Raw materials for cooking eggplant: 3 eggplant (peeled), half tomato, the other half eaten raw, one bell pepper (small), good soy sauce 10g, 20g soft sugar, 5g salt, a little monosodium glutamate, and appropriate amount of onion, ginger and garlic. Practice: 1, eggplant, tomato and sweet pepper are cut into hob blocks. Chop onion and ginger, mash garlic, add soy sauce, sugar, salt, monosodium glutamate and starch, add water and mix well. 2, put oil in the wok, not too much, just like the amount of oil in general cooking. Because eggplant is "oily" at first, it must be slow and hot. Moreover, you should always turn it over. You can hardly stop shoveling. You should keep turning until the eggplant looks yellow and soft, and then turn it slowly. Turn it slowly, and turn it. The trick of cooking eggplant is not greasy. When the eggplant becomes soft and rotten, add tomatoes and sweet peppers. Of course, if you don't like these two things, just put the eggplant in. Then add seasoning, because there is starch in the high material, so wait for it to collect soup, not too thick. Roasted eggplant with sliced meat raw materials: eggplant 500g, fat lean meat 100g, vegetable oil 500g (actual consumption 65g), pepper oil 10, soy sauce 30g, refined salt 4g, sugar 15g, cooking wine 5g, monosodium glutamate 2g, aniseed with two petals and chopped green onion 65438+. Practice: 1. Peel the eggplant and cut it into large dices. Cut the fat lean meat into 3.6 cm, 2 cm wide and 0. &; 127; A three-centimeter-thick fire sickle. 2. Pour vegetable oil into the pot, heat it, fry the eggplant until golden brown, and remove and drain the oil. 3. Add lard to the wok, first stir-fry large petals, then stir-fry meat slices, add batter and stir-fry a few times, then add chopped green onion, minced garlic, cooking wine, soy sauce, white sugar and clear water, put eggplant into the wok, add monosodium glutamate, find the mouth with salt, cover the lid tightly, thicken the eggplant pieces and pour in pepper oil. Features: thick and tender, delicious. Ingredients: licorice 6g garlic 1 5g eggplant100g ginger 5g onion 5g salt 5g vegetable oil 30g practice:1. Slice licorice after it is fully wetted; Peel and slice garlic; Wash the eggplant, cut it in half, then cut it into 4 cm square pieces, slice the ginger and cut the onion into sections. 2. Put the vegetable oil into the pot. When it's half cooked, add ginger and shallots, stir-fry until fragrant, add eggplant and stir-fry, add garlic, add 300ml soup, and simmer for 20min. How to eat: 65438+ 0 times a day, with meals. Efficacy: clearing away heat, promoting blood circulation, relieving pain and reducing swelling. Raw materials of baked eggplant in sauce: 500g of eggplant, 500g of vegetable oil, 25g of sweet noodle sauce, 0/0g of sugar, 0/0g of soy sauce, 0/0g of refined salt, 0/g of monosodium glutamate, 25g of water starch, onion, ginger and garlic. Practice: 1. Peel the eggplant, cut it into 2 cm square, cut it with a cross knife, and set aside the onion, ginger and garlic. 2. Heat oil in the pan, then fry the eggplant until golden brown and take it out. 3. Pour the oil in the pot, leaving a little base oil, stir-fry the onion, ginger and garlic with the sweet noodle sauce, add a proper amount of water when it is fragrant, add eggplant, sugar, refined salt, monosodium glutamate and soy sauce at any time, bring to a boil, move to a low heat, and when the eggplant is fully cooked, hook in water starch and bring to a boil. Features: salty and sweet, with strong sauce flavor. Burning eggplant saves fuel. Eggplant eats oil, and boiled eggplant is particularly expensive. You can use the following two methods at home. First, when cooking eggplant, dry fry the eggplant without oil. Wait until the moisture of the eggplant is fried and the eggplant meat becomes soft, and then burn it with oil. Be careful not to burn too much when frying water, eggplant is particularly easy to simmer without oil. 2. Before cooking eggplant, marinate the processed eggplant pieces or slices with salt, squeeze out the water seeping from the marinated eggplant, and then burn it with oil. This not only saves fuel, but also avoids putting too much oil, making vegetables greasy and burning eggplant. Many people like to eat grilled eggplant, but it costs a lot of oil. The common practice is to fry the cut eggplant in an oil pan until it is 80% mature, and then add various seasonings ... Here are two cooking methods of eggplant, which are equally delicious and fuel-efficient. Interested parties may wish to have a try. 1. Peel the eggplant, cut it into pieces or pieces with proper size, and take it out once with cold water. Sprinkle in two teaspoons of salt and mix well. Leave it for 20 minutes. Put cooking oil in the wok (just a little more than usual). Squeeze out the oozing water from the eggplant and fry it in an oil pan until it is 80% cooked. Add minced garlic, chopped green onion, soy sauce, sugar, a little cooking wine and vinegar to a small bowl, and add appropriate amount of salt according to taste. Mix well and pour into the pot and stir fry for a while. Features: Salted eggplant is oily instead of "eating" oil, and the juice is bright, oily and refreshing. 