1. Braised eggplant. Ingredients: eggplant, dried chili pepper, ginger, garlic, light soy sauce, oyster sauce, chicken essence, cornstarch. Method: mince the ginger, mince the garlic, and cut the eggplant into finger-sized pieces. Heat the oil in a pot until it is about 80% hot. Add the cornstarch to the eggplant and mix evenly. Coat the surface with a little cornstarch and fry it until the surface is cooked. When it is slightly golden brown, remove and drain the oil and set aside. Then add oil to the wok and stir-fry the dried chili pepper, minced garlic, and minced ginger until fragrant. Add a little water, then add the eggplant and start seasoning with chicken essence, light soy sauce, and oyster sauce. Stir together evenly. , finally add cornstarch water to thicken it and it’s ready to go.

Braised eggplant

2, fish-flavored eggplant. Ingredients: eggplant, chopped pepper, garlic, shallot, light soy sauce, oyster sauce, chicken essence, cornstarch, mature vinegar, sugar. Method: Cut the garlic into minced garlic, cut the eggplant into finger-sized strips, and cut the shallot into chopped green onion. When the oil is heated to 80% heat, add a little cornstarch to the eggplant and stir evenly, then put it in the pot and fry until the surface is slightly light. When golden brown, remove from the pan and drain the oil. Add oil to the pan and stir-fry minced garlic until fragrant. Add chopped pepper and fried eggplant and stir-fry. Add light soy sauce, oyster sauce, chicken essence, aged vinegar, and white sugar. Stir-fry evenly. Finally Add the cornstarch water and chopped green onions and stir-fry evenly before serving.

Fish-flavored eggplant

3. Eggplant and beans. Ingredients: eggplant, beans, dried chili, chicken essence, oyster sauce, light soy sauce, corn starch, garlic, ginger, chilli padi. Method: Cut the eggplant into finger-sized strips, cut the beans into 5 cm long sections, mince the garlic, cut the ginger into minced ginger, chop the chilli padi, heat the wok with oil until it is 80% hot, add the eggplant and fry until When it becomes soft, add the beans and fry together until the beans are cooked. Remove from the pan and drain the oil. Add oil to the wok and add the dried chili pepper, minced garlic, chilli padi and minced ginger. Stir fry until fragrant. Add the eggplant and beans into the pot. , start seasoning, add chicken essence, light soy sauce, and oyster sauce and stir-fry evenly before serving.

Eggplant and beans

4. Stir-fried eggplant. Ingredients: eggplant, garlic, chicken essence, light soy sauce, oyster sauce, dried chili pepper, green onions. Method: Cut the eggplant into slices, cut the garlic into minced garlic, and cut the shallots into sections. Heat the oil in a pot, add dried chili peppers, and stir-fry the minced garlic until fragrant. Add the eggplant slices to the pot and stir-fry until When the eggplant becomes soft, add light soy sauce, oyster sauce, chicken essence, and green onions and stir-fry for about 2 minutes before serving.

Stir-fried eggplant

5. Stir-fried eggplant with meat. Ingredients: eggplant, lean meat, ginger, garlic, green and red pepper, light soy sauce, chicken essence, oyster sauce, cornstarch, cooking wine. Method: Cut the eggplant into strips, cut the lean meat into thin slices, add a little cooking wine, marinate the chicken essence and raw powder for about 20 minutes, mince the ginger, mince the garlic, and cut the green and red peppers into slices. Take out the pan and heat the oil until it is 80% hot. Put the eggplant into the pan and fry until it is slightly yellow. Add the green and red peppers and lean meat slices and fry them in the oil for 30 seconds. Remove them all from the pan and drain the oil. Add the oil to the pan and add the minced ginger and garlic. , stir-fry until fragrant, pour in the fried eggplant and meat slices, start seasoning, add chicken essence, light soy sauce, oyster sauce, stir-fry together and serve.