Main ingredients: 300 grams of young eggplant.

The ingredients: 10 grams of sharp pepper, 10 grams of carrots, half an egg, 75 grams of wet starch, 750 grams of salad oil.

Seasoning: 5 grams of iodized salt, 3 grams of monosodium glutamate, 5 grams of soy sauce, 20 grams of sugar, 10 grams of vinegar, 3 grams each of green onion, ginger and garlic

3 grams of parsley.

Making:

(1) remove the eggplant, wash and peel, cut 4 centimeters long, 1 centimeter square strip, into the egg and wet starch

powder hanging paste grasp.

(2) green onion, ginger julienne, garlic slices, pepper, carrots cut line, cilantro cut inch section. Bowl of soy sauce

, salt, monosodium glutamate, sugar, vinegar, etc. blended into juice to be used.

(3) spoon oil, burn six or seven percent hot, the eggplant strips one by one under the spoon, fried golden brown, pour out the oil.

(4) put the bottom of the spoon oil, hot, put onions, ginger, garlic, pepper, carrots, and then put the fried

eggplant strips, cilantro, speed pouring into a good sauce, upside down a few times, plate is good.

Key: Eggplant strips should be fried quite solid, in order to crisp. Pour into the juice to cook and stir fry faster, good taste.

Two, chrysanthemum eggplant

Main ingredients: 300 grams of eggplant.

Working ingredients: carrots 5 grams, 30 grams of flour, 750 grams of salad oil, wet starch about 8 grams.

Seasoning: 25 grams of tomato sauce, 5 grams of iodized salt, 4 grams of monosodium glutamate, 25 grams of sugar, 3 grams of each of the minced green onions and ginger.

Making:

(1) remove the eggplant, wash and peel, cut 4 cm high pier, and then in the pier of the cross-section graved on the cross

Flower knife, sprinkle a small amount of salt slightly pickled, and then evenly dipped in flour standby, carrots, wash and cut the chopsticks head diced.

(2) spoon into the oil, burning seven or eight percent heat, into the eggplant flowers fried, pour out the oil, put into the dish.

(3) spoon in the bottom of the oil is hot, put the tomato sauce slightly fried, and then into the minced onion, ginger, soup, sugar, carrots

buttons, salt, monosodium glutamate boiling with wet starch thickening, add oil, burned in the eyes of the fried eggplant that is good.

Key: cut the eggplant flower to deep and impervious, dip the flour to dip the eggplant flower evenly.

Three, fish eggplant flowers

Main ingredient: 400 grams of tender eggplant.

The ingredients: 10 grams of carrots, 10 grams of green pepper, 10 grams of Sichuan pepper, 750 grams of salad oil, 10 grams of wet starch.

Seasoning: iodized salt 5 grams, 8 grams of soy sauce, 4 grams of monosodium glutamate (MSG), 10 grams of sugar, 5 grams of vinegar, 5 grams of cooking wine, 10 grams of red oil

g, green onions, ginger and garlic 3 grams each.

Production:

(1) eggplant remove the tip of the skin, cut into two halves, gravity cross, and then changed into a 5 cm section. Hu

carrot, green pepper, Sichuan pepper, green onion, ginger shredded, garlic sliced.

(2) bowl of soy sauce, salt, sugar, vinegar, cooking wine, monosodium glutamate, wet starch, a little soup into a sauce to be used.

(3) the spoon in the oil burning seven or eight percent heat, put into the knife eggplant flowers fried to golden brown, drain the oil, plate.

(4) put a little oil in the spoon, hot, put onion, ginger and garlic stir-fry pan, then into the carrot wire, Sichuan pepper wire,

green pepper wire slightly fried, pour into the good juice, fried into the flow of gravy, add red oil, burned dripping in the eggplant flowers that is good.

Key: hot oil when frying eggplant flowers.

Four, sweet and sour eggplant

Main ingredient: 300 grams of tender eggplant.

Accessories: 2 eggs, 50 grams of flour, 10 grams of wet starch, 5 grams of carrots, 750 grams of salad oil.

Seasoning: 6g iodized salt, 4g monosodium glutamate, 30g sugar, 10g rice vinegar, 3g each green onion, ginger and garlic, 3g coriander

, 5g sesame oil.

Making:

(1) remove the eggplant, wash and peel, cut into 4 cm long, 1 cm wide strip, add a little salt, slightly pickled,

dipped in flour.

(2) Beat the egg into a bowl, add flour and whisk into a whole egg batter. Sliced green onion, ginger and garlic, shredded carrots and chopped

vegetables.

