Mashed garlic eggplant, some eggplant, green pepper, red pepper and garlic are home-cooked in northeast China. Eggplants are washed, steamed in the top drawer, taken out and dried on a plate. Chopped green pepper and red pepper Chop garlic with a knife, season the cold branches vertically from the middle with salt and chicken essence in a bowl, and then put garlic into the branches with chopsticks. Put the eggplant with garlic into a sealed container, sprinkle a layer of salt on each eggplant, and after two days in the shade, eat the eggplant with white jade lotus and pork and beef as needed.

Wash the eggplant, put it in a steamer, put it in a bowl, thicken the meat, salt, chicken essence, seasoning wine, pepper, eggs and sesame oil, then spread the prepared cows evenly in the middle and spread them for three layers. Put oil in the pot after the big fire is over. Add onion, ginger and garlic leaves and stir-fry until fragrant. Add chicken soup, soy sauce, chicken, salt and two eggplants. After boiling, if the juice is thick, pour the sesame oil into the pot to eat. Dried rice, green pepper, garlic. Salt, pepper, egg yolk, onion, ginger, garlic, sugar, soy sauce, chicken, starch, soup, cooking oil. Peel and wash the long branches, cut them into thick strips, lick them with a cross knife, marinate them into dry batteries, and lick them with egg yolk.

Put the remaining oil in the pot, and put ginger, onion and garlic when the oil is hot. Add diced green pepper, dried seaweed, soup, eggplant slices, salt, pepper, soy sauce, sugar and account number when frying, and gently bake the eggplant. Then put the starch in water, add garlic and stir well. Cut the eggplant into thick strips and soak the vermicelli in water. Dice lean meat, add seasoning, mix well, and shred red pepper; Slice onions to decorate garlic and chop them up. Salt, soy sauce, chicken essence, flavoring wine, eggs, pepper, onion, ginger, garlic, sesame oil, chicken soup, edible oil.

Wash eggplant and tomato and cut into pieces. Eggs and crumb-wrapped eggplant chips are fried. Fresh cheese, fried eggplant and tomato slices are spread on the bread in turn. If the taste is too light, you can season the cheese with salt. Peel and wash eggplant, wash garlic and cut into pieces. Cut the green pepper into small pieces, heat the hot pot, pour in the eggplant stalk, stir fry, add salt, bake the eggplant stalk until it is almost dry, and then remove the asphalt for use. Stir-fry the bean paste, green garlic, fungus and green pepper, and pour in eggplant stalks and soy sauce to taste. Stir the starch evenly, then pour in Chili oil and stir well.