One:

Braised Eggplant:

Eggplant 750 grams, 50 grams of sliced meat, 50 grams of green onions, ginger and garlic, soy sauce, salt, sugar, chicken powder, water starch moderate amount.

1, cut the eggplant into hobnail pieces; chopped green onion, ginger and garlic to be used.

2, start a frying pan, put half a pot of oil in the pan, when the oil is hot to 80, 90% into the eggplant, deep frying until the eggplant from hard to soft, remove, drain the oil for use.

2, another pot, put three tablespoons of oil in the pot, when the oil is hot, first burst incense onion, ginger and garlic, under the meat slices stir-fried, cooking soy sauce, add a small amount of water and chicken powder, into the eggplant, salt, sugar, high heat to boil and then switch to a small fire to cook until the eggplant taste, and finally thickened with water cornstarch that is ready.

Dawnrain:

When frying the eggplant, the eggplant can be softened, and don't add too much water to cook the eggplant, so as not to boil the eggplant into eggplant puree during the cooking process; in order to the beauty of the dish, the soy sauce doesn't have to be too much.

Two:

Fish-scented Eggplant:

Fish-scented Eggplant

Ingredients:

500 grams of eggplant, 15 grams of minced green onion, 20 grams of minced ginger, 20 grams of minced garlic, Shaoxing wine, salt, sugar, 2 tablespoons of soybean paste, soy sauce, vinegar, and wet cornstarch in appropriate amounts.

Features:

Soft, moist and fragrant, the fish flavor permeates the eggplant. Fresh and salty.

Operation:

1, cut the eggplant into pieces of rolling knife; start a frying pan, put half a pot of oil in the pan, when the oil is hot to eighty, ninety percent into the eggplant, deep frying until the eggplant is hard to soften the eggplant, remove, drain the oil and wait for use.

2, another pot, put three tablespoons of oil in the pot, when the oil is hot, first explode the chopped onion, ginger, garlic, soybean paste, into the eggplant, add wine, soy sauce and stir fry, then add a bowl of water, high heat boil and then switch to a small fire to cook until the eggplant taste, add sugar, vinegar, seasoning, and finally thickened with wet starch into it.