Seasoning: sweet noodle sauce10g, oyster sauce 20g.
Seasoning: salt, sugar, chicken essence
Practice:
1, cut the eggplant into two halves after removing the pedicle, and then change the flower knife into a continuous eggplant strip.
2. Fry eggplant in oil, remove it after discoloration, and control the oil.
3. After leaving the bottom oil, put the beef stuffing, onion, ginger, sweet noodle sauce and oyster sauce in turn, stir-fry until fragrant.
Season with salt, sugar and chicken essence, and add appropriate amount of water.
4. Pour in the fried eggplant and stir fry, and evenly wrap the sauce.
5, after the pot, dish, sprinkle with minced garlic and parsley.
First, non-greasy braised eggplant
Practice:
（ 1）
Cut the eggplant into corners or strips first. The key is not too thin or too thin. A little weight is easy to make and tastes good.
（2）
Oiled (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 having more oil, which can be recycled after frying. Slow fire is the key (friends upstairs will not be greasy if they do this). Let the eggplant absorb a lot of oil first, fry until it is oily, and stop when it is no longer oily. It can be covered when frying. A large pot of eggplant can be operated at the same time. After frying, put it aside and continue to filter out some oil.
（3）
Reset the pot, stir-fry minced meat with onion, ginger and garlic (one or two Xu). There is more garlic. When minced meat turns from red to white, add half a bowl of water to make soup.
（4）
Add fried eggplant, add sugar, cooking wine, soy sauce, soy sauce and salt. Stir and cook for a while before cooking. There are very few soy sauce whiskers, only for color matching. Other seasonings are adjusted according to taste.
Second, 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, 3g of onion, 3g of ginger and 3g of garlic, 3g of coriander.
Making:
(1) Wash and peel the eggplant, cut into 4 cm long strips 1 cm square, add eggs and wet starch to hang paste and grab evenly.
(2) Shredding onion and ginger, slicing garlic, tangent pepper and carrot, and cutting coriander into inches. Put soy sauce, salt, monosodium glutamate, sugar, vinegar, etc. in the bowl to make 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, then add the fried tomato strips and coriander, quickly pour in the right juice, 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.
Third, 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 into 4 cm-high piers, then spread a cruciform knife on the cross section of the pier, sprinkle a small amount of salt and marinate it slightly, then dip it evenly with flour for later use. Wash the carrots 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, add chopped green onion, Jiang Mo, soup, white sugar, diced carrot, salt and monosodium glutamate to boil, thicken with wet starch, add 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.
Fourth, 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 sugar10g, 5g of vinegar, 5g of cooking wine, 3g of red oil10g, 3g 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. Shred carrot, 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, put onion, ginger and garlic in the wok, then add shredded carrot, shredded Sichuan pepper and shredded green pepper, stir-fry it slightly, pour in the right juice, stir-fry until it is 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: 6 grams of iodized salt, 4 grams of monosodium glutamate, 30 grams of sugar, 3 grams of rice vinegar 10, 3 grams of onion, ginger and garlic, 3 grams of coriander and 5 grams of sesame oil.
Making:
(1) Wash and peel the eggplant, cut it into 4cm long and 1 cm wide strips, add a little salt, marinate it slightly, and dip it in flour.
(2) Beat the eggs into a bowl, add flour, and stir them into a whole egg paste. Slice onion, ginger and garlic, shred carrot and cut parsley.
(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 into golden brown, pour out the oil and put them on the plate.
(4) Put a little base oil in the spoon, heat it, put onion, ginger and garlic in a wok, add shredded carrot, parsley, 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 repeatedly fried two or three times to make them crisp.
Six, 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 minced green onion, Jiang Mo, salt, monosodium glutamate and eggs into the meat stuffing, then put them into the hollowed-out tomato pier, sprinkle with minced ham, minced mushrooms and minced coriander, steam them in a drawer for 8 minutes, take them out after cooking and put them into 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.
Seven, 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.