Food 1: Sweet and Sour Eggplant Ingredients: eggplant, salt, tomato sauce, white sugar, white rice vinegar, water, starch, cooking oil, chopped green onion.

Method: 1. After peeling the eggplant, cut it in the middle, then cut it into strips as wide and as long as your thumb, and put them in a basin without water.

Add 1 tablespoon of edible salt, shake evenly, and marinate for 10 minutes.

2. Take another bowl, squeeze a little more tomato paste into it, the amount of tomato paste is determined according to personal taste, then add 1 spoon of white sugar, half a spoon of white rice vinegar, and then add 1 spoon of water, dissolve it and stir.

Just make it even.

3. Now that the eggplant has been marinated, squeeze out the water inside, and then pour a little more corn starch or potato starch into it.

This step is key to ensuring crispy eggplant skin.

Those who like a crispier texture can add a little more starch to it.

Each eggplant strip is fully coated with starch.

There is no need to mix batter here.

4. Heat oil in the pot. When the oil temperature is 70% to 80% hot, add the eggplant strips and fry. If you mix the batter, everyone knows that the oil will explode during the frying process. This will be very unsafe and the fried texture will be bad.

Haven't done this crispy yet.

Turn on medium-low heat and fry until the skin is golden and crispy, then remove the oil and remove.

5. Heat up the oil in another pot, add chopped green onions and saute until fragrant, pour in the prepared tomato sauce, stir-fry until bubbling, then add a spoonful of water starch.

Cook until the tomato sauce bubbles again, pour in the fried diced eggplant, and stir-fry evenly. Add the carrots, fungus, and green peppers that have been blanched in advance, and stir evenly.

6. Before serving, you can add some cooked white sesame seeds for decoration, which will make it taste more fragrant.

This fragrant sweet and sour crispy eggplant is ready. Isn't it very simple? This must be eaten while it is hot to ensure that it has a crispy texture. If you like it, you can save it.

Fish-flavored eggplant delicacy 2: Fish-flavored eggplant Ingredients: eggplant, pickled peppers, chives, ginger, garlic, soy sauce, balsamic vinegar, sugar, salt, MSG, cooking wine.

Method: 1. Prepare 1 eggplant. If there are many people in the family, you can prepare more than 1 eggplant. Soak pepper, onion, ginger and garlic, which are the most basic ingredients for making fish-flavored eggplant.

2. Remove the head and tail of the eggplant and pick off the eggplant base. This is edible, don’t waste it.

Cut the eggplant in half in the middle and cut each half diagonally.

After cutting, cut into 4-5cm long sections.

After cutting, put it into a basin, sprinkle with half a spoonful of salt, and marinate the eggplant's moisture.

3. Remove the stems and seeds from the soaked chili peppers and chop them into pieces. Crush the garlic and ginger and mince them.

Cut the scallions in the middle, use the white scallions for seasoning, and the green scallion leaves for garnish later.

In fact, it would be better to replace the scallions with green onions here.

4. Next, mix the fish sauce. Add 1 spoon of soy sauce, 1 spoon of vinegar, half a spoon of sugar, half a spoon of salt, half a spoon of MSG and half a spoon of cooking wine in a bowl. Mix well and set aside.

5. Take another bowl, add 1 tablespoon of starch, and mix with water to make water starch.

6. Pour away the pickled water from the eggplant, pour oil into the pot, heat until it is 60% hot, pour in the eggplant and fry until soft, take it out, and fry for about 1 minute.

Pour off the excess oil, leaving a little base oil, add the chopped pickled peppers and stir-fry until fragrant, add the onions, ginger and garlic, stir-fry until fragrant, add the fried eggplants and stir-fry, add half a bowl of water and bring to a boil before adding in

Mix the prepared fish sauce, stir well and add water starch to thicken it. When the soup thickens, turn off the heat and put it on a plate.

Finally, sprinkle a little green onion on the eggplant.

In this way, a particularly delicious fish-flavored eggplant is ready. It is a dish that many people like. It is simple to make and tastes good. It is worth trying.

Cold eggplant delicacy three: Cold eggplant ingredients: eggplant, white vinegar, chives, garlic, millet chili, pepper, cooking oil.

Method: 1. Wash the eggplant, remove the stems, cut into sections, and then cut into small strips. The purpose of cutting into small strips is to reduce the steaming time and retain the color of the eggplant.

2. Next, let me teach you the first little trick. Add 20-30 ml of white vinegar to the water, add the eggplant strips and cook for 5-10 minutes.

This will prevent the eggplant from oxidizing and turning black.

It's best to place a plate on top so that all the eggplants are soaked in water.

The second trick is to boil the pot under water with the eggplant skin facing up. This will ensure that the steamed eggplants have a uniform color. Cover the lid and steam over high heat for 2 and a half to 3 minutes, because we cut them smaller.

Reducing steaming time is also a key to ensuring color.

The color of the skin side down is not very uniform, but the color of the skin side up is particularly uniform.

3. Next, we prepare the ingredients, mince the onion and garlic, and cut the spicy millet and pepper into sections. Of course, you can also prepare the ingredients according to your own preferences.

After the eggplant is out of the pot, we can rinse it with cold water and then squeeze the water with our hands, so that it tastes cooler.

Then put the chopped ingredients on top of the eggplant, leave out the minced garlic, then add dried chili peppers and white sesame seeds, then add a little pepper powder, and finally add salt and sugar to taste.

4. At this time, let's boil the oil in the pot, first pour it on the chili pepper and sesame seeds to bring out the fragrance, then pour in the minced garlic, and finally use hot oil to stimulate the minced garlic to bring out the fragrance.

The eggplant made in this way is full of garlic flavor. Finally, pour the balsamic vinegar and stir evenly.

In this way, a delicious cold eggplant is ready. It is sour, spicy and fragrant. It is an appetizer and goes with rice. It is really a must-have cold dish in summer. If you like it, you can save it.