Methods of production, as follows:

Materials eggplant 500 grams, 15 grams of soy sauce, vinegar, l0 grams, sugar, l0 grams, 3 grams of starch, 5 grams of wine, 5 grams of green onions, 3 grams of ginger,

Garlic 3 grams of soybean chili sauce 4 grams of oil 50 grams of monosodium glutamate (MSG),
l grams of oil.

Practice:

①Peel the eggplant, remove the tip, cut into small pieces. Onion, ginger, garlic are cut into pieces

② soy sauce, vinegar, sugar, cooking wine, cornstarch, monosodium glutamate, onion, ginger, garlic into a bowl, into the sauce

3 frying pan into the oil hot eggplant pieces, soybean chili sauce, stir-fry without stopping, to be fried eggplant pieces of soft and ripe, put into the bowl of juice, stirring quickly to make the juice hang well out of the pan.

Garlic Fish Scent Eggplant Casserole

Main Ingredients:

2 eggplants weighing about 500 grams, about 180 grams of half-fat and lean pork, 1/2 tablespoon of ginger, 1 tablespoon of dried green onion, garlic, and soybean paste, and 1/2 teaspoon of sesame oil.

Seasoning:

Seasoning: 1/2 teaspoon each dark soy sauce, light soy sauce, salt and vinegar, 1 teaspoon crushed yellow sugar, 2 tablespoons water, 3/4 teaspoon each light soy sauce, granulated sugar and oil, and pepper to taste.

Marinade: 1/4 teaspoon minced garlic, 1/2 teaspoon cornstarch, 3/4 teaspoon each light soy sauce, sugar and oil, pepper to taste.

Thickening ingredients: 1 tsp cornstarch, 2 tsp water.

Method:

1. Remove the head and tail of the eggplant, shave off the skin of the eggplant, and cut it into large pieces on a diagonal; marinate the pork in the marinade for half an hour or more.

2, hot oil 1 tablespoon, under half the portion of ginger rice, garlic and soybean paste burst incense, and then under the eggplant fried until soft, while frying under a little water.

3. Heat half a tablespoon of oil, stir fry the remaining ginger, garlic and bean paste, then stir fry the minced pork.

4, the pork and seasoning together into the (2) eggplant pot, slow cook for 5 minutes, under the gravy, until the roll sprinkled with diced green onions for food.

Remarks: It is best to buy garlic that is not tender and firm to the touch.

Fenglin eggplant

Raw materials:

20 grams of puree, eggplant 200 grams, 10 grams of green onions, 10 grams of ginger.

Seasoning:

500g of peanut oil (100g), 10g of salt, 5g of monosodium glutamate (MSG), 3g of sugar, 20g of cornstarch, 5g of sesame oil, 50g of chicken broth, 10g of dark soy sauce.

Production process:

1, eggplant peeled, cut large thick strip, scallions cleaned and cut into sections, ginger cut rice.

2, boil the pot of oil, oil temperature of 120 degrees into the eggplant, deep-fried until golden brown.

3, the pot of oil, into the ginger rice, puree, eggplant, chicken broth, salt, monosodium glutamate, sugar, soy sauce king, with a small fire until the juice thick and then thickened with wet cornstarch, dripping sesame oil that is.

Other ways to make eggplant:

Homemade Eggplant

-Ingredients: 500g eggplant, 2 green garlic, 3 green chili peppers, 50g edible fungus, 1 tablespoon bean paste, 1 tablespoon soy sauce, salt, MSG, 1 tablespoon water starch, 1 tablespoon chili oil.

-Specialty: This dish has a strong Yunnan flavor, spicy and delicious

-Operation: 1, peel the eggplant, cut into strips 4 centimeters long and 1 centimeter thick; wash the green garlic and cut into segments; cut the green chili peppers into small pieces.

2. Heat a frying pan with 4 tablespoons of oil, stir-fry the eggplant strips for a few minutes, add salt, and bake until the water in the eggplant strips is basically dried up, then drain off the oil and set aside.

3, frying pan on the heat, add 3 tablespoons of oil, sautéed soybean paste, under the green garlic, fungus and green chili pepper pieces stir-fried, pour into the eggplant strips, and then seasoned with soy sauce, thickened with water starch, drizzled into the chili oil and stir-fried can be.

