Dongpo Eggplant

Main Ingredients: Long Eggplant

Accessories: Minced Pork Belly, Green Onion, Ginger, Garlic, Chili

Seasoning: Sugar, monosodium glutamate, salt, soy sauce

Process: First cut the eggplants into strips and oil them, then neatly place them in a small iron basin for later use, stir-fry the minced meat

When done, cover it On eggplant. Then mince the onions, ginger, garlic, and peppers, mix them with sugar, monosodium glutamate, salt, and soy sauce

Pour a sauce on top, put it on a steamer and steam it for about 10 minutes to absorb the flavor. Finally, flip the steamed eggplant over and place it on a plate and serve.

Stir-fried eggplant with shredded pork

Ingredients: Eggplant 2 Ingredients: Pork Appropriate amount of seasonings: onion, ginger, garlic, chili, MSG, pepper, vinegar, sugar, dark soy sauce, Appropriate amount of salt

Method:

1. Wash the eggplant and pork. Cut the eggplant into segments. Then cut into thick strips. Cut the pork into shreds.

2. Add salt to the eggplant to remove the moisture. Chop onions, ginger, garlic, and peppers. Heat oil in a pan, add eggplant and fry.

3. Fry the eggplant until it collapses and set aside. Add oil to the pot, add onion, ginger, garlic and chili and fry until fragrant. Add shredded pork and stir-fry, add light soy sauce for color. Add half a bowl of boiling water and cook for about half a minute.

4. Add eggplant and stir-fry until the soup is wrapped in the eggplant. Add vinegar, pepper, and MSG into the container, and finally pour the juice on the eggplant and take it out of the pot.

Stewed eggplant in sauce

Ingredients: 500 grams of tender eggplant.

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

Seasoning: 50 grams of bean paste, 15 grams of sugar, 5 grams of MSG, 3 grams each of onion, ginger and garlic.

Preparation:

(1) Remove the stems of the eggplant and wash it, cut it into two pieces with a diagonal knife, cut the green onion into watercress shape, mince the ginger and slice the garlic.

(2) Put oil in a spoon, heat it to 60-70% heat, add eggplant and fry until thoroughly fried, pour out and drain the oil.

(3) Put a little base oil in a spoon, heat it up, add onion and ginger to the pot, add bean paste and stir-fry briefly, add soup, salt, sugar and fried eggplant, bring to a boil and simmer over low heat Let it mash, then add MSG and garlic slices. When the juice is thick, thicken it with wet starch, add oil, and serve on a plate.

Pork slices and roasted eggplant

Ingredients: 400 grams of eggplant, 75 grams of pork.

Ingredients: 25 grams of green pepper, 10 grams of starch, 75 grams of soup, 1000 grams of salad oil.

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

Preparation:

(1) Remove the stems, wash and peel the eggplant, and cut into pieces with a hob. Cut the meat into thin slices, wash and cut the green pepper into cubes. Dice the green onion, mince the ginger, and slice the garlic.

(2) Put oil in a spoon and heat it to 60-70% heat. Add the eggplant cubes and fry until golden brown, then add the green pepper cubes into the spoon, fry for a while and drain the oil.

(3) Put the base oil in a spoon, heat it up, add the meat slices and stir-fry, then add diced onion, minced ginger, garlic slices, eggplant cubes, green pepper cubes, vinegar, cooking wine, cook, and add soup, Bring soy sauce, salt, monosodium glutamate and sugar to a boil. Use medium to low heat to collect the juice. When the juice is in season, thicken with wet starch, drizzle with sesame oil and serve.

Fish-flavored eggplant

Ingredients: 400 grams of tender eggplant.

Ingredients: 10g carrots, 10g green pepper, 10g Sichuan pepper, 750g salad oil, 10g 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 knife, and cut into 5 cm segments. Shred carrots, green peppers, Sichuan peppers, green onions, ginger, and slice garlic.

