Raw materials:

Eggplant (peeled) 3, half a tomato, the other half raw, persimmon pepper (to be small) a, good soy sauce 10 grams, 20 grams of sugar, 5 grams of salt, monosodium glutamate, green onion, ginger, a new garlic moderate.

Practice:

1, eggplant, tomatoes, persimmon peppers cut into rolling blocks. Onion and ginger minced, garlic patted, add soy sauce, sugar, salt, monosodium glutamate, starch, mix with water.

2, frying pan oil, not too much, with the general amount of oil fried vegetables on the line. Because the eggplant is initially more "eat" oil, so be sure to slow fire, hot oil. And to turn diligently, almost can not stop the spatula, to keep turning, until the eggplant looks browned, become soft, slow down a little turn. When the eggplant looks brown and soft, turn it slowly. Slowly but surely, the trick to making the eggplant tasty is to turn it. When the eggplant becomes soft, add the tomatoes and bell peppers. Of course, if you don't like them, you can leave them out and just put the eggplant in. Then put in the seasoning, because there is starch in the high seasoning, so wait for it to collect the soup, not too thick.

Meat slices of roasted eggplant

Raw materials:

500 grams of eggplant, 100 grams of fat and lean meat, 500 grams of vegetable oil (65 grams of actual consumption), pepper oil 10, 30 grams of soy sauce, 4 grams of salt, 15 grams of sugar, 5 grams of cooking wine, 2 grams of monosodium glutamate (MSG), two petals of cooking ingredients, 10 grams of finely chopped scallions, 10 grams of finely chopped garlic, 50 grams of water ball powder, 25 grams of lard, 100 grams of fresh water.

Practice:

1. Eggplant peeled and removed, cut large diced pieces, fat and lean meat cut 3.6 cm long, 2 cm wide, 0.&127;3 cm thick fire sickle slice.

2. Pour vegetable oil into the pot, hot, the eggplant fried golden brown, fish out of the oil control.

3. frying pan into the lard, the first frying petals, into the meat slices stir fry, add the sauce stir fry a few times, and then add chopped onions, garlic, cooking wine, soy sauce, sugar, water, eggplant into the pot, put monosodium glutamate, salt to find the mouth, tightly cover the lid of the pot, eggplant block swell up, thickened with peppercorn oil that is completed.

Features: thick meat tender, flavorful.

Glycyrrhiza glabra and garlic roasted eggplant

Raw materials:

Glycyrrhiza glabra 6 grams of garlic 15 grams of eggplant 100 grams of ginger 5 grams of scallions 5 grams of salt 5 grams of Vegetable oil 30 grams

Practice:

1. the glycyrrhiza glabra moisten through, sliced; garlic peeled and sliced; eggplant cleaned, all the two petals, and then cut the 4-cm-square blocks, ginger sliced, scallions cut into segments.

2. Put the vegetarian oil in a frying pan, burn six mature, into the ginger, onion incense, add eggplant, fried, into the garlic, add 300 milliliters of broth, cook over moderate heat for 20 minutes that is to become.

Eating method: 1 time a day, with meals.

Effects: Clearing heat, harmonizing blood, relieving pain and swelling.

Sauce roasted eggplant

Raw materials:

500 grams of eggplant, 500 grams of vegetable oil, (consumed 75) grams of sweet flour sauce 25 grams, 10 grams of sugar, 10 grams of soy sauce, 1 gram of refined salt, 1 gram of monosodium glutamate, 25 grams of water starch, green onion, ginger, garlic **** 50 grams.

Practice:

1. Peel the skin off the eggplant, cut into 2 cm square, the surface of the cross cuts, green onions, ginger, garlic slices to be used

2. The oil in the pan and heat, into the eggplant deep-fried to golden brown and fish out.

3. Pour the oil out of the pot, leave a little oil, the onion, ginger, garlic and sweet noodle sauce together in the pot to stir-fry, to be fragrant when the amount of water, at any time to the eggplant, sugar, salt, monosodium glutamate, soy sauce into the same, boil, move to a small fire, to be the eggplant through the burn, hooked into the water starch to boil that is complete.

Features: salty and fresh back to sweet, rich sauce.

Burning eggplant oil-saving method

Eggplant eat oil, do burning eggplant especially oil, in the family can use the following two methods.

One is to do the eggplant, do not put oil first, dry fry the eggplant, wait until the moisture of the eggplant is fried off, eggplant meat becomes soft, and then use oil to burn. When frying the moisture, you should pay attention to the fire is not too big, the eggplant without oil is especially easy to burnt.

