Main ingredients: 300 grams of young eggplant.

Applications: 10 grams of bell pepper, 10 grams of carrots, half an egg, 75 grams of wet starch, 750 grams of salad oil.

Seasoning: 5 grams of iodized salt, 3 grams of monosodium glutamate, 5 grams of soy sauce, 20 grams of sugar, 10 grams of vinegar, 3 grams of green onion, ginger, garlic, 3 grams of parsley.

Making:

(1) remove the eggplant peeled and washed, cut 4 cm long, 1 cm square strip, into the egg and wet starch hanging paste grasp.

(2) green onion, ginger shredded, garlic sliced, bell pepper, carrots cut line, cilantro cut inch section. Bowl of soy sauce, salt, monosodium glutamate, sugar, vinegar, etc. blended into juice to be used.

(3) spoon oil, burn six or seven percent hot, the eggplant one by one under the spoon, fried golden brown, pour out the oil.

(4) put the bottom of the spoon oil, hot, put onions, ginger, garlic, pepper, carrots, and then put the fried eggplant strips, cilantro, quickly pour into the good sauce, turn over a few times, plate that is good.

Key: Eggplant strips should be fried quite solid, in order to crisp. Pour into the juice to cook and stir fry faster, good taste.

Two, chrysanthemum eggplant

Main ingredients: 300 grams of eggplant.

Working ingredients: carrots 5 grams, 30 grams of flour, 750 grams of salad oil, wet starch about 8 grams.

Seasoning: 25 grams of tomato paste, 5 grams of iodized salt, 4 grams of monosodium glutamate, 25 grams of sugar, 3 grams of each of the minced green onions and ginger.

Making:

(1) remove the eggplant, wash and peel, cut 4 cm high pier, and then in the pier of the cross-section graved on the crucifixes, sprinkle a small amount of salt slightly pickled, and then evenly dipped in flour standby, carrots, wash and cut the chopsticks head diced.

(2) spoon into the oil, burning seven or eight percent heat, into the eggplant flowers fried, pour out the oil, put into the disk.

(3) spoon in the bottom of the oil is hot, put the tomato sauce slightly fried, and then into the minced green onions, ginger, soup, sugar, carrots, salt, monosodium glutamate boiling, with wet starch thickening, add oil, burned dripping in the eyes of the fried eggplant flowers that is good.

Key: cut the eggplant flower to deep and impervious, dip the flour to dip the eggplant flower evenly.

Three, fish eggplant flowers

Main ingredient: 400 grams of tender eggplant.

The ingredients: 10 grams of carrots, 10 grams of green pepper, 10 grams of Sichuan pepper, 750 grams of salad oil, 10 grams of wet starch.

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

Production:

(1) eggplant, remove the tip of the washed skin, cut into two halves, graver cross, and then changed into a 5 cm section. Carrots, green peppers, Sichuan peppers, green onions, ginger shredded, garlic sliced.

(2) bowl of soy sauce, salt, sugar, vinegar, cooking wine, monosodium glutamate (MSG), wet starch, a little soup into a sauce to be used.

(3) spoon oil burning seven or eight percent heat, put into the knife eggplant flowers fried into golden brown, drain the oil, plate.

(4) put a little oil in the spoon, hot, put onion, ginger and garlic stir-fry pan, then into the carrot wire, Sichuan pepper wire, green pepper wire slightly fried, pour into the good juice, fried into the flow of gravy, add red oil, burned dripping in the eggplant flower that is good.

Key: hot oil when frying eggplant flowers.

Four, sweet and sour eggplant

Main ingredient: 300 grams of tender eggplant.

Accessories: 2 eggs, 50 grams of flour, 10 grams of wet starch, 5 grams of carrots, 750 grams of salad oil.

Seasoning: 6g iodized salt, 4g monosodium glutamate, 30g sugar, 10g rice vinegar, 3g each green onion, ginger and garlic, 3g coriander

, 5g sesame oil.

Making:

(1) eggplant de-tipped washed and peeled, cut into 4 cm long, 1 cm wide strip, add a little salt, slightly pickled, dipped in flour.

(2) eggs into a bowl, add flour, stir into the whole egg batter. Sliced green onion, ginger and garlic, shredded carrots and chopped cilantro.

(3) spoon oil, burn six or seven percent hot, the eggplant hanging egg batter into the spoon, fry into golden brown, pour out the oil and plate.

(4) put a little oil in the bottom of the spoon, hot, put onion, ginger, garlic chili pot, put the carrot, parsley, a little soup, salt, monosodium glutamate, sugar, vinegar, boiling, thickening with cornstarch, add sesame oil, poured in the eggplant strips on the good.

