cut the eggplant into rolling pieces; onion, ginger and garlic minced to use.

Start a frying pan, put half a pot of oil in the pan, and when the oil is hot to eight or nine into the eggplant, fry until the eggplant is soft from hard to soft, remove, drain the oil and wait for use.

Another pot, put three tablespoons of oil in the pot, when the oil is hot, first burst incense onion, ginger and garlic, under the meat slices stir-fried, cooking soy sauce, add a small amount of water and chicken powder, put the eggplant, salt, sugar, high heat boil and then switch to a small fire to cook until the eggplant tastes good, and finally thickened with water cornstarch that is complete.

2, practice two

Wash the eggplant to remove the head and tail, cut into rollers, soaked in water, fished out and drained after sprinkling a little starch mix. The first thing you need to do is to cut the eggplant into small pieces.

Wash and slice the pork, mince it, add 1/2 tablespoon of soy sauce, 1 tablespoon of cornstarch, 1/2 tablespoon of oil and 1/3 tablespoon of chicken broth and mix well, marinate for 10 minutes to taste.

Heat 3 tablespoons of oil in a wok and stir-fry the minced pork until the meat turns white.

Add 10 tablespoons of oil and sauté the scallions. Add the eggplant and cook over high heat, stirring quickly and adding 5 tablespoons of water until the eggplant is tender, about 5 to 6 minutes.

Pour in the minced pork and stir-fry for 1 minute, season with 1/3 tablespoon salt, 1/5 tablespoon chicken broth mix and 1/2 tablespoon soy sauce.

3. Practice 3

Squeeze the marinated eggplant cubes vigorously to dry out the water.

The pot of oil to 30% heat, pour into the eggplant pieces stir fry, until yellow when into the dish.

Wash the pan, put a little oil, burn to fifty percent heat, chopped green onion, garlic, star anise into the fried flavor, pour into the eggplant pieces stir fry.

While the eggplant pieces are stir frying, put cooking wine, all the seasonings in the bean bowl, half a cup of soup or water to boil and thicken.

Sprinkle with cilantro.

4, practice four

Peel the eggplant and cut thick slices, the surface of the light cut flower knife, and then cut into hobnail pieces, put into the frying pan and fry until golden brown spare.

Add a little soaked fungus, mushrooms, seasoned wine, soy sauce, sugar, vinegar, monosodium glutamate and mix well, leave the bottom oil in the pot, pour in the sauce, water starch thickening, add tomatoes, eggplant and quickly stir fry evenly.

5, practice five

Ingredients: 2 long eggplant, 100 grams of pork, 1 pepper, 5 cloves of garlic, oil.

Seasoning: 2 tablespoons of soy sauce, 1 tablespoon of sugar, two tablespoons of wine, oil (15 tablespoons), salt (1/3 tablespoon), chicken powder (1 tablespoon), cornstarch (1 tablespoon), two star anise (large), three green onions, chopped, three cloves of garlic, sliced, two cilantro, chopped, a spoonful of soybean paste, a tablespoon of starch and water to make gravy.

Cut the eggplant vertically into 4 strips and then horizontally into segments, and shred the pancetta.

Slice the chili pepper and crush the garlic.

Heat the oil and fry the eggplant in the pan.

Add two tablespoons of oil to the pan, fry the chili and garlic, then add the shredded pork and stir-fry until browned, then add the fried eggplants, add soy sauce, sugar, wine and a little seasoning, then remove from the pan and serve on a plate.

6, practice six

Ingredients: eggplant, parsley, garlic cloves.

Accessories: soy sauce, sugar, salt, water, oil.

First, peel the eggplant and cut into pieces. Put it into a large bowl and sprinkle an even layer of salt, stirring as you go. Then set aside.

At this point, you can peel the garlic and wash the parsley. Chop the garlic cloves into garlic paste in a bowl and pour a little soy sauce on it. Add a little sugar and water to make up a bowl. Cilantro chopped, about 30 minutes later, make the force of the work should begin.

Grab the eggplant in the big bowl, desperately clutching, as much as possible to clutch the water dry. The drier the water is, the more flavorful the eggplant will be. When the oil is 8 minutes hot, put the eggplant into the pan. Stir-fry until the eggplants are browned, then add the soup ingredients that you just made according to the secret recipe. Turn off the heat, remember to turn it over. Otherwise, the eggplant will be like Bao Gong on one side and Cao Cao on the other. When the soup is almost closed, turn off the fire and pour in the parsley, turn the pot a few times, plate.

7, practice seven

Main ingredients: 500 grams of tender eggplant.

Ingredients: 15 grams of garlic, 10 grams of ginger, 25 grams of fresh red pepper.

Seasonings: 750 grams of vegetable oil (consumed 50 grams), lard, 50 grams of fresh broth, 5 grams of salt, 1 gram of monosodium glutamate, 1 gram of sugar, 10 grams of sesame oil, soy sauce, 15 grams of cooking wine, mushrooms in water.

The young eggplant washed, peeled, cut 2 cm thick slices, graver cross knife cut 2 cm wide strip, and then cut into 3 cm long rhombus-shaped pieces, into the cold water soak 10 minutes, fishing drained.

Fresh red peppers (washed, peeled and deseeded), ginger, garlic (peeled), mushrooms (peeled and washed) are cut into rice.

The net pot placed on a high flame, put vegetable oil burned to eighty percent heat, under the eggplant fried light yellow, poured into the funnel to drain the oil; pot of lard burned to sixty percent heat, put red pepper rice, ginger rice, garlic rice, mushroom rice stir-fried flavor, poured into the oil after the eggplant, put salt, monosodium glutamate, soy sauce, sugar, cooking wine, broth mixing stir-fry uniformly, burnt stew to taste, dripping sesame oil, dish that is complete.

8, practice eight

Cut the eggplant into hobnail blocks; green onion, ginger and garlic minced to use.

Start a frying pan, put half a pot of oil in the pan, when the oil is hot to eight or nine into the eggplant, fried to eggplant from hard to soft, remove, drain the oil for use.

Another pot, put three tablespoons of oil in the pot, when the oil is hot, first burst incense onion, ginger and garlic, under the meat slices stir-fried, cooking soy sauce, add a small amount of water and chicken powder, put the eggplant, salt, sugar, high heat boil and then switch to a small fire to cook until the eggplant tastes good, and finally thickened with water starch that is.

When frying eggplant, eggplant can become soft, add water is not too much, in order to be able to cook the eggplant as appropriate, so as not to cook in the process of cooking eggplant pieces cooked into eggplant mud; in order to dishes beautiful, soy sauce does not have to be too much.

9, practice nine

Wash the eggplant clean and cut into rolling blocks.

Heat the oil and fry the eggplant in the pan.

Add two tablespoons of oil to the pan and sauté the dried chili and garlic, then add the fried eggplant.

Add soy sauce, sugar and wine and stir fry.

Slightly add some water, add some salt and collect the soup.

10, practice ten

Ingredients: eggplant 2, tomato 1, green pepper 1, garlic, salt, sugar, peanut oil.

Wash the eggplant and cut into pieces, sprinkle some salt and marinate for 10-20 minutes.

Peppers and tomatoes washed and cut into pieces.

Slice the garlic and mince it.

Clutch some water from the marinated eggplant, so that the eggplant will not absorb oil so much when fried.

The pan is hot, put a moderate amount of peanut oil burst incense garlic slices.

Add the dry eggplant and stir-fry over medium heat until it turns brown and softens.

Add the tomatoes and peppers, season with 1 tablespoon of sugar and salt, and stir-fry evenly over high heat.

Before serving, sprinkle with minced garlic and sauté well.