1, cool seasoning eggplant tomatoes

Practice: 1) eggplant two, cut, long and short appropriate sections, then, cut long strips, the pan put a little oil, pour into the eggplant strips, stir fry a little bit, slowly simmering over medium-low heat soft cook. 2) tomatoes, a, deseeded, cut the strips. 3) stewed eggplant out of the soft, put into a pot, with garlic, salt, vinegar, sugar, soy sauce, chopped parsley and a few drops of sesame oil to mix well. 4) tomatoes, tomatoes and tomatoes, tomatoes and tomatoes, tomatoes, tomatoes, tomatoes and tomatoes. season with garlic, salt, sugar, soy sauce, chopped cilantro and a few drops of sesame oil. It is ready to eat.

2, meat and tomato stewed eggplant

Recipe preparation: Ingredients: lean pork 250 grams, 250 grams of tomatoes, eggplant 1 kg. Ingredients: 130 grams of vegetable oil, 30 grams of soy sauce, 20 grams of salt, 5 grams of monosodium glutamate, green onions, ginger 10 grams each, 75 grams of water starch. Method: 1) will be cut into small thin slices of pork, put into the pot, add 25 grams of water starch, 5 grams of fine salt, mix well sizing, with a hot pan of warm oil sliding loose, fish out and drain the oil; tomatoes cleaned and cut into small pieces; eggplants peeled with a knife slice into small pieces, with hot oil deep-fried into a golden brown, fish out and drain the oil. 2) will be put into the pot of hot oil into onion, ginger and garlic stir-fry pan, into the meat, soy sauce and stir-fry well, add 300 grams of water, add fine salt, Add 300g of water, add salt, monosodium glutamate, tomatoes, fried eggplant, and thicken with gravy. Characteristics: Eggplant is soft and flavorful. Production key: after cutting the eggplant, put it in the sunlight to dry for 1 to 2 hours, so that when frying to save oil. Frying eggplants should be fried with hot oil on a high flame, and the eggplant should be turned over diligently to avoid frying, but do not fish out without frying the color.

3, burning eggplant tomatoes

Raw materials:

Eggplant (peeled) 3, tomato half, the other half of the raw, persimmon peppers (to be small) a good soy sauce 10 grams of sugar 20 grams of salt 5 grams of monosodium glutamate (MSG) a little, onion, ginger, a new amount of garlic.

Practice:

1, eggplant, tomatoes, persimmon peppers cut into rolling blocks. Onion and ginger minced, garlic patted, add soy sauce, sugar, salt, monosodium glutamate, starch, mix with water.

2, frying pan oil, not too much, with the general amount of oil fried vegetables on the line. Because the eggplant is initially more "eat" oil, so be sure to slow fire, hot oil. And to turn diligently, almost can not stop the spatula, to keep turning, until the eggplant looks browned, soften, slow down a little turn. When the eggplant looks brown and soft, turn it slowly. Slowly but surely, the trick to making the eggplant tasty is to turn it. When the eggplant becomes soft, add the tomatoes and bell peppers. Of course, if you don't like them, you can leave them out and just put the eggplant in. Then put in the seasoning, because there is starch in the high seasoning, so wait for it to collect the soup, not too thick.

Braised Eggplant"

I.

Materials:

Eggplant two, minced pork 100 grams

Ingredients:

sliced green onion, peanut oil, salt, soy sauce, chicken broth, cornstarch

Methods:

1, the eggplant washed and cut into a hobnail-shaped.

2, minced pork marinated with soy sauce and cornstarch for about a few minutes and then slightly stir-fried in a pan.

3, hot frying pan put onions burst incense, then into the eggplant constantly stir fry, sprinkle some salt, until the eggplant becomes soft.

4, add the fried minced pork together and stir-fry a little more into the chicken on the pot.