1. Slice the eggplant into strips, put it in a bowl and steam it in a steamer 10 minute. Take out the water, add salt, vinegar, garlic paste, sesame sauce, coriander leaves and other cold dishes. Be careful not to squeeze all the juice out of the eggplant to avoid nutrient loss. Thicker sesame paste can make up for excess water.

2. Stir-fried diced eggplant with tomato, half diced eggplant and diced garlic. Put 2 tbsp oil in the pan, add garlic, stir-fry eggplant, and add 1 tbsp vinegar. Cover and stew for two minutes. When the eggplant is soft, add salt, add a little diced tomatoes, turn it over a few times, and add a little monosodium glutamate or chicken essence to serve. Pay attention to control the remaining oil when serving.

I think the best thing is burning.

Specific methods: first cut the eggplant into pieces, which is about the size of the cube of coffee, then sprinkle with salt ginger powder and pepper powder and mix well. Beat in 1 2 eggs according to the amount, mix well, then pour in white flour, also wrap all the eggplant, add starch after mixing well, the amount of starch and white flour is equal, and then fry the wrapped eggplant pieces in an oil pan (chopsticks are recommended to avoid sticking together when frying eggplant pieces)

Then it was burned. Stir-fry tomatoes and peppers in the pot first, then pour boiling water and add fried eggplant (eggplant will absorb water in this process, and starch will gelatinize the soup, so add less water first, not enough). It can be cooked in a minute or two (it shouldn't take long to burn in the end).