1, two round eggplants, tender (tender when touched, soft when pinched), peeled and cut into pieces, about 1 cm thick. 2. Then cut into oblique slices, dry the starch, and evenly coat the eggplant slices with starch. (Reference: Eggplant is dipped in a layer of wet starch before frying in the oil pan, so it won't eat much oil. Make the wet starch into thin soup, don't thicken it, or it will fry gaba black. 3. Pour oil (a little more) into the pot and heat it to about 70% heat. 4, persimmon pepper should also be simmered. The way of frying. 5. Juice prepared before: starch, a little sugar, a little vinegar, a little soy sauce, a little cooking wine, a little pepper noodles, chicken essence, and a little water, mix well. 6, seasoning, garlic slices, chopped green onion, ginger foam. Pour more oil, which is seldom enough this time. First put the onion, ginger and garlic in the pot. 7. Pour the prepared juice into the pot and stir fry constantly. Add salt when frying the juice, that is, put salt first, and then pour the vegetables into the juice. 8. Put the salt into the pot, then stir-fry the eggplant and sweet pepper together. 9, put the chicken essence, out of the pot. First, the practice of burning eggplant with tomatoes 1, and the practice of cold eggplant tomato: 1) Two eggplants, cut into appropriate lengths, and then cut into long strips, put a little oil in the pot, pour in eggplant strips, stir fry, and simmer slowly over low heat. 2) A tomato, seeded and cut into strips. 3) Take out the soft eggplant, put it in a pot, add garlic, salt, vinegar, sugar, soy sauce, chopped coriander and a few drops of sesame oil and mix well. You can eat it. 2, meat slices tomato eggplant recipe production: raw materials: 250 grams of lean pork, 250 grams of tomatoes, eggplant 1 kg. Ingredients: vegetable oil130g, soy sauce 30g, refined salt 20g, monosodium glutamate 5g, onion and Jiang Mo each10g, and water starch 75g. Method: 1) Cut the pork into small slices, put it in a pot, add 25g of water starch and 5g of refined salt, mix well and size it, smooth it with warm oil in a hot pot, take it out and drain it; Wash tomatoes and cut them into small pieces; Peel eggplant and cut it into small pieces with a blade, fry it in hot oil until golden brown, take it out and drain it. 2) Put oil in the pan, heat it, put it in a wok, add minced onion, ginger and garlic, stir-fry the sliced meat and soy sauce evenly, add 300g of water, add refined salt, monosodium glutamate, tomatoes and fried eggplant, and thicken. Special point: eggplant is soft and rotten, and it tastes delicious. Key to production: after cutting the eggplant into pieces, dry it in the sun for 1 ~ 2 hours, so as to save fuel when frying. Fried eggplant should be fried with strong fire. When frying, turn it over frequently to avoid frying, but don't take it out without frying and coloring. 3. Baked eggplant and tomato Ingredients: 3 eggplant (peeled), half tomato, the other half eaten raw, one persimmon pepper (small), good soy sauce10g, 20g soft sugar, 5g salt, a little monosodium glutamate, onion, ginger and garlic. Practice: 1, eggplant, tomato and sweet pepper are cut into hob blocks. Chop onion and ginger, mash garlic, add soy sauce, sugar, salt, monosodium glutamate and starch, add water and mix well. 2, put oil in the wok, not too much, just like the amount of oil in general cooking. Because eggplant is "oily" at first, it must be slow and hot. Moreover, you should always turn it over. You can hardly stop shoveling. You should keep turning until the eggplant looks yellow and soft, and then turn it slowly. Turn it slowly, and turn it. The trick of cooking eggplant is not greasy. When the eggplant becomes soft and rotten, add tomatoes and sweet peppers. Of course, if you don't like these two things, just put the eggplant in. Then add seasoning, because there is starch in the high material, so wait for it to collect soup, not too thick. Second, dried laver roasted eggplant cooking category: cooking department: Zhejiang cuisine: food taste: salty and fresh for the season: autumn color and fragrance: rich and fragrant, salty and delicious. Ingredients: 500g eggplant, 25g dried laver, 2 teaspoons soy sauce, a little salt and sugar each, chopped green onion and Jiang Mo each 1 tablespoon; Production: 1), cut eggplant into hob blocks, soak it in clear water for a while, and take it out for later use; Putting dried seaweed