One, fish-scented eggplant:

Materials: 500 grams of eggplant, 15 grams of minced green onion, 20 grams of minced ginger, 20 grams of minced garlic, shaoxing wine, salt, sugar, 2 tablespoons of doubanjiang (bean paste), soy sauce, vinegar, and wet cornstarch in appropriate amounts.

Practice:

1, cut the eggplant into rolling pieces; start a frying pan, half a pot of oil in the pan, when the oil is hot to eight or nine into the eggplant, deep-fried until the eggplant by the hard to soften when removed, the oil will be drained for use.

2, another pot, put three tablespoons of oil in the pot, when the oil is hot, the first to explode the chopped onion, ginger, garlic, soy sauce, into the eggplant, add wine, soy sauce, stir fry, and then add a bowl of water, high heat boil and then switch to a small fire to cook until the eggplant taste, add sugar, vinegar to taste, and finally thickened with wet starch that is complete.

Two, home-cooked eggplant:

Materials: 2 eggplant, pork, garlic, bean paste, soy sauce, sugar.

Practice:

1, eggplant peeled and shredded; meat shredded; garlic minced.

2, hot frying pan, shredded meat fried white, add bean paste fried flavor.

3, into the cut eggplant, pour a small amount of soy sauce, put a small amount of sugar stir fry.

4, before leaving the pan, add a small amount of raw oil stir fry, add the minced garlic can be removed from the pan.

Three, soy sauce eggplant:

Materials: eggplant, a small amount of pork. Accessories: garlic, oil, sugar, salt, chicken essence.

Practice:

1, cut the pieces of eggplant on a plate and put in the microwave oven 'ding' 3 minutes.

2, 'ding' good eggplant take out, cool.

3. Heat a little oil in a wok. Waiting for the hot pan work, the eggplant as much as possible to squeeze out the water, so that when the pot, the eggplant is neither water nor more oil absorption, and you want it more flavor it more flavor!

4, hot pan, squeeze the water of the eggplant into the sauté, color side, worry about almost can be sheng out

5, pot of oil can be put in the minced garlic, chili peppers, slices of pork, sauté for a few moments, the color aroma can be out of the color.

Four, minced meat eggplant:

Materials: eggplant (purple skin, long . That kind of) 2-3, pork 1 small piece, salt moderate, Mrs. Gui tea oil 50g, garlic moderate, sugar moderate, a little chicken essence, moderate amount of cooking wine, bean paste 1 tbsp, small onion moderate, soy sauce moderate.

How to do:

1, the meat mixture with cooking wine marinade for ten minutes.

2, eggplant washed, cut long strips; shallots cut into scallions, garlic cut into garlic.

3, frying pan, wipe off the water, sit on the fire, into the cut eggplant, stir fry slowly over low heat, bake the water, eggplant become soft, then sheng out.

4, pour a small amount of Mrs. Gui camellia oil in the pan, to be able to moisten the pan, under the marinated meat, stirring over low heat to disperse, put the bean cloves and garlic and stir-frying together with the aroma.

5, under the fried eggplant, with the meat mixture together again, stir fry, adjust the soy sauce and cooking wine, still stir fry five minutes with low heat, adjust the sugar and chicken essence sprinkled with chopped green onions, stir fry can be up to the pot.

6, such as stir-frying the point of effort, put the eggplant soup mix: garlic and ginger, oil, salt, chicken essence, cooking syrup, water (according to their own hope that the consistency of the soup to add water).

7, and so the color of the meat becomes golden, the aroma overflowing, sheng out and pour into the eggplant, soup, mix well.