Ingredients: 2 eggplant, green pepper 1 piece, red pepper 1 piece, proper amount of oil, salt, Sichuan pickled pepper10g, soy sauce15g, vinegar10g, cooking wine10g.

Practice: 1) Prepare raw materials and seasonings.

2) Slice eggplant, add a little salt and mix well. Marinate the eggplant for about 0 minutes and squeeze out the water. 3) Dice the green pepper and red pepper.

4) Put oil in the pan, fry the eggplant and take it out.

5) Leave the bottom oil in the pan, add onion, garlic and Jiang Mo and stir-fry until fragrant, then add chopped pickled peppers and stir-fry until fragrant.

6) Add eggplant?

7) Stir well and add fish sauce.

8) Stir-fry the eggplant until it tastes delicious, add diced green pepper and stir well, and then take it out of the pot.

Second, beat eggplant.

Ingredients: 400g eggplant, 2 garlic, white sesame 1 tablespoon, 2 tablespoons soy sauce, 4 tablespoons salt, peanut oil and chives 1.

Practice: 1) Wash the tender eggplant and cut it into thick strips.

2) Put the eggplant into the dish, spread a layer of plastic wrap, poke a few holes with a toothpick, and steam it in a steamer.

3) Cut garlic into garlic rice and chives into chopped green onion.

4) Clean the pot, and put the white sesame seeds into the pot and fry until cooked.

5) Put the oil in the net pot, fry the garlic until golden brown after the oil is hot, and then take it out.

6) Take the fried garlic and part of garlic oil, add soy sauce, white sesame seeds and appropriate amount of salt to make a flavor juice.

7) Put the steamed eggplant into a stone mortar, press it with a pestle, and then add the flavor juice.

8) Grind again, let the flavor juice and eggplant meat be fully mixed, and finally sprinkle with chopped green onion.

Third, minced meat, chopped pepper and roasted eggplant.

Ingredients: 500g of long eggplant, 50g of pork stuffing 1 50g, 2 spoons of chopped pepper, shredded ginger1spoon, chopped green onion, minced garlic, cooking wine, soy sauce, vinegar, sugar and chicken essence.

Practice: 1) Prepare the materials and chop the onion and garlic.

2) Cut both sides of the eggplant with an oblique knife, but don't cut it off, as shown in the figure. When cutting, you can put two chopsticks on both sides, so it is not easy to cut.

3) Heat a non-stick pan, pour a small amount of oil, add eggplant, cover with low fire and fry until cooked; When one side becomes soft, turn over and continue frying until it becomes soft.

4) While frying eggplant, sit in a wok on another fire hole, add a proper amount of oil and heat, and saute minced garlic and a part of chopped green onion.

5) Add minced meat and stir fry. Cook a little cooking wine and vinegar and stir fry.

6) When the meat changes color, turn it to one side, add chopped pepper and shredded ginger and stir-fry until fragrant.

7) Stir-fry minced meat and chopped pepper, add a little sugar to taste, add a little soy sauce to color, add chicken essence and 1 bowl of water, and stew for a while.

8) Pour all the ingredients in 7 into the eggplant frying pan, cover and simmer for 10 minute.

9) When the soup is almost collected (salt can be added as appropriate), finally sprinkle the remaining chopped green onion.

Four, Panlong eggplant

Ingredients: 500g eggplant, minced meat100g, onion, ginger, garlic, prickly ash, pickled pepper, cooking wine, spiced powder, soy sauce, oyster sauce, sugar, Pixian douban and spicy lobster sauce.

Practice: 1) Preparation materials: bacon (one scoop of half cooking wine, two scoops of spiced powder, a proper amount of Jiang Mo, one scoop of soy sauce and half a scoop of oyster sauce).

2) Bowl juice (1 scoop of half-baked soy sauce, 2/3 scoop of soy sauce, 2/3 scoop of oyster sauce, 1 scoop of white sugar, 1 scoop of Pixian watercress, 2/3 scoop of spicy lobster sauce, 1 scoop of semi-cooking wine).

3) Cut the eggplant obliquely into thick slices, but don't cut it (chopsticks can be placed below).

4) Boil water in the pot. After the water boils, steam the eggplant in a steamer and take it out for later use (no more than eight minutes).

5) Do not put oil in the pot, add minced meat, stir-fry gravy and a little grease.

6) Put the minced meat aside, add spices such as onion, ginger, garlic and pepper, and stir-fry evenly with the minced meat.

7) Add the bowl juice into the minced meat and continue to stir fry evenly.

8) Add eggplant, add water, the amount of water is half that of eggplant (if you want to mix rice and minced meat soup together, you can let the water pass through eggplant), boil over high fire, turn to a small cover and stew for a few minutes, then collect the juice over high fire and sprinkle with chopped green onion and pepper before eating.

5. Baked eggplant with pickled peppers and minced meat

Ingredients: eggplant 300g, minced meat 200g, pickled pepper 50g, onion, ginger, salt 3g, cumin 3g, cooking wine 2g, soy sauce 2g, cooking oil 3g.

