1. Fried eggplant strips Ingredients: 300 grams of tender eggplant.

Ingredients: 10 grams of hot pepper, 10 grams of carrots, half an egg, 75 grams of wet starch, and 750 grams of salad oil.

Seasonings: 5 grams of iodized salt, 3 grams of MSG, 5 grams of soy sauce, 20 grams of sugar, 10 grams of vinegar, 3 grams each of onion, ginger, and garlic, and 3 grams of coriander.

Preparation: (1) Remove the stems, wash and peel the eggplant, cut into 4 cm long and 1 cm square strips, add eggs and wet starch and mix well.

(2) Shred the onions and ginger, slice the garlic, cut the peppers and carrots into thin slices, and cut the coriander into sections.

Put soy sauce, salt, monosodium glutamate, sugar, vinegar, etc. in a bowl and mix into juice for later use.

(3) Put oil in a spoon, heat it to 60-70% heat, put the eggplant strips into the spoon one by one, fry until golden brown, pour out and drain the oil.

(4) Put the base oil in a spoon, heat it up, add onions, ginger, garlic, shredded peppers, and shredded carrots, then add the fried eggplant strips and coriander, quickly pour in the prepared juice, turn it over a few times, and assemble.

The plate is ready.

Key point: The eggplant strips need to be deep-fried to be crispy.

When pouring in the juice and cooking, the speed should be faster for a better taste.

2. Chrysanthemum eggplant Ingredients: 300 grams of long eggplant.

Ingredients: 5 grams of carrots, 30 grams of flour, 750 grams of salad oil, about 8 grams of wet starch.

Seasoning: 25 grams of tomato paste, 5 grams of iodized salt, 4 grams of MSG, 25 grams of sugar, and 3 grams each of minced onion and ginger.

Preparation: (1) Remove the stems of the eggplants, wash and peel them, cut them into 4 cm high pieces, then cut a cross-section of the pieces with a cross-cut knife, sprinkle a small amount of salt and lightly marinate, then dip them evenly in flour and set aside, wash and cut the carrots.

Chopstick tip.

(2) Pour oil into a spoon, heat it to 70% to 80% heat, add eggplant flowers and fry them well, drain the oil and put it on a plate.

(3) Heat the base oil in a spoon, add tomato paste and stir-fry briefly, then add minced green onions, minced ginger, soup, sugar, diced carrots, salt and MSG and bring to a boil. Thicken with wet starch, add oil and bring to a boil.

The fried eggplant flowers are ready.

Key: When cutting the eggplant flowers, make sure they are deep but not transparent, and when dipping the eggplant flowers in flour, dip the eggplant flowers evenly.

3. Fish-flavored eggplant flowers Ingredients: 400 grams of tender eggplant.

Ingredients: 10 grams of carrots, 10 grams of green pepper, 10 grams of Sichuan pepper, 750 grams of salad oil, 10 grams of wet starch.

Seasoning: 5g iodized salt, 8g soy sauce, 4g MSG, 10g sugar, 5g vinegar, 5g cooking wine, 10g red oil, 3g each of onion, ginger and garlic.

Preparation: (1) Remove the stems, wash and peel the eggplant, cut it in half, cut with a cross cutter, and cut into 5 cm segments.

Shred carrots, green peppers, Sichuan peppercorns, green onions, and ginger, and slice garlic.

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

(3) Heat the oil in a spoon until it is 70% to 80% hot. Add in the chopped eggplant flowers and fry until golden brown. Remove and drain. Put on a plate.

(4) Put a little base oil in a spoon, heat it up, add onions, ginger and garlic to the pot, then add shredded carrots, Sichuan peppers and green peppers and stir-fry briefly, pour in the prepared juice, stir-fry until it becomes runny, add red oil

, pour it on the eggplant flowers and it's ready.

Key: Heat the oil when frying eggplant blossoms. 4. Sweet and sour eggplant strips. Ingredients: 300 grams of tender eggplant.

Ingredients: 2 eggs, 50 grams of flour, 10 grams of wet starch, 5 grams of carrots, 750 grams of salad oil.

Seasonings: 6 grams of iodized salt, 4 grams of MSG, 30 grams of sugar, 10 grams of rice vinegar, 3 grams each of onion, ginger, and garlic, 3 grams of coriander, and 5 grams of sesame oil.

Preparation: (1) Remove the stems, wash and peel the eggplant, cut into strips 4 cm long and 1 cm wide, add a little salt, marinate slightly, and dip in flour.

(2) Crack the eggs into a bowl, add flour, and stir into a complete egg paste.

Slice onions, ginger, and garlic, shred carrots, and cut coriander into sections.

(3) Put oil in a spoon and heat it up to 60-70% heat. Put the eggplant strips with whole egg paste into the spoon one by one and fry until golden brown. Pour out and drain the oil and put it on a plate.

(4) Put a little base oil in a spoon, heat it up, add onion, ginger and garlic to the pot, add shredded carrots, coriander segments, a little soup, salt, MSG, sugar, vinegar and bring to a boil. Use starch to thicken the gravy, add

Sesame oil, pour it on the eggplant strips.

Key point: The eggplant strips need to be fried two or three times to make them firm and crispy.

5. Stuffed eggplant dumplings Ingredients: 300 grams of tender eggplant, 100 grams of meat filling.

Ingredients: half an egg, 5 grams of minced ham, 5 grams of minced mushrooms, 5 grams of minced coriander, and 10 grams of wet starch.

Seasoning: 5 grams of iodized salt, 4 grams of MSG, 3 grams each of onion and ginger, 3 grams of cooking wine.

Preparation: (1) Remove the stems, wash and peel the eggplant, cut it into 3 cm long round segments, use a knife to dig out the middle part of the eggplant segment.