I. Steamed Eggplant with Sauce and Vinegar

Materials: Eggplant 400g

Practice:

1. Remove the stem of the eggplant, cut the eggplant into 8 equal portions, and soak them in salted water to remove astringency;

2. Squeeze out the water and place them in a deeper container with a lid on a high flame for 8 minutes;

3. Neatly line up in a dish with vegetables, and pour on the seasoning sauce (soy sauce and chili oil). seasoning sauce (soy sauce, chili oil, rice vinegar, pepper, sesame oil, salt);

4. cover with plastic wrap, cool in the refrigerator and serve as a cold dish.

Two, the only salty eggplant

Materials: eggplant 500 grams, 100 grams of soybeans

Practice:

1. soybeans will be washed and softened with warm water;

2. cilantro clean and chopped;

3. eggplant cleaned and cut into pieces of hobnail knife, put in the sun wilted;

4. add water to the pot, add eggplant, soybean Cook until it will be cooked, add soy sauce, salt and cook until the soup will be dry on the fashion plate, sprinkle with parsley;

5. frying pan into the sesame oil is hot, into the peppercorns to fry incense, remove the peppercorns, pepper oil can be poured on the plate.

Three, pepper fried eggplant

Materials: 300 grams of eggplant, 50 grams of green pepper

Practice:

1. eggplant peeled, cut into thin strips;

2. green pepper seeded and cut into thin strips;

3. frying pan is hot, put the oil burned to 60% of the heat, poured into the eggplant, green and red pepper frying for a few minutes to pour into the leakage;

4. p>4. frying pan to leave a little oil, put ginger stir incense;

5. pour into the eggplant, green and red peppers, cooking wine, add a little water and seasonings, stir fry for a few times;

6. thickening with wet starch, dripping sesame oil, you can plate.