Boiled eggplant

1. Peel the eggplant, wash it, cut it into 3 cm thick slices, and put 3 pieces on one side of each slice every 2 minutes. Make a deep knife edge until it is full, then cut it with an angled blade into 3 cm wide strips, and then cut it into 2 cm wide pieces with an angled blade. Remove the seeds and flesh from the bell peppers, wash them and cut them into triangular pieces. In addition, put water or stock (100g) into a bowl, add soy sauce, rice wine, MSG, white sugar, and wet starch and stir well to form a sauce.

2. Put the pot on the fire, pour in peanut oil, wait until the oil is 50 to 60% hot, add the eggplant pieces in several batches, turn it with a spoon, and fry until the appearance is like tiger skin (dark). yellow), pour into a colander to remove oil.

3. Heat the original pot, pour in peanut oil (25g), chopped green onion, minced ginger, and minced garlic and stir-fry until fragrant, then add bell pepper cubes and fungus, stir-fry slightly, and pour in fried Stir the eggplant pieces and the sauce in the bowl and stir-fry evenly. When the gravy thickens, pour in sesame oil, put it into a plate, and you're done!

Steamed eggplant with minced meat

Ingredients: eggplant, minced meat, 1 egg, minced garlic, chopped green onion, salt, salad oil or sesame oil, vinegar, soy sauce, chicken essence, sugar

Method:

1. Cut the eggplant in half, then score a few cuts on the eggplant with a knife (to facilitate the flavor, but do not cut it), and then put the eggplant on a plate ,

Sprinkle some salt on the eggplant.

2. Chop the meat into minced meat, put it in a bowl, add a little salt to taste, then add egg white to make the minced meat more tender and smooth. After the minced meat is seasoned, spread it evenly. On top of the eggplant, sprinkle the minced garlic on top.

3. Boil water in a pot on the induction cooker (use high heat) and put the steamer in the steamer. After the water boils, place the plate in the steamer and steam on high heat for 10 minutes.

4. While steaming the eggplant, you can season it: Pour a little vinegar into a small bowl, add a little soy sauce for color, then add chicken essence and sugar, stir with chopsticks to blend them together.

5. After the eggplant is steamed, pour the sauce into a plate, then sprinkle with green onion, pour with sesame oil and serve.

Fish-flavored eggplant

Ingredients: 500g eggplant, 15g minced green onion, 20g minced ginger, 20g minced garlic, appropriate amount of Shaoxing wine, salt and sugar, 2 tablespoons bean paste, Appropriate amount of soy sauce, vinegar and wet starch.

Operation:

1. Cut the eggplant into hob pieces; heat up the oil pan, put half a pot of oil in the pan, and when the oil is 80% to 90% hot, add the eggplant. , fry until the eggplant turns from hard to soft, take it out, drain the oil and set aside.

2. Put three tablespoons of oil in another pot. After the oil is hot, sauté minced onion, minced ginger, minced garlic and bean paste. Add eggplant, add Shaoxing wine and soy sauce and stir-fry evenly. , then add a bowl of water, bring to a boil over high heat, then simmer over low heat until the eggplant is fragrant, add sugar and vinegar to taste, and finally thicken with wet starch.

Features: Soft and fragrant, the fish flavor penetrates the eggplant. Suitable for freshness and saltiness.