Materials:

2 eggplants, 50g pork stuffing, cooking wine 15g, 30g soy sauce, 8g soy sauce, 5g sugar, Laoganma 15g garlic cloves 1, ginger 1 small pieces, and appropriate amount of onion.

Exercise:

(1) Wash the eggplant, remove the head and pedicels, and cut into long strips the thickness of fingers.

(2) Sprinkle some salt on it and marinate for 20 minutes to marinate the water in the eggplant. The eggplant made in this way will not taste watery.

(3) Heat the wok, pour oil, add onion and minced garlic, stir-fry until fragrant, then pour minced meat and continue to stir-fry.

(4) When the color of the meat turns white, pour in 1 tbsp cooking wine and continue to stir-fry, and remove the fishy smell of the meat. When the meat is not red, you can come out for later use.

(5) Squeeze the marinated eggplant by hand, squeeze out excess water, and then put it into the pot to stir fry.

(6) After the eggplant becomes soft, pour in 2 tablespoons of soy sauce and half a spoonful of soy sauce and stir well.

(7) Pour minced meat, add 1 tablespoon Laoganma, 1 teaspoon sugar and a little water, and stir well.

(8) Then put it into this earthen pot, add a little water, cover it, and simmer for 5 minutes.

(9) Sprinkle some chopped green onion with a bowl of white rice before serving. Let's leave now.

2. Eggplant in oyster sauce.

Materials:

Eggplant 1 piece, 2 tablespoons oyster sauce, starch 1 spoon, sugar 1 spoon, and chopped green onion.

Exercise:

(1) Preparation materials:

(2) Slice the eggplant and soak it in water.

(3) Mixing starch water: add water to the raw powder and oyster sauce and stir evenly.

(4) Put more oil in the pot, and put down the eggplant to fry until soft. Pick up the eggplant, press it with a spoon and drain the oil.

(5) Leave a little base oil in the pot, put down the minced garlic and stir-fry until fragrant, then pour in the eggplant and stir-fry.

(6) Pour in white sugar and stir well.

(7) Finally, thicken with starch water.

(8) Sprinkle with chopped green onion.

3. Barbecue eggplant.

Materials:

1 long eggplant, 2 tablespoons soy sauce, 5g fine sugar, 5g barbecue powder, 1 5ml cooking oil,1root shallot.

Exercise:

(1) Wash shallots and chop them separately.

(2) Transfer all the seasonings in the auxiliary materials to a bowl, and only half of them are green.

(3) The eggplant was washed and pedicled, and cut into thin slices with a thickness of about 5 mm. ..

(4) Put the eggplant slices into a seasoning bowl.

(5) Dip all other eggplants in seasoning, and then lay them flat on the baking tray.

(6) Preheat the oven for 200 degrees.

(7) Put the baking tray into the oven and bake at 200 degrees for about 10 minute.

(8) Put the remaining chopped green onion in the middle, and when the "ding" prompt sounds, the roasted eggplant can be baked.