Main ingredients:

Tender eggplant

Accessories:

Garlic, monosodium glutamate, salt, sugar, sesame oil

Exercise:

1. Chop garlic; Wash eggplant and cut into long strips.

2. Heat oil in a wok, add garlic and stir fry, add salt, monosodium glutamate, sugar and a little water and mix well.

3. Put the eggplant strips on the steamer, pour the fried garlic soup, and then steam in the steamer for about five minutes.

4. After taking out the steaming tray, pour sesame oil on it.

Second, vegetarian eggplant.

Materials:

One long eggplant (300g) red pepper 1 green pepper 1 4 garlic cloves (cut into small pieces).

Seasoning:

Salt 1/4 tsp soy sauce 1 tsp sugar 1 tsp mushroom essence 1/2 tsp.

Exercise:

1. Slice eggplant and soak it in cold water for 20 minutes. This not only saves fuel, but also discolors the eggplant.

2. Heat 2 tablespoons of oil in the pot.

3. Drain the soaked eggplant and put it in a pot and stir fry over low heat.

4. Cover the simmer and turn it frequently on the way to avoid the bottom.

5. Cook until the eggplant is soft.

6. Add green and red peppers, garlic and seasonings and stir-fry until the green and red peppers are cut off.

Third, potatoes and eggplant.

Raw materials:

An eggplant, a potato and a tomato.

Composition:

Salt, oil, pepper, ginger powder, thirteen spices, soy sauce.

Exercise:

1, the eggplant was too long to shoot, so I cut it into pieces and put it in a bowl.

2, long eggplant, potatoes, tomatoes cut into pieces for use. I like to add tomatoes to everything I eat recently. Hot and sour weather is more appetizing.

3. Fry both sides of potatoes in oil until brown;

4. After the potatoes are browned on both sides, remove them for use and oil the eggplant;

5. After the eggplant is fried, pour the tomatoes and fried potatoes into the pot. Then add salt, oil, pepper, ginger powder, thirteen spices and soy sauce to taste, and add a little water for 3 minutes.

6, pot.

Fourth, braised eggplant with chopped pepper.

Exercise:

1. Wash eggplant, cut it into strips, soak it in salt water for 10 minutes, and take it out.

2. Put two spoonfuls of dry starch and try to get dry starch for each eggplant (so that less oil is absorbed when frying).

3. Heat the oil in the pot to 70% heat, fry the eggplant in the pot, take out the eggplant after frying, and absorb the excess oil with oil-absorbing paper.

4. Chop garlic and ginger.

5. Take a bowl, pour vegetarian oyster sauce, vinegar, water, salt, monosodium glutamate, sesame oil and water starch into the bowl and stir well.

6. Leave the bottom oil in the pan, add minced garlic and Jiang Mo, pour in eggplant, add a spoonful of chopped pepper and stir-fry for half a minute.

7. Add the prepared juice and mix well.

5. Braised eggplant with edamame

Materials:

1 eggplant, 1 soybean, garlic.

Exercise:

1. Wash eggplant without peeling, cut it into thick slices, spread it on a chopping board or basket, and air it for half a day.

2. When the eggplant is quick-drying, peel and wash the fresh edamame and chop the garlic.

3, the pot is hot, pour in a little more oil than usual, pour in eggplant and stir fry slowly.

4. Fry until the eggplant is all soft and the volume is reduced.

5. Pour the soy sauce into the pot, then add the water into the eggplant, pour in the fresh edamame, stir well, cover and simmer for 5 or 6 minutes until the soup is basically concentrated.

6. Pour in a spoonful of sugar and mix well.

7. Pour in a large amount of minced garlic, immediately turn off the fire, and stir fry with the remaining temperature for a few times until the garlic is fragrant.

Remarks:

1, don't remove the eggplant skin.

2. Dry the eggplant for half a day after slicing, and evaporate some water, otherwise the eggplant will come out easily when frying. Don't do it if you have difficulties, just fry it.

3. Fresh edamame is tender, smooth and easy to cook, and can be cooked during stewing. You can also cook the edamame in advance, and then pour the cooked edamame into the pot when the eggplant is about to come out of the pot and stir fry together.

4. I have been pouring soy sauce in the process, and finally decide whether to add salt according to the taste.

5, a medium-sized eggplant should be matched with half a garlic, the more garlic, the more fragrant.