Sauce roasted eggplant Raw materials: eggplant 500 grams, 500 grams of vegetable oil, (consumed 75) grams of sweet flour sauce 25 grams of sugar 10 grams of soy sauce 10 grams of salt 1 gram of monosodium glutamate 1 gram of water starch 25 grams of green onions, ginger, garlic **** 50 grams. Preparation: 1. Eggplant peeled, cut into 2 cm square, the surface of the cross cut, green onions, ginger, garlic slices to be used. 2. Heat the oil in a pan, and then fry the eggplant to golden brown. 3. Pour the oil out of the pot, leave a little oil, the onion and ginger, garlic and sweet noodle sauce together in the pot to stir-fry, to be fragrant when the amount of water, at any time to the eggplant, sugar, salt, monosodium glutamate, soy sauce together into the boil, move to a small fire, to be the eggplant burn through, hooked into the water starch to boil that is complete. Characteristics: Salty, fresh and sweet, rich and fragrant sauce.

Eggplant Strips in Sauce

Color and Aroma: rich sauce, fresh and delicious

Main Ingredients:

Tender eggplant 400 grams, 50 grams of sweet noodle sauce, 5 garlic cloves, salt, chicken powder, water starch in moderation;

Production:

1), the eggplant skinned and cut into thick strips; garlic cloves peeled and sliced;

2), frying pan Wash and set on high heat, put the oil burned to 60% hot, the eggplant into the frying pan frying until soft, remove and drain the oil to be used;

3), the pot of oil three tablespoons of oil, oil is hot, put the sweet noodle sauce fried until crispy, under the garlic slices slightly fried, add a small amount of water, into the eggplant strips, add chicken powder, salt seasoning, cooking to the taste of eggplant, thickening with water starch that is;

spicy juice shredded eggplant

Main ingredient:

500g of eggplant, 2 red chili peppers, 10g of dried chili peppers, 1 teaspoon of garlic, 2 tablespoons of soy sauce, 2 teaspoons of sugar, a little wine, a little green onion, a little ginger;

Products:

1), the eggplant is removed from the stem and cleaned, cut into thin julienne strips of 4 centimeters in length; cut the red chili peppers and dried chili peppers into julienne strips; 2), cut the red chili peppers and dried chili peppers into thin julienne strips; 2), cut the red chili peppers and dried chili peppers into julienne strips. into thin wire; 2), frying pan into 4 tablespoons of oil, small fire until slightly hot, under the dry chili pepper silk fried chili oil, skimming the dry chili pepper silk, red oil to stay; 3), will continue to heat the red oil, sautéed shredded green onions, shredded ginger and red chili pepper silk, poured into the shredded eggplant stir-fry, add wine, soy sauce, sugar, garlic and a small amount of water, with the high fire will be thickened with the juice pot can be;

Burned Eggplant Raw material: eggplant 500 grams, peanut oil 500 grams, (40 grams) 25 grams of soy sauce, 2 grams of monosodium glutamate, 3 grams of refined salt, 10 grams of water starch, green onions, ginger and garlic a little. Method: 1. Eggplant peeled, washed, cut into 3 cm thick block, each block of the side of every 0.3 cm apart from the knife lines, graver full until, cut into 3 cm wide strip, diagonal blade into 1 cm thick razor blade, placed outside to dry for 1 hour to be used. 2. soy sauce, monosodium glutamate, refined salt, green onion, ginger, garlic, water starch, 100 grams of water into gravy. 3. frying pan on high heat, add oil, burn to seven into the heat into the eggplant slices of dry frying, to diligently turn with a hand spoon, frying until the skin is scorched when the fish out, control net oil. 4. Pour the oil out of the pot, leave a little oil, and then back to the heat on the fire, put in the garlic slices fried, to be fragrant, pour in the gravy and eggplant slices with the burn, stirring evenly, juice gravy is a thick into. Characteristics: red bright oil, juice thick flavor.

Stewed eggplant Raw materials: 400 grams of eggplant, 500 grams of vegetable oil (60 grams), 30 grams of soy sauce, 10 grams of cooking wine, 13 grams of sugar, 3 grams of salt, 2 grams of monosodium glutamate (MSG), 2 grams of green onion, 2 grams of ginger, 100 grams of water. Preparation:

1. Eggplant cut off the stalk, the tip of the wash, cut into large pennant knife block, like a diamond angle style, put into the dish. 2. frying pan on high heat, put vegetable oil, burned to fifty percent hot, pouring into the eggplant stew fried, from warm oil to oil boiling, see the eggplant soft, even oil poured in the funnel, control the oil. 3. Put the frying pan on high heat, sprinkle in chopped green onion, ginger, put in water, pour the eggplant, and then add wine, soy sauce, sugar, refined salt, turn a few times, boil, cover the frying pan, turn into a small fire, simmering for about 1 minute to the soup is scarce when moved to the high heat and stir fry for a few seconds, add monosodium glutamate (MSG) and 15 grams of vegetable oil, the frying pan, shake the frying pan for a few times, to be the marinade can be thickened thickly. Characteristics: Eggplant soft, taste salty and sweet.