(3) spoon oil, burn six or seven percent hot, the eggplant hanging egg batter into the spoon, frying into a golden brown

, pour out of the oil drained on a plate.

(4) put a little oil in the bottom of the spoon, hot, put onion, ginger, garlic stir-fry, put carrot, cilantro

, a little soup, salt, monosodium glutamate, sugar, vinegar boil, thickening with cornstarch, add sesame oil, poured in the eggplant strips that is good.

Key: eggplant strips should be repeatedly fried two or three times, so that it is quite solid crisp.

Five, stuffed eggplant pier

Main ingredients: 300 grams of long tender eggplant, 100 grams of meat.

Accessories: half an egg, 5 grams of ham, 5 grams of mushroom, 5 grams of parsley, 10 grams of wet starch.

Seasoning: 5g iodized salt, 4g monosodium glutamate (MSG), 3g each green onion and ginger, 3g cooking wine.

Making:

(1) remove the stem of the eggplant wash and peel, cut into 3 cm long round section, with a knife to dig out the middle part of the eggplant section.

(2) the meat filling with minced green onion, minced ginger, salt, monosodium glutamate, egg stirred evenly, smeared into the hollowed out eggplant pier, sprinkled with minced ham, minced mushrooms, minced cilantro, on the drawer steamed for 8 minutes, cooked, removed, and placed on the plate.

(3) put a little oil in the spoon, add soup, salt, monosodium glutamate, boil with wet starch into a flow of gravy, pouring on the eggplant pier that is good.

Key: master the time of steaming.

Six, stewed eggplant

Main ingredient: 500 grams of long tender eggplant.

Working ingredients: starch 8 grams, 750 grams of salad oil

Seasoning: 50 grams of bean paste, 15 grams of sugar, monosodium glutamate (MSG) 5 grams of green onions, ginger and garlic 3 grams each.

Production:

(1) eggplant, wash, two cut into diagonal curved knife,, green onion cut bean-shaped, ginger minced, garlic sliced.

(2) spoon oil, burn six or seven percent hot, down into the eggplant fried through, pour out the oil.

(3) put a little oil in the spoon, hot, with onion, ginger chili pot, into the soybean paste slightly stir-fried, add soup, salt, sugar and fried eggplant, after boiling with a small fire simmering, and then put monosodium glutamate, garlic slices, juice thick thickened with wet cornstarch thickening, add oil, plate that is good.

Key: when the soup is less, to shake the spoon diligently to prevent paste spoon bottom.

Seven, spicy eggplant dumplings

Main ingredients: long tender eggplant 250 grams, 100 grams of pork filling.

Accessories: 2 eggs, 50 grams of flour, 750 grams of salad oil, 10 grams of wet starch, 5 grams of Sichuan pepper.

Seasoning: 5 grams of iodized salt, 5 grams of monosodium glutamate, 10 grams of mace (or pepper), 10 grams of red oil, 3 grams of green onion, ginger, 75 grams of soup.

Production:

(1) eggplant de-tipped washed and peeled, cut face in half, and then into a cleaver blade. Szechuan pepper cut into segments.

(2) meat filling with salt, monosodium glutamate, minced green onion, minced ginger, half an egg stirred evenly. Put into the eggplant clip, dip the surface and standby.

(3) With the rest of the egg, beat into a bowl and stir into the egg, then add flour and stir into a whole egg batter. Use a bowl to blend the salt, monosodium glutamate, sesame noodles, soup and cornstarch into a sauce.

(4) spoon oil burning five or six percent heat, the eggplant clip drag the whole egg batter into the spoon frying, was golden brown, pour out the oil.

(5) put the bottom of the spoon oil, hot onion, ginger stir-fry pot, put into the Sichuan pepper section slightly fried, pour into the juice blended fried, put into the fried eggplant dumplings, turn over evenly, add red oil, plate is good.

The key: cut the knife blade to be deep and impervious, the whole egg batter to be dry and thin moderately.

Eight, pot collapse eggplant box

Main ingredients: 200 grams of long tender eggplant, 100 grams of meat.

Accessories: 2 eggs, 25 grams of flour, 75 grams of salad oil, 5 grams of carrot slices, 5 grams of cucumber slices.

Seasoning: 5g of iodized salt, 4g of monosodium glutamate, 5g of sugar, 3g of rice vinegar, 3g of green onion, 3g of ginger, 5g of sesame oil.

Making:

(1) eggplant de-tipped washed and peeled, cut into pinch knife raw. Carrot, cucumber cut into diamond-shaped slices, parsley cut into segments.

