1, 1 eggplant, garlic 1 3 people, chili oil 1 spoon, 1 millet pepper, a little olive oil, soy sauce 1 spoon. Eggplant washed, divided into four cut, into the steamer steamed, about 12 minutes, garlic peeled and minced, chopped chili, hot pot, pour garlic, chili pepper burst incense, pour soy sauce, turn off the heat, seasoned chili oil, mix well, steamed eggplant torn into strips, boiled sauce poured into the eggplant, stir well.

2, 2 eggplant, garlic half a head, one cilantro, one gram of salt, soy sauce a spoon, 3 slices of ginger, 2 spoons of Aji Fresh, 2 spoons of balsamic vinegar, 2 millet peppercorns, a spoon of sugar, 20 peppercorns, cooking oil in moderation, a green onion. Steam the eggplant for 20 minutes, let it cool and tear it into shreds. Boil oil in the pot and put the peppercorns to fry, peppercorns pick out. Hot oil poured into the cut onion, ginger and garlic, and then put two spoons of flavor, soy sauce, a spoon, two spoons of vinegar, a spoon of sugar, salt a gram, so that the sauce is well adjusted, poured into the torn eggplant, stirring can be.

3, eggplant 2-3, 3 cloves of garlic, 2 spoons of vinegar, salt, 1 spoon of soy sauce, 2 spoons of chili oil, sugar, 1/2 spoon of sesame oil, 2 parsley (can not be put), chopped pepper 1 spoon (can not be put). Wash the eggplant, remove the tip and cut in half. Boil water in a pot and steam the eggplant for 10 to 15 minutes. After steaming, soak the eggplant in cool water for a while. When the eggplant is not hot, tear it into thin strips and put them into a container. Add two tablespoons of chili oil, two tablespoons of vinegar, one tablespoon of soy sauce, salt and sugar, one tablespoon of chopped peppers and garlic, mix well. Finally add sesame oil and chopped cilantro can be.