1. Material: two eggplants, minced pork100g. Ingredients: onion, peanut oil, salt, soy sauce, chicken essence, raw flour. Methods: 1. Wash eggplant and cut into hob shapes. 2. Marinate minced meat with soy sauce and raw flour for a few minutes or so, then fry it in a pot and pick it up. 3. Stir-fry the onion in a hot oil pan, then add the eggplant and stir it constantly, sprinkle some salt until the eggplant becomes soft. 4. Add the fried minced meat and stir fry together. Add chicken essence and you can start the pot. Two. Ingredients: eggplant 500g, minced meat 50g, garlic 2 cloves, ginger 2 slices, onion 1 slice, and red pepper 1 each. Seasoning: A: 1 tablespoon bean paste; B: Half a teaspoon of salt and sugar; 1 tablespoon soy sauce; C: Half a teaspoon of sesame oil. Practice: 65438+. Remove the head and tail of eggplant and cut it into 3 cm long sections; Peel ginger and garlic and cut into powder; Shred onion; Slice the red pepper. 2. Pour 1 cup oil into the pot, heat it, add eggplant, fry until soft, and take it out. 3. Heat 1 tablespoon oil in the pan, add material A, ginger, garlic and onion and stir-fry until fragrant, add meat stuffing and stir-fry until cooked, then add material B and eggplant and stir-fry evenly, add red pepper slices and pour in material C to serve. Tip: Eggplant itself is light and tasteless, and it can easily absorb the flavor of sauces and spices. Before cooking, you can stir-fry it a little to avoid yellowing. 3. Ingredients: 750g eggplant, 50g sliced meat, 50g onion, ginger and garlic, soy sauce, salt, sugar, chicken powder and water starch. Practice: 1, cut eggplant into hob blocks, and cut onion, ginger and garlic into powder for later use. 2. Take out the oil pan, put half a pan of oil in the pan, add haha eggplant when the oil is 80% hot, fry until the eggplant becomes soft, take it out and drain the oil for later use. 3, another pot, put three tablespoons of oil in the pot, after the oil is hot, first saute shallots, ginger and garlic, haha, stir-fry meat slices, cook soy sauce, add a little water and chicken powder, add eggplant, salt and sugar, boil over high fire, then cook over low heat until the eggplant tastes delicious, and finally thicken with starch. 4. Ingredients: 2 long eggplants, pork belly 100g, pepper 1, 5 cloves of garlic, 2 tablespoons of oil. Seasoning: soy sauce, 1 tablespoon of sugar and 2 tablespoons of wine. Practice: 1. Cut eggplant vertically into 4 strips, then horizontally into sections, and shred pork belly. 2. Slice the pepper and mash the garlic. 3. Heat the oil, fry the eggplant in the pot and take it out immediately. 4. Put two spoonfuls of oil in the pot, first saute the pepper and garlic, then add the shredded pork and stir-fry until it changes color, then add the fried eggplant, add soy sauce, sugar, wine and a little seasoning, and then take out the pot. 5. Ingredients: 2 eggplants, a few small pieces of pork, 5 mushrooms, braised sauce, soy sauce, polysaccharide: 1. Cut the eggplant vertically into 4 strips, and then cut each strip into small pieces. 2. Shred pork and marinate with soy sauce, soy sauce, sugar, cornmeal and sesame oil. Soak the mushrooms until they are soft, and then shred them. 3. Fry the eggplant until it is brown (a), then pick it up and put it in a basket to separate the oil (b). 4. Stir-fry shredded mushrooms and pork with less oil. 5. Add the braised sauce, stir fry the eggplant and onion together until the juice begins to thicken. 6. Wait for the eggplant to taste. 7. If the braised sauce is thick enough to stick to eggplant, you can serve it.