Ingredients: eggplant, winter bamboo shoots, water-borne fungus, a little green and red pepper slices, bean paste, sugar, soy sauce, vinegar, monosodium glutamate, onion, ginger, garlic, cooking wine, starch, broth and salad oil.

Practice: cut eggplant into pieces; Slice winter bamboo shoots and fungus. Oil to 70% heat, add eggplant; Blanch bamboo shoots and auricularia auricula slices in water. Add bean paste, chopped green onion, Jiang Mo and minced garlic to the oil pan, cook the cooking wine, add broth and white sugar to taste, thicken the water starch, add eggplant and bamboo shoots, and stir well (preferably add a few edamame).

Hometown eggplant

Ingredients: 500g long eggplant, green pepper 1, red pepper 65438, appropriate amount of fried peanuts, appropriate amount of salt, monosodium glutamate, white vinegar, pepper, soy sauce and salad oil.

Practice: cut eggplant into round sections and cut shallow cross knives on both sides; Cut the green pepper into powder for later use. Heat oil, fry eggplant until golden on both sides, add appropriate amount of water, add salt, monosodium glutamate, white vinegar, pepper and soy sauce to taste, cook for 5 minutes, add green pepper and peanuts, and collect juice.

Sauced eggplant

Ingredients: 400g long eggplant, chopped green onion, Jiang Mo, sweet noodle sauce, salt, broth, monosodium glutamate, cooking wine, garlic and salad oil.

Practice: Wash the eggplant, cut it into long strips, then change it into sections, fry it for 2 minutes, take it out and drain it. Wash garlic and cut into pieces. Heat oil in a pan, add minced onion and ginger, stir fry, add sweet noodle sauce, salt, soup stock, monosodium glutamate and cooking wine and mix well. Then add eggplant, simmer on low heat until the soup thickens, serve and sprinkle with garlic.

Scrambled eggs with pork

Ingredients: round eggplant, red pepper, onion, ginger, garlic, soy sauce, Pixian bean paste, cooking wine, salt, monosodium glutamate, dried starch, water starch, salad oil and broth.

Practice: cut eggplant into pieces and pat dry starch. Heat the oil to 80% heat, fry the eggplant to light yellow, and take it out. Leave the bottom oil in the pan, stir-fry bean paste, onion, ginger and minced garlic, add cooking wine, add soy sauce, salt, monosodium glutamate and broth to boil, stir-fry eggplant for 1 min, thicken with water starch, pour oil out of the pan and sprinkle with red pepper.

Mashed garlic eggplant

Ingredients: eggplant 500g, soy sauce, garlic paste, salt, monosodium glutamate, sugar, vinegar and sesame oil.

Practice: wash the eggplant, put it in a plate, put it in a steamer and take it out; Tear it into long strips and put it on a plate. Take a clean bowl, add garlic paste, soy sauce, salt, monosodium glutamate, vinegar, sugar and sesame oil to make a sauce and pour it on the eggplant.

braised eggplant

Ingredients: eggplant 400g, green pepper slices 100g, tomato 100g, shredded onion, minced garlic, shredded ginger, egg white, starch, salt, monosodium glutamate, peanut oil, cooking wine, soy sauce, pepper and sugar.

Practice: cut eggplant into pieces and enter the water; Cut tomatoes into pieces; Egg white and water starch are mixed into batter. Heat oil in the pan, remove eggplant pieces, control water, hang batter, fry until golden brown, and drain the oil. Heat a little oil in the pot, add shredded onion, shredded ginger and minced garlic, add eggplant, green pepper and tomato, add salt, monosodium glutamate, cooking wine, soy sauce, pepper and sugar in turn, and cook until the marinade is thick.