Ingredients: 2 eggplant, green pepper 1 piece, red pepper 1 piece, appropriate amount of oil and salt, Sichuan pickled pepper 10g, soy sauce 10g, vinegar 10g, cooking wine 10g.

Practice: 1) Prepare raw materials and seasonings.

2) Slice eggplant, add a little salt and mix well. Marinate the eggplant for about 0 minutes and squeeze out the water. 3) Dice green pepper and red pepper.

4) Put oil in the pan, fry the eggplant and take it out.

5) Leave the bottom oil in the pan, add the onion, garlic and Jiang Mo and stir-fry until fragrant, then add the chopped pickled pepper and stir-fry until fragrant.

6) add eggplant?

7) Stir well and add fish sauce.

8) Stir-fry until the eggplant is tasty, add diced green and red peppers, stir-fry evenly and then take out the pot.

Second, beat eggplant.

Ingredients: 400g eggplant, 2 garlic, white sesame 1 tablespoon, 2 tablespoons soy sauce, 4 tablespoons salt, peanut oil and chives 1.

Practice: 1) Wash the tender eggplant and cut it into thick strips.

2) Put the eggplant into the dish, spread a layer of plastic wrap, poke a few holes with a toothpick, and steam it in a steamer.

3) Cut garlic into garlic rice and chives into chopped green onion.

4) Clean the pot and put it into the pot to fry the white sesame seeds.

5) Put the oil in the clean pan, fry the garlic until golden brown after the oil is hot, and take it out.

6) Take fried garlic rice and part of garlic oil, add soy sauce, white sesame seeds and proper amount of salt to make flavor juice.

7) Put the steamed eggplant into a stone mortar, press it with a pestle, and then add the flavor juice.

8) Grind it again, let the flavor juice and eggplant meat be fully mixed, and finally sprinkle with chopped green onion.

Third, minced meat, chopped pepper and roasted eggplant.

Ingredients: 500g long eggplant, pork stuffing 150g, 2 tablespoons chopped pepper, shredded ginger 1 tablespoon, chopped green onion, minced garlic, cooking wine, soy sauce, vinegar, sugar and chicken essence.

Practice: 1) Prepare the materials and mince the onion and garlic.

2) Cut both sides of eggplant with an oblique knife, but don't cut it off, as shown in the figure. When cutting, you can put two chopsticks on both sides, so it is not easy to cut.

3) Heat in a non-stick pan, pour a small amount of oil, add eggplant, and cover with low fire for frying; When one side becomes soft, turn over and continue frying until soft.

4) While frying eggplant, sit in a wok on another fire hole, add appropriate amount of oil and heat it, and saute minced garlic and a part of chopped green onion.

5) Add minced meat and stir fry. Cook some cooking wine and vinegar and stir fry.

6) When the meat becomes discolored, turn it over, add chopped pepper and shredded ginger and stir-fry to give a fragrance.

7) Mix minced meat with chopped pepper, stir fry, add a little sugar to taste, add a little soy sauce to color, add chicken essence and 1 bowl of water, and stew for a while.

8) Pour all the ingredients in 7 into the eggplant frying pan, cover it with low heat and stew for 10 minute.

9) When the soup is almost collected (add salt as appropriate), finally sprinkle the remaining chopped green onion.

Four, Panlong eggplant

Ingredients: eggplant 500g, minced meat 100g, onion, ginger, garlic, pepper, pickled pepper, cooking wine, spiced powder, soy sauce, oyster sauce, sugar, Pixian bean paste, and spicy lobster sauce.

Practice: 1) Preparation materials: bacon (one and a half tablespoons of cooking wine, two tablespoons of spiced powder, a proper amount of Jiang Mo, one tablespoon of light soy sauce and half a tablespoon of oyster sauce).

2) Bowl juice (one and a half tablespoons of light soy sauce, 2/3 tablespoons of black soy sauce, 2/3 tablespoons of oyster sauce, half a tablespoon of sugar, one tablespoon of Pixian watercress, 2/3 tablespoons of spicy lobster sauce, and one and a half tablespoons of cooking wine).

3) Slice the eggplant obliquely into thick slices, but don't cut it (chopsticks can be placed below).

4) Boil water in the pot. After the water is boiled, put the eggplant in a steamer and steam it, and take it out for use (no more than eight minutes).

5) Do not put oil in the pot, add minced meat, stir-fry gravy and a little grease.

6) Put the minced meat aside, add seasonings such as onion, ginger, garlic and pepper, and stir-fry evenly with the minced meat.

7) Add the bowl juice into the minced meat and continue to stir fry evenly.

8) Add eggplant, add water, the amount of water is half that of eggplant (if you want to mix rice and minced meat soup together, you can let the water pass through eggplant), bring to a boil over high fire, turn the lid to stew for a few minutes, then collect the juice over high fire, and sprinkle with chopped green onion and pepper before eating.

5. Baked eggplant with pickled peppers and minced meat

Ingredients: eggplant 300g, minced meat 200g, pickled pepper 50g, onion, ginger 3g, salt 3g, cumin 3g, cooking wine 2g, soy sauce 2g and cooking oil 2g.

Practice: 1) Leave the eggplant in the middle and put a cutting knife on it.

2) Brush a small amount of oil in the wok, add salt and cumin to the sliced eggplant, and fry until the bottom is soft.

3) Turn the eggplant over and continue frying.

