Eggplant varieties are mostly round eggplant in northern China, while long eggplant is more common in southern China. In the main producing areas of melons and vegetables in northern China, such as Hainan, the selection of eggplant varieties needs to have the conditions of resistance to damp heat, pests and diseases, long and bright purple fruit, storage and transportation.

Eggplant is so fried and delicious.

Braised eggplant in sauce

Ingredients: 500g long tender eggplant.

Raw materials: 8 grams of starch and 750 grams of salad oil.

Seasoning: 50g of bean paste, 0/5g of sugar/kloc-,5g of monosodium glutamate, 3g of onion, ginger and garlic.

Specific output:

1. Wash eggplant, cut into two diagonal knives, cut onion into watercress, shred ginger and slice garlic.

2, put oil in the spoon, burn 60% to 70% heat, fry the eggplant thoroughly, and pour out the oil.

3. Put a little base oil in the spoon, heat it, use onion and ginger in the wok, add bean paste, stir fry, add soup, salt, sugar and fried eggplant, boil and simmer on low heat, then add monosodium glutamate and garlic slices, thicken with wet starch after the juice is thick, and add oil, and serve.

Scrambled eggs with pork

Ingredients: 400g tender eggplant.

Ingredients: carrot10g, green pepper10g, pepper10g, salad oil 750g, wet starch10g.

Seasoning: 5g iodized salt, 8g soy sauce, 4g monosodium glutamate, 5g sugar 10g vinegar, 5g cooking wine, 3g red oil 10g onion, 3g ginger and 3g garlic.

Specific output:

1, the eggplant is pedicled, washed and peeled, cut in half, crossed with a knife, and then replaced with 5 cm segments. Shred carrot, green pepper, pepper, onion and ginger, and slice garlic.

2. Put soy sauce, salt, sugar, vinegar, cooking wine, monosodium glutamate, wet starch and a little soup in the bowl and adjust it into juice for later use.

3, put oil in the spoon and burn 70% to 80% heat. Add the eggplant flowers with changed knives and fry until golden brown. Take out and drain the water.

4. Put a little base oil in the spoon, heat it, put onion, ginger and garlic in the wok, then add shredded carrot, shredded Sichuan pepper and shredded green pepper, stir-fry slightly, pour a proper amount of juice, stir-fry until smooth, add red oil and pour it on the eggplant flowers.

Your praise is my motivation.