Ingredients: 300g tender eggplant.

Ingredients:10g pepper,10g carrot, half an egg, 75g wet starch and 750g salad oil.

Seasoning: 5g of iodized salt, 3g of monosodium glutamate, 5g of soy sauce, 20g of sugar, 3g of vinegar 10g, 3g of onion, 3g of ginger and garlic and 3g of coriander.

Making:

(1) Wash and peel the eggplant, cut it into 4 cm long strips, 1 cm square, add eggs and wet starch, and grab well.

(2) Slice onion, ginger and garlic, slice pepper, shred carrot and mince coriander. Put soy sauce, salt, monosodium glutamate, sugar and vinegar into a bowl and beat into juice for later use.

(3) Put the oil in the spoon, heat it to 60% to 70% heat, put the tomato strips into the spoon, fry until golden brown, and pour out and drain the oil.

(4) Put the base oil in the spoon, heat it, add the onion, ginger, garlic, shredded pepper and shredded carrot, then add the fried tomato strips and coriander, quickly pour in the right amount of juice, and turn it over a few times to serve.

The key: the tomato strips should be crispy. Stir fry quickly to get the juice, which is delicious.

Second, chrysanthemum eggplant

Ingredients: 300g long eggplant.

Ingredients: 5 grams of carrot, 30 grams of flour, 750 grams of salad oil and 8 grams of wet starch.

Seasoning: 25g of tomato sauce, 5g of iodized salt, 4g of monosodium glutamate, 25g of sugar and 3g of minced onion and ginger.

Making:

(1) Wash and peel the eggplant, cut it into 4 cm high piers, then spread a cross knife on the cross section of the pier, sprinkle a little salt for a little pickling, then soak it with flour, wash the carrots and cut the chopsticks.

(2) Add oil to the spoon, heat it to 70% to 80% heat, add eggplant flowers, fry until cooked, pour out the oil, and plate.

(3) Heat the bottom oil in the spoon, stir-fry the tomato sauce slightly, then add chopped green onion, Jiang Mo, soup, white sugar, diced carrot, salt and monosodium glutamate to boil, thicken with wet starch, and pour the oil on the fried eggplant.

Key: cut the eggplant deeply, but don't cut it deeply. Dip the eggplant evenly when dipping the flour.

Third, the fish-flavored eggplant flower.

Ingredients: 400g tender eggplant.

Ingredients: carrot10g, green pepper10g, pepper10g, salad oil 750g, wet starch10g.

Seasoning: 5g iodized salt, 8g soy sauce, 4g monosodium glutamate, 5g sugar 10g vinegar, 5g cooking wine, 3g red oil 10g onion, 3g ginger and 3g garlic.

Making:

(1) The eggplant is pedicled, washed and peeled, cut in half, crossed with a knife, and then replaced with 5cm segments. Carrot, green pepper, pepper, onion, ginger, garlic slices.

(2) Put soy sauce, salt, sugar, vinegar, cooking wine, monosodium glutamate, wet starch and a little soup into the juice for later use.

(3) Put oil in the spoon and heat it to 70% to 80% heat. Add eggplant flowers with a new knife and fry until golden brown. Take out and drain. Put it on the plate.

(4) Put a little base oil in the spoon, heat it, put the onion, ginger and garlic into a wok, then add shredded carrot, shredded Sichuan pepper and shredded green pepper, stir-fry slightly, pour in a proper amount of juice, stir-fry until smooth, add red oil and pour it on the eggplant flowers.

Key: Heat oil when frying eggplant flowers.

Fourth, sweet and sour tomato strips

Ingredients: 300g tender eggplant.

Ingredients: 2 eggs, 50g flour, 0/0g wet starch/kloc-,5g carrot and 750g salad oil.

Seasoning: 6 grams of iodized salt, 4 grams of monosodium glutamate, 30 grams of sugar, 3 grams of rice vinegar 10, 3 grams of onion, ginger and garlic, and 3 grams of coriander.

5 grams of sesame oil.

Making:

(1) The eggplant is pedicled, washed, peeled, cut into strips 4 cm long and 1 cm wide, added with a little salt, slightly salted and dipped in flour.

(2) Beat the eggs into a bowl, add flour, and stir to form a whole egg paste. Slice onion, ginger and garlic, shred carrot and parsley.

(3) Put the oil in the spoon, heat it to 60% to 70% heat, put the tomato strips into the spoon, fry them until golden brown, pour out the oil and put them on the plate.

