1. Minced pork and eggplant

Ingredients: 1 eggplant, 50g minced pork, appropriate amount of oil, appropriate amount of salt, 30g bean paste, 3 garlic, appropriate amount of green onion, 20ml cooking wine, raw Take 30ml, 2g of white sugar, appropriate amount of starch and appropriate amount of ginger.

Method: Wash the eggplant and mince the pork. Cut the eggplant into small pieces, add a little salt and marinate for a while. Finely chop onions, ginger and garlic. Add cooking wine, white sugar, and light soy sauce to the minced meat and mix evenly. Heat oil in a wok, add eggplant and stir-fry until eggplant becomes soft.

2. Braised eggplant

Ingredients: 400g eggplant, 2 garlic, 1 tablespoon white sesame, 2 tablespoons soy sauce, appropriate amount of salt, 4 tablespoons peanut oil, 1 chive.

Method: Wash the tender eggplant and cut into thick strips. Put the eggplant into a plate, cover it with a layer of plastic wrap, poke a few holes with a toothpick, and put it in a steamer to steam until cooked. Cut the garlic into garlic and chop the chives into chopped green onions. Clean the pot and stir-fry the white sesame seeds until cooked. Pour oil into a clean pan. When the oil is hot, fry the garlic until golden brown and take it out. Take the fried garlic and part of the garlic oil, add soy sauce, white sesame seeds, and appropriate amount of salt to make a sauce.

Put the steamed eggplant into a stone mortar, pound it with a stone pestle and disperse it, then add the sauce. Beat again until the sauce is fully mixed with the tomato meat, and finally sprinkle with chopped green onion and serve. Add a little oil to the pot and stir-fry the bean paste until fragrant. Add onions, ginger, and minced garlic and stir-fry until fragrant, add minced meat and stir-fry, add cooking wine and stir-fry until fragrant. Add the eggplant and continue to stir-fry. Add light soy sauce, white sugar, and a little salt and continue to stir-fry. Pour in a little water starch, stir-fry the eggplant evenly, turn off the heat, put it into a plate and sprinkle with chopped green onion.

3. Pan-fried eggplant box

Ingredients: 2 eggplants, 120g of meat filling, 1 egg, appropriate amount of oil, appropriate amount of salt, appropriate amount of flour, appropriate amount of starch, appropriate amount of ground ginger, pepper Appropriate amount, cooking wine, oyster sauce, Thai chili sauce

Method: Add appropriate amount of minced ginger, salt, pepper, cooking wine, oyster sauce and other seasonings to the meat filling; stir vigorously in one direction, Marinate for a few minutes; cut the eggplant into slices, and do not cut two slices together; spread a layer of cornstarch between the two slices of eggplant; stuff the prepared meat filling into it; the ratio of starch to flour is 1:1 Mix, add an egg and an appropriate amount of salt; then add water to make a moderately thick batter, and add a few drops of oil into it.

Heat the electric pan and brush oil on the bottom of the pan; put the prepared eggplant box into the batter and roll it, so that the batter will wrap the eggplant box; place the eggplant box covered with batter on the Put it into an electric pan; fry the eggplant box until both sides are golden; take it out and place it on a plate, then pour a layer of Thai chili sauce on the surface of the eggplant box.