First, the whole eggplant

Ingredients: purple eggplant 300g, millet pepper 20g, shallots 6g, ginger 6g, garlic cloves 6g, soy sauce 50ml, sugar 5g, balsamic vinegar 15ml, and olive oil.

Practice: 1) Prepare all the ingredients and put the eggplant for use.

2) Cut the eggplant into bergamot.

3) Steam in a boiling pot for about 10 minutes.

4) While steaming the eggplant, chop the onion, ginger and garlic, and cut the millet into circles.

5) Mix the light soy sauce, white sugar and balsamic vinegar evenly to make seasoning juice.

6) Put the steamed eggplant on a plate and pour in the seasoning juice.

7) Add onion, ginger, minced garlic and millet spicy rings.

8) Put a proper amount of olive oil on the fire with a spoon and heat it, and pour it evenly on the onion, ginger, garlic and millet spicy rings.

Second, the beans eggplant

Ingredients: 250g of beans, 250g of eggplant, proper amount of oil, 35ml of oyster sauce, 4 cloves of garlic, 4 red peppers, and light soy sauce 15ml.

Practice: 1) Prepare the ingredients.

2) Wash the eggplant and cut it into long strips (about the thickness of the index finger), wash the beans, remove the old tendons and cut it into sections about 8 cm long, cut the red pepper into small pieces and slice the garlic.

3) Pour the oil into the pan, and fry the eggplant after the oil is heated to 70%.

4) Fry until soft, then remove and control the oil.

5) Deep-fry the beans in an oil pan.

6) fry until the skin is wrinkled, and the beans are thoroughly fried (raw beans are not edible), and then take out the oil control.

7) Leave a little base oil in the pot, add garlic slices and red peppers and saute.

8) Add eggplant and beans and stir fry.

9) Pour in soy sauce, oyster sauce, salt and a little water and stir well.

10) stir-fry evenly over high fire and thicken the soup.

Third, fried tomato boxes

Ingredients: 2 eggplant, meat stuffing 120g, egg 1 piece, appropriate amount of oil, salt, flour, starch, Jiang Mo, pepper, cooking wine, oyster sauce and Thai Chili sauce.

Practice: 1) Add appropriate seasonings such as Jiang Mo, salt, pepper, cooking wine and oyster sauce to the meat stuffing;

2) stir in one direction and marinate for a few minutes;

3) cut the eggplant into pieces, and two of them should not be cut off in a row;

4) Spread a layer of raw flour between the cut two pieces of eggplant;

5) Brewing the prepared meat stuffing into it;

6) Mix starch and flour according to the ratio of1:1,and add an egg and a proper amount of salt;

7) Add water to make a thick and moderate batter, and then add a few drops of oil;

8) Heat the electric baking pan, and brush a layer of oil on the bottom of the pan;

9) Roll the prepared tomato box in the batter and let the batter wrap the tomato box;

10) put the tomato box wrapped in batter into the electric baking pan;

1 1) fry the tomato box until both sides are golden;

12) take it out and set the plate, and then pour a layer of Thai Chili sauce on the surface of the tomato box.