First, non-greasy braised eggplant.

Exercise:

(1) Cut the eggplant into corners or strips first. The key is not to be too thin or too thin. A little weight is easy to make and tastes good.

(2) Oiling (the best oil here is peanut oil). Start the cold pot and put the oil and eggplant at the same time. There is no harm in a little more oil, and it can be recycled after frying. Slow fire is the key (friends upstairs won't get tired of it). Let the eggplant absorb a lot of oil first, stir-fry until it is oily, and then stop when it is no longer oily. You can cover it when frying. A large pot of eggplant can be operated at the same time. After frying, put aside and continue to filter out some oil.

(3) Re-start the pot and stir-fry minced meat with onion, ginger and garlic (one or two Xu). There is too much garlic. When minced meat turns from red to white, add half a bowl of water to make soup.

(4) Add the fried eggplant and add sugar, cooking wine, soy sauce, soy sauce and salt. Stir-fry for a while before cooking. Soy sauce must be very few, just for color matching. Other seasonings are adjusted according to taste.

Second, fry and cook tomato strips.

Ingredients: 300g tender eggplant.

Ingredients: pepper 10g, carrot 10g, half an egg, 75g wet starch and 750g salad oil.

Seasoning: 5g iodized salt, 3g monosodium glutamate, 5g soy sauce, 20g sugar, 3g vinegar 10g onion, 3g ginger, 3g garlic and 3g coriander.

Making:

(1) Wash and peel the eggplant, cut it into 4 cm long 1 cm square strips, add eggs and wet starch, and grab it evenly.

(2) Shred onion and ginger, sliced garlic, shredded pepper and carrot, and sliced coriander. Put soy sauce, salt, monosodium glutamate, sugar, vinegar, etc. Put it in a bowl and juice it for use.

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

(4) Put the base oil in the spoon, heat it, add the onion, ginger, garlic, shredded pepper and shredded carrot, then add the fried tomato strips and coriander, quickly pour in the right amount of juice, and turn it over a few times to serve. The key: the tomato strips should be crispy. Stir fry quickly to get the juice, which is delicious.

Third, chrysanthemum eggplant

Ingredients: 300g long eggplant.

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

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

Making:

(1) Wash and peel the eggplant, cut it into 4 cm high piers, then spread a cross knife on the cross section of the pier, sprinkle a little salt for a little pickling, then soak it with flour, wash the carrots and cut the chopsticks.

(2) Add oil to the spoon, heat it to 70% to 80% heat, add eggplant flowers, fry until cooked, pour out the oil, and plate.

(3) Heat the bottom oil in the spoon, stir-fry the tomato sauce slightly, add chopped green onion, Jiang Mo, soup, white sugar, diced carrot, salt and monosodium glutamate to boil, thicken the wet starch, add the oil and pour it on the fried eggplant.

Key: cut the eggplant deeply, but don't cut it deeply. Dip the eggplant evenly when dipping the flour.

Fourth, the fish-flavored eggplant flower.

Ingredients: 400g tender eggplant.

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

Seasoning: 5g iodized salt, 8g soy sauce, 4g monosodium glutamate, 5g sugar 10g vinegar, 5g cooking wine, 3g red oil 10g onion, 3g ginger and 3g garlic.

Making:

(1) The eggplant is pedicled, washed and peeled, cut in half, crossed with a knife, and then replaced with 5cm segments. Shred carrot, green pepper, 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 and make juice for later use.

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

(4) Put a little base oil in the spoon, heat it, add onion, ginger and garlic to the wok, then add shredded carrot, shredded Sichuan pepper and shredded green pepper, stir-fry slightly, pour in a proper amount of juice, stir-fry until smooth, add red oil and pour it on the eggplant flowers.

Key: Heat oil when frying eggplant flowers.

Five, 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 and 5g of sesame oil.

Making:

(1) The eggplant is pedicled, washed and peeled, cut into 4cm long and 1 cm wide strips, added with a little salt, slightly salted and dipped in flour.

(2) Beat the eggs into a bowl, add flour, and stir to form a whole egg paste. Slice onion, ginger and garlic, shred carrot and parsley.