(4) Put a little base oil in the spoon, heat it, put the onion, ginger and garlic into a wok, add shredded carrot, coriander, a little soup, salt, monosodium glutamate, sugar and vinegar to boil, thicken it with starch, add sesame oil and pour it on the tomato strips.

The key: the tomato strips should be fried repeatedly for two or three times before they become brittle.

Verb (abbreviation of verb) stuffed eggplant wharf

Ingredients: 300g tender eggplant, 0/00g meat stuffing/kloc-.

Ingredients: half an egg, 5g minced ham, 5g minced mushrooms, 5g minced coriander, wet starch 10g.

Seasoning: 5g of iodized salt, 4g of monosodium glutamate, 3g of onion and ginger, 3g of cooking wine.

Making:

(1) The eggplant is pedicled, washed and peeled, cut into 3 cm long circular sections, and the middle of the eggplant section is dug with a knife.

(2) Add chopped green onion, Jiang Mo, salt, monosodium glutamate and eggs into the meat stuffing, then put it into the hollowed-out tomato pier, sprinkle with minced ham, mushrooms and coriander, steam it in a drawer for 8 minutes, take it out when cooked, and put it on a plate.

(3) Put a little base oil in the spoon, add soup, salt and monosodium glutamate, boil, hook wet starch and pour it on the tomato pier.

Key: master the steaming time.

Six, braised eggplant

Ingredients: 500g long tender eggplant.

Raw materials: 8 grams of starch and 750 grams of salad oil.

Seasoning: 50g of bean paste, 0/5g of sugar/kloc-,5g of monosodium glutamate, 3g of onion, ginger and garlic.

Making:

(1) Remove the pedicle of eggplant, wash it, cut it into two diagonal flower knives, cut onion into watercress, shred ginger and slice garlic.

(2) Put the oil in the spoon, heat it to 60% to 70%, add the eggplant and fry thoroughly, then pour out and drain the oil.

(3) Put a little base oil in the spoon, heat it, stir-fry chives and Jiang Mo in a wok, add bean paste, add soup, salt, sugar and fried eggplant, simmer with low fire after boiling, then add monosodium glutamate and garlic slices, thicken the juice with wet starch, and add oil, and serve.

Key: When there is little soup, always shake the spoon to prevent the bottom of the spoon from being burnt.

Seven, spicy eggplant jiaozi

Ingredients: tender eggplant 250g, pork stuffing100g.

Ingredients: 2 eggs, 50 grams of flour, 750 grams of salad oil, wet starch 10 grams, 5 grams of pepper.

Seasoning: 5g of iodized salt, 5g of monosodium glutamate, 0g of pepper noodles10g, 3g of red oil10g, 3g of onion, 3g of Jiang Mo and 75g of soup.

Making:

(1) The eggplant is pedicled, washed and peeled, cut in half, and then made into a clamping blade. Cut the pepper into sections.

(2) Add salt, monosodium glutamate, chopped green onion, Jiang Mo and half an egg into the meat stuffing and stir well. Put it in an eggplant folder and dip the noodles for later use.

(3) Beat the remaining eggs into a bowl and stir into egg liquid, then add flour and stir into egg paste. Mix salt, monosodium glutamate, pepper noodles, soup and starch in a bowl to make juice.

(4) Put oil in the spoon and heat it to 50% to 60% heat. Drag the eggplant clip and paste the whole egg into the spoon for frying. When golden brown, pour out and drain the oil.

(5) Put the base oil in the spoon, heat it, then stir-fry the onion and Jiang Mo, add the Sichuan pepper, add the mixed juice and stir-fry, then add the fried eggplant jiaozi, turn it over evenly, and add the red oil, and serve.

Key points: when cutting the blade, it should be deep and not penetrating, and the whole egg paste should be dry and thin.

Eight, the pot collapses the tomato box

Ingredients: tender eggplant 200g, meat stuffing100g.

Ingredients: 2 eggs, 25g flour, 75g salad oil, 5g carrot slices and 5g cucumber slices.

Seasoning: 5g of iodized salt, 4g of monosodium glutamate, 5g of sugar, 3g of rice vinegar, 3g of onion, 3g of shredded ginger and 5g of sesame oil.

Making:

(1) The eggplant is pedicled, washed, peeled and cut into raw slices. Carrots and cucumbers are cut into diamond-shaped pieces, and coriander is cut into sections.

(2) Add salt, monosodium glutamate and eggs to the meat stuffing, mix well, put it in a tomato folder and dip the noodles. Beat the remaining eggs into a bowl and stir them into egg liquid.

