eggplant a, cut and spare

pepper chili choking pot, pour into the eggplant, add a little soy sauce stir-fry

add salt sugar and a little water, do not not over the eggplant, high heat boil until dry

add a little chicken, out of the pan open to eat.

2, braised eggplant strips

Eggplant a, tenderloin, garlic and parsley.

Practice:

1 Peel the eggplant, cut into strips and set aside.

2. Cut the tenderloin into thin strips and marinate with soy sauce, salt, cooking wine, monosodium glutamate and cornstarch for 15 minutes.

3. Pour oil into the wok, when the oil is hot, fry the marinated meat first, and then remove the meat when it changes color.

4. Pour oil into the pot and add the eggplant strips (make sure to pour more oil, the eggplant eats a lot of oil)

When the eggplant strips turn colorful and soft, add the sliced garlic. When the flavor comes out, add the meat that you have just

prepared.

5

Stir fry evenly, add parsley, add a little sugar and a pinch of salt before leaving the pan!

Roasted Eggplant:

Eggplant, green onion,

Garlic, two cloves

Ginger,

Egg

Powdered gravy, salt

Monosodium glutamate (MSG),

Peanut oil

Soap

Pepper,

Sugar

Specialties for the cooking of eggplants. Eggplant cut into pieces (or hand-torn can also be), green onions, ginger cut into julienne, garlic with a knife shot, the pan on the fire add half a catty of oil to heat, eggplant hanging paste (egg half, powder gravy into a paste of three taels) fried to golden brown, fish out the eggplant, the pan to leave a little oil, into the onion, ginger, garlic, rotten pot, and then into the eggplant, in turn, into the salt, monosodium glutamate, cooking wine, soy sauce, pepper and a little bit of sugar, down into the water in a half a bowl. Burn through and it is done.