1. Eggplant with minced meat

Ingredients: 1 eggplant, 5g minced pork, appropriate amount of oil, appropriate amount of salt, 3g bean paste, 3 garlic, appropriate amount of onion, 2ml cooking wine, 3ml soy sauce, 2g white sugar, appropriate amount of starch and appropriate amount of ginger.

(1) Wash eggplant and mince pork.

(2) Cut the eggplant into small pieces and marinate with a little salt for a while.

(3) Chop onion, ginger and garlic.

(4) Mix the minced meat with cooking wine, white sugar and soy sauce evenly.

(5) Heat the oil in the wok, pour in the eggplant and stir-fry until the eggplant is soft and full.

2. Steamed eggplant

Ingredients: 3g purple eggplant, 2g millet pepper, 6g shallot, 6g ginger, 6g garlic cloves, 5ml soy sauce, 5g white sugar, 15ml balsamic vinegar and a proper amount of olive oil.

(1) prepare all the ingredients, and put the eggplant for later use.

(2) Cut the eggplant into bergamot.

(3) steam in a boiling water pot for about 1 minutes.

(4) While steaming the eggplant, chop the onion, ginger and garlic, and cut the millet into rings.

(5) Mix light soy sauce, white sugar and balsamic vinegar evenly to make seasoning juice.

(6) Put the steamed eggplant in a dish and pour in the seasoning juice.

(7) Add onion, ginger, minced garlic and millet spicy rings.

(8) Put a proper amount of olive oil on the fire with a spoon and heat it, and pour it evenly on the onion, ginger, garlic and millet spicy rings.

3. Chrysanthemum eggplant

Ingredients: 5g eggplant, 1g minced meat, appropriate amount of green pepper, appropriate amount of carrot, appropriate amount of onion, ginger and garlic, 2 tsps of salt and 1/4 tsp of chicken essence

(1) Wash the eggplant and cut it into long sections of about 6 cm, and then cut it into slender strips in one section, paying attention to connecting the bottoms together, and do not cut it off.

(2) Cut the green pepper and carrot into fine powder, mix them with minced meat, onion, ginger and garlic, and mix well with salt and chicken essence.

(3) Spread the softened shredded eggplant into a chrysanthemum shape, and put the prepared meat stuffing on the chrysanthemum-shaped eggplant.

(4) Steam for 1 minutes and serve.