2. Braised eggplant: Wash the eggplant and remove the head and tail, cut it into hob shapes, soak it in clear water, drain it, sprinkle a little starch and mix well, wash the onion and remove the head and tail, cut it into sections, wash and slice the pork, chop it into mud, and add 1/2 tablespoons of soy sauce, 1 tablespoon of cornflour, 1/2 tablespoons of oil and oil. Heat 3 tbsps of oil in a pan, add minced meat and stir-fry until the meat turns white, then take it out for later use. Continue to add 10 tbsps of oil, stir-fry chives, add eggplant to high heat and stir-fry quickly, and add 5 tbsps of water to stir-fry until the eggplant comes out soft, about 5-6 minutes. Pour in the previously fried minced meat 1 min, sprinkle with 1/3 tablespoons of salt, 1/5 tablespoons of chicken powder and 1/2 tablespoons of soy sauce to taste, and serve.
3, fish-flavored eggplant: 2 eggplant, a little shredded pork, ginger, garlic, onion, spicy bean paste, vinegar, sugar. Wash and drain eggplant, cut into small round sections, mince garlic, wash and cut onion, mince ginger, put vinegar, sugar and starch into a bowl, and add water for later use. Note: put sugar before vinegar in the bowl, and put vinegar as flat as sugar. After heating the oil, put it into the eggplant section, fry it until it becomes golden brown, then take it out and drain it, and fry ginger, garlic and onion.
4, green pepper scrambled eggs: wash the green pepper with water, remove the seeds and cut into filaments. Beat the eggs in a bowl and scatter them with chopsticks. Put oil (40g) in the pan, heat it, pour in the egg juice, stir-fry and pour it out. Pour the remaining oil into the pot, heat it, put the chopped green onion into the wok, add the shredded green pepper, stir-fry with refined salt for a few times, and when the shredded green pepper is green, add the fried eggs and monosodium glutamate, stir-fry evenly, and cook with balsamic vinegar, and then take out the pot.