(2) meat filling with salt, monosodium glutamate, egg half stirred evenly, clamped into the eggplant clip, dip the noodles. The remaining egg into a bowl and stir into the egg mixture.

(3) put oil in the spoon, burn three or four, will dip the eggplant folder drag all the egg liquid into the spoon, both sides fried to golden brown, add shredded green onion, shredded ginger, soup, salt, monosodium glutamate, sugar, vinegar with a small fire collapse through the soup to be soup drying drenching sesame oil, out of the spoon on a plate that is good.

Key: frying with medium and low heat, to prevent frying paste, less soup to shake the spoon diligently to prevent sticky spoon.

Nine, meat roasted eggplant

Main ingredients: eggplant 400 grams, 75 grams of pork.

Working ingredients: 25 grams of green pepper, 10 grams of starch, 75 grams of soup, salad oil 1000 grams.

Seasoning: 5 grams of iodized salt, 10 grams of soy sauce, 10 grams of sugar, 4 grams of cooking wine, 4 grams of monosodium glutamate (MSG), 4 grams of vinegar, 3 grams of each of the onion, ginger and garlic 5, 5 grams of sesame oil.

Production:

(1) eggplant de-tipped washed and peeled, cut hobnail block. Meat cut thin slices, green pepper cleaned and cut into pieces. Onion diced, ginger minced, garlic sliced.

(2) put oil in the spoon to burn six or seven percent heat. Into the eggplant pieces fried golden brown, and then the green pepper pieces also into the spoon, a little fried out of the oil.

(3) spoon in the bottom of the oil, hot, into the meat slices stir-fry, and then put the diced green onions, ginger, garlic, eggplant pieces, green pepper pieces, vinegar, cooking wine, and then add the soup, soy sauce, salt, monosodium glutamate, sugar, boil, with a small fire juice, juice farms, thickening with wet cornstarch, dripping sesame oil on the plate that is good.

Key: frying eggplant oil temperature should be high to prevent dipping oil.

Ten, steamed flesh eggplant

Main ingredient: 400 grams of long tender eggplant, 100 grams of pork filling.

Accessories: half an egg, 750 grams of salad oil, 10 grams of wet starch.

Seasoning: iodized salt 4 grams, 3 grams of monosodium glutamate, 6 grams of soy sauce, 3 grams of cooking wine, 3 grams of green onions and ginger, 100 grams of fresh soup.

Making:

(1) eggplant de-tipped washed and peeled, top knife cut into 0.4 cm thick slices. Meat filling with minced green onion, minced ginger, salt, monosodium glutamate, soy sauce, egg stirred evenly.

(2) put oil in the spoon, burn six or seven hot, into the eggplant slices fried about 2 minutes, see eggplant slices become soft, color yellow, fish out of the oil.

(3) will be fried eggplant slices every two slices stacked together, the center of the meat mixture, neatly yards in a bowl, on the drawer steamed about 10 minutes, steamed, drained soup buckle into the plate.

(4) put a little oil in the spoon, hot, into the garlic stir-fry pan, then add soy sauce, salt, monosodium glutamate, fresh broth boiling with wet starch hook into the flow of gravy, dripping into the oil, burned in the eggplant that is good.

Key: the thickness of the eggplant slices cut to be uniform, to master the time of steaming.

Eleven, sesame eggplant strips

Main ingredients: eggplant 400 grams.

The ingredients: 30 grams of cooked sesame seeds, 750 grams of salad oil.

Seasoning: 15 grams of soy sauce, 4 grams of iodized salt, 10 grams of sugar, 4 grams of monosodium glutamate (MSG), 5 grams of cooking wine, 4 grams of green onions and ginger, 5 grams of garlic, 5 grams of sesame oil, 75 grams of soup.

Production:

(1) eggplant de-tipped washed and peeled, cut into 4 cm long, 1 cm wide strip.

(2) spoon oil, burning six or seven percent heat, down into the eggplant strip fried 2 minutes, was golden brown when the fish out of the oil.

(3) the spoon to leave a little oil, hot, the next minced onion, ginger, garlic stir-fry pot, into the eggplant strips, and then pour soy sauce, sugar, cooking wine, salt, monosodium glutamate, soup, starch on the good juice, stir fry after the spoon to plate, sprinkle sesame seeds, that is good.

Key: master the oil temperature of fried eggplant strips.

Twelve, fried eggplant box

Main ingredients: long tender eggplant 250 grams, 100 grams of meat.

Accessories: 10 grams of seaweed, 2 eggs, 50 grams of flour, 750 grams of salad oil.

