1, garlic mashed potato eggplant box.

Ingredients:

1 long eggplant, red-skinned potatoes (ordinary potatoes 2) 5, flour moderate, 1 egg, a little salt, pepper moderate, green onion moderate, bowl of juice, garlic moderate, oyster sauce 1 tablespoon, 1 tablespoon of soy sauce, 1/2 tablespoon of sugar, 1 bowl of water, starch moderate.

Directions:

(1) Peel and slice the red skinned potatoes and steam them in a pot for about 10 minutes.

(2) Pour into a bowl and press into a puree.

(3) Add a little salt and pepper and mix well.

(4) Cut the eggplant into 1 cm thick slices, and then cut two slices from the center without cutting.

(5) Fold in the mashed potatoes and set aside in turn.

(6) Beat the egg, roll the eggplant box in the egg mixture, then coat with a layer of flour.

(7) In a pan, add oil and preheat over medium heat. Add the eggplants and fry over medium-low heat to cook through and remove from the pan.

(8) Mix the sauce: add oyster sauce, soy sauce, sugar and water and mix well.

(9) Leave some oil in the pan and sauté the minced garlic over medium-low heat.

(10) Pour in the bowl of juice, and when the sauce is boiling, turn the heat down. Mix a little water starch and pour slowly, and use a spatula to stir constantly until thickened off the heat.

(11) thickened to just the right consistency, and then pour the sauce to the eggplant box, sprinkle some green onion garnish can be.

2, fish and eggplant box.

Ingredients:

1 eggplant, 200 grams of pork, 2 eggs, 1 tbsp Pixian soybean paste, 30 grams of pickled peppers, 1 small piece of ginger, 4 cloves of garlic, 1 small green onion, 2 tbsp of cornstarch, soy sauce, vinegar, sugar, a little salt, cooking wine, water.

Directions:

(1) Prepare all the main ingredients.

(2) the meat chopped into minced meat, add a little salt, cooking wine, starch, a little water and stirred vigorously standby.

(3) Eggplant cleaned head sliced, the first knife do not cut off, the second knife cut off. Cut into two slices connected look spare.

(4) in the center of the eggplant slices evenly filled with meat mixture.

(5) Beat the egg and add some flour and oil to make a batter, and roll the stuffed eggplants in the batter.

(6) The eggplant box into the frying pan frying, remember the oil temperature must be high.

(7) Remove from the pan and place on a plate lined with kitchen paper to drain the oil.

(8) leave a little oil in the pot, under the chopped Pixian soybean paste, pickled peppers, ginger, garlic stir-fried red oil, and then poured into the salt, sugar, vinegar, soy sauce and water starch made of fish sauce to stir-fry well.

(9) into the fried eggplant box stir fry evenly, slightly reduce the juice.

(10) Sheng plate sprinkled with chopped green onion can be.

3, fried eggplant box.

Ingredients:

2 eggplants, meat filling part, 150g of chicken breast, 2 sections of green onions, 1 tablespoon of cooking oil, 1 egg, 1 tablespoon of thirteen spices, salt, half a spoon of oyster sauce, soy sauce 1 tablespoon, 1 tablespoon of cooking wine, half a tablespoon of sugar, batter part, 100g of flour, 50g of cornstarch, 1 egg, water, frying part, rapeseed oil or soybean oil about 500g.

Methods:

(1) Chicken breast remove the tendon membrane chopped into a filling.

(2) Add chopped green onion.

(3) chopped stuffing into a pot, add eggs, salt, cooking oil, thirteen spices, oyster sauce, soy sauce, cooking wine, sugar, clockwise stirring until the meat mixture to the strong, put aside.

(4) flour + starch + egg + water. Stir into a batter that is not too thin and not too thick, and set aside.

(5) eggplant head and tail. Two slices for a group, do not cut off the middle (the simple way is to take two chopsticks on both sides of the eggplant, how to cut won't break, and then cut off in a group of two can be.

(6) eggplant clip in the middle of the meat mixture.

(7) Cover the eggplant with batter evenly.

(8) Pour oil in a pot and cook on medium-low heat until the oil is 60% hot.

(9) Add the eggplants and fry on medium-low heat.

(10) Turn over diligently to avoid frying batter, frying both sides of the golden brown fish out of the oil.