The second is to burn the eggplant before the processed eggplant pieces or slices, salt first marinated, the eggplant marinated after the oozing of water squeeze out, and then burned with oil, so that, both to save oil and avoid putting too much oil, so that the dish greasy mouth

Save oil can be able to burn the eggplant

Many people love to eat burned eggplant, but it costs oil. Common practice is: put the cut pieces of eggplant into the frying pan first fried, fried to eight mature and then put into a variety of condiments ...... The following two ways to burn the eggplant is as delicious, but also save oil, interested parties may wish to try.

1, eggplant peeled and cut into the appropriate size of the eggplant slices or eggplant pieces, over the cool water once fished out. Sprinkle in two small spoons of salt and mix well, leave for 20 minutes. Stir frying pan into cooking oil (only slightly more than usual frying can be). Squeeze out the water that has seeped out of the eggplant and then add it to the frying pan and stir-fry until it is 80% cooked. In a small bowl, add minced garlic, chopped green onion, soy sauce, sugar, a little cooking wine and vinegar, and salt to taste, mix well, then pour into the wok, stir-fry for a few moments and remove from the wok.

Features: Salt pickled eggplant does not "eat" oil and oil, juice thick color bright, smooth and crisp.

2, eggplant slices or eggplant block over cool water out, drain the water sprinkled with a little starch mix. Put cooking oil in the frying pan (a little more than the usual frying can be). When hot, add eggplant slices and stir-fry. After eight mature into the minced garlic, green onion, soy sauce, sugar, salt, a little cooking wine and vinegar, but also can be put into a little bowl of beans, tomatoes city, and finally thickened out of the pot.

Features: tender and not greasy, color and flavor.

Roasted eggplant practice

I do roasted eggplant, really not bad. I learned it from my mom ten years ago, and it has become my signature instead. Now, every time I make this dish, my mom will also give way to mine. The reason for this is simple, experience it as you go along, improve it little by little, and as a result I get a flavor she no longer knows.

To make a good roasted eggplant is more troublesome, tedious process mainly in the preparation stage. Eggplant peeled, cut into large pieces of one centimeter thick and thin, first with a slanted knife on each side of each slice to cut a grid-like pattern to, as deep as possible, without cutting off the eggplant. This is mainly for later drying and frying. After cutting, then divide the large pieces into small pieces, the size is arbitrary, usually a piece into three or five pieces is best.

To make roasted eggplant, be sure to let the sun help. Yard these small pieces on a covered curtain and let the sun. I can't explain the reasoning behind why you do this, but it just doesn't taste the same with or without the sun. Another obvious fact is that sun-dried eggplant saves oil when frying.

In fact, it's not the burning but the deep-frying that determines the flavor of roasted eggplant. After peeling the eggplant and cutting it into pieces, it wilts in the sun, and the water evaporates extraordinarily fast, especially after the flower knife cuts on it. This time is the most suitable for frying.

Frying eggplant both oil and time consuming, be patient. The fire can't be too big, big very easy to paste; also can't be too small, small eggplant is always soft, fried eggplant flavor. Pour two taels of oil into the pot, boil, grab two handfuls of eggplants thrown in, one side of the brown, and then turn to fry the other side, until the frying pan spread out the flavor of the eggplant, even if it's good. A plate of eggplant fried out, it takes a good while.

Mastering the frying process depends on experience. Sometimes, the eggplant will be so soft that you'll never see its flavor, or you'll smell it, and it will be charcoal black, as if it's been burned. Better yet, your kitchen is also fragrant when the eggplant is charred.

If you're waiting for the weather to warm up, making this dish is a bit of a punishment. The kitchen is like a sauna, the fumes are steaming, half a plate of eggplant is fried, and your body is sweating through, running down your hair and into your eyes and your face, and your clothes are plastered all over your body.

But my girlfriend in the past she liked it. And my relationship with her is in that summer, had to report the spirit of dedication to love, often make it for her. And she didn't avoid the grease, and gawked at it. Of course, the main thing is to see me, sweat dripping down, with a handkerchief carefully wiped. This way, it is more sweat, the heart does not care.

It seems that falling in love is similar to burning an eggplant. The mutual desire and the reality of entanglement, just like the flavor of the eggplant and frying over and over again, the charred and the aroma of the same, is not so easy to achieve a situation. Like I can only season the eggplant and simply can not cope with so much trouble in life, but also have to watch and admire other people's happy life.

The burning of the eggplant is just the final seasoning process.