2. Remove the eggplant slices or slices with cold water, drain the water, sprinkle with a little starch and mix well. Put cooking oil in the wok (just a little more than usual). After heating, add eggplant slices and stir fry. Add minced garlic, chopped green onion, soy sauce, sugar, salt, a little cooking wine and vinegar, and add a little peas and persimmons to the market. Finally, thicken the pot. Features: fresh and tender, not greasy, full of color, flavor and taste. How to cook eggplant I cooked eggplant, which was really delicious. I learned it from my mother ten years ago, but it has become my signature. Now every time I cook this dish, my mother will make way for me. There is a simple reason. I experience it while doing it, and improve it bit by bit. As a result, the smell I cooked was gone. It is troublesome to make eggplant well, and the tedious process is mainly in the preparation stage. Peel the eggplant and cut it into large pieces with a thickness of one centimeter. First, draw a grid line on both sides of each piece with an oblique knife, as deep as possible, and don't cut off the eggplant. This is mainly for drying and frying in the future. After cutting, divide the block into small pieces of any size. Generally, it is best to divide a piece into three or five pieces. When cooking grilled eggplant, you must ask the sun for help. Put these small yards on the curtains and let them bask in the sun. I don't know the reason for this, but the taste of drying and not drying is just different. Another obvious fact is that sun-dried eggplant is particularly fuel-efficient to fry. In fact, the core of cooking eggplant is not burning but frying. After the eggplant is peeled and cut into pieces, it wilts as soon as it is dried, especially after the flower knife is cut on it, the water evaporates very quickly. This is the best time to fry. Fried eggplant takes both oil and time. Be patient. The fire can't be too big, and it is very easy to paste when it is big; Not too small. If it is too small, the eggplant will always collapse, and it will not taste like eggplant. Pour some oil into the pot, bring it to a boil, grab two handfuls of eggplant and throw them in. When one side is yellow, fry the other side until the eggplant smells in the oil pan. It takes a long time to fry a plate of eggplant. Mastering the process of bombing depends entirely on experience. Sometimes, eggplant will be so soft that you will never see its fragrance, or even if you smell the fragrance of eggplant, it has turned into carbon black, as if it were really burnt. Best of all, when the eggplant turns brown, your kitchen is full of fragrance. If it gets hot, it will be a little painful to cook this dish. The kitchen is like a sauna. Smoke transpiration, half a plate of eggplant fried in the past. Are you sure you are sweating all over, flowing down your hair to your eyes, face and clothes sticking to your body? However, my girlfriend used to like eating. I was dating her that summer, so I had to make a promise of love and always do it for her. She didn't avoid the lampblack, just looked. Of course, it's mainly me. When the sweat dripped, I wiped it carefully with my handkerchief. So I don't care even if I sweat a lot. It seems that love is similar to burning eggplant. The infatuation with each other and the entanglement in reality, like the aroma of eggplant and the frying over and over, are as brown and fragrant, which is not so easy to achieve. Just like I can only prepare eggplant, I can't cope with so many troubles in life, and I have to watch other people's happy lives. The burning of eggplant is only the last seasoning process. Before cooking, you need to prepare seasonings in advance. Garlic is very important, then put some shredded onion and ginger, soy sauce cooking wine and a little sugar in a bowl, and add water. I make eggplant. I want to put some green peppers, tomatoes and mushrooms as ingredients. This will make the color look better and the taste will not be too greasy. All these are ready, except for frying the seasoning in the oil pan. Then pour in the side dishes and eggplant. When the eggplant fragrance diffuses again, just get some water starch and thicken the pot. Eggplant is a delicious dish with red and green side dishes, which is very appetizing.