Scrambled eggs with pork

Composition:

2 pieces of eggplant, 1 teaspoon of salt, 1 teaspoon of vinegar, 1 teaspoon of chicken essence, 3g of ginger, proper amount of garlic, 3g of starch, 1 teaspoon of bean paste, and a little sugar.

Steps:

Wash the eggplant, remove the head, cut it into strips and put it in the oil pan. Eggplant should be delicious and not afraid of wasting oil. Heat the oil, pour in the cut eggplant and fry until cooked. Fry for 2-3 minutes and take out. Heat hot oil on high fire, pour eggplant again, and fry for the second time. The purpose of this frying is to force the oil out of the eggplant. The eggplant is easy to fry thoroughly, and the time should not be longer than 30 seconds to 45 seconds. Put oil in the pan, add minced ginger and garlic and stir-fry until fragrant, then add a spoonful of bean paste and stir-fry red oil, add half a bowl of water, a little sugar and a proper amount of vinegar, and adjust the juice. Pour the soup into the fried eggplant, add a little salt and chicken essence, and stir-fry for 1 min. Just leave more soup to soak rice. If you don't want too much soup, you can tick.

Eggplant mixed with garlic

Composition:

1 eggplant, a little salt, a little sugar, 1 tablespoon soy sauce, a little water, 20g peanut oil, 10g garlic, 1 green pepper.

Steps: Chop green and red peppers, pat garlic evenly, peel and chop into garlic, cut eggplant into strips, mix with salt, sugar, soy sauce and appropriate amount of water to make juice, pour it on the eggplant, then steam the eggplant in a steamer, heat it with oil, stir-fry the garlic, and pour the garlic on the eggplant evenly while it is hot.

Stuffed eggplant

Composition:

280g of eggplant, 0g of pork100g, 5g of Jiang Mo, 5g of chopped green onion, 5g of garlic slices, 30g of starch, 0g of xo sauce15g and 2g of salt.

Steps: 5 grams of Jiang Mo, 5 grams of chopped green onion, 5 grams of garlic slices, 20 grams of sliced eggplant, pork slices 100 grams, 30 grams of chopped green onion, ginger slices and starch, stir well, put a proper amount of pork stuffing into eggplant, spread starch on the outside of eggplant, 300 ml of cooking oil, heat the oil to 50% heat, fry on low fire until both sides turn yellow, and add 5 ml of cooking oil.

Tomato pot

Composition:

2 pieces of eggplant, 20g of pork, bean paste 15g, 5g of garlic, 7g of ginger and 0g of onion 15g.

Steps:

Cut eggplant into pieces, garlic slices, ginger slices, shallots, red pepper slices, pour oil into the pot, add garlic slices and ginger slices, stir fry over high fire, pour pork stuffing, stir fry until it changes color, add bean paste, stir fry, pour eggplant, stir fry, add light soy sauce, oyster sauce, salt, chicken powder, stir fry evenly, and add water.

Oven baked eggplant

Composition:

Eggplant, garlic, soy sauce 1 tablespoon, sand tea sauce 1 tablespoon, Chili powder, cumin and shallots.

Steps:

Wash and drain the eggplant, cut it in half longitudinally, and then cut it diagonally every 1cm, being careful not to cut it. Mix satay sauce with a little oil, preheat the oven to 200 degrees, put eggplant on a baking tray lined with tin foil, brush satay sauce evenly on the cut surface of eggplant with a small brush, then send it into the oven, bake at 200 degrees 10 minute, and peel and chop garlic. Add chili powder, soy sauce, oil, salt and cumin powder, and stir well to make seasoning. Take the eggplant baked for 10 minutes out of the oven, sprinkle with seasoning, bake in the oven for about 5 minutes, and then take it out and sprinkle with chopped green onion.

Salted fish eggplant

Composition:

2 eggplants, salted fish 1, ginger 5g, garlic 10g, and proper amount of vegetable oil.

Steps:

Wash eggplant, peel it, cut it into thick strips, put it on a special plate for microwave oven, and "bite" it for 3 to 5 minutes until it becomes soft. Chop the salted fish, heat the casserole directly, add the oil, stir fry the shredded ginger and garlic and salted fish, pour in the soft eggplant, turn it gently with chopsticks, cover the pot, and simmer for about 5 minutes. I like to eat some rotten food for a long time, and I should turn it over with chopsticks from time to time to avoid sticking to the bottom. Finally, add a little salt and sugar, soy sauce and monosodium glutamate according to your own taste and mix well.