Before burning, you need to prepare the seasonings beforehand. Garlic is important, then some shredded green onions and ginger, soy sauce and wine and a little sugar, these can be mixed together in a bowl and mixed with water. When I cook eggplant, I also like to put some green peppers, tomatoes and mushrooms as toppings. This way the color will be better and the taste is not too mushy.

When you have all this ready, sauté the spices in a frying pan. After that, pour in the side dishes and the eggplant. When the aroma of the eggplant once again filled the open, make some water starch thickening pot can be.

Eggplant is a strong flavor of the dish, and red and green side dishes garnished, very greedy.

The Chinese medicine believes that eggplant is bitter and cold in nature, and has the efficacy of dispersing blood stasis, reducing swelling and pain, treating cold and heat, dispelling wind and stopping bleeding. Throughout the ages there are a lot of experience, such as: internal hemorrhoids or bleeding stool: with fresh eggplant 1-2, cleaned in a bowl, add a little salt, steamed food; stomatitis: with frost eggplant after burning ash research powder, plus honey dressing; nipple rupture: with the autumn frost old eggplant, charcoal burning sex, research powder, with sesame oil dressing.

Scientific analysis found that the eggplant contains a variety of vitamins, fats, proteins, sugars and minerals, is a good inexpensive vegetables. 100 grams of purple eggplant containing vitamin P up to 720 mg, not only in the vegetable excellence, is the general fruit can not be expected. Vitamin P can enhance the adhesion between human cells, improve microcapillary fragility, to prevent bleeding of small blood vessels. In addition, eggplant fiber contained in the inhibitory angle glycosides, with the effect of reducing cholesterol. Brazilian scientists with obese rabbits as a test, the results of a group of rabbits consuming eggplant juice than did not consume eggplant juice in the body of the rabbit cholesterol content decreased by 10%. A U.S. magazine in the introduction of the "lower cholesterol 12 method" in the article, the consumption of eggplant in the first place. Therefore, hypertension, arteriosclerosis, coronary heart disease, hemoptysis, purpura, scurvy and other patients, often eat eggplant is very beneficial.

One, fried cooking eggplant

Main ingredient: 300 grams of tender eggplant.

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

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

g each, 3 grams of parsley.

Production:

(1) remove the eggplant, wash and peel, cut 4 centimeters long, 1 centimeter square strip, into the egg and wet starch

powder hanging paste grasp.

(2) green onion, ginger julienne, garlic slices, pepper, carrots cut line, cilantro cut inch section. Bowl put 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 strips one by one under the spoon, fried golden brown, pour out the oil.

(4) spoon in the bottom of the oil, hot, put onions, ginger, garlic, pepper, carrots, and then put the fried

eggplant strips, cilantro, speed pouring into a good sauce, upside down a few times, plate 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.

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

Seasoning: 25 grams of tomato sauce, 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.

Production:

(1) remove the eggplant, wash and peel, cut 4 cm high dun, and then in the dun cross-section graved on the cross

foil, sprinkle a small amount of salt slightly pickled, and then evenly dipped in flour standby, carrots cleaned and cut chopsticks head ding.

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

(3) spoon in the bottom of the oil is hot, put the tomato sauce slightly fried, and then into the onion, ginger, soup, sugar, carrots

buttons, salt, monosodium glutamate boiling, with wet starch thickening, add oil, burned in the fried eggplant eyes 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 ingredients: 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 (MSG), 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) remove the eggplant to wash the skin, cut into two halves, gravity cross, and then changed into a 5 cm section.

Carrot, green pepper, Sichuan pepper, green onion, ginger shredded, garlic sliced.

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

(3) the spoon in the oil burning seven or eight percent heat, put into the knife eggplant flowers fried to 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 flowers that is good.

Key: hot oil when frying eggplant flowers.

Four, sweet and sour eggplant strips

Main ingredients: 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.

Production:

(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 whole egg batter. Slice green onion, ginger and garlic, shred carrots, and cut coriander

into pieces.

(3) spoon oil, burn six or seven percent hot, the eggplant hanging egg batter into the spoon, frying into a golden brown

, pour out of the oil drained plate.

(4) put a little oil in the spoon, hot, put onion, ginger, garlic stir-frying pot, into the carrot, cilantro segment

, a little soup, salt, monosodium glutamate, sugar, vinegar boil, with starch thickening, add sesame oil, pour on the eggplant strips that is 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) the meat filling with minced green onion, ginger, salt, monosodium glutamate, egg stirred evenly, smeared into the hollowed out eggplant pier, sprinkled with chopped ham, chopped mushrooms, chopped 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) the eggplant to remove the tip of the wash, two cut into diagonal curved knife,, green onion cut bean-shaped, ginger minced, garlic sliced.