Practice: 1) Leave the eggplant in the middle and cut the flowers on the surface.

2) Brush a small amount of oil in the wok, add salt and cumin to the sliced eggplant, and fry until the bottom is soft.

3) Turn the eggplant over and continue frying.

4) fry until the surface of eggplant is golden. At this time, the eggplant is ripe and put into the plate.

5) Add fried shallots and ginger to the pot.

6) Add minced meat and stir-fry until it changes color.

7) Add pickled peppers and continue to stir fry.

8) Add soy sauce, cooking wine and sugar and stir well, then add chicken essence to taste.

9) Pour the fried pickled pepper powder on the fried eggplant.

Six, flavor eggplant

Ingredients: 300g long eggplant, oil, salt, pepper, starch, sugar, dried red pepper, ginger and garlic.

Practice: 1) Wash and cut the green pepper, slice the garlic and slice the ginger.

2) Wash the long eggplant, cut it into hob blocks and wrap it with dry starch.

3) Put the oil in the pan. When it is 70% hot, add the eggplant and fry it until it is slightly yellow, and then take it out to control the oil.

4) Leave the bottom oil in the pot, add pepper, ginger slices and dried red pepper and stir-fry until fragrant.

5) Add a tablespoon of white sugar and stir-fry it into oily sugar juice.

6) Pour the eggplant with clean oil, and let the oil and sugar juice evenly wrap the tomato strips.

7) Pour in garlic slices and green pepper strips.

8) Sprinkle a little salt and stir fry gently.

Seven, steamed eggplant

Ingredients: 300g of purple eggplant, 20g of millet pepper, 6g of shallots, 6g of ginger, 6g of garlic cloves, 50ml of soy sauce, 5g of sugar, 0/5ml of balsamic vinegar/kloc-and olive oil.

Practice: 1) Prepare all ingredients and put in eggplant for later use.

2) Cut the eggplant into diced bergamot.

3) Steam in a boiling water pot for about 10 minute.

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

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

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

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

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

Eight, bean eggplant

Ingredients: 250g of beans, 250g of eggplant, proper amount of oil, 35ml of oyster sauce, 4 cloves of garlic, 4 red peppers, and 0/5ml of soy sauce/kloc.

Practice: 1) Prepare the ingredients.

2) Wash the eggplant and cut it into long strips (about the thickness of the index finger), wash the beans, remove the old tendons and cut it into sections about 8 cm long, cut the red pepper into small pieces and slice the garlic.

3) Pour the oil into the pot and fry the eggplant until the oil is 70% hot.

4) Fry until soft, and then take out the oil control.

5) Fry the beans in the oil pan.

6) Fry until the skin is wrinkled and the beans are thoroughly fried (raw beans are inedible), then remove and control the oil.

7) Leave a little base oil in the pot, add garlic slices and red pepper and saute until fragrant.

8) Add eggplant and beans and stir fry.

9) Pour in soy sauce, oyster sauce, salt and a little water and mix well.

10) stir-fry evenly over high fire and thicken the soup.

Nine, fried tomato box

Ingredients: 2 eggplants, 1 20g meat stuffing,1egg, proper amount of oil, salt, flour, starch, Jiang Mo, pepper, cooking wine, oyster sauce and Thai Chili sauce.

Practice: 1) Add appropriate seasonings such as Jiang Mo, salt, pepper, cooking wine and oyster sauce to the meat stuffing;

2) stir in one direction and marinate for several minutes;

3) Slice the eggplant, and don't cut off two pieces in succession;

4) spread a layer of raw flour between the cut two pieces of eggplant;

5) Brewing the prepared meat stuffing into it;

6) Mix starch and flour according to the ratio of 1: 1, and add an egg and a proper amount of salt;

7) Add water to make a thick and moderate batter, and then add a few drops of oil;

8) The electric baking pan is heated, and the bottom of the pan is brushed with a layer of oil;

9) Roll the prepared tomato box in the batter so that the batter wraps the tomato box;

10) Put the tomato box wrapped in batter into the electric baking pan;

1 1) Fry the tomato box until both sides are golden;

12) Take out the tray and pour a layer of Thai Chili sauce on the surface of the tomato box.

Ten, minced meat eggplant

Ingredients: eggplant 1 piece, minced pork 50g, oil, salt, bean paste 30g, garlic 3, onion 20ml, cooking wine 30ml, sugar 2g, starch and ginger.

Practice: 1) Wash eggplant and chop pork.

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

3) Chop the onion, ginger and garlic.

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

5) Heat the oil in a wok, and pour in the eggplant and stir fry.

6) Stir fry until the eggplant becomes soft and full.

7) Add a little oil to the pot and stir-fry the bean paste.

8) Add onion, ginger and minced garlic and saute until fragrant.

9) Add minced meat and stir fry.

10) Add cooking wine and stir fry.

1 1) Then pour in the eggplant and continue to stir fry.

12) Add soy sauce and sugar.

13) A little salt continues to stir fry.

14) pour a little water starch.

15) Stir-fry the eggplant evenly, then turn off the heat, put it on a plate and sprinkle with chopped green onion.