Key: eggplant strips should be repeatedly fried two or three times, so that it is quite solid crisp.

Five, stuffed eggplant pier

Main ingredients: 300 grams of long tender eggplant, 100 grams of meat.

Accessories: half an egg, 5 grams of ham, 5 grams of mushroom, 5 grams of parsley, 10 grams of wet starch.

Seasoning: 5g iodized salt, 4g monosodium glutamate (MSG), 3g each green onion and ginger, 3g cooking wine.

Making:

(1) remove the stem of the eggplant wash and peel, cut into 3 cm long round section, with a knife to dig out the middle part of the eggplant section.

(2) add the meat filling with minced green onion, ginger, salt, monosodium glutamate, egg stirred evenly, smeared into the hollowed out eggplant pier, sprinkled with minced ham, minced mushrooms, parsley, on the drawer steamed for 8 minutes, cooked, removed, and placed on the plate.

(3) put a little oil in the spoon, add soup, salt, monosodium glutamate, boil with wet starch into a flow of gravy, pouring on the eggplant pier that is good.

Key: master the time of steaming.

Six, stewed eggplant

Main ingredient: 500 grams of long tender eggplant.

Working ingredients: starch 8 grams, 750 grams of salad oil

Seasoning: 50 grams of bean paste, 15 grams of sugar, monosodium glutamate (MSG) 5 grams of green onions, ginger and garlic 3 grams each.

Production:

(1) eggplant, remove the tip of the wash, two cut into diagonal curved knife,, green onion cut bean-shaped, ginger minced, garlic sliced.

(2) put oil in the spoon, burn six or seven percent hot, down into the eggplant fried through, pour out the oil.

(3) put a little oil in the spoon, hot, with onion, ginger chili pot, into the bean paste slightly fried, add soup, salt, sugar and fried eggplant, boil with a small fire simmering rotten, and then put monosodium glutamate, garlic slices, juice thick thickened with wet starch thickening, add the oil, plate that is good.

Key: soup less, to shake the spoon diligently, to prevent paste spoon bottom.

Seven, spicy eggplant dumplings

Main ingredients: long tender eggplant 250 grams, 100 grams of pork filling.

Accessories: 2 eggs, 50 grams of flour, 750 grams of salad oil, 10 grams of wet starch, 5 grams of Sichuan pepper.

Seasoning: 5 grams of iodized salt, 5 grams of monosodium glutamate (MSG), 10 grams of mace (or pepper), 10 grams of red oil, green onion, 3 grams of ginger, 75 grams of soup.

Production:

(1) eggplant de-tip washed and peeled, cut face in half, and then into a cleaver blade. Szechuan pepper cut into segments.

(2) meat filling with salt, monosodium glutamate, minced onion, minced ginger, half an egg stirred evenly. Into the eggplant folder, dip the surface of the standby.

(3) with the rest of the egg, beat into a bowl and stir into the egg, and then add the flour into a whole egg batter. Use a bowl to blend the salt, MSG, sesame noodles, soup and cornstarch into a sauce.

(4) spoon oil burning five or six percent heat, the eggplant clip drag the whole egg batter into the spoon frying, was golden brown, pour out and drain the oil.

(5) put the bottom of the spoon oil, hot with onion, ginger stir-fry pot, put into the Sichuan pepper section slightly fried, pour into the juice blended fried, put into the fried eggplant dumplings, turn over evenly, add red oil, plate is good.

The key: cut the knife blade to be deep and impervious, the whole egg batter to be dry and thin moderately.

Eight, pot collapse eggplant box

Main ingredients: 200 grams of long tender eggplant, 100 grams of meat.

Accessories: 2 eggs, 25 grams of flour, 75 grams of salad oil, 5 grams of carrot slices, 5 grams of cucumber slices.

Seasoning: 5g iodized salt, 4g monosodium glutamate (MSG), 5g sugar, 3g rice vinegar, 3g green onion, 3g ginger, 5g sesame oil.

Making:

(1)Eggplant peeled and washed, cut into pinch knife raw. Carrot, cucumber cut into diamond-shaped slices, parsley cut into segments.

(2) add salt, monosodium glutamate (MSG), egg half stirred evenly, clamped into the eggplant clip, dip the surface. The remaining egg into a bowl and stir into the egg mixture.

