Ingredients: eggplant bark, 1/4 onion, 1/2 cucumber, 1/4 red pepper.

Seasoning: 1/4 teaspoon salt, 2 cloves garlic, 1 tablespoon oyster sauce, 2 drops sesame oil, 1 cilantro, 2 tablespoons vinegar, 2 tablespoons cold water.

Steps to make:

1: Cut the eggplant skin into julienne strips (soak in cold water if not using right away to prevent them from turning black), plunge into boiling water and cook over high heat for 5 to 10 minutes, until the strips are softened, then remove from the water and set aside.

2: Mash the garlic cloves with the salt, add 2 tablespoons of the aged vinegar, 1 tablespoon of the oyster sauce, 2 drops of the sesame oil and 2 tablespoons of the cold water, and stir well to make the Garlic Oyster Sauce.

3, onion, cucumber and red pepper shredded, cilantro cut into pieces.

4, fished out of the soaked in cold water in the eggplant skin shredded, drain, in a bowl, add shredded onion, cucumber, red pepper and cilantro, then drizzle garlic oyster sauce balsamic vinaigrette can be mixed well.

Two, eggplant skin roll practice

Raw materials: long eggplant skin appropriate amount, 250 grams of pork filling, 1 egg, persimmon pepper, red pepper, yellow pepper appropriate amount.

Seasoning: half a green onion, a little ginger, garlic cloves, soy sauce, sugar, white pepper, yellow wine.

Preparation:

Persimmon peppers, red peppers, yellow peppers, green onions, ginger and garlic cloves are finely chopped, to be used.

Preparation steps:

1: Heat a skillet, then brush a thin layer of oil on the surface of the skin of the long eggplant, put it into the skillet and fry it until tiger-skin lines appear on both sides, and then serve it for later use.

2. Add sugar, soy sauce, white pepper, yellow wine, minced green onion, ginger, garlic and chili pepper to the pork mixture, then crack in the egg and mix well.

3, start a frying pan, pan hot oil, warm oil into the meat filling, slip, and then stir-fry until cooked.

4, take the appropriate amount of fried meat mixture, spread in the fried eggplant skin above, rolled into a roll can be eaten.

Three, dry-fried eggplant skin practice

Raw materials: 1 large round eggplant skin, 2 green peppers, red pepper half, 1 clove of garlic, a little salt, a little soy sauce.

Preparation:

Eggplant skin and green and red peppers cut into thick julienne strips, garlic cloves sliced.

Practice steps:

1, frying pan hot, don't put oil, directly into the eggplant skin wire stir-fry, such as the eggplant skin wire soften into a little salt (add a little salt with the stir-fry can make the water in the eggplant skin faster ooze out), continue to stir-fry.

2, and so most of the water inside the eggplant skin is stir-fried out after, pour into the green and red pepper wire continue to stir-fry, and so the green and red pepper wire broken raw when the sheng out.

3, frying pan cleaned and placed back on the fire, pan heat into the amount of vegetable oil, oil heat into the garlic slices stirring incense on low heat.

4, pour into the sautéed eggplant skin stir-fry evenly over high heat, spray a little soy sauce for seasoning, start the pan on the plate.

Four, crispy fried eggplant skin practice

Raw materials: round eggplant skin, 4 spoons of starch, flour 1 spoon, pepper, tomato sauce, salt.

Preparation:

Tear the round eggplant into six or seven-centimeter strips by hand and set aside (tearing by hand is to make the eggplant skins easier to flavor).

Practice steps:

1, take 4 tablespoons of starch and 1 tablespoon of flour and mix well (more starch is to make the fried eggplant skin more crispy), then add salt, pepper and moderate amount of water to make starch paste.

2, start a frying pan, boil to three or four oil temperature, the eggplant skin coated with starch paste in the frying pan, deep-fried until the exterior of the golden crispy, drain the oil, plate on the table.

3, eat when dipped in tomato sauce, or not dip, as your personal taste.