Seasoning: 4g iodized salt, 3g monosodium glutamate, 3g cooking wine, 3g finely chopped green onion and ginger, 6g pepper salt.

Making:

(1) eggplant peeled and washed, cut knife blade. Sea rice cut minced.

(2) meat filling with seaweed, chopped green onion, ginger, monosodium glutamate, half an egg stirred evenly, into the eggplant clip, eggplant clip dipped in flour standby. The rest of the egg into a bowl, add flour stir into the whole egg paste, the eggplant clip drag whole egg paste.

(3) put oil in the spoon, burn six or seven percent heat, put the eggplant clip into the spoon one by one to deep-fry, was golden brown when the oil drained to plate, put pepper salt that is good.

The key: the whole egg batter to adjust the dry and thin moderate, grasp the oil temperature when frying.

Thirteen, fried five-color shredded eggplant

Main ingredient: 350 grams of eggplant.

Accessories: 25 grams of green pepper, 25 grams of ham, 25 grams of bamboo shoots, 10 grams of Sichuan pepper, 50 grams of lard, 10 grams of starch.

Seasoning: 10 grams of soy sauce, 4 grams of iodized salt, 4 grams of monosodium glutamate (MSG), 3 grams each of green onion and ginger, 5 grams of garlic, 5 grams of sesame oil.

Making:

(1) Strip and wash the eggplant, cut into julienne strips. Green pepper, ham, bamboo shoots, Sichuan pepper also shredded.

(2) spoon oil, hot, with onion, ginger stir-fry pot, into the eggplant, Sichuan pepper, bamboo shoots, ham, green pepper shredded stir-fry, out of the spoon before the addition of monosodium glutamate and garlic, thickening with wet starch, dripping sesame oil out of the spoon on the plate that is good.

Key: the beginning of the fire can not be too rapid, too rapid easy to paste.

Fourteen, tomato and eggplant cake

Main ingredients: long tender eggplant 250 grams, 100 grams of meat.

Accessories: 100 grams of breadcrumbs, 2 eggs, 30 grams of flour, 10 grams of carrots, 8 grams of wet starch, 750 grams of salad oil.

Seasoning: 30 grams of tomato sauce, 20 grams of sugar, 5 grams of rice vinegar, 5 grams of iodized salt, 4 grams of monosodium glutamate, onion and ginger each gram.

Making:

(1) eggplant remove the tip wash and peel, top knife cut 0.3 cm thick round slice. Meat filling with minced green onion, minced ginger, salt, monosodium glutamate, egg half stirred evenly. Cut the slices of eggplant, two slices stacked down, the center of the meat mixture, dipped in flour. Cut the carrot into slices.

(2) Beat the remaining egg in a bowl, stirring well. Hang the flour-dusted eggplant slices from the egg mixture, then dip them in the breadcrumbs and pat them down.

(3) put oil in the spoon, burn five or six percent heat, the eggplant cake one by one into the spoon, deep-fried to date red, out of the oil and set the plate.

(4) spoon with the bottom of the oil, hot, into the tomatoes slightly fried, and then add soup, carrot slices, sugar, vinegar, salt, monosodium glutamate boiling, with wet starch thickening, poured on the eggplant cake that is good.

Key: eggplant cake dipped in the noodle color slag to be uniformly patted, to avoid falling off when frying.

Fifteen, burning but eggplant box

Main ingredients: 300 grams of long tender eggplant, 150 grams of pork stuffing.

Working ingredients: 25 grams of bell pepper, 2 eggs, 15 grams of seaweed, 50 grams of flour, 30 grams of wet starch, 750 grams of salad oil.

Seasoning: 8 grams of soy sauce, 4 grams of iodized salt, 4 grams of monosodium glutamate (MSG), 10 grams of sugar, 4 grams of green onion and ginger each, 5 grams of garlic, 5 grams of sesame oil.

Making:

(1) eggplant de-tipped, washed and peeled, cut into sandwich blade. Seaweed minced, sharp pepper cut into hobnail pieces, green onion, ginger 2 grams minced, 2 grams shredded, garlic sliced.

(2) meat with salt, monosodium glutamate, green onions, ginger, seaweed, egg half stirred evenly, into the eggplant clip, made of eggplant box, dipped in flour standby.

(3) 1.5 eggs, add 20 grams of starch, 30 grams of flour into the egg powder char.

(4) spoon oil burning six or seven percent heat, the eggplant box one by one hanging egg powder paste into the spoon, deep-fried into a golden brown fish out of the oil.