(3) Put the oil in the spoon, heat it to 30% to 40%, drag the whole egg liquid into the spoon, fry until both sides are golden, add shredded onion, shredded ginger, soup, salt, monosodium glutamate, sugar and vinegar, and fry thoroughly with low fire. When the soup is dry, pour in sesame oil, take it out and put it on a plate.

Key points: when frying, use medium-low fire to prevent frying, and shake the spoon frequently when there is little soup to prevent sticking to the pot.

Nine, sliced eggplant

Ingredients: 400g eggplant and 75g pork.

Ingredients: green pepper 25g, starch10g, soup 75g, salad oil1000g.

Seasoning: 5g of iodized salt, soy sauce 10g, sugar 10g, 4g of cooking wine, 4g of monosodium glutamate, 4g of vinegar, 3g of onion, ginger and garlic and 5g of sesame oil.

Making:

(1) The eggplant is pedicled, washed and peeled, and cut into hob blocks. Slice the meat, wash the green pepper and cut into pieces. Dice onion, mince ginger and slice garlic.

(2) put oil in the spoon and burn it for 60% to 70%. Add eggplant pieces and fry until golden brown, then put green pepper pieces in a spoon, fry them a little, then pour them out and drain the oil.

(3) Put the base oil in the spoon, heat it, stir-fry the meat slices, add chopped green onion, Jiang Mo, garlic slices, eggplant slices, green pepper slices, vinegar, cooking wine, add soup, soy sauce, salt, monosodium glutamate and sugar to boil, collect the juice with medium and small fire, thicken the wet starch juice, and pour sesame oil on the dish in farming season.

Key: when frying eggplant, the oil temperature should be high to prevent oil soaking.

Ten, steamed eggplant

Ingredients: 400g tender eggplant, pork stuffing100g.

Ingredients: half an egg, 750g salad oil, wet starch10g.

Seasoning: 4g iodized salt, 3g monosodium glutamate, 6g soy sauce, 3g cooking wine, 3g minced onion and ginger, and fresh soup 100g.

Making:

(1) The eggplant is pedicled, washed and peeled, and cut into 0 pieces. 4 cm each. Add chopped green onion, Jiang Mo, salt, monosodium glutamate, soy sauce and eggs into minced meat and stir well.

(2) Put oil in the spoon, heat it to 60% to 70%, add eggplant slices and fry for about 2 minutes. Eggplant slices become soft and Huang Shi. Take out and drain.

(3) Stack every two fried eggplant slices together, put meat stuffing in the middle, put them neatly in a bowl, steam them in a drawer for about 10 minutes, then drain the soup and buckle them on a plate.

(4) Put a little oil in the spoon, heat it, add minced garlic to the wok, and add soy sauce, salt and monosodium glutamate. After the fresh soup is boiled, put wet starch on it, pour in bright oil, and then cook it on the eggplant.

Key: the thickness of eggplant slices should be uniform and the steaming time should be controlled well.

Eleven, sesame tomato strips

Ingredients: 400g eggplant.

Ingredients: 30g of cooked sesame seeds and 750g of salad oil.

Seasoning: soy sauce 15g, iodized salt 4g, sugar 10g, monosodium glutamate 4g, cooking wine 5g, minced onion and ginger 4g, garlic slices 5g, sesame oil 5g and soup 75g.

Making:

(1) The eggplant is pedicled, washed and peeled, and cut into strips with a length of 4cm and a width of 1 cm.

(2) Put oil in the spoon, heat it to 60% to 70%, add tomato strips and fry for 2 minutes. When it turns golden yellow, remove and drain the oil.

(3) Leave a little base oil in the spoon, heat it, add chopped green onion, Jiang Mo and garlic slices, add tomato strips, then add soy sauce, sugar, cooking wine, salt, monosodium glutamate, soup and starch into the prepared juice, stir fry, take out the spoon and put it on a plate, sprinkle with sesame seeds.

Key: master the oil temperature of fried tomato strips.

Twelve, tomato box

Ingredients: tender eggplant 250g, meat stuffing100g.

Ingredients: seaweed 10g, 2 eggs, 50g flour and 750g salad oil.

Seasoning: 4g iodized salt, 3g monosodium glutamate, 3g cooking wine, 3g minced onion and ginger, 6g salt and pepper.

