Raw materials:

3 eggplant (peeled), half tomato, the other half eaten raw, persimmon pepper 1 piece (small), good soy sauce 10g, 20g soft candy, 5g salt, a little monosodium glutamate, and appropriate amount of onion, ginger and garlic.

Exercise:

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.

Braised 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 two petals, chopped green onion 10g.

Exercise:

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.