Eggplants can generally be divided into round eggplants, long eggplants and short eggplants. Round eggplants are generally oval or oblate spherical in shape, and are generally dark purple or green in color. Round eggplants are a variety that has been handed down in my country since ancient times. The price is cheaper and the output is larger. This is also the most common type of eggplant among farmers. The flesh of round eggplant is compact and the fiber is quite thick, so it is suitable for frying or stewing. The flesh of round eggplant is hard, so it has poor oil absorption. Braised or roasted eggplant Eggplant is a good choice.

Dwarf eggplant is so called because of its relatively short plant and small fruit, which are also introduced from abroad. The shape is oblong, generally an early-maturing variety, with many seeds inside, less water, and a bit thick skin. If you buy it for eating, grilled eggplants and fried eggplants are good ways to make them. Round eggplants are generally oblate spherical or oval in shape and black or purple in color. Round eggplants are not resistant to heat and humidity and are generally grown in northern areas. The round eggplant has thick skin, rich flavor and sufficient moisture. It feels hard when held in the hand.

It is suitable for a variety of cooking methods, such as home-style eggplant, fried eggplant box, eggplant salad, etc. Round eggplants are basically the right choice. The slender eggplants we often see are what I call long eggplants. The skin of this kind of eggplant is purple. Generally we call it string eggplant. This kind of eggplant is easy to break, relatively crisp, and relatively soft when fried. Its skin is relatively thin, suitable for frying or eating cold. Due to different varieties and different growing places, the taste characteristics of eggplant are naturally different. Long eggplants have thin skin, fewer seeds, less fiber in the meat, a tender texture, and a lighter eggplant flavor.

Round eggplants have more seeds than long eggplants, their flesh is harder, and they contain less water than long eggplants, so they tend to be "hard" and have a stronger eggplant flavor. After washing the eggplant, you can directly cut it into large pieces, then add a little salt, drain the water, add starch, and pass the oil over again. The purpose is to put oil in the pot, add garlic and stir-fry, add broad bean paste and stir-fry Chinese sashimi, Pour in the eggplant, add soy sauce, a little balsamic vinegar, add chicken powder, and mix well. You can also use something to mix with green and red peppers, which will make you more appetizing.