Ingredients: eggplant 300g, salted fish100g, sliced onion and ginger. Seasoning: salt, sugar, chicken essence, starch, oyster sauce, pepper, soy sauce and sesame oil.

Practice: Wash eggplant, peel it and cut it into strips; Wash salted fish and cut into pieces. Heat the oil pan, add salted fish, then add eggplant strips, fry until the surface is golden, and take out. Stir-fry shallots, oyster sauce and ginger slices, then add salt, chicken essence, soy sauce, sesame oil, pepper and white sugar, add appropriate amount of water, add salted fish pieces and eggplant strips and cook until soft, and finally add water and starch to thicken.

2, Chili eggplant soup

Ingredients: eggplant 300g, red pepper100g, green broad bean 30g, pickled peppers 2, shredded white radish and cooked sesame seeds. Seasoning: pepper, pepper and chopped green onion, salt and vegetable oil, chicken soup 1500g.

Practice: the eggplant is pedicled, washed, cut into strips, fried in oil pan and taken out; Wash the green broad beans; Wash the red peppers and cut them into Chili rings. Heat oil in a pan, add sesame seeds and pepper seeds to stir fry until fragrant, then add soaked red pepper and chopped green onion to stir fry until fragrant, and then add tomato strips, green broad beans and red pepper slices to stir fry evenly. Then pour the chicken soup to boil, add salt and cook until it tastes good, add white radish and cook it slightly, sprinkle with cooked sesame seeds and put it in a bowl.

3. eggplant and tomato soup

Ingredients: three eggplants, two tomatoes, one thick soup, two cloves of garlic and one parsley.

Practice: slice tomatoes; Peel eggplant and cut into filaments; 3, oil pan, sauté ed minced garlic; Add tomatoes and stir-fry until soft and rotten, and add hot water to boil; Add shredded eggplant and bring to a boil; Add concentrated stock and cook until the tomato strips are soft and rotten; Sprinkle with coriander and serve.