Eggplant varieties are mostly round eggplants in northern China, while long eggplants are more common in southern China. In the main producing areas of melons and vegetables in northern China, such as Hainan, the selection of eggplant varieties needs to have the conditions of resistance to damp and heat, resistance to pests and diseases, long and bright purple fruits, and resistance to storage and transportation.

The fried eggplant is so delicious.

Braised eggplant in sauce

Ingredients: 500 grams of tender eggplant.

Ingredients: 8 grams of starch, 750 grams of salad oil.

Seasoning: 50g of bean paste, 0/5g of sugar/kloc-,5g of monosodium glutamate, 3g of onion, ginger and garlic.

Specific output:

1. Wash eggplant, cut into two diagonal knives, cut onion into watercress, shred ginger and slice garlic.

2, put oil in the spoon, burn 60% to 70% heat, fry the eggplant thoroughly, and pour out the oil.

3. Put a little base oil in the spoon, heat it, use onion and ginger in the wok, add bean paste, stir fry, add soup, salt, sugar and fried eggplant, boil and simmer slowly, then add monosodium glutamate and garlic slices, thicken the juice with wet starch and add oil, and serve.

Scrambled eggs with pork

Ingredients: 400g tender eggplant.

Ingredients: carrot10g, green pepper10g, Sichuan pepper10g, salad oil 750g, wet starch10g.

Seasoning: 5g of iodized salt, 8g of soy sauce, 4g of monosodium glutamate, 5g of sugar10g, 5g of vinegar, 5g of cooking wine, 3g of red oil10g, 3g of onion, ginger and garlic respectively.

Specific output:

1, the eggplant is pedicled, washed and peeled, cut in half, crossed with a knife, and then replaced with 5 cm segments. Shred carrot, green pepper, Sichuan pepper, onion and ginger, and slice garlic.

2. Put soy sauce, salt, sugar, vinegar, cooking wine, monosodium glutamate, wet starch and a little soup in the bowl to make juice.

3. Put the oil in a spoon and heat it to 70% to 80%. Add the eggplant flowers that have been changed and fry until golden brown. Take them out and drain them.

4. Heat a little base oil in the spoon, put onion, ginger and garlic in a wok, then add shredded carrot, shredded Sichuan pepper and shredded green pepper, stir-fry slightly, pour in a proper amount of juice, stir-fry until smooth, and add red oil to pour over the eggplant flowers.

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