Practice:

(1) First, cut the eggplant into angle pieces or strips can be. The key is not too thin or too thin. A little bit of portion is good for cooking and eating.

(2) oil (here the oil is best used peanut oil). Start with a cool pan and add the oil and eggplant at the same time. It doesn't matter how much oil you use, you can recycle it after frying. Slow fire is the key (upstairs friends will not be greasy if you do this). Let the eggplant soak up a lot of oil first, frying until oil comes out, and stopping when it no longer does. You can cover while frying. A large pan of eggplant can be worked on at the same time. Remove from the pan after frying and set aside to continue straining off some of the oil.

(3) Reset the wok and sauté the minced pork (a couple of shakes) with the green onions, ginger and garlic. You can add more garlic. When the minced meat turns from red to white, add half a bowl of water to make stock.

(4) Add fried eggplant, put sugar, cooking wine, soy sauce, old soy sauce, salt. Stir, cook a little and rise. The soy sauce must be very little, only for color. Other seasonings are adjusted according to taste.

Two, fried cooking eggplant

Main ingredients: 300 grams of tender eggplant.

Accessories: 10 grams of bell pepper, 10 grams of carrots, half an egg, 75 grams of wet starch, 750 grams of salad oil.

Seasoning: 5 grams of iodized salt, 3 grams of monosodium glutamate (MSG), 5 grams of soy sauce, 20 grams of sugar, 10 grams of vinegar, 3 grams each of green onion, ginger and garlic, 3 grams of parsley.

Production:

(1) the eggplant to remove the tip of the skin, cut 4 cm long, 1 cm square strip, into the egg and wet starch hanging paste grasp.

(2) green onion, ginger shredded, garlic sliced, bell pepper, carrots cut line, cilantro cut inch section. Bowl put soy sauce, salt, monosodium glutamate, sugar, vinegar, etc. blended into juice to be used.

(3) spoon oil, burn six or seven percent hot, the eggplant strips one by one under the spoon, fried golden brown, pour out the oil.

(4) put the bottom of the spoon oil, hot, put onions, ginger, garlic, pepper, carrots, and then put the fried eggplant strips, cilantro, quickly pour into the good juice, turn over a few times, plate that is good. Key: eggplant strips should be fried quite solid, in order to crisp. Pour into the juice to cook and stir fry faster, good taste.

Three, chrysanthemum eggplant

Main ingredient: 300 grams of eggplant.

Working ingredients: carrots 5 grams, 30 grams of flour, 750 grams of salad oil, wet starch about 8 grams.

Seasoning: 25 grams of tomato sauce, 5 grams of iodized salt, 4 grams of monosodium glutamate, 25 grams of sugar, 3 grams of each of the minced green onions and ginger.

Production:

(1) the eggplant to remove the tip of the wash and peel, cut 4 cm high pier, and then in the pier of the cross-section graved on the crucifixion, sprinkle a small amount of salt slightly pickled, and then evenly dipped in flour standby, carrots cleaned and cut chopsticks head diced.

(2) spoon into the oil, burning seven or eight percent heat, into the eggplant flowers fried, pour out the oil, put into the plate.

(3) spoon in the bottom of the oil is hot, put the tomato sauce slightly fried, and then into the onion, ginger, soup, sugar, carrots, salt, monosodium glutamate boiling, with wet starch thickening, add oil, burned in the eyes of the fried eggplant that is good.

Key: cut the eggplant flower to deep and impervious, dip the flour to dip the eggplant flower evenly.

Four, fish eggplant flowers

Main ingredient: 400 grams of tender eggplant.

The ingredients: 10 grams of carrots, 10 grams of green pepper, 10 grams of Sichuan pepper, 750 grams of salad oil, 10 grams of wet starch.

Seasoning: 5 grams of iodized salt, 8 grams of soy sauce, 4 grams of monosodium glutamate, 10 grams of sugar, 5 grams of vinegar, 5 grams of cooking wine, 10 grams of red oil, 3 grams of green onion, ginger and garlic.

Production:

(1) eggplant de-tip washed and peeled, cut in half, graved crosses, and then changed into a 5 cm section. Carrots, green peppers, Sichuan peppers, green onions, ginger shredded, garlic sliced.

(2) bowl of soy sauce, salt, sugar, vinegar, cooking wine, monosodium glutamate, wet starch, a little soup to the juice to be used.

(3) the spoon in the oil burning seven or eight percent heat, put into the knife eggplant flowers fried to golden brown, drain the oil, plate.

(4) put a little oil in the spoon, hot, put onion, ginger and garlic stir-fry pan, then into the carrot wire, Sichuan pepper wire, green pepper wire frying, pour into the good juice, stir-fried into the flow of gravy, add red oil, burned dripping in the eggplant flower that is good.

