30 ways to drop eggplant. Love to eat eggplant and miss it.

First, fry and cook tomato strips

Ingredients: 300g tender eggplant.

Ingredients: pepper10g, carrot10g, half an egg, 75g of wet starch and 750g of salad oil.

Seasoning: 5g of iodized salt, 3g of monosodium glutamate, 5g of soy sauce, 20g of sugar, 0g of vinegar10g, and 3g of onion, ginger and garlic.

Grams, 3 grams of coriander.

Making:

(1) Wash and peel the eggplant, cut into strips with a length of 4 cm and a width of 1 cm, and add eggs and wet lake.

Grab the powder and paste evenly.

(2) Shredding onion and ginger, slicing garlic, tangent pepper and carrot, and cutting coriander into inches. Put soy sauce in the bowl

, salt, monosodium glutamate, sugar, vinegar, etc. into juice for later use.

(3) Put the oil in the spoon, heat it to 60% to 70%, put the tomato strips into the spoon one by one, fry them in golden brown, and pour them out to drain the oil.

(4) Put the base oil in the spoon, heat it, add the onion, ginger, garlic, shredded pepper and shredded carrot, and then put the fried one.

Tomato strips, coriander, pour the right juice quickly, turn it over a few times, and serve.

The key: the tomato strips should be fried to be crisp. Stir-fry the juice quickly and taste good.

Second, chrysanthemum eggplant

Ingredients: 300g long eggplant.

Ingredients: 5 grams of carrot, 30 grams of flour, 750 grams of salad oil and about 8 grams of wet starch.

Seasoning: 25 grams of tomato sauce, 5 grams of iodized salt, 4 grams of monosodium glutamate, 25 grams of sugar and 3 grams of minced onion and ginger.

Making:

(1) Wash and peel the eggplant, cut the pier with a height of 4 cm, and then cross the cross section of the pier.

Sprinkle a little salt on the flower knife, marinate it slightly, then dip it in flour evenly for later use. Wash the carrot and cut the chopsticks.

(2) Add oil into the spoon, heat it to 70% to 80%, add eggplant flowers, fry them, pour out the oil, and put them in a plate.

(3) Heat the base oil in the spoon, stir-fry the tomato sauce slightly, and then add the chopped green onion, Jiang Mo, soup, sugar and carrot.

Boil Butin, salt and monosodium glutamate, thicken with wet starch, add Ming oil, and pour it on the fried eggplant.

The key: cut the eggplant deeply but not deeply, and dip the eggplant evenly when dipping the flour.

Third, the fish-flavored eggplant flower

Ingredients: 400g tender eggplant.

Ingredients: carrot10g, green pepper10g, Sichuan pepper10g, salad oil 750g, wet starch10g.

Seasoning: 5g of iodized salt, 8g of soy sauce, 4g of monosodium glutamate, 5g of sugar 10, 5g of vinegar, 5g of cooking wine and 5g of red oil 10.

Grams, 3 grams of onion, ginger and garlic.

Making:

(1) Wash and peel the eggplant, cut it in half, cut it with a cross knife, and then change it into 5 cm sections. moustache

Shred radish, green pepper, Sichuan pepper, onion and ginger, and slice garlic.

(2) Put soy sauce, salt, sugar, vinegar, cooking wine, monosodium glutamate, wet starch and a little soup in the bowl to make juice for later use.

(3) Put the oil in the spoon and heat it to 70% to 80%. Add the eggplant flower with the changed knife and fry it to golden brown. Take it out and drain it. Put it on the plate.

(4) Put a little base oil in the spoon, heat it, add onion, ginger and garlic to the wok, and then add shredded carrot and Sichuan pepper.

Stir-fry shredded green peppers, pour in the right juice, stir-fry until cooked, add red oil, and pour it over the eggplant flowers.

Key: use hot oil when frying eggplant flowers.

Fourth, sweet and sour tomato strips

Ingredients: 300g tender eggplant.

Ingredients: 2 eggs, 50g flour, 0/0g wet starch/kloc-,5g carrot and 750g salad oil.

Seasoning: 6g of iodized salt, 4g of monosodium glutamate, 30g of sugar, 0g of rice vinegar10g, 3g of onion, ginger and garlic, 3g of coriander.

