Materials: one long eggplant, one green chili pepper, half an onion, two cloves of garlic, one spoon of oyster sauce, one spoon of vinegar, a small amount of soy sauce, a small amount of salt, cooking oil.

1, prepare the ingredients, onion forgot to shoot.

2, the eggplant cut into a hobnail shape, onion shredded, green chili pepper cut diagonal, garlic minced spare.

3, the eggplant soaked in water, the water into a little salt or easy to black.

4, the pan on the oil, put the minced garlic burst incense, and then under the eggplant stir-fry until eight mature.

5, then put onions and green chili, add a tablespoon of oyster sauce, a spoon of vinegar, soy sauce moderate, a small amount of salt and stir fry.

Pickled eggplant

Main ingredient: Northeast of the purple handle long eggplant

Supplement: garlic

Seasoning: salt

Methods: Eggplant steamed, but do not steam the big strong, specific how long they grasp, probably the eggplant is cooked, but is not very soft and rotten. Let it cool, and then cut a knife along the length, but try not to cut into two fans.

Garlic with garlic jar pounded into mud (or large quantities with a masher into mud), add salt and stir, salty, but not too salty, because the eggplant is very eat salt, if the light is also easy to acidic, their own control. Stuffed into the eggplant, put into a clean altar, each layer of eggplant in the middle of the eggplant and also sprinkle some mixed garlic, seal, put in a cool place to marinate for two or three days.