(2) spoon oil, 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 soybean paste slightly stir-fried, add soup, salt, sugar and fried eggplant, after boiling with a small fire simmering, and then put monosodium glutamate, garlic, juice thick with wet starch thickening, add oil, plate that is good.

Key: when the soup is 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, 10 grams of mace (or pepper), 10 grams of red oil, 3 grams of green onion, ginger, 75 grams of soup.

Production:

(1) eggplant de-tipped 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 green onion, minced ginger, half an egg stirred evenly. Put into the eggplant folder, dip the surface and standby.

(3) With the rest of the egg, beat into a bowl and stir into the egg, then add flour and stir into a whole egg batter. Use a bowl to blend the salt, monosodium glutamate, 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 the oil.

(5) the bottom of the spoon oil, hot onion, ginger stir-fry pot, put into the Sichuan pepper section slightly fried, pour into the juice blended stir-fried, put into the fried eggplant dumplings, turn over evenly, add red oil, plate that 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 of iodized salt, 4g of monosodium glutamate, 5g of sugar, 3g of rice vinegar, 3g of green onion, 3g of ginger, 5g of sesame oil.

Production:

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

(2) meat filling with salt, monosodium glutamate, 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) put oil in the spoon, burn three or four, 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 and 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 remove the tip of washed and peeled, cut hobnail block. Meat cut thin slices, green pepper cleaned and cut into pieces. Onion diced, ginger minced, garlic sliced.

(2) put oil in the spoon to burn six or seven percent heat. Into the eggplant pieces fried golden brown, and then the green pepper pieces also into the spoon, a little fried out of the oil.

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

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

Ten, steamed flesh eggplant

Main ingredient: 400 grams of long tender eggplant, 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 de-tipped washed and peeled, top knife cut into 0.4 cm thick slices. Meat filling with minced onion, ginger, salt, monosodium glutamate, soy sauce, egg stirred evenly.

(2) put oil in the spoon, 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 steamed 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, fresh broth boiling with wet starch hook into the flow of gravy, dripping into the oil, burned in the eggplant that is good.

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

Production:

(1) Eggplant peeled and washed, cut into 4 cm long, 1 cm wide strip.

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

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

Key: master the oil temperature of fried eggplant strips.

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.

Production:

(1) eggplant peeled and washed, cut the blade. Sea rice cut minced.

(2) meat filling with seaweed, chopped green onion, 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 stir into the whole egg paste, the eggplant clip drag whole egg paste.

(3) put oil in the spoon, burn six or seven percent heat, put the eggplant clip into the spoon one by one to deep-fry, 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, cut into julienne strips. Green pepper, ham, bamboo shoots, Sichuan pepper also shredded.

(2) spoon oil, hot, with onion, ginger stir-fry pot, into the eggplant, Sichuan pepper, bamboo shoots, ham, green pepper shredded 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 de-tip washed and peeled, top knife cut 0.3 cm thick round slice. Meat filling with minced green onion, ginger, salt, monosodium glutamate, egg half stirred evenly. Cut the slices of eggplant, two slices stacked down, the center of the meat mixture, dipped in flour. Cut the carrot into slices.

(2) Beat the remaining egg in a bowl, stirring well. Hang the flour-dusted eggplant slices from the egg mixture, then dip them in the breadcrumbs and pat them down.

(3) put oil in the spoon, burn five or six percent heat, the eggplant cake one by one into the spoon, deep-fried to date red, out of the oil and set the plate.

(4) spoon with the bottom of the oil, hot, into the tomatoes slightly fried, and then add soup, carrot slices, sugar, vinegar, salt, monosodium glutamate boiling, with wet starch thickening, poured on the eggplant cake that is good.

Key: eggplant cake dipped in the noodle color slag to be uniformly patted, to avoid falling off when frying.

Fifteen, burning but eggplant box

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

Working materials: 25 grams of 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 and ginger each, 5 grams of garlic, 5 grams of sesame oil.

Production:

(1) eggplant de-tipped washed and peeled, cut into sandwich 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) 1.5 eggs, add 20 grams of starch, 30 grams of flour into the egg powder char.

(4) spoon oil burning six or seven percent heat, the eggplant box one by one hanging egg powder paste into the spoon, deep-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: the paste is dry and thin moderately, not easy to burn too long.

The key is to make the paste dry and thin, not too long to burn.