(5) put a little oil in the spoon, hot with onion and ginger stir-fry pot, add soup, pepper pieces, soy sauce, salt, sugar, fried eggplant box, a little bit, add monosodium glutamate, garlic, thickening with wet cornstarch, add sesame oil, turn over evenly, plate that is good.

Key: the paste is dry and thin moderately, not easy to burn too long.

Sixteen, pine nuts and eggplant flowers

Main ingredient: long tender eggplant 400 grams.

The ingredients: 50 grams of pine seeds, 10 grams of wet starch, 750 grams of salad oil.

Seasoning: iodized salt 5 grams. MSG 4 grams, 10 grams of sugar, 5 grams of vinegar, 6 grams of soy sauce, 3 grams of diced green onion, 3 grams of minced ginger, 3 grams of garlic, 75 grams of soup.

Production:

(1) eggplant to remove the tip of the washed skin, all two halves, and then cut a cross flower knife, and then changed into a 6 cm X6 cm block.

(2) spoon oil, burn six or seven hot, into the eggplant flowers fried to golden brown, fish out of the oil.

(3) spoon to leave a little oil, burn three or four hot, put the pine seeds fried flavor, add diced green onions, ginger, garlic, soy sauce, soup, salt, monosodium glutamate, vinegar, sugar, cooking wine, fried eggplant flowers, boil, thickening with wet starch,

dot sesame oil, plate that is good.

Key: fried pine seeds when the oil temperature is not easy too hot, gradually heating flavor.

Seventeen, vegetarian roasted mixed eggplant

Main ingredient: eggplant 300 then.

The ingredients: red and green persimmon pepper 25 grams each, 25 grams of bamboo shoots, 25 grams of carrots, 25 grams of cucumber, 10 grams of wet starch, 750 grams of salad oil.

Seasoning: 5 grams of iodized salt, 8 grams of soy sauce, 4 grams of monosodium glutamate (MSG), 10 grams of sugar, 5 grams of cooking wine, 3 grams of diced green onion, 3 grams of minced ginger, 3 grams of sliced garlic, 75 grams of soup.

Production:

(1) eggplant, washed and peeled, cut into 1.2 cm square, red and green persimmon peppers, bamboo shoots, carrots, *** with the melon are cut into 1 cm square of the dice.

(2) spoon oil, burning seven or eight percent heat, into the eggplant ding fried golden brown drain. Bamboo shoots, carrots, red and green pepper diced with oil slightly fried pour out of the oil.

(3) spoon to leave a little oil, hot with onion, ginger and garlic chili pot, and then into the eggplant and diced bamboo shoots, diced red pepper, diced green pepper, diced carrots, cucumber diced vinegar, cooking wine, then add soy sauce, soup, salt, sugar, monosodium glutamate burn

Open then thicken the gravy with wet cornstarch, drizzle of sesame oil, turn over the evenly loaded plate that is good.

Key: eggplant diced to cut evenly, ingredients diced to be smaller than the eggplant diced.

Eighteen, salt and pepper eggplant cakes

Main ingredients: 300 grams of tender eggplant, 150 grams of pork filling.

The ingredients: 2 eggs, 30 grams of flour, 75 grams of salad oil.

Seasoning: iodized salt 5 grams, 4 grams of monosodium glutamate (MSG), 3 grams each of minced green onion and ginger, 6 grams of pepper salt.

Making:

(1) remove the stem of the eggplant washed and peeled, cut into round slices of 0.3 cm thickness.

(2) meat filling with salt, monosodium glutamate, minced green onion, minced ginger, egg and a half stirred evenly, every two slices of eggplant slices in the sandwich meat filling, dipped in flour standby.

(3) The remaining eggs into the bowl with chopsticks stirred evenly. Spoon in the oil to burn three or four percent heat, the eggplant one by one drag the egg into the spoon to fry, both sides of the frying into a golden brown cooked, placed on a plate sprinkled with pretzel salt that is good.

The key: do not rush the fire when frying.

Nineteen, French eggplant steak

Main ingredient: 400 grams of eggplant

The ingredients: 2 eggs, 50 grams of flour, 100 grams of bread crumbs, 750 grams of salad oil.

Seasoning: 50g of tomato sauce, 10g of sugar, 5g of iodized salt, 3g of monosodium glutamate.

Making:

(1) remove the eggplant peeled and washed, cut into 0.6 cm thick slices, add salt and marinate for 10 minutes.

(2) Beat the egg into a bowl and whisk it with chopsticks. Squeeze the marinated eggplant slices to remove the water, dip them in flour to mop up the egg mixture, and then dip them in breadcrumbs to pat them down.

