut into powder;

4. Heat a wok with a large fire, pour in oil to heat it, add eggplant, fry for 3 to 5 minutes and take it out;

5. Put less base oil in the wok, add star anise Jiang Mo and red pepper to stir-fry the fragrance;

6. Add eggplant and stir fry, add a little broth and soy sauce, and the taste is all fresh. Use starch to collect juice and take it out of the pot.

Verb (abbreviation for verb) Frozen diced eggplant

Ingredients: 500g eggplant, 25g celery and 25g lemon.

Exercise:

1. Wash eggplant, remove pedicle and cut into dices;

2. Slice lemon; Cut celery into powder for later use;

3. Heat the oil in the frying spoon to 50% heat, add the diced eggplant, fry until cooked, and take out the oil control;

4. Put celery powder into a frying spoon, stir-fry until the teeth are yellow, add tomato juice and diced eggplant, simmer for 10 minute with slow fire, stir well, collect thick soup, add salt and mix well, take out the spoon, let it cool and put it in the refrigerator.

Six, cold eggplant

Material: eggplant 500g.

Exercise:

1. Wash eggplant, cut it in half, steam it in a steamer, let it cool, tear it into filaments, put it in a plate, wash ginger, peel it and cut it into powder;

2. Mix Jiang Mo, soy sauce, Weiquan, refined salt and sesame oil into juice and pour it on eggplant.

Seven, chrysanthemum eggplant

Ingredients: eggplant, tomato sauce

Exercise:

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2. Add oil to the spoon, heat it to 70% to 80%, stir-fry the eggplant flowers, pour out the oil and put it on the plate.

3. Heat the base oil in a spoon, stir-fry the tomato sauce slightly, and then take it to Jiang Mo. Soup, sugar, diced carrots and salt are all delicious and fresh to cook.

4. Thicken with wet starch, add bright oil and burn in the eyes of fried eggplant.