2. Eggplant pot with minced meat: Ingredients: 2 eggplants, 200g minced meat, 5g onion, 5g ginger, 1 teaspoon vinegar, 5g salt, 1 tablespoon cooking oil.
3. Flavor eggplant: Ingredients: eggplant 1 long root, chopped green onion, garlic cloves, 1 small handful of peppers, 1 small spoon of cooked sesame seeds, 5 parsley, 3-5 dried peppers, 1 large spoon of aged vinegar, 2 tablespoons of sugar, and half a tablespoon of soy sauce.
4. 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.
5. Steamed eggplant: Ingredients: 300g of purple eggplant, 20g of millet pepper, 6g of chives, 6g of ginger, 6g of garlic cloves, 50ml of soy sauce, 5g of sugar, 0/5ml of balsamic vinegar/kloc, and proper amount of olive oil.
6. Chrysanthemum eggplant: Ingredients: eggplant 500g, minced meat 100g, green pepper, carrot, onion, ginger, garlic, salt 2 tsps, chicken essence 1/4 tsp.
7. Baked eggplant with tomato (slightly sweet): Ingredients: eggplant 1, tomato 1, green pepper 1, 3g of sugar, 3g of garlic cloves, 5g of cooking wine, 5g of soy sauce15g of cooking wine, a small amount of chicken essence, sesame oil, salt and water.
8. Eggplant with garlic: Ingredients: 4 eggplants, 1 garlic, 1 tablespoon vinegar, half a tablespoon soy sauce, 1.5 teaspoon salt and half a teaspoon chicken essence. Half a teaspoon of sesame oil, 1 shallot, half a pepper. Salt, chicken essence and sesame oil, stir well and pour on eggplant. Finally, sprinkle with chopped green onion and pepper and mix well.
9, cumin eggplant diced: ingredients: eggplant 1, vegetable oil, salt 3g, cumin powder 5g, Chili powder 4g, starch.
10, iron plate eggplant: Ingredients: 1 eggplant, 2 cloves of garlic, appropriate amount of soy sauce, salt, pepper, 2 slices of ginger, two celery, half a green pepper, appropriate amount of bean paste, half an onion, and appropriate amount of dried pepper.
1. Hand-torn eggplant: Ingredients: 3 long eggplant, 3 shallots 1 root, 3 cloves of garlic, ginger 1 slice, oil 1 tablespoon, salt, soy sauce, vinegar and sugar. Practice: 1. Wash eggplant, remove both ends and cut into long and even sections. 2. Cut into even long sections and steam in a steamer for 10 minutes. 3. Hot pot with cold water. After the eggplant is slightly cold, tear it into long strips by hand and put it on a plate. 4. Cut the onion, cut the ginger, mash the garlic and put it on the eggplant. 5. According to personal taste, mix soy sauce, vinegar, salt and sugar into juice and pour it on eggplant. 6, burn a spoonful of oil in the pot, pour it on the eggplant when the oil temperature is 80% hot, and mix well before eating.
2. Eggplant pot with minced meat: Ingredients: 2 eggplants, 200g minced meat, 5g onion, 5g ginger, 1 teaspoon vinegar, 5g salt, 1 tablespoon cooking oil. Practice: 1, eggplant was washed and cut into strips, soaked in salt water and controlled to dry. 2. Pour the oil into the pot. When it is 60% hot, add eggplant strips, fry for one minute, and take out the oil control for later use. 3. Leave a little oil in the pot, heat it, stir-fry the minced meat until it is not cooked, and shovel it aside with a shovel. Add minced onion and ginger and stir-fry until fragrant. 4. Add eggplant, vinegar and salt in turn, add a little water or chicken soup, cover and stew for 2 minutes. 5. Sprinkle with chopped green onion.
3. Flavor eggplant: Ingredients: long-rooted eggplant 1, chopped green onion and garlic cloves, 1 small pepper, 1 small spoon of cooked sesame seeds, 5 parsley, 3-5 dried peppers, 1 tablespoon of aged vinegar, 2 tablespoons of sugar, half a tablespoon of soy sauce,/kloc. Practice: 1. Prepare a slightly larger eggplant, wash it, cut it in half, and cut it into thick strips with an oblique knife. 2. Add salt to water to soak eggplant for about 10 minute. 3. Add proper amount of starch to the soaked eggplant. 4. Stir well and wrap it outside the eggplant. 5. When the oil in the pot is 60% to 70% hot, put the eggplant in the pot and fry it with medium and small fire until it is golden, and the skin is crisp and hard. Take out the oil control. 6. Leave the bottom and add pepper, dried pepper, chopped green onion and minced garlic in turn with low heat. 7. Add (old vinegar, sugar, soy sauce, oil consumption) to make juice, and pour it into the pot to boil. 8. Pour in the fried tomato strips and stir fry over high heat. Cover them evenly with soup, the water will evaporate quickly, and the appearance will be shiny and crisp. 9. Sprinkle coriander segments and sesame seeds evenly, and turn off the fire.