Key: hot oil when frying eggplant flowers.

Five, sweet and sour eggplant

Main ingredient: 300 grams of tender eggplant.

Working ingredients: 2 eggs, 50 grams of flour, 10 grams of wet starch, 5 grams of carrots, 750 grams of salad oil.

Seasoning: 6g iodized salt, 4g monosodium glutamate (MSG), 30g sugar, 10g rice vinegar, 3g each green onion, ginger and garlic, 3g parsley, 5g sesame oil.

Making:

(1) eggplant de-tipped washed and peeled, cut into 4 cm long, 1 cm wide strip, add a little salt, slightly pickled, dipped in flour.

(2) eggs into a bowl, add flour, stir into whole egg batter. Slice green onion, ginger and garlic, julienne carrots, and cut cilantro into pieces.

(3) spoon oil, burn six or seven percent hot, the eggplant hang egg batter into the spoon, deep-fried into a golden brown, pour out the oil and plate.

(4) put a little oil in the bottom of the spoon, hot, put onions, ginger, garlic chili pot, put carrots, cilantro, a little soup, salt, monosodium glutamate, sugar, vinegar, boiling, thickening with cornstarch, add sesame oil, poured in the eggplant strips that is good.

Key: eggplant strips should be repeatedly fried two or three times, so that it is quite solid crisp.

Six, stuffed eggplant pier

Main ingredients: long tender eggplant 300 grams, 100 grams of meat.

Accessories: half an egg, 5 grams of ham, 5 grams of mushroom, 5 grams of parsley, 10 grams of wet starch.

Seasoning: 5g iodized salt, 4g monosodium glutamate (MSG), 3g each green onion and ginger, 3g cooking wine.

Making:

(1) remove the stem of the eggplant wash and peel, cut into 3 cm long round section, with a knife to dig out the middle part of the eggplant section.

(2) the meat filling with minced green onion, minced ginger, salt, monosodium glutamate, egg stirred evenly, smeared into the hollowed out eggplant pier, sprinkled with minced ham, minced mushrooms, minced cilantro, on the drawer steamed for 8 minutes, cooked, removed, and placed on the plate.

(3) put a little oil in the spoon, add soup, salt, monosodium glutamate, boil with wet starch into a flow of gravy, pouring on the eggplant pier that is good.

Key: master the time of steaming.

Seven, stewed eggplant

Main ingredient: 500 grams of long tender eggplant.

Working ingredients: starch 8 grams, 750 grams of salad oil

Seasoning: 50 grams of bean paste, 15 grams of sugar, monosodium glutamate (MSG) 5 grams of green onions, ginger and garlic 3 grams each.

Production:

(1) eggplant, wash, two cut into diagonal curved knife,, green onion cut bean-shaped, ginger minced, garlic sliced.

(2) spoon oil, burn six or seven percent hot, down into the eggplant fried through, pour out the oil.

(3) put a little oil in the spoon, hot, with onion, ginger chili pot, into the soybean paste slightly stir-fried, add soup, salt, sugar and fried eggplant, after boiling with a small fire simmering, and then put monosodium glutamate, garlic slices, juice thick thickened with wet cornstarch thickening, add oil, plate that is good.

Key: when the soup is less, to shake the spoon diligently to prevent paste spoon bottom.

Eight, spicy eggplant dumplings

Main ingredients: long tender eggplant 250 grams, 100 grams of pork filling.

Accessories: 2 eggs, 50 grams of flour, 750 grams of salad oil, 10 grams of wet starch, 5 grams of Sichuan pepper.

Seasoning: 5 grams of iodized salt, 5 grams of monosodium glutamate, 10 grams of mace (or pepper), 10 grams of red oil, 3 grams of green onion, ginger, 75 grams of soup.

Production:

(1) eggplant de-tipped washed and peeled, cut face in half, and then into a cleaver blade. Szechuan pepper cut into segments.

(2) meat filling with salt, monosodium glutamate, minced green onion, minced ginger, half an egg stirred evenly. Put into the eggplant clip, dip the surface and standby.

(3) With the rest of the egg, beat into a bowl and stir into the egg, then add flour and stir into a whole egg batter. Use a bowl to blend the salt, monosodium glutamate, sesame noodles, soup and cornstarch into a sauce.

(4) spoon oil burning five or six percent heat, the eggplant clip drag the whole egg batter into the spoon frying, was golden brown, pour out the oil.

(5) put the bottom of the spoon oil, hot onion, ginger stir-fry pot, put into the Sichuan pepper section slightly fried, pour into the juice blended fried, put into the fried eggplant dumplings, turn over evenly, add red oil, plate is good.

