Main ingredients: long tender eggplant 250 grams, 100 grams of meat.　

Applications: 10 grams of seaweed, 2 eggs, 50 grams of flour, 750 grams of salad oil.　

Seasoning: 4g iodized salt, 3g monosodium glutamate, 3g cooking wine, 3g finely chopped green onion and ginger, 6g pepper salt.　

Making:

(1) eggplant peeled and washed, cut knife blade. Sea rice cut minced.　

(2) meat filling with seaweed, chopped green onion, ginger, monosodium glutamate, half an egg stirred evenly, into the eggplant clip, eggplant clip dipped in flour standby. The rest of the egg into a bowl, add flour stir into the whole egg paste, the eggplant clip drag whole egg paste.　

(3) put oil in the spoon, burn six or seven percent heat, put the eggplant clip into the spoon one by one to deep-fry, was golden brown when the oil drained to plate, put pepper salt that is good.　

The key: the whole egg batter to adjust the dry and thin moderate, grasp the oil temperature when frying.

Two, stewed eggplant

Main ingredient: 500 grams of long tender eggplant.　

Applications: starch 8 grams, 750 grams of salad oil

Seasoning: 50 grams of soybean paste, 15 grams of sugar, 5 grams of monosodium glutamate (MSG), 3 grams of green onion, ginger and garlic.　

Production:

(1) eggplant, wash, two cut into diagonal curved knife,, green onion cut bean-shaped, ginger minced, garlic sliced.　

(2) spoon oil, burn six or seven percent hot, down into the eggplant fried through, pour out the oil.　

(3) put a little oil in the spoon, hot, with onion, ginger chili pot, into the soybean paste slightly stir-fried, add soup, salt, sugar and fried eggplant, after boiling with a small fire simmering, and then put monosodium glutamate, garlic slices, juice thick thickened with wet cornstarch thickening, add oil, plate that is good.　

Key: when the soup is less, to shake the spoon diligently to prevent paste spoon bottom.

The key is to shake the spoon diligently to prevent the bottom of the spoon.