(3) spoon oil, burn three or four into, will dip the eggplant folder drag all the egg liquid into the spoon, both sides fried to golden brown, add shredded green onion, shredded ginger, soup, salt, monosodium glutamate, sugar, vinegar with a small fire collapse through the soup to be soup drying drenching sesame oil, out of the spoon on a plate that is good.

Key: frying with medium, low heat, to prevent frying paste, less soup to shake the spoon diligently to prevent sticky spoon.

Nine, meat roasted eggplant

Main ingredients: eggplant 400 grams, 75 grams of pork.

Accessories: 25 grams of green pepper, 10 grams of starch, 75 grams of soup, salad oil 1000 grams.

Seasoning: 5 grams of iodized salt, 10 grams of soy sauce, 10 grams of sugar, 4 grams of cooking wine, 4 grams of monosodium glutamate (MSG), 4 grams of vinegar, 3 grams of each of the onion, ginger and garlic 5, 5 grams of sesame oil.

Production:

(1) eggplant de-tip washed and peeled, cut hobnail block. Meat cut thin slices, green pepper cleaned and cut into pieces. Onion diced, ginger minced, garlic sliced.

(2) Spoon oil burn six or seven percent heat. Into the eggplant pieces fried golden brown, and then the green pepper pieces also into the spoon, slightly fried pour out of the oil.

(3) spoon in the bottom of the oil, hot, into the meat slices stir-fry, and then put diced green onions, ginger, garlic, eggplant, green pepper pieces, vinegar, cooking wine, and then add soup, soy sauce, salt, monosodium glutamate, sugar boiled, with a small fire sauce, juice when the farmers, thickening with wet cornstarch, dripping sesame oil on the plate that is good.

Key: frying eggplant oil temperature should be high, to prevent dipping oil.

Ten, steamed flesh eggplant

Main ingredient: long tender eggplant 400 grams, 100 grams of pork filling.

Accessories: half an egg, 750 grams of salad oil, 10 grams of wet starch.

Seasoning: iodized salt 4 grams, 3 grams of monosodium glutamate, 6 grams of soy sauce, 3 grams of cooking wine, 3 grams of green onions and ginger, 100 grams of fresh soup.

Production:

(1) eggplant to the tip washed and peeled, top knife cut into 0. 4 cm thick slices. Meat filling with minced green onion, ginger, salt, monosodium glutamate, soy sauce, egg stirred evenly.

(2) spoon oil, burn six or seven hot, into the eggplant slices fried about 2 minutes, see eggplant slices become soft, color yellow, fish out of the oil.

(3) will be fried eggplant slices every two slices stacked together, the center of the meat mixture, neatly yards in a bowl, on the drawer steam about 10 minutes, steamed, drained soup buckle into the plate.

(4) put a little oil in the spoon, hot, into the garlic stir-fry pan, then add soy sauce, salt, monosodium glutamate, soup boiling with wet starch hook into the flow of gravy, dripping into the oil, burned in the eggplant that is good.

Key: eggplant slices cut thickness to be uniform, master the time of steaming.

Eleven, sesame eggplant strips

Main ingredients: eggplant 400 grams.

The ingredients: 30 grams of cooked sesame seeds, 750 grams of salad oil.

Seasoning: 15 grams of soy sauce, 4 grams of iodized salt, 10 grams of sugar, 4 grams of monosodium glutamate (MSG), 5 grams of cooking wine, 4 grams of green onion and ginger, 5 grams of garlic, 5 grams of sesame oil, 75 grams of soup.

Making:

(1) remove the eggplant, wash and peel, cut into 4 cm long, 1 cm wide strip.

(2) spoon oil, burn six or seven percent hot, down into the eggplant strips fried for 2 minutes, was golden brown when the fish out of the oil.

(3) spoon to stay a little bottom oil, hot, under the minced onion, ginger, garlic stir-fry pot, into the eggplant strips, and then pour in soy sauce, sugar, cooking wine, salt, monosodium glutamate, soup, starch on the good juice, stir fry after the spoon on a plate, sprinkle sesame seeds, that is good.

Key: master the oil temperature of the fried eggplant.

Twelve, fried eggplant box

Main ingredients: long tender eggplant 250 grams, 100 grams of meat.

Accessories: 10 grams of seaweed, 2 eggs, 50 grams of flour, 750 grams of salad oil.

Seasoning: 4g iodized salt, 3g monosodium glutamate, 3g cooking wine, 3g finely chopped green onion and ginger, 6g pepper salt.

Making:

(1) eggplant peeled and washed, cut the blade. Seaweed chopped.