Making:

(1) The eggplant is pedicled, washed and peeled, and cut with a blade. Haimi car model

(2) adding dried seaweed, chopped green onion, Jiang Mo and monosodium glutamate into the meat stuffing. After mixing half an egg evenly, put it in an eggplant folder, and dip the eggplant folder in flour for later use. Beat the remaining eggs into a bowl, add flour and stir into the whole egg paste, and drag the eggplant clip into the whole egg paste.

(3) Put the oil in the spoon, heat it to 60% to 70%, put the tomato clips into the spoon one by one, fry until golden brown, take it out, drain the water, and put salt and pepper on the plate.

Key: the whole egg paste should be properly dried and diluted, and the oil temperature during frying should be well controlled.

Thirteen, stir-fry five-color eggplant shreds

Ingredients: 350g eggplant.

Ingredients: 25g of green pepper, 25g of ham, 25g of bamboo shoots, 50g of pepper10g, 50g of sheep oil and 0g of starch10g.

Seasoning: soy sauce 10g, iodized salt 4g, monosodium glutamate 4g, shredded onion and ginger 3g, garlic slices 5g and sesame oil 5g.

Making:

(1) The eggplant is pedicled, washed and shredded. Green pepper, ham, bamboo shoots and pepper are also shredded.

(2) Put oil in the spoon, heat it, add shredded onion and ginger, stir fry, add shredded eggplant, shredded Sichuan pepper, shredded bamboo shoots, shredded ham and shredded green pepper, add monosodium glutamate, garlic slices and wet starch before taking out the spoon, and pour sesame oil into the spoon.

The key: don't be too anxious when you start frying, it's easy to paste if you are too anxious.

Fourteen, tomato eggplant cake

Ingredients: tender eggplant 250g, meat stuffing100g.

Ingredients: bread crumbs100g, 2 eggs, 30g flour, 8g carrot10g wet starch and 750g salad oil.

Seasoning: tomato sauce 30g, sugar 20g, rice vinegar 5g, iodized salt 5g, monosodium glutamate 4g and minced onion and ginger 4g.

Making:

(1) The eggplant is pedicled, washed and peeled, and cut into 0 thickness with a top knife. 3 cm disc. Add chopped green onion, Jiang Mo, salt, monosodium glutamate and half an egg into the meat stuffing and stir well. Fold the cut eggplant in half, two pieces, put meat in the middle and dip it in flour. Carrots are cut into elephant-eye slices.

(2) Beat the remaining eggs into a bowl and stir evenly. Hang the eggplant slices stained with flour in the egg liquid, then dip them in bread crumbs and pat them down.

(3) Put the oil in the spoon, heat it to 50% to 60%, put the eggplant cakes into the spoon one by one, fry them into a jujube red color, take them out and drain them.

(4) Add base oil to the spoon, heat it, add tomatoes and stir fry, then add soup, carrot slices, sugar, vinegar, salt and monosodium glutamate to boil, thicken it with wet starch and pour it on the eggplant cake.

Key: pat the eggplant cake evenly when it is stained with residue to avoid falling off when frying.

Fifteen, burning tomato box

Ingredients: tender eggplant 300g, pork stuffing150g.

Ingredients: 25g pepper, 2 eggs, 0/5g seaweed/kloc-,50g flour, 30g wet starch and 750g salad oil.

Seasoning: 8 grams of soy sauce, 4 grams of iodized salt, 4 grams of monosodium glutamate, 4 grams of sugar 10, 4 grams of onion ginger, 5 grams of garlic and 5 grams of sesame oil.

Making:

(1) The eggplant is pedicled, washed and peeled, and cut into blades. Chop dried seaweed, cut pepper into hob pieces, chop 2g onion and ginger, shred 2g garlic.

(2) Add salt to the meat stuffing, monosodium glutamate, onion, Jiang Mo, dried seaweed and half an egg, stir them evenly, put them into tomato clips, make tomato boxes and dip them in flour for later use.

(3) Use eggs 1. 5. Add 20g of starch and 30% of flour to make egg powder.

(4) When the oil in the spoon is burned to 60% to 70% heat, paste the tomato box egg powder into the spoon one by one, fry until golden brown, and then drain the oil.

(5) Put a little base oil in the spoon, put it in a wok with shredded onion and ginger, add soup, pepper, soy sauce, salt and sugar, stir-fry the tomato box for a while, add monosodium glutamate and garlic slices, thicken with wet starch, add sesame oil, turn it over evenly, and serve.

Key points: the paste is dry and thin, and it is not easy to burn for too long.