(3) put oil in the spoon, burn five or six percent heat, put the eggplant cutlet fried to date red when the oil drained, change a word strip, arranged into the plate.

(4) tomato sauce into the spoon slightly fried, add salt, sugar into a small bowl, serving time to dip with.

Key: after the eggplant slices marinated as much as possible to squeeze out the water, and then dip in flour.

Twenty, crispy eggplant roll

Main ingredients: 300 grams of eggplant, 150 grams of pork filling.

Accessories: 100 grams of crispy powder, half an egg, 25 grams of flour, 750 grams of salad oil.

Seasoning: 5g of iodized salt, 4g of monosodium glutamate (MSG), 3g each of chopped green onion and ginger, 6g of pepper salt.

Production:

(1) eggplant de-tip washed and peeled, cut into 5 cm section, and then rotate the knife into a uniform thickness of the slice, with a little salt slightly marinated.

(2) add salt, monosodium glutamate, minced green onion, minced ginger, egg stirred evenly, and then put into the marinated eggplant slices rolled well, dipped in flour.

(3) crunchy powder into a bowl, add water and stir into a moderate char, spoon oil, burn five mature, the eggplant rolls one by one dipped in crunchy paste into the spoon deep-fried into a golden brown, fish out and drain the oil, dish sprinkled with salt that is good.

The key: Crispy batter is stirred and used immediately.

Twenty-one, east slope eggplant

Main ingredient: 500 grams of tender eggplant, 100 grams of pork stuffing.

What: 10 grams of wet starch, 750 grams of salad oil.

Seasoning: 50 grams of sugar, 5 grams of iodized salt, 4 grams of monosodium glutamate, 15 grams of soy sauce, 5 grams of cooking wine, 5 grams of chopped green onion and ginger, 100 grams of soup.

Making:

(1) remove the eggplant, wash and peel, cut into 5 cm square pieces. In the eggplant block plane curved cross flower knife, the depth of 2 centimeters.

(2) frying spoon oil, burning six or seven percent heat, into the eggplant block fried into date red, drain the oil, set into a large bowl.

(3) spoon to leave a little oil, hot pork stuffing fried brown, add onion, ginger stir-fry, soy sauce, salt, monosodium glutamate, sugar, cooking wine, soup boiled and poured into the eggplant pieces of the bowl, on the drawer steamed for 10 minutes.

(4) the soup drained spoon, eggplant pieces buckle into the plate, and then the original juice thickened with wet starch, dripping oil, burned on the eggplant pieces that is good.

Key: this dish imitation Dongpo meat practice, eggplant block to cut large pieces, fried into date red.

Twenty-two, a product of eggplant

Main ingredients: 500 grams of long tender eggplant, 75 grams of pork.

Working ingredients: 100 grams of rape hearts, 10 grams of wet starch, 750 grams of salad oil.

Seasoning: 5g iodized salt, 8g soy sauce, 5g monosodium glutamate (MSG), 10g sugar, 3g green onion, 3g shredded ginger, 4g sliced garlic, 3g coriander.

Making:

(1) eggplant de-tipped washed and peeled, cut into long strips, pancetta cut thin slices, washed and cut in half the heart of rape, cilantro cut into sections.

(2) spoon oil burning seven or eight percent heat, the eggplant into the spoon deep-fried into a deep yellow, pour out the oil, set into the soup plate.

(3) the bottom of the spoon to stay in the oil, when hot, into the meat slices stir-frying brown, put onion, ginger, soy sauce, salt, monosodium glutamate, sugar, greens, soup boiled, poured on the eggplant strips, on the drawer steamed for 15 minutes, take out.

(4) the soup drained in the spoon, and then the steamed eggplant strips buckle in the plate, add garlic slices, boiled with wet starch thickening, sesame oil burned dripping on the eggplant strips, point parsley section that is good.

Key: eggplant strips should be cut evenly, to master the time of steaming.

Twenty-three, crispy eggplant

Main ingredient: 400 grams of tender eggplant.

Working ingredients: 1 egg, 100 grams of wet starch, 750 grams of salad oil.

Seasoning: 10 grams of iodized salt, 5 grams of monosodium glutamate, 5 grams of pepper, 8 grams of pepper salt.

Making:

(1) eggplant peeled, washed and peeled, cut into chunks, marinated in salt for 10 minutes, squeezed out the water, add pepper, monosodium glutamate.

(2) beat the egg into the eggplant block, add wet starch to scratch evenly.