(2) meat stuffing with seaweed, chopped green onions, ginger, monosodium glutamate, half an egg stirred evenly into the eggplant clip, eggplant clip dipped in flour standby. The rest of the egg into a bowl, add flour stirred into the whole egg batter, the eggplant clip drag the whole egg batter.

(3) put oil in the spoon, burn six or seven percent heat, the eggplant folder into the spoon one by one fried, was golden brown when the oil drained to plate, put pepper salt that is good.

The key: the whole egg batter to adjust the dry and thin moderate, grasp the oil temperature when frying.

Thirteen, fried five-color shredded eggplant

Main ingredient: 350 grams of eggplant.

Accessories: 25 grams of green pepper, 25 grams of ham, 25 grams of bamboo shoots, 10 grams of Sichuan pepper, 50 grams of lard, 10 grams of starch.

Seasoning: 10 grams of soy sauce, 4 grams of iodized salt, 4 grams of monosodium glutamate (MSG), 3 grams each of green onion and ginger, 5 grams of garlic, 5 grams of sesame oil.

Making:

(1) Strip and wash the eggplant, shred. Green pepper, ham, bamboo shoots, Sichuan pepper also shredded.

(2) spoon oil, hot, with onion, ginger stir-fry pot, into the eggplant wire, Sichuan pepper wire, bamboo shoots, ham, green pepper wire stir-fry, out of the spoon before the addition of monosodium glutamate and garlic, thickening with wet starch, dripping sesame oil out of the spoon on the plate that is good.

Key: the beginning of the fire can not be too rapid, too rapid easy to paste.

Fourteen, tomato and eggplant cake

Main ingredients: long tender eggplant 250 grams, 100 grams of meat.

Accessories: 100 grams of breadcrumbs, 2 eggs, 30 grams of flour, 10 grams of carrots, 8 grams of wet starch, 750 grams of salad oil.

Seasoning: 30 grams of tomato sauce, 20 grams of sugar, 5 grams of rice vinegar, 5 grams of iodized salt, 4 grams of monosodium glutamate, onion and ginger each gram.

Production:

(1) eggplant remove the tip of washed and peeled, the top knife cut 0.3 cm thick slices. Meat filling with minced green onion, ginger, salt, monosodium glutamate, egg half stirred evenly. Cut the eggplant slices, two slices stacked down, the center of the meat mixture, dipped in flour. The carrot is cut into slices of elephant eyes.

(2) Beat the rest of the eggs in a bowl, stirring well. Dip the flour-dusted eggplant slices in the egg mixture and then in the breadcrumbs and pat down.

(3) Spoon oil, burn five or six percent heat, the eggplant cake one by one into the spoon, deep-fried into date red, out of the oil on the plate.

(4)Add oil in the spoon, heat it up, put in the tomatoes and stir-fry, then add the soup, carrot slices, sugar, vinegar, salt, monosodium glutamate and boil, thicken the gravy with wet cornstarch, and pour it on the eggplant cake.

Key: eggplant cake dipped in the noodle color slag to evenly shoot solid, to avoid deep-fried off.

Fifteen, burning but eggplant box

Main ingredients: 300 grams of long tender eggplant, 150 grams of pork stuffing.

Working ingredients: 25 grams of bell pepper, 2 eggs, 15 grams of seaweed, 50 grams of flour, 30 grams of wet starch, 750 grams of salad oil.

Seasoning: 8 grams of soy sauce, 4 grams of iodized salt, 4 grams of monosodium glutamate (MSG), 10 grams of sugar, 4 grams of green onion, 4 grams of ginger, 5 grams of garlic, 5 grams of sesame oil.

Making:

(1) Eggplant peeled and washed, cut into pinch blade. Seaweed minced, sharp pepper cut into hobnail pieces, green onion, ginger 2 grams minced, 2 grams shredded, garlic sliced.

(2) meat with salt, monosodium glutamate, green onions, ginger, seaweed, egg half stirred evenly into the eggplant clip, made of eggplant box, dipped in flour standby.

(3) with an egg 1. 5, add 20 grams of starch, 30 grams of flour into the egg powder char.

(4) spoon oil burning six or seven percent hot, the eggplant box one by one hanging egg powder paste into the spoon, fried into a golden brown fish out of the oil.

(5) put a little oil in the spoon, hot with onion and ginger stir-fry pot, add soup, pepper pieces, soy sauce, salt, sugar, fried eggplant box, a little bit, add monosodium glutamate, garlic, thickening with wet cornstarch, add sesame oil, turn over evenly, plate that is good.

Key: make the paste dry and thin moderately, not easy to burn too long