5 grams of sesame oil.

Making:

(1) The eggplant is peeled and peeled, cut into strips with a length of 4cm and a width of 1 cm, added with a little salt and slightly salted.

Dip in flour.

(2) Beat the eggs into a bowl, add flour, and stir them into a whole egg paste. Sliced onion, ginger and garlic, shredded carrot, fragrant.

Cut the vegetables into sections.

(3) Put the oil in the spoon, heat it to 60% to 70%, put the tomato strips into the spoon one by one, and fry them into golden brown.

, pour out the oil and put it on the plate.

(4) Put a little base oil in the spoon, heat it, add onion, ginger and garlic to the wok, and add shredded carrot and parsley.

Boil a little soup, salt, monosodium glutamate, sugar and vinegar, thicken with starch, add sesame oil and pour it on the tomato strips.

The key: the tomato strips should be repeatedly fried two or three times to make them crisp.

V. Stuffed eggplant pier

Ingredients: 300g long tender eggplant, 0/00g meat stuffing/kloc.

Ingredients: half an egg, 5g minced ham, 5g minced mushrooms, 5g minced coriander, and wet starch10g.

Seasoning: 5g of iodized salt, 4g of monosodium glutamate, 3g of onion and ginger, 3g of cooking wine.

Making:

(1) The eggplant is pedicled, washed and peeled, cut into 3 cm long round sections, and the middle part of the eggplant section is dug with a knife.

(2) Add chopped green onion, Jiang Mo, salt, monosodium glutamate and eggs to the meat stuffing, stir it evenly, put it into the hollowed-out eggplant pier, sprinkle with minced ham, minced mushrooms and minced coriander, steam it in a drawer for 8 minutes, take it out after cooking, and put it in a plate.

(3) Put a little base oil in the spoon, add soup, salt and monosodium glutamate, boil it, hook it with wet starch and pour it on the tomato pier.

Key: master the steaming time.

Six, braised eggplant in sauce

Ingredients: 500g long tender eggplant.

Ingredients: 8 grams of starch, 750 grams of salad oil.

Seasoning: 50g of bean paste, 0/5g of sugar/kloc-,5g of monosodium glutamate, 3g of onion, ginger and garlic.

Making:

(1) Remove the pedicle of eggplant, wash it, cut it into two oblique flower knives, cut the onion into watercress, shred the ginger, and slice the garlic.

(2) Put the oil in the spoon, heat it to 60% to 70%, add the eggplant and fry it thoroughly, then pour out and drain the oil.

(3) Put a little base oil in the spoon, heat it, stir-fry the onion and ginger in a wok, add bean paste, add soup, salt, sugar and fried eggplant, simmer it with low fire after boiling, then add monosodium glutamate and garlic slices, thicken it with wet starch after the juice is thick, add oil, and serve.

Key: When there is little soup, shake the spoon frequently to prevent the bottom of the spoon from being burnt.

Seven, spicy eggplant dumplings

Ingredients: 250g of tender eggplant and 0/00g of pork stuffing/kloc.

Ingredients: 2 eggs, 50 grams of flour, 750 grams of salad oil, 0/0 grams of wet starch/kloc, 5 grams of Sichuan pepper.

Seasoning: 5g of iodized salt, 5g of monosodium glutamate, 3g of pepper noodles10g, 3g of red oil10g, 3g of onion and 3g of Jiang Mo, and 75g of soup.

Making:

(1) The eggplant is pedicled, washed, peeled, sliced in half, and then made into a clamping blade. Cut Sichuan pepper into sections.

(2) Add salt, monosodium glutamate, chopped green onion, Jiang Mo and half an egg to the meat and stir well. Put it in the eggplant folder and dip it in the surface for later use.

(3) Beat the remaining eggs into a bowl and stir them into egg liquid, then add flour and stir them into egg paste. Mix salt, monosodium glutamate, pepper noodles, soup and starch into juice in a bowl.

(4) Put the oil in the spoon and heat it to 50% to 60%. Drag the eggplant clip and paste the whole egg into the spoon and fry it. After it is golden yellow, pour it out and drain the oil.