(3) spoon oil burning six or seven percent hot, eggplant pieces into the spoon piece by piece fried golden brown fish out, to be the oil to increase the temperature, and then fried again, fish out of the oil, drain, plate, put pepper salt is good.

Key: Eggplant after pickling to drain the water, squeeze dry, and then hang the paste.

Twenty-four, burnt eggplant

Main ingredient: 300 grams of tender eggplant.

The ingredients: 50 grams of pepper, 75 grams of wet starch, 750 grams of salad oil.

Seasoning: 6 grams of soy sauce, 5 grams of iodized salt, 4 grams of monosodium glutamate (MSG), 6 grams of sugar, 3 grams of vinegar, 4 grams of cooking wine, 3 grams of diced green onion and ginger, 4 grams of garlic, 50 grams of soup.

Production:

(1) eggplant remove the tip wash and peel, cut into 4 cm long, 1 cm wide strip. Pepper also cut into strips.

(2) Eggplant strips with starch hanging paste. With soy sauce, salt, monosodium glutamate, soup, starch into a sauce.

(3) spoon oil, burning six percent heat, hang the paste of the eggplant strips one by one into the spoon, deep-fried into a golden brown fish out, the oil temperature increased and then fried again, fish out of the oil.

(4) spoon to stay in the bottom of the oil, hot, put onion, ginger, garlic chili pot, then put the fried eggplant and pepper strips, vinegar, cooking wine speed cooking, and then poured into the good sauce, turn over a few times, point of sesame oil out of the spoon into the plate that is complete.

Key: the starch paste can not be too thin, fried twice to keep the outside crisp.

Twenty-five, catfish (this fish even have not seen yo 。。。。) Stewed eggplant

Main ingredients: catfish 400 grams, 400 grams of tender eggplant.

The ingredients: 50 grams of pork, 10 grams of parsley.

Seasoning: 10 grams of iodized salt, 5 grams of monosodium glutamate, 5 grams of vinegar, 3 grams of cooking wine, 5 grams of pepper, 3 grams of green onion and ginger, 5 grams of sesame oil, 500 grams of soup.

Making:

(1) eggplant de-tipped washed and peeled, spread into strips by hand, parsley cut into segments, sliced pancetta.

(2) the catfish will be cleaned up and organized, put into boiling water slightly hot, fish out into cool water to soak and cool, take out with chopsticks to scrape off the surface mucus. The catfish can be changed into 6-7 cm sections for larger ones, and whole ones for smaller ones.

(3) Heat a little oil in a spoon and sauté the eggplant strips, then transfer to a bowl and set aside.

(4) spoon put soup, catfish, meat, eggplant, green onion, ginger, boil skimming, add salt, cooking wine and simmer on low heat for about 20 minutes, pick up the meat, pour into the bowl.

(5) bowl with vinegar, monosodium glutamate, pepper, point of sesame oil sprinkled with parsley that is good.

Key: catfish blanch scraping surface mucus, can reduce the fishy flavor. Eggplant stir-fried taste better.

Sixteen, Zhu Hou eggplant casserole

Main ingredient: 500 grams of tender eggplant.

Working ingredients: 50 grams of pork, 25 grams of carrots, 10 grams of wet starch, 750 grams of salad oil, 5 grams of parsley.

Seasoning: 15 grams of marinara sauce, 4 grams of monosodium glutamate, 5 grams of sugar, 3 grams of cooking wine, 100 grams of soup, 3 grams of green onions and ginger.

Making:

(1) remove the eggplant, wash and peel, cut into 4 cm long, 1 cm wide strip. Cut carrots into strips, wash and cut greens into 7-cm sections.

(2) spoon oil, burn six or seven hot, into the eggplant strips fried to golden brown, out of the oil. Carrot strips over the oil out. The oil is not used as a substitute for the oil, but it is used as a substitute for the oil in a bowl.

(3) spoon to stay in the bottom of the hot oil, first add green onions, ginger and garlic, then add soup, Hou Hou sauce, sugar, cooking wine, monosodium glutamate (MSG), fried eggplant strips, carrot strips boil skimmed, thickened with wet starch.

(4) add half a spoonful of oil in the casserole, put on the fire burning hot hot, the first will be poured into the greens, and then will be burned eggplant poured into the casserole, point of parsley that is good.

Key: juice long flow gravy, pour into the hot casserole on the bubbling is good.

Twenty-seven, pepper oil eggplant

Main product: 500 grams of tender eggplant.

The ingredients: small sharp pepper 50 grams.

