Recipe 1 of stir-fried eggplant and melon with ham

Ingredients: 50 grams of sandwich ham, 150 grams of eggplant, 1 green and red pepper each, and a piece of ginger. Seasonings: 30 grams of lard, 10 grams of salt, 8 grams of MSG, 2 grams of sugar, 5 grams of oyster sauce, 5 grams of light soy sauce, and an appropriate amount of wet cornstarch.

Method:

1. Slice ham, peel and cut eggplant into strips, slice green and red peppers, and slice ginger.

2. Heat the lard in a pot, add ginger, green, red pepper, salt and ham slices and stir-fry until the flavor is gone.

3. Add eggplant, monosodium glutamate, oyster sauce, and light soy sauce, stir-fry over high heat, then thicken with wet cornstarch, pour in sesame oil, stir-fry a few times, remove from the pan and serve on a plate.

Recipe 2 of Fried Eggplant and Melon with Ham

Ingredients: Sandwich ham (400g), eggplant (2 sticks), green pepper (2 pieces), ginger (3 slices) Seasoning: Oil (5 tablespoons), corn starch (1/2 tablespoon), chicken powder (1/2 tablespoon), oyster sauce (2 tablespoons), light soy sauce (1 tablespoon), sesame oil (1/3 tablespoon).

Method:

1. Remove the head and tail of the eggplant, wash it, cut it into strips, and soak it in water; remove the stems and seeds of the green pepper, wash it and cut it into pieces; Peel the ginger and chop into puree.

2. After slicing the ham, also cut it into strips; mix 1/2 tablespoon of cornstarch and 3 tablespoons of water into cornstarch water and set aside.

3. Heat 5 tablespoons of oil in a pot, sauté the minced ginger and green pepper until fragrant, add the ham strips and stir-fry over low heat until the aroma overflows.

4. Add the eggplant strips and stir-fry over high heat for 3 minutes. Add 1/2 tablespoon chicken powder, 2 tablespoons oyster sauce, 1 tablespoon light soy sauce and 1/2 cup water and stir-fry evenly. Cook for 5 minutes until the eggplant is fragrant. .

5. Add cornstarch water to thicken the sauce, pour in 1/3 tablespoon of sesame oil, and serve.