Key: cut the knife blade to deep and impervious, the whole egg batter to dry and thin moderately.

Nine, pot collapse eggplant box

Main ingredients: long tender eggplant 200 grams, 100 grams of meat.

Accessories: 2 eggs, 25 grams of flour, 75 grams of salad oil, 5 grams of carrot slices, 5 grams of cucumber slices.

Seasoning: 5g of iodized salt, 4g of monosodium glutamate, 5g of sugar, 3g of rice vinegar, 3g of green onion, 3g of ginger, 5g of sesame oil.

Making:

(1) eggplant de-tip washed and peeled, cut into pinch knife raw. Carrot, cucumber cut into diamond-shaped slices, parsley cut into segments.

(2) meat filling with salt, monosodium glutamate, egg half stirred evenly, clamped into the eggplant clip, dip the noodles. The remaining egg into a bowl and stir into the egg mixture.

(3) put oil in the spoon, burn three or four, will dip the eggplant folder drag all the egg liquid into the spoon, both sides fried to golden brown, add shredded green onion, shredded ginger, soup, salt, monosodium glutamate, sugar, vinegar with a small fire collapse through the soup to be soup drying drenching sesame oil, out of the spoon on a plate that is good.

Key: frying with medium and low heat, to prevent frying paste, less soup to shake the spoon diligently to prevent sticky spoon.

Ten, meat slices of roasted eggplant

Main ingredients: eggplant 400 grams, 75 grams of pork.

Working ingredients: 25 grams of green pepper, 10 grams of starch, 75 grams of soup, salad oil 1000 grams.

Seasoning: 5 grams of iodized salt, 10 grams of soy sauce, 10 grams of sugar, 4 grams of cooking wine, 4 grams of monosodium glutamate (MSG), 4 grams of vinegar, 3 grams of each of the onion, ginger and garlic 5, 5 grams of sesame oil.

Production:

(1) eggplant de-tipped washed and peeled, cut hobnail block. Meat cut thin slices, green pepper cleaned and cut into pieces. Onion diced, ginger minced, garlic sliced.

(2) spoon in the oil burning six or seven percent heat. Into the eggplant pieces fried golden brown, and then the green pepper pieces also into the spoon, a little fried out of the oil.

(3) spoon in the bottom of the oil, hot, into the meat slices stir-fry, and then put the diced green onions, ginger, garlic, eggplant pieces, green pepper pieces, vinegar, cooking wine, and then add the soup, soy sauce, salt, monosodium glutamate, sugar, boil, with a small fire juice, juice farms, thickening with wet cornstarch, dripping sesame oil on the plate that is good.

Key: frying eggplant oil temperature should be high to prevent dipping oil.

Eleven, steamed flesh eggplant

Main ingredient: 400 grams of long tender eggplant, 100 grams of pork filling.

Accessories: half an egg, 750 grams of salad oil, 10 grams of wet starch.

Seasoning: 4 grams of iodized salt, 3 grams of monosodium glutamate, 6 grams of soy sauce, 3 grams of cooking wine, 3 grams of green onions and ginger, 100 grams of fresh soup.

Making:

(1) eggplant de-tipped washed and peeled, top knife cut into 0.4 cm thick slices. Meat filling with minced green onion, minced ginger, salt, monosodium glutamate, soy sauce, egg stirred evenly.

(2) put oil in the spoon, burn six or seven hot, into the eggplant slices fried about 2 minutes, see eggplant slices become soft, color yellow, fish out of the oil.

(3) will be fried eggplant slices every two slices stacked together, the center of the meat mixture, neatly yards in a bowl, on the drawer steamed about 10 minutes, steamed, drained soup buckle into the plate.

(4) put a little oil in the spoon, hot, into the garlic stir-fry pan, then add soy sauce, salt, monosodium glutamate, fresh broth boiling with wet starch hook into the flow of gravy, dripping into the oil, burned in the eggplant that is good.

Key: the thickness of the eggplant slices cut to be uniform, to master the time of steaming.

Twelve, meat foam eggplant

practice:

1, the eggplant cut cross knife spare;

2, the pot of oil to seven hot, pour into the meat foam a little bit of stir fry left over for spare;

3, the pot of oil to put the garlic slices, ginger slices, parapet bean office, chopped pickled peppers stir fry to the aroma of pouring eggplant, eggplant to be wrapped in oil with salt, cooking wine, and then turn to medium heat! slowly eggplant stir-fry cooked, pour into the fried meat froth with a little soy sauce, chicken broth onion stir-fry turn off the fire left out can be.