Braised eggplant: practice 1: 1. The eggplant is cut vertically into 4 pieces, then horizontally into sections, and the pork belly is shredded. 2. Slice the pepper and mash the garlic. 3. Heat the oil, fry the eggplant in the pot and take it out immediately. 4. Put two spoonfuls of oil in the pot, first saute the pepper and garlic, then add the shredded pork and stir-fry until it changes color, then add the fried eggplant, add soy sauce, sugar, wine and a little seasoning, and then take out the pot. Practice 2 1 Wash the eggplant, remove the head and tail, cut it into hob shapes, soak it in clear water, scoop it up and drain it, then sprinkle a little starch and mix well. Wash the onion from beginning to end and cut it into sections. 2 Wash and slice pork, chop it into mud, add 1/2 tablespoons of soy sauce, 1/2 tablespoons of raw flour, 1/2 tablespoons of oil and 1/3 tablespoons of chicken powder, marinate for 10 minute, add 3 tablespoons of oil to the pot, heat and pour. 4 Continue to add 10 tbsp oil, saute shallots, add eggplant and stir fry quickly, add 5 tbsp water and stir fry until eggplant becomes soft, about 5 ~ 6 minutes. 5 Stir-fry minced meat for 1 min, then sprinkle with 1/3 tablespoons of salt, 1/5 tablespoons of chicken powder and 1/2 tablespoons of soy sauce to taste, and serve! Exercise 3: 1. Squeeze salted eggplant into water. 2. Heat the oil in the pot to 30% heat, pour in the eggplant pieces and stir fry until it turns yellow. 3. Wash the pan, put a little oil, and when it is heated to 50%, add chopped green onion, garlic slices and star anise and stir fry, and pour in eggplant pieces and stir fry. 4. After the eggplant pieces are fried, add cooking wine, all seasonings in the watercress bowl, and thicken half a cup of soup or water. 5. Sprinkle with coriander. Exercise 4: 1. Peel eggplant and cut it into thick slices, cut the surface with a light knife, then cut it into hob blocks and fry it in oil pan until golden. 2. Add a little soaked fungus and mushrooms to the onion, ginger and garlic, add cooking wine, soy sauce, sugar, vinegar and monosodium glutamate and mix well. Leave the bottom oil in the pan, pour in the prepared juice, thicken the water starch, add the tomatoes and eggplant and stir well.

Fish-flavored eggplant:

Basic preparation:

1. Wash the eggplant and remove the pedicle. From top to bottom, alternately cut off a part of the outer skin and cut it into 5cm (1 inch) sections. Each part is cut in half, with 3 pieces in each half. 2. Wrap every two cut eggplant in plastic film, put them on both sides of the turntable respectively, and leave them hot for 5 minutes. Take it out, let it stand for 5 minutes, remove the film, and drain the excess water with a dustpan. 3. Prepare fish spices, seasonings and raw powder water.

Exercise (1)

Generally, use a 2-liter shallow pan to heat and drain the oil, and scald for 2 minutes. Add fish flavor and heat for 2 minutes. Add seasoning and corn starch water and heat for 1 min. Carefully add the eggplant and pour the juice on the table. The fire will be hot 1 min. Pour in sesame oil and sprinkle with coriander.

Exercise (2)

Baking tray preheat the baking tray for 5 minutes. Shovel the oil and fish spices evenly, pour in the seasoning, carefully put in the eggplant, cover and heat for 2 minutes. Put the eggplant around the plate, leaving a space in the middle, pour in powdered water and stir for 1 min. Mix eggplant and juice, pour in sesame oil, sprinkle with coriander and serve.

Exercise (3)

There are two ways to make this kind of eggplant, one is Cantonese style and the other is Sichuan style. Salted fish in cantonese oyster sauce. I introduced Sichuan style. Sure, you can do it together. Adjust the fish plate first. Of course, it can also be put directly into the pot, but that requires high temperature and precision, which is suitable for professional masters or masters. Soak onion, ginger and garlic slices in water, take them out after tasting, and add sugar, vinegar and monosodium glutamate. Adjust to the right taste. Be careful not to use too much water, and put it according to the amount of eggplant. Generally, a bowl bottom is enough. Cut the eggplant into strips (not too thin), and then fry it like boiled eggplant (there are two ways, one is to wrap the noodles, and the other is to fry it directly, depending on your preference). It is best to fry it twice, the first time with a small fire, in order to fry it soft and cooked. The second fire, the purpose is to draw. Put aside the fried eggplant. Put the oil in the pot. Not too hot. Add Pixian watercress. After the red oil comes out, add ginger, onion and garlic and choke the pot. Add meat foam, soy sauce and cooking wine. Add the fried eggplant (salted fish can also be added), stir-fry for a few times, peel off the eggplant after the oil comes out, let the oil naturally flow back to the middle, pour it into the prepared fish coriander (if you want to put oyster sauce, you can put it now), and taste it after the taste comes out to see if it needs further seasoning. Stew the eggplant over low heat, add the starch, stir-fry and take out the pan.

Exercise (4)

Ingredients: eggplant and onion, 4 Sichuan spicy bean paste, sweet Chili sauce, salt powder, refined garlic, ginger (slightly less than garlic), minced pork and water starch. Practice: 1, cut the eggplant in half from top to bottom and then cut the eggplant surface into scales with a knife. Be careful not to cut the eggplant. First cut the eggplant surface in one direction, and then cut it in the other direction, so that the eggplant surface becomes fish scales. Divide the modified half eggplant into four parts. 2. Cook the oil in the pot. When the oil temperature is 60% hot, add eggplant and fry until soft. Pick it up for use (be careful not to be too soft or it will rot when fried). Cut garlic and ginger into foam-like onion cut flowers. 3, eggplant is very oil-absorbing, so when frying, you only need to put less or no oil in the pot, then put the oil oozing from eggplant into the pot until the pot is 50% hot, add Sichuan spicy bean paste and stir fry until the oil turns red and the water in the bean paste is almost dry, add minced garlic and ginger foam, pour minced meat, add sweet Chili sauce and stir fry, add fried eggplant salt and add a little water. When the water is dry, add monosodium glutamate, thicken the water starch, and finally put the chopped green onion out of the pot and put it on the plate. Experience: Fish flavor is dominated by pickled pepper bean paste and chopped green onion. Because pickled peppers are hard to get abroad, sweet Chili sauce (the main component of Chili vinegar and sugar) with similar taste is used instead. When pouring sweet Chili sauce, you can taste it while pouring it, so as not to add less fish flavor, but too much is too sweet. Onions are the crowning touch in fish-flavored dishes, especially scallions. Eggplant has become very crisp after frying and burning, so it doesn't need to stir fry too hard.