Roasted eggplant with winter bamboo shoots

Ingredients: eggplant, winter bamboo shoot tips, water-fried fungus, a few green and red pepper slices, bean paste, sugar, soy sauce, vinegar, MSG, onion, ginger and garlic. , cooking wine, water starch, stock, salad oil.

Method: Cut the eggplant into pieces; cut the tips of winter bamboo shoots and fungus into thin slices. When the oil is 70% hot, add the eggplant; blanch the winter bamboo shoots and fungus slices. Put the bean paste, minced green onion, minced ginger, and minced garlic into the oil pan, cook in the cooking wine, add broth, sugar, etc. to adjust the flavor, thicken with water starch, add eggplant, bamboo shoots, etc. and stir-fry evenly (add a few edamame for more) good).

Hometown eggplant

Ingredients: 500 grams of long eggplant, 1 green and red pepper, appropriate amount of fried peanuts, salt, monosodium glutamate, white vinegar, pepper, soy sauce, salad oil Appropriate amount of each.

Method: Cut the eggplant into round sections and cut both sides with a shallow cross-cut knife; mince the green and red peppers and set aside. Heat the oil, fry the eggplant until golden brown on both sides, add an appropriate amount of water, season with salt, monosodium glutamate, white vinegar, pepper, and soy sauce, cook for 5 minutes, add green and red pepper minced, peanuts, and reduce the juice.

Sauteed Eggplant

Ingredients: 400 grams of long eggplant, appropriate amounts of minced green onion, minced ginger, sweet noodle sauce, salt, stock, MSG, cooking wine, garlic, and salad oil.

Method: Wash the eggplant, cut into long strips, then into segments, fry for 2 minutes, remove and drain. Wash and mince garlic. Leave the bottom oil in the pot and heat it up. Add the minced onion and ginger and stir-fry until fragrant. Add the sweet noodle sauce, salt, stock, MSG and cooking wine and mix well. Then add the eggplant and simmer over low heat until the soup gradually thickens. Put it on a plate and sprinkle with minced garlic. .

Fish-flavored eggplant

Ingredients: round eggplant, appropriate amount of red pepper diced, minced onion, ginger and garlic, soy sauce, Pixian bean paste, cooking wine, salt, monosodium glutamate, dry starch, water Each amount of starch, salad oil and stock.

Method: Cut the eggplant into pieces and pat dry the starch. Heat the oil until it is 80% hot, add the eggplant and fry until light yellow, take it out. Leave the oil in the pot, add bean paste, onion, ginger and garlic and stir-fry until fragrant. Add cooking wine, add soy sauce, salt, monosodium glutamate and stock and bring to a boil. Stir-fry the eggplant for 1 minute, thicken with water starch, pour in oil and remove from the pot. Sprinkle with red peppercorns.

Eggplant with garlic paste

Ingredients: 500 grams of eggplant, appropriate amounts of soy sauce, garlic paste, salt, MSG, sugar, vinegar and sesame oil.

Method: Wash the eggplant, put it on a plate, steam it in a steamer and take it out; tear it into long strips and put it on a plate. Take a clean bowl and add minced garlic, soy sauce, salt, monosodium glutamate, vinegar, sugar and sesame oil to make a sauce, pour it on the eggplant and serve.

Burned eggplant

Ingredients: 400g eggplant, 100g green pepper slices, 100g tomato, shredded green onion, minced garlic, shredded ginger, egg white, water starch, salt, MSG, peanut oil , cooking wine, soy sauce, pepper, and sugar in appropriate amounts.

Method: Cut the eggplant into pieces and put them into water; cut the tomatoes into pieces; mix the egg white and water starch into a batter. Heat oil in a pot, take out the eggplant pieces, add water, add batter, fry until golden brown, drain off the oil. Leave a little oil in the pot and heat it up, add shredded onions, ginger, and minced garlic, add eggplant pieces, green pepper slices, and tomato pieces. Add salt, monosodium glutamate, cooking wine, soy sauce, pepper, and sugar in sequence, and cook until the marinade is thick. become.