Example 1

Shrimp and eggplant can

Eggplant 750 grams, 50 grams of shrimp, 150 grams of lean pork, 2 eggs, 25 grams each of mushrooms, net bamboo shoots, green onion, ginger powder each appropriate amount. First eggplant cut into 1 cm thick slices, each slice dug into the elephant's eye flower knife; pork cut into 4 cm long wire; bamboo shoots, mushrooms cut into silk; with boiling water, bamboo shoots, mushrooms, silk scalding, dry control to be used;

Sit frying pan, the oil will be warm, the first shrimp fried, fish out, and then under the eggplant slices deep-fried to a golden yellow color, fish out; eggs scrambled into a crumbled pieces of standby; sitting in a frying pan, the shredded meat, noodle sauce into the onion, ginger stir-fried, and then the pan into the eggplant, the eggplant, the eggplant, the eggplant, and the mushroom. Shrimp, eggs, shredded mushrooms, bamboo shoots, cooking wine, soy sauce, add monosodium glutamate (MSG) and a little soup and mix well, installed in a pot for filling, and finally take a bowl, the bottom of the bowl to lay a piece of eggplant, stick against the side of the bowl around the eggplant slices, put the filling into the bowl, the top cover eggplant slices, on the steamer to steam, after steaming the soup poured into a spoon, the eggplant canisters into a flat plate.

Pot sitting on the fire thickening, add pepper oil, and finally pour the juice on the eggplant cans into. This dish has good color and flavor, rich in nutrients, with the spleen and heart, lowering the efficacy of blood pressure. Suitable for arteriosclerosis, hypertension, cerebral thrombosis and scurvy patients eat.

Example 2

Braised Eggplant

Ingredients: two eggplants (without seeds), three to four mushrooms, one slice of pork, green onion (cut to one and a half inches long), a little

Marinade: light soy sauce, light soy sauce, sugar, corn starch, sesame oil, each in moderation

Braised Sauce: light soy sauce and sugar, each in moderation

Methods

1.

Soaked in water and dipped in water.

Soak the mushrooms in water and shred them

2.

Shred the pork and marinate in marinade

3.

Slice the eggplants into long strips (they should not be too young or too short because they will lock up after cooking), then fry them in a wok with oil until they smell good, and then serve them up

4.

Fry the shredded mushrooms and the shredded pork separately.

5.

Aubergine is added to the wok, along with the shredded mushrooms, pork and spring onions, and then drizzled with the sauce.