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

(4) Put a little base oil in the spoon, heat it, put the onion, ginger and garlic into a wok, add shredded carrot, coriander, a little soup, salt, monosodium glutamate, sugar and vinegar, boil it, thicken it with starch, add sesame oil and pour it on the tomato strips.

The key: the tomato strips should be fried repeatedly for two or three times before they become brittle.

Six, stuffed eggplant pier

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

Ingredients: half an egg, 5g minced ham, 5g minced mushrooms, 5g minced coriander, wet starch 10g.

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 circular sections, and the middle of the eggplant section is dug with a knife.

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

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

Key: master the steaming time.

Seven, braised eggplant

Ingredients: 500g long tender eggplant.

Raw materials: 8 grams of starch and 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 diagonal flower knives, cut onion into watercress, shred ginger and slice garlic.

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

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

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

Eight, spicy eggplant jiaozi

Ingredients: tender eggplant 250g, pork stuffing100g.

Ingredients: 2 eggs, 50 grams of flour, 750 grams of salad oil, wet starch 10 grams, 5 grams of pepper.

Seasoning: 5g of iodized salt, 5g of monosodium glutamate, 0g of pepper noodles10g, 3g of red oil10g, 3g of onion, 3g of Jiang Mo and 75g of soup.

Making:

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

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

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

(4) Put oil in the spoon and heat it to 50% to 60% heat. Drag the eggplant clip and paste the whole egg into the spoon for frying. When golden brown, pour out and drain the oil.

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

Key points: when cutting the blade, it should be deep and not penetrating, and the whole egg paste should be dry and thin.

Nine, the collapse of the tomato box

Ingredients: tender eggplant 200g, meat stuffing100g.

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 shredded onion and ginger, 5g of sesame oil.

Making:

(1) The eggplant is pedicled, washed, peeled and cut into raw slices. Carrots and cucumbers are cut into diamond-shaped pieces, and coriander is cut into sections.

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

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

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

10. Baked eggplant with sliced meat

Ingredients: 400g eggplant and 75g pork.

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

Seasoning: 5g of iodized salt, soy sauce 10g, sugar 10g, 4g of cooking wine, 4g of monosodium glutamate, 4g of vinegar, 3g of onion, ginger and garlic and 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 and burn it for 60% to 70%. Add eggplant pieces and fry until golden brown, then put green pepper pieces in a spoon, fry them a little, then pour them out and drain the oil.

(3) Put the base oil in the spoon, heat it, stir-fry the meat slices, then add the chopped green onion, Jiang Mo, garlic slices, eggplant pieces, green pepper pieces, vinegar and cooking wine, add the soup, soy sauce, salt, monosodium glutamate and sugar to boil, collect the juice with low and medium fire, thicken the juice with wet starch in farming season, and sprinkle with sesame oil.

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

Eleven, steamed eggplant

Ingredients: 400g tender eggplant, pork stuffing100g.

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

Seasoning: 4g iodized salt, 3g monosodium glutamate, 6g soy sauce, 3g cooking wine, 3g minced onion and ginger, and fresh soup 100g.

Making:

(1) The eggplant is pedicled, washed and peeled, and cut into 0.4 cm thick slices 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 oil in the spoon, heat it to 60% to 70%, add eggplant slices and fry for about 2 minutes. Eggplant slices become soft and Huang Shi. Take out and drain.

(3) Stack every two fried eggplant slices together, put meat stuffing in the middle, put them neatly in a bowl, steam them in a drawer for about 10 minutes, then drain the soup and buckle them on a plate.

(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 wet starch, pour in bright oil and burn it on eggplant.

Key: the thickness of eggplant slices should be uniform and the steaming time should be controlled well.

Twelve, meat foam eggplant

Exercise:

1. Cut the eggplant with a cross knife for later use;

2. Put the oil in the pot until it is seven minutes hot, and pour in the meat foam and stir fry slightly.

3. Leave oil in the pot, add garlic slices, ginger slices, boiled beans in Xixian County and chopped pickled peppers, stir-fry until fragrant, and pour in eggplant. After the eggplant is stained with oil, salt and cooking wine, turn to medium heat and slowly fry the eggplant, then pour in the fried meat foam, add a little soy sauce, chicken essence and chopped green onion, stir fry and turn off the heat.