Seasoning: 6 grams of iodized salt, 4 grams of monosodium glutamate, 3 grams of vinegar, 5 grams of garlic, 10 grams of soy sauce, 15 grams of sesame oil, more than 20 peppercorns.

Production:

(1) eggplant de-tipped, washed and peeled, steamed on the drawer for 30 minutes, steamed soft and rotten out of the decanting water to cool, torn into pieces on the plate.

(2) will remove the tip and seeds of the pepper, cut into chopsticks head diced, sprinkled in the eggplant strips. Add soy sauce, salt, monosodium glutamate and vinegar to the garlic paste and pour over the eggplant strips.

(3) spoon put sesame oil, hot, into the peppercorns fried flavor, fish out the peppercorns do not use. The rest of the pepper oil burned dripping in the eggplant strips that is ready. Shake evenly when serving.

Key: choose tender eggplant steamed, while the hot oil pouring flavor more beautiful.

Twenty-eight, hanging pulp date mud eggplant box

Main ingredients: 300 grams of tender eggplant, 300 grams of dates.

The ingredients: 2 eggs, 50 grams of flour, 25 grams of wet starch, 750 grams of salad oil.

Seasoning: 200 grams of sugar, 25 grams of sesame seeds.

Making:

(1) remove the eggplant peeled, cut into slices. Red dates washed, put into boiling water to cook rotten, remove the skin, nucleus, into the spoon with sugar 100 grams, stir fry evenly, that is, for the date mud filling.

(2) put the eggplant folder into the date paste filling, dip in flour, standby.

(3) put oil in the spoon, burn six or seven percent heat, the eggplant folder hanging egg powder paste into the spoon, deep-fried until golden brown, the surface has a certain hardness, fish out and drain the oil.

(4) spoon to leave a little bottom oil, add 50 grams of water, 100 grams of sugar, heating and boiling syrup, and then fried eggplant folder into the spoon, quickly flip, so that the syrup hanging uniform, plate that is good.

The key: cut the clip blade thickness uniformly deep and impermeable, boiling sugar flexible grasp of the fire.

Twenty-nine: glass eggplant

Main ingredient: 300 grams of long tender eggplant.

Applications: 150 grams of preserved fruit, 2 eggs, 50 grams of flour, 25 grams of wet starch, 20 grams of green and red silk, 750 grams of salad oil.

Seasoning: 100 grams of sugar.

Production:

(1) eggplant de-tip washed and peeled, top knife cut knife blade, dried fruit cut into chopsticks head small diced with a little sugar and water into the dried fruit stuffing, into the eggplant clip, dipped in flour and standby.

(2) beat the egg into a bowl, add flour, wet starch into the whole egg powder paste. Put the oil in the spoon, and when it is 60% hot, dip the eggplant into the spoon and deep fry until golden brown and the surface has some hardness, and then pull out and drain the oil.

(3) leave a little oil in the bottom of the spoon, add 50 grams of water, 100 grams of sugar to boil and dissolve, simmer until the syrup is sticky, the fried eggplant folder poured into the spoon, quickly turned, so that the syrup hangs evenly in the eggplant folder, poured into a square plate, with chopsticks

one by one, and then cool, the syrup into a glossy crust, plate that is good.

The key: master the fire of boiling syrup, the syrup must be hung full and hang all the main ingredients.

Thirty, Jilly eggplant roll

Main ingredient: 300 grams of eggplant, 100 grams of pork filling.

Accessories: 75 grams of breadcrumbs, 1.5 eggs, 50 grams of flour, 750 grams of salad oil.

Seasoning: 5g iodized salt, 4g monosodium glutamate (MSG), 3g cooking wine, 3g each of green onion and ginger, 6g pepper salt.

Making:

(1) put the meat filling in a bowl, add salt, monosodium glutamate, cooking wine, minced green onion, minced ginger, egg half and stir evenly.

(2) the eggplant to remove the tip of the wash and peel, cut into long 6 cm sections, and then rotate the knife into slices, sprinkle a little salt marinade for 5 minutes (or slightly scalded with boiling water), so that the slices of eggplant soften. Sprinkle a little flour in the eggplant slices, then add the meat mixture and roll it up well, surface

The surface is then dipped in flour, masking the whole egg, dipped in flour crumbs.

(3) spoon oil, burn five or six percent heat, put into the rolled eggplant rolls, deep-fried hot jujube red, fish out of the oil, put into the dish, put pepper salt that is good.

Key: eggplant slices marinated in soft and then rolled, dipped in flour crumbs should be dipped solid, to master the oil temperature of the frying.