Method:

1 roasted eggplant

Chop garlic and cut eggplant into strips; Eggs only take protein and break up; First pour the protein into the tomato strips, and then pour the starch into the tomato strips; Add the powder while stirring until the starch sticks to the tomato strips.

Take a small bowl and mix it with vinegar, salt, sugar and soy sauce. Such a large proportion can be adjusted according to your own taste.

Stir a bowl of starch water; Heat the wok by pouring oil; Fry the processed tomato strips until the skin turns yellow, and oil them for later use; Leave the bottom oil in the wok and stir fry the onion and garlic; Return the fried tomato strips to the pot, stir fry and pour the juice; Before leaving the pot, collect the juice with low fire and thicken it.

2 fish-flavored eggplant

Wash eggplant, cut into pieces, and the block size is appropriate; Heat the pot, without oil, put down the eggplant directly and stir fry over medium heat; When the eggplant wilts and softens, it is filled out; Use salt, sugar, cooking wine, fresh soy sauce, vinegar, water starch and pepper to make juice; The oil in the pot is hot, and the ginger and garlic are fragrant; Put down the chopped pepper and stir-fry until fragrant, and put the prepared juice into boiling; Put down the eggplant, stir fry, add chopped green onion and chicken essence.

3 braised eggplant

Wash eggplant, cut it into hob blocks, sprinkle some salt evenly and marinate 10-20 minutes; Cleaning green pepper and tomato, cutting into pieces, slicing some garlic and cutting some garlic into powder; Squeeze the pickled eggplant with water so that it can eat less oil; After the pot is hot, put a proper amount of oil, then add garlic cloves and stir-fry until fragrant; After garlic smells fragrant, add dried eggplant and stir-fry over medium heat until the eggplant becomes discolored and soft; Add green peppers and tomatoes, add a spoonful of sugar and proper amount of salt to taste, stir-fry evenly over high fire, add a little hot water in the middle and stir-fry the tomatoes until they become soft and red soup appears; Sprinkle minced garlic before cooking.

4 eggplant fried meat

Slice eggplant, soak in salt water, and dry; Dice tomatoes, cut lean meat into sections, and marinate with starch, cooking wine and soy sauce for 20 minutes; Heat oil in the pot, quickly stir-fry lean meat and put it away for use; Wash the pan, heat it with oil, stir-fry the eggplant in the pan, and stir-fry the tomatoes together; Add half a bowl of water to the pot, cover the pot and stew for a while; Stew until 90% cooked, add shredded pork and stir well, sprinkle with chopped green onion and season with salt and pepper.

5 sweet and sour eggplant

Cut eggplant into hob blocks, marinate with a little salt, and slice garlic; Heat the pan, add some oil and fry the eggplant. Stir-fry eggplant and put it in a plate; Put less oil in the pot, stir-fry ginger and garlic, and add a small bowl of water; Add tomato sauce, sugar, salt, vinegar, cooking wine and chicken essence; After boiling, thicken with water starch; Add eggplant, stir well and serve.

6 fried eggplant

Cut eggplant into long strips, soak in clear water and a little salt for about 15 minutes, and then drain; Chop onion, ginger and garlic for later use; Heat the pot, put oil in it, fry it in the pot until soft, and take it out for later use; Wash the pan, put the oil in, saute the minced chives, Jiang Mo and minced garlic, add the sweet noodle sauce and stir-fry until fragrant; Pour cooking wine and add appropriate amount of water; Add tomato strips, soy sauce, sugar and a little salt to boil; Turn to low heat and simmer until it tastes good, and add appropriate amount of water starch to thicken it; Sprinkle with shallots when eating.