1. Two round eggplants, choose the tender ones (the ones that feel moist to the touch and soft when pinched will definitely be tender), peel them and cut them into slices, about one centimeter thick. 2. Then cut into oblique pieces, add dry starch, and wrap the eggplant pieces evenly with starch. (Reference: Dip the eggplant in a layer of wet starch before frying in the oil pan, so that it will not eat a lot of oil. Make the wet starch into a thin soup, do not thicken it, otherwise black gaba will be fried. 3. Pour oil into the pot ( A little more) Heat it up, about 70%. 4. Stir-fry the bell peppers until they are fried. 5. Prepare the juice previously: starch, a little sugar, a little vinegar, a little cooking wine, a little pepper. Add noodles, chicken essence, and a little water, and mix thoroughly. 6. Add garlic slices, chopped green onion, and minced ginger. Add a little oil this time. 7. Put the onion, ginger, and garlic into the pot. Pour the juice into the pot and stir-fry continuously. Add salt while stir-frying and adjusting the sauce, that is, add salt before pouring the vegetables into the sauce. 8. Put the salt into the pot, then add the eggplant and bell pepper to the pot and stir-fry. Add chicken essence and take out the pot. 1. How to cook eggplant with tomatoes 1. How to cook eggplant and tomatoes with cold flavor: 1) Cut two eggplants into appropriate lengths, then cut them into long strips, put a little oil in the pot, and pour Add the eggplant strips, stir-fry, and simmer over medium-low heat until soft. 2) One tomato, remove seeds and cut into strips. 3) Take out the stewed eggplant, put it in a basin, and mix well with minced garlic, salt, vinegar, sugar, soy sauce, chopped coriander and a few drops of sesame oil. It’s ready to eat. 2. Roast eggplant with sliced ??meat and tomatoes. Recipe preparation: Ingredients: 250 grams of lean pork, 250 grams of tomatoes, and 1 kilogram of eggplant. Ingredients: 130 grams of vegetable oil, 30 grams of soy sauce, 20 grams of refined salt, 5 grams of MSG, 10 grams each of green onion and ginger, and 75 grams of water starch. Preparation method: 1) Cut the pork into small slices, put it into a basin, add 25 grams of water starch and 5 grams of refined salt, mix well and slurry, use hot oil to spread it, remove and drain; wash the tomatoes and cut them into small pieces ; Peel the eggplant into small pieces with a razor blade, fry in hot oil until golden brown, remove and drain. 2) Put the oil into the pot, heat it and add the minced onion, ginger and garlic into the pot, add the meat slices and soy sauce and stir-fry evenly, add 300 grams of water, add refined salt, MSG, tomatoes and fried eggplant, and thicken the sauce after boiling. Features: The eggplant is soft and rotten, and tastes delicious. The key to production: After cutting the eggplant into pieces, place it in the sun to dry for 1 to 2 hours, so as to save fuel when frying. Fried eggplants should be fried over high heat, and they should be turned frequently to avoid burning, but do not take them out before they are browned. 3. Ingredients for roasted eggplant and tomatoes: 3 eggplants (peeled), half a tomato, the other half eaten raw, one bell pepper (small), 10 grams of good soy sauce, 20 grams of white sugar, 5 grams of salt, a little MSG , appropriate amount of onions, ginger, and new garlic. Method: 1. Cut eggplant, tomatoes, and bell peppers into hob pieces. Chop the onion and ginger into mince, mince the garlic, add soy sauce, sugar, salt, MSG, starch, and mix thoroughly with water. 2. Put oil in the wok, not too much, just about the same as the amount of oil used for general cooking. Because eggplant "eats" oil at first, it must be cooked slowly and hot oil. And you need to turn it frequently, you can hardly stop the shovel, you have to keep turning it, wait until the eggplant looks yellow and soft, then turn it slowly. Turn slowly but also, the secret to making the eggplant delicious and not greasy lies in "turning". When the eggplant becomes very soft and rotten, add tomatoes and bell peppers. Of course, if you don’t like eating these two things, you can leave them out and just put in the eggplant. Then add the seasoning. Because there is starch in the stock, you have to wait for it to absorb the soup and not make it too thick.

2. Grilled Eggplant with Dried Sea Rice Cooking Category: Stir-fried Cuisine: Zhejiang Cuisine Ingredients Category: Vegetables Taste: Salty and Fresh Suitable Season: Autumn Fragrance: Rich, fragrant, salty and delicious Ingredients: 500 grams of eggplant, 25 grams of dried shrimps, 2 soy sauce teaspoon, a little salt and sugar, 1 tablespoon each of minced green onion and minced ginger; Preparation: 1) Cut the eggplant into hob pieces, soak in water for a moment, take out and set aside; put the sea rice into a bowl, and use Soak in boiling water until soft, remove impurities and wash, and reserve the water used to soak the sea rice; 2) Place the wok over medium heat, add 3 tablespoons of oil to heat, add the minced green onions and ginger and stir-fry until fragrant, add the eggplant pieces and soak them After frying the good dried shrimps for about 2 minutes, add soy sauce, salt, sugar and water for soaking the dried dried shrimps, stir well, then simmer over low heat for 10 minutes;