the method of vegetable fried eggplant is simple, but it is not easy to make excellent, delicious and fuel-efficient vegetable fried eggplant. This article introduces a variety of methods of vegetable fried eggplant and how to make delicious vegetable fried eggplant. You should look carefully. Vegetarian fried eggplant 1: one eggplant, one green pepper, and the right amount of salt. Shred eggplant, soak it in water for a while, grab it with your hands, squeeze out the black water in eggplant, dry the water, and shred the pepper. Heat the oil in the pan, add Chili until fragrant, add eggplant and stir fry, add some water, add salt and stir fry until cooked. If you don't like spicy friends, put pepper and eggplant in the pot and fry them together, it won't be spicy. Vegetarian fried eggplant II: 25g eggplant, 15g soy sauce, 2g salt, 1g pepper, 1g scallion and 4g salad oil. Peel the eggplant, wash it, cut it into 6 cm and .3 cm square filaments, put it in a bowl, soak it in clear water for about five minutes, take it out and drain the water. Put oil on the fire, heat it to 7%, fry the pepper until it is fragrant (don't take out the pepper), then fry the chopped green onion until it turns yellow, then add shredded eggplant and fry it for about three minutes, add salt, soy sauce and vegetarian soup, cover the juice after boiling, simmer it for three minutes with low fire, and when the juice is almost dry, add monosodium glutamate and turn it evenly. Vegetarian fried eggplant three: eggplant, green and red pepper. Onion, ginger, garlic, salad oil, salt, sugar, chicken essence and pepper. Wash eggplant and green pepper and shred them. Heat oil in the pan and stir-fry shallots, ginger and garlic. Stir-fry shredded eggplant. Add a small amount of soy sauce. Stir-fry the eggplant until it is slightly soft, and pour the shredded green and red peppers into the pot. Stir fry a few times, pour a small amount of salad oil and continue to stir fry. Add salt, sugar, chicken essence and pepper after stirring well. Stir-fry evenly and you can go out of the pot. Main points of vegetable fried eggplant production: 1. First, eggplant rust problem: after eggplant is washed and cut into a certain shape, it immediately turns gray, and when it is cooked in the pot, it turns gray-black, which is unpleasant. As long as it is cut, it is put in fresh water salt, washed by hand for a while, taken out and dried, and then washed with water, and this disease can be eliminated. 2. Secondly, fried eggplant consumes a lot of oil. How can we save fuel and taste delicious? When the eggplant is washed, the water is controlled, and the amount of oil is roughly the same as that of other fried dishes. After the oil is heated, the eggplant is immediately put in, and after a few times of stir-frying, the cover is immediately covered, and the eggplant is braised for a while and then stir-fried. This is repeated several times. When the eggplant has no hard heart and its color is slightly Huang Shi, add the prepared flavor juice (soy sauce, monosodium glutamate, chopped green onion, garlic slices). The purpose of cooking juice is to make vegetarian fried eggplant taste better and astringent, so as to prevent the soup from being wide and tasteless caused by cooking with soy sauce.