The first kind: braised eggplant.
1. Cut the eggplant into long strips, fry it in the oil pan until soft, and take it out to control the oil.
2. Put oil in the pot, pour pepper and garlic until fragrant, add bean paste and stir fry, and add minced meat and stir fry until it becomes discolored.
3. add water to the pot. After the water is boiled, add the fried eggplant, pour the water starch to collect the juice, and sprinkle with chopped green onion.
The second type: home-cooked fried eggplant
1. Heat in a dry pan, dry red pepper and garlic slices, pour oil and stir-fry until fragrant, then pour eggplant and stir-fry.
2. Stir-fry until the eggplant is soft, add salt and sugar to continue stirring, and pour in soy sauce to color.
3. Add starch thicken, continue to stir fry evenly, and take out the pot. ?
The third kind: fish-flavored eggplant seeds
1. Add vinegar, soy sauce, sugar, water and starch to the bowl and make it into fish-flavored juice for later use.
2. Cut the eggplant into strips, fry it in the pot until it changes color, and control the oil and take it out of the pot.
3. Put the oil in the pot, add half a spoonful of bean paste, and add the onion and garlic to stir fry.
4. Pour in eggplant and stir fry, pour in fish sauce and continue to stir fry until the juice is collected. Sprinkle leeks on the pot.
The fourth kind: roasted eggplant with garlic flavor.
1. Cut the eggplant into four and a half, cut the surface with a knife, brush the eggplant with oil and put it in a baking tray, and bake at 180℃ for 20 minutes.
2. Pour cooking oil into the pot, stir-fry the minced meat in the pot until the meat turns white, and put it on a plate for later use.
3. Put the oil in the pan, stir fry the minced garlic in Jiang Mo, stir fry the sweet noodle sauce, bean paste and soy sauce together, stir fry evenly, and pour in the minced meat.
4. Pour in soy sauce and cooking wine, sprinkle with green pepper, stir, spread minced garlic on the baked eggplant, bake at 180℃ for five minutes, and take it out.
The fifth kind: minced meat eggplant
1. Wash and cut eggplant into pieces, chop it into minced meat, pour white pepper, soy sauce, cornmeal and cooking wine into minced meat, and marinate for 10 minute. Put cornmeal, salt, sugar, vinegar, soy sauce and soy sauce into a bowl and stir for later use.
2. Pour the eggplant into the oil pan, turn off the fire and fry until it changes color, and remove it for later use.
3. Pour a little oil into the pot, add onions and peppers, turn on a big fire, pour a proper amount of bean paste, add minced meat, add eggplant and mixed juice, and take out the pot.