4) fry until the surface of eggplant is golden. When the eggplant is ripe, put it on the plate.

5) Add the fried shallots and ginger into the pot.

6) Add minced meat and stir-fry until it changes color.

7) Add pickled peppers and continue to stir fry.

8) Add soy sauce, cooking wine and sugar, stir well, and then add chicken essence to taste.

9) Pour the fried pickled pepper powder on the fried eggplant.

Six, flavor eggplant

Ingredients: 300g long eggplant, oil, salt, pepper, starch, sugar, dried red pepper, ginger and garlic.

Practice: 1) Wash and cut green peppers, slice garlic and slice ginger.

2) Wash the long eggplant, cut it into hob blocks and wrap it with dry starch.

3) Put the oil in the pan, when it is 70% hot, add the eggplant and fry until it is slightly yellow, and take out the oil control.

4) Leave the bottom oil in the pot, add pepper, ginger slices and dried red pepper and stir-fry until fragrant.

5) Add a tablespoon of white sugar and stir-fry it into oily sugar juice.

6) Pour the eggplant with clean oil, and let the oil and sugar juice evenly wrap the tomato strips.

7) Pour in garlic slices and green pepper strips.

8) Sprinkle a little salt and stir fry gently.

Seven, steamed eggplant

Ingredients: 300g of purple eggplant, 20g of millet pepper, 6g of onion, 6g of ginger, 6g of garlic cloves, 50ml of soy sauce, 5g of sugar, 0/5ml of balsamic vinegar/kloc-and olive oil.

Practice: 1) Prepare all ingredients and put in eggplant for use.

2) Cut the eggplant into bergamot.

3) Steam in boiling water pot 10 minutes or so.

4) While the eggplant is steamed, the onion, ginger and garlic are chopped and the millet is cut into circles.

5) Mix the light soy sauce, white sugar and balsamic vinegar evenly to make the sauce.

6) Dish the steamed eggplant and pour in the sauce.

7) Add onion, ginger, minced garlic and millet spicy rings.

8) Put a proper amount of olive oil on the fire with a spoon and heat it, and pour it evenly on the onion, ginger and garlic millet spicy ring.

Eight, bean eggplant

Ingredients: 250g beans, 250g eggplant, proper amount of oil, 35ml oyster sauce, 4 cloves of garlic, 4 red peppers, and soy sauce 15ml.

Practice: 1) Prepare ingredients.

2) Wash the eggplant and cut it into long strips (about the thickness of the index finger), wash the beans, remove the old tendons and cut it into sections about 8 cm long, cut the red pepper into small pieces and slice the garlic.

3) Pour the oil into the pot, and after the oil is heated to 70% heat, fry the eggplant.

4) Fry until soft, and then take out the oil control.

5) Fry the beans in the oil pan.

6) Fry until the skin is wrinkled and the beans are fried thoroughly (raw beans are inedible), and then take out the oil control.

7) Leave a little base oil in the pot, add garlic slices and red pepper and saute until fragrant.

8) Add eggplant and beans and stir fry.

9) Pour in soy sauce, oyster sauce, salt and a little water and mix well.

10) stir-fry evenly over high fire, and the soup becomes thick.

Nine, fried tomato box

Ingredients: 2 eggplants, meat stuffing 120g, eggs 1 piece, oil, salt, flour, starch, Jiang Mo, pepper, cooking wine, oyster sauce and Thai Chili sauce.

Practice: 1) Add appropriate seasonings such as Jiang Mo, salt, pepper, cooking wine and oyster sauce to the meat stuffing;

2) stir in one direction and marinate for several minutes;

3) cut the eggplant into pieces, and cut the two pieces together;

4) spread a layer of raw flour between the cut two pieces of eggplant;

5) Brewing the prepared meat stuffing into it;

6) Mix starch and flour according to the ratio of 1: 1, and add an egg and a proper amount of salt;

7) Add water to make a thick and moderate batter, and then add a few drops of oil;

8) the electric baking pan is heated, and a layer of oil is brushed on the bottom of the pan;

9) Roll the prepared tomato box in the batter so that the batter covers the tomato box;

10) Put the tomato box wrapped in batter into the electric baking pan;

1 1) Fry the tomato box until both sides are golden;

12) Take out the tray and pour a layer of Thai Chili sauce on the surface of the tomato box.

Ten, minced meat eggplant

Ingredients: eggplant 1, minced meat 50g, oil, salt, bean paste 30g, garlic 3, onion 20ml, cooking wine 30ml, sugar 2g, starch and ginger.

Practice: 1) Wash eggplant and chop pork.

2) Cut the eggplant into small pieces and marinate it with a little salt for a while.

3) Chop the onion, ginger and garlic.

4) Mix minced meat with cooking wine, white sugar and soy sauce evenly.

5) Heat the oil in a wok, and pour in the eggplant and stir fry.

6) Stir fry until the eggplant is soft and full.

7) Add a little oil to the pot and stir-fry the bean paste to make it fragrant.

8) Add onion, ginger and minced garlic and stir-fry until fragrant.

9) Add minced meat and stir fry.

10) Add cooking wine and stir fry.

1 1) Then pour in the eggplant and continue to stir fry.

12) Add soy sauce and sugar.

13) A little salt continues to stir fry.

14) pour a little water starch.

15) Stir the eggplant evenly, turn off the fire, put it on a plate and sprinkle with chopped green onion.