Eggplant, the earliest in the Western Han Dynasty into China, after thousands of years of development, eggplant eating method, has surpassed its old home in India too much too much, in China, in addition to braised and fried to eat, there are, for example, steamed eggplant with fans, cold eggplant, soft fried eggplant box, barbecue grilled eggplant, and even do the soup can be done, there are really too many practices in China. There are so many ways to do it in China. Here are a few ways to do it.

Steamed eggplant with minced garlic, first cut the eggplant into strips and steamed, cut the garlic into unsteamed eggplant, steamed eggplant and put some small grinding oil, a very tasty dish! Another example is to steam a smaller eggplant, add garlic, fresh red pepper and put it in the refrigerator to marinate overnight, the next day to eat very good! I don't favor frying the eggplant, it's too oily! I've also eaten dried eggplant with roasted pork, it's a pain in the ass! Or steamed eggplant puree is delicious, there is no one, delicious all consume oil, this is also not consume oil serving method!

Peel the eggplant, cut into pieces of tap water soak, sprinkle into the appropriate salt toss, marinate for 10min. eggplant is a little bitter, add the right amount of salt marinade, not only to make the taste of eggplant faster, deep-fried eggplant is also more into the flavor. Beat an egg into the wheat flour, add a little cold water and mix to form a batter of moderate consistency. Pour off the bad water rinsed out of the marinated eggplants, put them into the batter and mix well, so that each piece of eggplant is coated with the batter. Heat the oil in a wok to 60 or 70%, add the battered eggplant pieces to the wok and deep fry until the eggplant is golden brown and crispy, then you can remove it to control the oil and rehydrate. Here to pay attention to the degree of cooked always keep the fire, in order to prevent the fire safety too quickly will be crispy fried skin burnt.

Make a sauce with 2 tablespoons of tomato sauce, 2 tablespoons of vinegar, 2 tablespoons of oil, 3 tablespoons of sugar and 2 tablespoons of water. A small amount of oil in the pot to boil for the explosion of incense, pour into the sauce, the heat to the sauce bubbling, add already fried eggplant into the pot stir fry, so that each piece of eggplant evenly coated with the sauce can be. Mixed gazpacho eggplant, the eggplant will be cleaned to remove the tip, cut into four petals, placed in a dish steamed under water, or placed on the rice cooker steamed until cool, take the hand break into about three-thirds of the thickness of the silk, placed on the plate, add soy sauce, salt, vinegar, sesame oil mixed with eat. Or do not add the seasoning into the eggplant, in addition to served in a small dish, dip and eat. If you like garlic, you can also add some minced garlic to the dressing. The flavor is more fresh and crisp.