4. 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 amount of Jiang Mo and Thai Chili sauce to the meat stuffing. 2. Stir in one direction and marinate for a few minutes; 3. Cut the eggplant into pieces, and don't cut off two; 4. Spread a layer of raw flour between the cut two pieces of eggplant; 5. Brew 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 drop a few drops of oil; 8. The electric baking pan is heated, and the bottom of the pan is brushed with a layer of oil; 9. Roll the prepared tomato box in the batter so that the batter wraps 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 it out and set it on the plate, then pour a layer of Thai Chili sauce on the surface of the tomato box.
5. Steamed eggplant: Ingredients: 300g of purple eggplant, 20g of millet pepper, 6g of chives, 6g of ginger, 6g of garlic cloves, 50ml of soy sauce, 5g of sugar, 0/5ml of balsamic vinegar/kloc, and proper amount of olive oil. Practice: 1, prepare all ingredients and eggplant for use. 2. Cut the eggplant into bergamot. 3. Steam in boiling water pot 10 minutes or so. 4. While steaming the eggplant, chop the onion, ginger and garlic, and cut the millet into rings. 5. Mix the soy sauce, sugar and balsamic vinegar evenly to make the sauce. 6. Serve the steamed eggplant and pour in the sauce. 7. Put the onion, ginger and minced garlic into the millet spicy ring. 8. Put a proper amount of olive oil with a spoon and heat it on the fire. Pour it evenly on the onion, ginger and garlic millet spicy circle.
6. Chrysanthemum eggplant: Ingredients: eggplant 500g, minced meat 100g, green pepper, carrot, onion, ginger, garlic, salt 2 tsps, chicken essence 1/4 tsp. Practice: 1. Eggplant is washed and cut into long sections of about 6 cm, and then cut into slender strips. Be careful to connect the bottoms together and don't cut them. Marinate the cut eggplant with salt to make it soft. 2. Cut green pepper and carrot into fine powder, mix with minced meat, onion, ginger and garlic, and mix well with salt and chicken essence. 3. Spread the softened eggplant into a chrysanthemum shape, and put the prepared meat stuffing on the chrysanthemum-shaped eggplant. 4. Steam in the pan for 10 minute and serve.
7. Baked eggplant with tomato (slightly sweet): Ingredients: eggplant 1, tomato 1, green pepper 1, 3g of sugar, 3g of garlic cloves, 5g of cooking wine, 5g of soy sauce15g of cooking wine, a small amount of chicken essence, sesame oil, salt and water. Practice: 1. Clean all the ingredients, cut them into hob pieces, and cut tomatoes into small pieces. 2. Heat the pan and put the oil in it. When the oil is hot, add the cut eggplant pieces and stir-fry until the eggplant skin is wrinkled and soft and slightly Huang Shi. 3. Add onion, ginger and garlic and stir fry, then add tomatoes and stir fry. 4. Add cooking wine, soy sauce, sugar and salt and mix well. 5. Add appropriate amount of water and cook until the soup is dry. Add green pepper and stir well. 6. Pour in a proper amount of water starch to thicken, then add a little chicken essence and pour in sesame oil, stir well and turn off the fire.
8. Eggplant with garlic: Ingredients: 4 eggplants, 1 garlic, 1 tablespoon vinegar, half a tablespoon soy sauce, 1.5 teaspoon salt and half a teaspoon chicken essence. Half a teaspoon of sesame oil, 1 shallot, half a pepper. Practice: 1. Wash the eggplant, split it and soak it in clear water for 30 minutes, so it is not easy to be allergic, and the color and taste will be better. 2. Put it in a steamer and steam for about 10 minutes. Maybe the eggplant will be fried when cooking. 3. Let the steamed eggplant cool and tear it into silk for later use. 4.
9. Cumin eggplant diced: Ingredients: eggplant 1, appropriate amount of vegetable oil, 3g of salt, 5g of cumin powder, 4g of Chili powder and appropriate amount of starch. Practice: 1. Peel the eggplant, dice it, and add a little salted water. 2. Sprinkle with starch and mix well. 3. Cool the oil in a hot pot and heat the oil to 80% heat. 4. Fry the eggplant until it is yellow and cook it. Pour out the excess oil. 5. Turn off the fire, add cumin powder and Chili powder and mix well.
10. Iron plate eggplant: Ingredients: 1 eggplant, 2 cloves of garlic, appropriate amount of soy sauce, salt, pepper, 2 slices of ginger, two celery, half a green pepper, appropriate amount of bean paste, half an onion and appropriate amount of dried pepper.
1 1. Practice: 1. Cut eggplant into hob meat, celery into inches, onion into pieces, green pepper into pieces. There is more oil in the pot than cooking. When the oil temperature is slightly smoky, fry the eggplant in the oil until the skin becomes soft, and take out and drain the oil. 3. Put a little oil in another pot, add garlic, onion and dried Chili, stir-fry until fragrant, add bean paste, and when the bean paste is slightly dry, add green pepper and onion.