Raw materials for roast pork with potatoes: 250g peeled potatoes, 250g streaky pork with skin, 500g vegetable oil (actually consumed 35g), 60g soy sauce, 2.5g refined salt, 5g cooking wine, 5g sugar, 20g starch, 0.5g aniseed10g onion, 0.0g ginger & 127; 5 grams. Method: 1. Remove the hair from the meat, wash it, and cut it into 3 cm square pieces; Cut the onion into sections, cut the ginger into pieces, beat it, and cut the potato into hob pieces. 2. Heat the oil, fry the potatoes into golden brown, remove and drain the oil; Mix the meat with a little soy sauce, put it into the oil pan, fry it into golden red and remove it for use. 3. Put the fried meat into a pot, add soy sauce, refined salt, cooking wine, sugar, aniseed, onion and ginger, then add water (to the degree that the meat is not cooked), boil it with strong fire, simmer it until it is nearly rotten, add potatoes, stir well, and thicken it after the potatoes taste. Features: delicious and golden in color. 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. Production: (1) Eggplant is pedicled, washed and peeled, cut in half, crossed with a knife, and then changed into 5cm 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. 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. Production: (1) Eggplant is pedicled, washed and peeled, cut into 4 cm long and 1 cm wide strips, added with a little salt, slightly salted and dipped with flour. (2) Beat the eggs into a bowl, add flour, and stir them into a whole egg paste. Slice onion, ginger and garlic, shred carrots, and cut leeks. (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. Ingredients for stuffed eggplant pier: 300g of long tender eggplant and 0/00g of meat stuffing. 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. Production: (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. Stewed eggplant in sauce Ingredients: 500g long tender eggplant. Ingredients: 8 grams of starch, 750 grams of salad oil. Seasoning: 50 grams of bean paste, 5 grams of sugar 15, 5 grams of monosodium glutamate, and 3 grams of onion, ginger and garlic. Production: (1) Wash eggplant, cut it into two oblique flower knives, cut onion into watercress, shred ginger, and slice 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 points: when the soup is low, shake the spoon frequently to prevent the spoon from being burnt (neodymium supporting role _ answer adoption rate: 29. 1% 2008-09-05 00:54 report 1, eggplant, onion, cut into hob pieces. Chop onion and ginger, smash garlic, add soy sauce, sugar, salt, monosodium glutamate and starch, and mix well with water. 2, put oil in the wok, not too much, just like the amount of oil in general cooking. Because eggplant is "oily" at first, it must be slow and hot. Moreover, you should turn it frequently. You can hardly stop shoveling. You should turn it constantly until the eggplant looks yellow and soft, and turn it slowly. Slowly turn it over, but also turn it over. The trick of burning eggplant is not greasy. 3. When the eggplant becomes soft and rotten, put in the onion. Of course, if you don't like these two things, you can not put them in, just put the eggplant in. Then add the seasoning, because there is starch in the high material, so wait for it to collect the soup, not too thick. Roasted Eggplant with Sliced Meat 500g of eggplant, fat lean meat100g, vegetable oil 500g (actual consumption 65g), pepper oil10g, soy sauce 30g, refined salt 4g, sugar15g, cooking wine 5g, monosodium glutamate 2g, aniseed with two petals and chopped green onion. Method 1. Peel eggplant, cut into large dices, and cut fat lean meat into 3.6 cm long, 2 cm wide and 0.&; 127; A 3 cm thick piece of fire sickle. 2. Pour vegetable oil into the pot, heat it, fry the eggplant into golden brown, and remove the oil. 3. Add lard into the wok, first fry the big petals, then stir-fry the meat slices, add the flour paste and stir-fry for a few times, then add chopped green onion, minced garlic, cooking wine, soy sauce, white sugar and clear water, put the eggplant into the wok, add monosodium glutamate, find the mouth with salt, cover the lid tightly, thicken the eggplant pieces and pour pepper oil. Features: thick and tender, delicious. 2) Formula of roasted eggplant with licorice and garlic: 6 g of licorice/0/5 g of eggplant/0/00 g of ginger, 5 g of onion, 5 g of salt and 30 g of vegetable oil:/0/.Moisten licorice thoroughly and slice it; Peel garlic and slice it; Wash the eggplant, cut it in two halves, then cut it into 4 cm square pieces, slice the ginger and cut the onion into sections. 2. Put the vegetable oil in a wok. When it is cooked for six times, add ginger and scallion until fragrant, add eggplant and stir well, add garlic, add 300 ml of soup and cook with slow fire for 20 minutes. How to eat: daily 1 time, with meals. Efficacy: clearing away heat, promoting blood circulation, relieving pain and reducing swelling. 3 "Burning Eggplant Fuel-saving Method" When burning eggplant, eggplant is particularly oily and becomes greasy. If you want to save fuel and taste good, you can marinate the washed eggplant with salt first. When the eggplant oozes water, squeeze it out, and then cook with oil. You can also dry fry the eggplant without putting oil first, stir-fry the water, and then add oil to cook after the texture becomes loose. 4 "Roasted eggplant is coming! Cut eggplant into hob blocks, insert a flower knife and soak in salt water for five minutes to remove the black. Tempura powder, add water to form a thin paste, add eggplant pieces and mix well. Heat the frying pan (375 degrees), put the eggplant pieces into the frying pan twice until the shell is hard. Heat oil in a wok, add onion, garlic and fungus, stir fry, add fish sauce to thicken, add eggplant pieces and pour out. Sprinkle coriander powder. Remarks: 1. When frying eggplant, hang a thin layer of pulp and fry the eggplant thoroughly. Second, the dishes to be added, such as celery and carrots, which are not easy to cook, have been fried or blanched in advance. Ripe ones, like cucumber slices, don't need this step. If you don't put the menu code, of course, you can skip this step. Third, stir-fry the bean paste with onion, ginger and garlic in another pot (it is best to add some soaked fungus to stir-fry it slightly, which is more like fish and coriander), put the food code, put sugar, soy sauce, vinegar and clear soup, taste the salty taste, then thicken the soup, see that the soup thickens, pour in the fried eggplant, stir-fry the eggplant evenly, and take out the pot! Eggplant skin, clean, hob block, oil burning to smoke, but the smoke is not too big, or should it catch fire and smoke! Add eggplant and fry until golden! Red is ok ~ ~ but not too red! ! That is, take out the fried paste, pour the oil back, leave a little base oil in the spoon, stir-fry the sliced meat until it turns white, stir-fry the onion, ginger and garlic, stir-fry the fragrance, a little soy sauce, a little vinegar, a spoonful of sugar, a little soup, and two-fifths of the main ingredients, salt. Veggie, put it in the main ingredient, thicken it! Turn over the spoon, take out the pot ~ ~ ~ and a plate of delicious roasted eggplant will come out.