Fish spice whole eggplant Ingredients: 300 grams of long eggplant, 40 grams of lard, 35 grams of soy sauce, 3 grams of refined salt, 2 red chili peppers, 3 cloves of garlic, 15 grams of sugar, 2 grams of monosodium glutamate, a little pepper, onion and ginger, vinegar 5 grams of wet starch 15 grams of cooking wine, a little. Preparation: 1. will remove the eggplant to wash, with a knife from the middle of a broken two open, each side of the cut 2 minutes interval of the diagonal knife, each knife into the two-thirds not cut away (Decay clothes knife) 2. will be chili pepper, garlic, green onion, ginger shredded, sugar and vinegar, cooking wine, monosodium glutamate, pepper, wet starch sauce to be used. 3. frying pan on the heat, pan hot into the lard 25 grams, oil hot under the eggplant, fried to one side slightly yellow, turn over and then put 15 grams of lard, cut the eggplant, into the onion, ginger, garlic with fried, to be issued after the aroma, into the soy sauce, salt and the right amount of hot water, cover the boat to cook, to be cooked and poured into the mixing meter, the pan open juice thick frying pan away from the fire, the first eggplant intact on a plate, with the skin side up, and then pour the seasoning and sauce on the top of the eggplant can be used. Then pour the seasoning and soup on top of the eggplant. Characteristics: soft and tasty, flavorful.

Fried eggplant box Ingredients: 400 grams of eggplant, 25 grams of onion, 50 grams of mushrooms, 13 grams of parsley, 3 eggs, 25 grams of flour, 75 grams of bread crumbs, 125 grams of vegetable oil, salt, pepper each moderate.

Method: 1. the eggplant washed and peeled, all two open, and then half of the flat, convex upward, cut with a knife, but can not be cut off, and then cut a knife to the counter-suppression of the hair down, was the middle of a slit in the eggplant slices to be used. 2. Peel and chop the onion, chop the mushrooms. Parsley washed, chopped, 2 eggs, beaten, with a skillet, hot vegetable oil, when the oil is hot into the minced onions, eggs and mushrooms, sprinkled with salt, pepper stir-fried into the filling, cool for use. 3. Break the cut eggplants into pieces, smear the mushroom and egg with a table knife, sprinkle some salt and pepper on all of them, dip them into flour, dip them into another beaten egg, put them on the breadcrumbs, press them with both hands to make the breadcrumbs cover the eggplants. 4. Place the frying pan on the fire, heat the vegetable oil, when the oil smoke, into the eggplant, deep-fried until golden brown out, if not cooked can be put into the oven for a few moments, can be eaten. Characteristics: Tender and burnt on the outside, fresh and flavorful.

Pot collapsed eggplant box Ingredients: 2 long eggplant, 150 grams of meat, an egg, 10 grams of seaweed, 10 grams of cilantro, 50 grams of vegetable oil, 15 grams of sesame oil, 4 grams of salt, 2 grams of monosodium glutamate, 10 grams of pepper, flour, 5 grams of green onion, 5 grams of ginger.

Method: 1. Eggplant peeled, cut into 3 mm thick slices, seaweed cut into pieces. 2. Put the meat into the onion, ginger, salt, monosodium glutamate, pepper, sesame oil and stir well. 3. Two slices of eggplant in the middle of the meat mixture, dipped in flour, hung on the egg paste. 4. Pour oil in the pot, when hot, will be Gui paste eggplant box into the pot to fry, to be fried on both sides of the golden brown, put a handful of spoons of soup, cover the lid, put on the slow fire stew for 5 minutes sprinkled with parsley that is completed. Characteristics: fresh and tender, flavorful and delicious.

Fried eggplant slices Raw materials: 400 grams of tender eggplant, 65 grams of peanut oil, 50 grams of minced meat, 5 grams of shredded green onion, 5 grams of minced garlic, 3 grams of minced ginger, 7 grams of refined salt, 10 grams of sugar, 5 grams of rice vinegar. Method:

1. Wash the tender eggplant, with the skin vertical cut into long slices of about 5 mm thick, into the box, add 2000 grams of boiling water, scalding soak for about half an hour, fish out of the drained water to be used. 2. Heat a pan, add 50 grams of peanut oil, the eggplant slices row pan, fry until both sides of the golden brown that is out of the pan. 3. Put the frying pan on medium heat, add 15 grams of oil, hot into the shredded green onion, minced garlic, minced ginger, minced meat, refined salt, sugar, rice vinegar, stir fry hook into the fried eggplant slices, gently stir fry, stir fry hook can be removed from the pot. Characteristics: purple and yellow, bright and pleasing to the eye, all five flavors, unique flavor.