into a bowl, soaking in boiling water, removing impurities after soaking until soft, and keeping the water soaked with dried seaweed for later use; 2) Put a wok in medium heat, add 3 tablespoons of oil to heat it, add chopped green onion and Jiang Mo to stir fry, add eggplant pieces and soaked dried seaweed, stir fry for about 2 minutes, add soy sauce, salt, sugar and soaked dried seaweed, stir fry evenly, and then simmer for 10 minute. Third, the practice of burning eggplant in sauce According to the research of nutritionists at home and abroad, eggplant contains special nutrients, which has a good preventive and therapeutic effect on some common diseases. Hypercholesterolemia: Saponins contained in eggplant fiber can lower cholesterol. Hemorrhoids in stool: eggplant has the effects of clearing away heat and promoting blood circulation, reducing swelling and relieving pain. Use 1-2 fresh eggplant every day, wash it, put it in a bowl, add oil and a little salt, and steam it in a pot for a few days. It can treat internal hemorrhoids and hematochezia, and also has a certain effect on constipation. Cancer prevention: eggplant contains solanine, which can inhibit the proliferation of tumor cells in digestive tract, especially for gastric cancer and rectal cancer. When some cancer patients receiving chemotherapy have fever, eggplant can be cooked and eaten cold, which has antipyretic effect. Hemorrhagic diseases: Purple eggplant is rich in vitamin P, which can improve capillary fragility and prevent small blood vessel bleeding, and has certain preventive and therapeutic effects on hypertension, arteriosclerosis, hemoptysis and purpura. 2. Porphyra boiled eggplant 400g eggplant, 50g seafood sauce, 3 cloves garlic 1/4 tsp chicken essence, 1/3 tsp salt, 1 tsp salad oil, 1/2 chopped green onion 1. Peel eggplant and cut into thick strips, and slice garlic. Boil the water and blanch the tomato strips. Drain and set aside. 2. Heat the oil pan, add the seafood sauce and garlic slices, stir fry, pour in the tomato strips, sprinkle with chopped green onion, and season evenly. "The practice of burning eggplant in sauce" Zhejiang cuisine is characterized by salty, fresh and sweet, with strong sauce flavor. 500 grams of eggplant, 500 grams of vegetable oil, 25 grams of sweet noodle sauce, 0/0 grams of sugar/kloc, 0/0 grams of soy sauce/kloc, 0/0 grams of refined salt/kloc, 0/gram of monosodium glutamate/kloc, 25 grams of water starch and 50 grams of onion, ginger and garlic. Production process 1. Peel the eggplant, cut it into 2 cm square pieces, cut the surface into cross knives, and slice the onion, ginger and garlic for later use. 2. Heat the oil in the pan, then fry the eggplant into golden brown and take it out. 3. Pour the oil in the pot, leaving a little base oil, stir-fry the onion, ginger and garlic with the sweet noodle sauce, add a proper amount of water when it is fragrant, add eggplant, sugar, refined salt, monosodium glutamate and soy sauce at any time, bring to a boil, move to a low heat, and when the eggplant is fully cooked, hook in water starch and bring to a boil. The diet prescription contains 5 eggplants, 70g pork and soy sauce 10g. Usage: Wash the eggplant, cut it into 4 parts, soak it in water to remove the odor, take it out and drain it. When the oil pan is heated to 80%, add the eggplant and fry it until it is taken out and drained. Shred pork, add soy sauce starch, mash garlic, heat the pot, stir-fry garlic until it exudes fragrance, stir-fry pork, onion and eggplant until cooked, add a little vinegar and monosodium glutamate, and serve. Efficacy: Yiqi Yanggan. Indications of early cirrhosis. Five, the practice of fragrant eggplant This dish is really delicious. Eggplant absorbs oil, so it is wrapped in fried noodles, which consumes less oil and smells good. It's a dish with sweet and sour sauce and delicious tomatoes. Stir a bowl of thick batter, add salt and pepper, then dip in diced eggplant and fry until golden brown. Put it aside. (Actually, you can eat it after frying, and you can't help eating a few pieces. ) Prepare garlic cloves, some cooked tomatoes and cut into pieces. Put oil in the pan, stir-fry garlic cloves until fragrant, then add tomato pieces, boil the juice and pour in the sauce. Sauce: soy sauce, soy sauce, mature vinegar, sugar, water, a little chicken powder. Finally, pour the fried eggplant pieces and turn them over a few times.