(5) Put the base oil in the spoon, heat it, then add the onion and Jiang Mo to the wok, stir-fry it in the Sichuan pepper section, pour in the mixed juice, stir-fry it, add the fried eggplant dumplings, turn it over evenly, add the red oil, and serve.

Key points: when cutting the blade, it should be deep and impenetrable, and the whole egg paste should be dry and thin.

Eight, the pot collapses the tomato box

Ingredients: 200g long tender eggplant, 0/00g meat stuffing/kloc-.

Ingredients: 2 eggs, 25g flour, 75g salad oil, 5g carrot slices and 5g cucumber slices.

Seasoning: 5g of iodized salt, 4g of monosodium glutamate, 5g of sugar, 3g of rice vinegar, 3g of onion and shredded ginger, 5g of sesame oil.

Making:

(1) Eggplant is pedicled, washed and peeled, and cut into raw pieces. Carrots and cucumbers are cut into rhombic pieces, and coriander is cut into sections.

(2) Add salt, monosodium glutamate and egg to the meat stuffing, stir it evenly, then put it into the eggplant folder and touch the noodles. Beat the remaining eggs into a bowl and stir them into egg liquid.

(3) Put the oil in the spoon, burn it for 30% to 40%, drag the whole egg liquid into the spoon, fry both sides until golden brown, add shredded onion, shredded ginger, soup, salt, monosodium glutamate, sugar and vinegar, and collapse them thoroughly with low fire. When the soup is dried and the sesame oil is poured, take out the spoon and put it on a plate.

Key points: use medium and small fire when frying to prevent frying paste, and shake the spoon frequently when the soup is small to prevent the spoon from sticking.

Nine, sliced meat and eggplant

Ingredients: 400g eggplant and 75g pork.

Ingredients: green pepper 25g, starch10g, soup 75g, salad oil1000g.

Seasoning: 5g of iodized salt, 0g of soy sauce10g, 0g of sugar10g, 4g of cooking wine, 4g of monosodium glutamate, 4g of vinegar, 3g of onion, ginger and garlic, 5g of sesame oil.

Making:

(1) The eggplant is pedicled, washed and peeled, and cut into hob blocks. Slice the meat, wash the green pepper and cut into pieces. Dice onion, mince ginger and slice garlic.

(2) Put oil in the spoon to burn 60% to 70% heat. Add the eggplant pieces and fry them until golden brown, then add the green pepper pieces into the spoon, fry them a little and pour them out to drain the oil.

(3) Put the base oil in the spoon, heat it, stir-fry the meat slices, then add diced onion, Jiang Mo, garlic slices, eggplant blocks, green pepper blocks, vinegar and cooking wine for cooking, add soup, soy sauce, salt, monosodium glutamate and sugar to boil, collect the juice with medium and small fire, thicken the juice with wet starch when it is in farming season, and pour sesame oil on the plate.

Key: When frying eggplant, the oil temperature should be high to prevent oil soaking.

Ten, steamed eggplant

Ingredients: 400g long tender eggplant, pork stuffing100g.

Ingredients: half an egg, 750g salad oil, wet starch10g.

Seasoning: 4g of iodized salt, 3g of monosodium glutamate, 6g of soy sauce, 3g of cooking wine, 3g of minced onion and ginger, and 0/00g of fresh soup.

Making:

(1) Eggplant is pedicled, washed and peeled, and cut into pieces with a thickness of 0.4 cm with a top knife. Add chopped green onion, Jiang Mo, salt, monosodium glutamate, soy sauce, and eggs into the meat stuffing and stir well.

(2) Put the oil in the spoon, heat it to 60% to 70%, add the eggplant slices and fry them for about 2 minutes. When the eggplant slices become soft and yellow, take them out and drain the oil.

(3) Overlap the fried eggplant slices every two pieces, sandwich the meat stuffing in the middle, put them neatly in a bowl, steam them in a drawer for about 10 minutes, and then buckle the soup into a plate after steaming.

(4) Put a little oil in the spoon, heat it, put it in a wok with minced garlic, add soy sauce, salt, monosodium glutamate and fresh soup, boil it, hook it with wet starch, pour in bright oil and burn it on eggplant.

Key: the thickness of sliced eggplant should be even, and the steaming time should be well controlled.