Meat slices of roasted eggplant Raw materials: 500 grams of eggplant, 100 grams of lean meat, 500 grams of vegetable oil (65 grams), pepper oil 10, 30 grams of soy sauce, 4 grams of salt, 15 grams of sugar, 5 grams of cooking wine, monosodium glutamate (MSG) 2 grams of cooking ingredients two cloves of onion 10 grams of garlic 10 grams of powdered rice balls 50 grams of lard 25 grams of water, water 100 grams. Method:

1. will be the eggplant peeled to remove the handle, cut large cubes, fat and lean meat cut 3.6 cm long, 2 cm wide, 0.&127;3 cm thick fire sickle piece. 2. Pour vegetable oil into the pot, after the heat, the eggplant fried into golden brown, fish out the oil control. 3. frying pan into the lard, the first fried petals, into the meat slices stir-fry, add the sauce stir-fry a few times, and then add minced onion, minced garlic, cooking wine, soy sauce, sugar, water, the eggplant into the pot, put monosodium glutamate, salt to find the mouth, cover the lid of the pot tightly, the eggplant block swells up, thickening the peppercorn oil that is ready. Characteristics: thick meat tender, flavorful.

Three fresh eggplant Ingredients: 4 small eggplant, mushroom, mushroom, fish sauce 100 grams, 10 grams of green onions, 50 grams of fried walnuts, sugar, wine, monosodium glutamate, water starch, each appropriate amount. Preparation: 1. The shuihaifeng mushrooms, Moringa washed with water, chopped minced. 2. frying spoon on the fire, into the caviar, onion stir-fried flavor, remove from the fire, and then pour ginger, monosodium glutamate, sugar, cooking wine, mushrooms, fungus, water starch and mix well, made of stuffing. 3. eggplant wash, dig cover, remove the seeds, fill the filling, cover the eggplant cover, and seal with cornstarch, into the steamer steam about 10 minutes out, plate, in the plate around the fried walnuts that is completed. Characteristics: fragrant and appetizing.

Three fresh eggplants Ingredients: 4 eggplants in the small garden, mushrooms, mushrooms, water, caviar 100 grams each, 10 grams of green onions, 50 grams of fried walnuts, sugar, wine, monosodium glutamate, water starch, each appropriate amount. Preparation: 1. The shuihaifeng mushrooms, Moringa washed with water, chopped minced. 2. frying spoon on the fire, into the caviar, onion stir-fried flavor, remove from the fire, and then pour ginger, monosodium glutamate, sugar, cooking wine, mushrooms, fungus, water starch and mix well, made of stuffing. 3. eggplant wash, dig cover, remove the seeds, fill the filling, cover the eggplant cover, and seal with cornstarch, into the steamer steam about 10 minutes out, plate, in the plate around the fried walnuts that is completed. Characteristics: fragrant and delicious.

Eggplant rice

Inputs: 1 eggplant 3 tbsp minced pork 1 cup rice 1 cup water 1 cup Seasoning A: soy sauce 1 tbsp sugar 1/2 tbsp salt 1 tsp sesame oil 1/3 tbsp Seasoning B: minced green onion 1/2 tbsp minced garlic 1/2 tbsp minced chili pepper 1/3 tbsp Directions: (1) Wash the eggplant and cut into bite-size slices, then soak them in the water, and then drain them well. Drain and set aside. (2) Wash rice, drain and soak in 1 cup of water for 20 minutes. Add eggplant slices, minced pork and Seasoning A and mix briefly, then steam in rice cooker. (3)After the switch is activated, do not open the lid of the rice cooker and let the eggplant rice simmer for about 20 minutes, then add seasoning B and stir with a rice spoon from bottom to top to mix well.

Mixed eggplant puree

Raw materials: 350 grams of eggplant, 5 grams of sesame oil, 10 grams of sesame paste, 7 grams of refined salt, parsley, chives, garlic a few. Preparation:

1. Eggplant peeled, peeled, cut into 0.3 cm thick slices, put into a bowl, steamed for 25 minutes. Allow to cool slightly. 2. Steamed eggplant remove the water, add sesame oil, refined salt, sesame paste, parsley, chives, garlic and mix well that is to become. Features: soft, rotten, fragrant.