When buying eggplant, you should choose eggplant with uniform fruit shape, moderate tenderness, no cracks, rot, rust and spots, and those with thin skin, few seeds and thick meat are preferred. Generally speaking, eggplant feels tender in your hand, most of the heavy ones are too old, and the seeds are not delicious.

Braised eggplant with bean sauce

Ingredients: 500g of eggplant, 500g of vegetable oil, 25g of sweet noodle sauce (the actual dosage is 75), 0/0g of sugar, 0/0g of soy sauce, 0/0g of refined salt, 0/0g of monosodium glutamate/kloc, 25g of water starch and 50g of onion, ginger and garlic.

Methods: 1. Peel eggplant, cut it into 2cm square, cut the surface with a cruciferous knife, and slice onion, ginger and garlic for later use. 2. Heat the oil in the pan, fry the eggplant into golden brown and take it out. 3. Pour the oil out of the pot, leaving a little base oil, stir-fry the onion, ginger, garlic and sweet noodle sauce in the pot, add a proper amount of water when there is fragrance, add eggplant, sugar, refined salt, monosodium glutamate and soy sauce at any time, boil, take out and simmer. When the eggplant is completely burnt, add water starch and boil it.

Features: salty with fresh, sweet with strong sauce flavor.

Eggplant strips with sauce

Flavor: The sauce is rich and delicious.

Main materials:

400g of tender eggplant, 50g of sweet noodle sauce, 5 cloves of garlic, and proper amount of salt, chicken powder and water starch;

Making:

1) peeled eggplant and cut into thick strips; Peel and slice garlic;

2) Wash the wok and heat it on high fire. When the oil is heated to 60%, put the eggplant strips into a wok and fry until soft. Take out the discharged oil for later use;

3) Put three tablespoons of oil in the pot. When the oil is hot, add the sweet noodle sauce and stir-fry until crisp. Stir-fry garlic slices, add a little water, add eggplant strips, add chicken powder and salt to adjust the taste, and cook until the eggplant tastes delicious. Then thicken with water starch.

Shredded eggplant with Chili sauce

Color: spicy and delicious.

Main materials:

500g of eggplant, 2 red peppers, 0/0g of dried peppers/kloc-0, 0/teaspoon of garlic/kloc-0, 2 tablespoons of soy sauce, 2 teaspoons of sugar, a little Shaoxing wine and a little shredded onion and ginger;

Making:

1) remove the pedicle of eggplant, wash it and cut it into 4cm filaments; Cutting red pepper and dried pepper into filaments; 2) Put 4 tablespoons of oil in the wok and simmer until it is slightly hot. Stir-fry dried chili shreds into chili oil, skim dried chili shreds, and keep red oil; 3) Continue to heat the red oil, saute shredded chives, shredded ginger and shredded red pepper, pour shredded eggplant and stir fry, add Shaoxing wine, soy sauce, sugar, mashed garlic and a little water, concentrate the juice with high fire, and take out.

braised eggplant

Ingredients: 500g of eggplant, 500g of peanut oil, 25g of soy sauce (actual dosage is 40g), 2g of monosodium glutamate, 3g of refined salt, 0/0g of starch/kloc, and a little of onion, ginger and garlic.

Methods: 1. Peel the eggplant, wash it, cut it into 3cm thick pieces, and cut one side of each piece into 3cm wide strips every 0.3cm knife mark until it is full. Cut it into spatula with a thickness of 1cm with an inclined blade and put it in outdoor air 1 hour. 2. Mix 100g soy sauce, monosodium glutamate, refined salt, onion, ginger, minced garlic, water starch and clear water into a sauce. 3. Put the wok on a big fire, add oil, heat it to 70%, and add eggplant slices for dry frying. Always turn it with a spoon. After the dough is burnt, remove and control the oil. 4. Pour the oil out of the pan, leaving a little base oil, then temper and heat, add the garlic slices and stir fry, pour the sauce and eggplant slices into the pan, and stir well to thicken the sauce.

Features: bright red and oily, and the juice is delicious.

Braised eggplant slices

Ingredients: 400g of eggplant, 500g of vegetable oil (actual consumption is 60g), 30g of soy sauce, 0/0g of cooking wine, 0/3g of sugar, 3g of refined salt, 2g of monosodium glutamate, 2g of chopped green onion, 2g of Jiang Mo and 0g of clear water100g.

[recipe]:

1. Cut off the stalks of eggplant, wash the stalks, cut into large pieces like water chestnut and put them on the plate. 2. Put the vegetable oil into a wok and heat it to 50% heat. Pour eggplant into a wok and fry it from warm to boiling. When the eggplant becomes soft, pour the oil into the colander and control to take out the oil. 3. Put the wok on the fire, sprinkle chopped green onion, Jiang Mo, water, eggplant, cooking wine, seasoning oil, white sugar and refined salt, turn it over a few times, bring it to a boil, cover the wok and simmer for about 1 min. When the soup is scarce, stir it on the fire for a few seconds, and add monosodium glutamate, vegetable oil 15g.

Features: Eggplant is soft and rotten, salty and sweet.