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

(3) Heat the oil in a spoon until it is 70% to 80% hot, add the eggplant flowers with a knife and fry until golden brown, remove 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 pan, then add shredded carrots, Sichuan pepper and green pepper and stir-fry briefly, pour in the prepared juice and stir-fry When cooked, add red oil and pour on the eggplant flowers.

Sesame eggplant strips

Ingredients: 400 grams of eggplant.

Ingredients: 30 grams of cooked sesame seeds, 750 grams of salad oil.

Seasoning: 15g soy sauce, 4g iodized salt, 10g sugar, 4g MSG, 5g cooking wine, 4g minced onion and ginger, 5g garlic slices, 5g sesame oil, 75g soup.

Preparation:

(1) Remove the stems, wash and peel the eggplant, and cut into strips 4 cm long and 1 cm wide.

(2) Put oil in a spoon, heat it to 60-70% heat, add eggplant strips and fry for 2 minutes. When golden brown, remove and drain the oil.

(3) Leave a little base oil in a spoon, heat it up, add minced green onion, minced ginger, and garlic slices to the pot. Add the eggplant strips, then pour in soy sauce, sugar, cooking wine, salt, MSG, and soup , stir-fry the starch-mixed juice, take out a spoon and put it on a plate, sprinkle in sesame seeds, and it's ready

Fried five-color eggplant shreds

Ingredients: 350 grams of eggplant.

Ingredients: 25g green pepper, 25g ham, 25g bamboo shoots, 10g Sichuan pepper, 50g lard, 10g starch.

Seasoning: 10g soy sauce, 4g iodized salt, 4g MSG, 3g each shredded onion and ginger, 5g garlic slices, 5g sesame oil.

Preparation:

(1) Remove the eggplant stems, wash and cut into shreds. Green peppers, ham, bamboo shoots, and Sichuan peppers are also shredded.

(2) Put oil in a spoon, heat it up, add green onion and ginger shreds to the pan, add shredded eggplant, Sichuan pepper, bamboo shoots, ham and green pepper and stir-fry, add before taking out the spoon Add MSG and garlic slices, thicken with wet starch, drizzle with sesame oil, scoop out and serve on a plate.

Pine nut and eggplant flowers

Main ingredients: 400 grams of tender eggplant.

Ingredients: 50 grams of pine nuts, 10 grams of wet starch, 750 grams of salad oil.

Seasoning: 5 grams of iodized salt. 4 grams of MSG, 10 grams of sugar, 5 grams of vinegar, 6 grams of soy sauce, 3 grams of diced green onions, 3 grams of minced ginger, 3 grams of garlic slices, and 75 grams of soup.

Preparation:

(1) Remove the stems, wash and peel the eggplant, cut it in half, then cut it into 6 cm x 6 cm pieces with a cross cutter.

(2) Put oil in a spoon, heat it to 60-70% heat, add eggplant flowers and fry until golden brown, remove and drain the oil.

(3) Leave a little base oil in the spoon, heat it to 30% to 40% heat, add pine nuts and stir-fry until fragrant, add diced onion, minced ginger, garlic slices, soy sauce, soup, salt, monosodium glutamate, and vinegar , sugar, cooking wine, fried eggplant flowers, bring to a boil, thicken with wet starch,

Drink some sesame oil, and serve on a plate.

Crispy eggplant

Ingredients: 400 grams of tender eggplant.

Ingredients: 1 egg, 100 grams of wet starch, 750 grams of salad oil.

Seasoning: 10 grams of iodized salt, 5 grams of MSG, 5 grams of pepper, 8 grams of salt and pepper.

Preparation:

(1) Remove the stems, wash and peel the eggplant, cut into hob pieces, marinate with salt for 10 minutes, squeeze out the water, add pepper and MSG.

(2) Crack the eggs into the eggplant pieces, moisten the starch and spread them evenly.

(3) Heat oil in a spoon until it is 60 to 70% hot. Put the eggplant pieces into the spoon one by one and fry until golden brown. Take them out. After the oil heats up, fry again, take out and drain. Put it on a plate and add salt and pepper