1. Spicy Eggplant Dumplings

Ingredients: 250 grams of tender eggplant, 100 grams of pork filling.

Ingredients: 2 eggs, 50g flour, 750g salad oil, 10g wet starch, 5g Sichuan pepper.

Seasoning: 5 grams of iodized salt, 5 grams of MSG, 10 grams of pepper noodles (or pepper noodles), 10 grams of red oil, 3 grams each of green onion and minced ginger, 75 grams of soup.

Preparation:

(1) Remove the stems, wash and peel the eggplant, cut it in half, and then cut it into pieces. Cut Sichuan pepper into sections.

(2) Add salt, MSG, minced green onion, minced ginger, and half an egg to the meat filling and mix well. Place into eggplant clips and set aside.

(3) Use the remaining eggs, beat them into a bowl and stir into egg liquid, then add flour and stir into a complete egg paste. Use a bowl to mix salt, monosodium glutamate, pepper noodles, soup and starch into juice.

(4) Heat the oil in a spoon until it is 50% to 60% hot. Put the eggplant clips into the spoon and fry them until they turn golden brown. Pour out and drain the oil.

(5) Put the base oil in a spoon, heat it up and add the green onion and ginger to the pan. Add the Sichuan peppercorns and stir-fry briefly. Pour in the mixed juice and stir-fry until cooked, then add the fried eggplant. Make the dumplings, turn them over evenly, add red oil, and serve on a plate.

Key: When cutting, the blade should be deep but not transparent, and the whole egg paste should be dry and thin.

2. Fried five-color eggplant shreds

Main ingredients: 350 grams of eggplant.

Ingredients: 25g green pepper, 25g ham, 25g bamboo shoots, 10g Sichuan pepper, 50g lard, 10g starch.

Seasoning: 10g soy sauce, 4g iodized salt, 4g MSG, 3g each shredded onion and ginger, 5g garlic slices, 5g sesame oil.

Preparation:

(1) Remove the eggplant stems, wash and cut into shreds. Green peppers, ham, bamboo shoots, and Sichuan peppers are also shredded.

(2) Put oil in a spoon, heat it up, add green onion and ginger shreds to the pan, add shredded eggplant, Sichuan pepper, bamboo shoots, ham and green pepper and stir-fry, add before taking out the spoon Add MSG and garlic slices, thicken with wet starch, drizzle with sesame oil, scoop out and serve on a plate.

Key: Don’t set the fire too fast when you start frying, otherwise it will burn easily.