Raw food can also be eaten, small time often eggplant on the onion to eat. Now the conditions are good, it is best not to eat raw. A, deep-fried cooking eggplant main ingredients: 300 grams of young eggplant. Ingredients: 10 grams of pepper, 10 grams of carrots, half an egg, 75 grams of wet starch, 750 grams of salad oil. Seasonings: iodized salt 5 grams, 3 grams of monosodium glutamate, 5 grams of soy sauce, 20 grams of sugar, 10 grams of vinegar, green onions, ginger, garlic 3 grams, 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 scratch well. (2) green onion, ginger shredded, garlic sliced, pepper, carrot cut line, cilantro cut inch section. Bowl of 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) the bottom of the spoon oil, hot onion, ginger, garlic, pepper, carrot silk, and then put the fried tomato, cilantro, speed pouring into the good juice, upside down a few times, plate that is good. Key: eggplant to fry quite solid, to crisp. Pour into the sauce to cook faster, good taste. Second, chrysanthemum eggplant Main ingredients: 300 grams of eggplant. Ingredients: carrot 5 grams, 30 grams of flour, 750 grams of salad oil, wet starch about 8 grams. Seasoning: 25g of tomato sauce, 5g of iodized salt, 4g of monosodium glutamate, 25g of sugar, 3g of chopped green onion and ginger. Production: (1) remove the eggplant, wash and peel, cut 4 cm high pier, and then in the pier of the cross-section graved on the cross flower knife, 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 70-80% heat, put the eggplant flowers fried, pour out the oil, drain, put into the dish. (3) spoon in the bottom of the oil is hot, put the tomato sauce slightly fried, then into the minced green onions, ginger, soup, sugar, carrots, salt, monosodium glutamate boiling, with wet starch thickening, add oil, burned dripping in the eyes of the fried eggplant that is good. Key: cut eggplant flowers to deep and impermeable, dipping in flour to the eggplant flowers to dip evenly. Three, fish and eggplant flowers Main ingredients: 400 grams of tender eggplant. 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. Seasonings: iodized salt 5 grams, 8 grams of soy sauce, 4 grams of monosodium glutamate, 10 grams of sugar, 5 grams of vinegar, 5 grams of wine, 10 grams of red oil, 3 grams of green onion, ginger and garlic. Preparation: (1) remove the eggplant, wash the skin, cut into two halves, graver crosses, and then changed into 5 cm sections. Carrot, green pepper, Sichuan pepper, green onion, ginger shredded, garlic sliced. (2) bowl put soy sauce, salt, sugar, vinegar, cooking wine, monosodium glutamate, wet starch, a little soup into juice to be used. (3) spoon oil burned seven or eight percent hot, put into the eggplant flowers fried into golden brown, drain the oil, plate. (4) put a little oil in the spoon, hot, put onion, ginger and garlic stir-fry pan, and then into the carrot wire, Sichuan pepper wire, green pepper wire slightly stir-fried, pour into the good juice, stir-fried into the flow of gravy, plus red oil, burned dripping in the eggplant on the flowers that is good. The key: fried eggplant flowers to hot oil. Four, sweet and sour eggplant strips Main ingredients: 300 grams of tender eggplant. Ingredients: 2 eggs, 50 grams of flour, 10 grams of wet starch, 5 grams of carrots, 750 grams of salad oil. Seasonings: iodized salt 6 grams, 4 grams of monosodium glutamate, 30 grams of sugar, 10 grams of rice vinegar, 3 grams of green onions, ginger and garlic, 3 grams of parsley, 5 grams of sesame oil. Production: (1) Eggplant remove the tip of the skin, cut into 4 cm long, 1 cm wide strip, add a little salt, slightly marinated, dip in flour. (2) egg into the bowl, add flour, stir into the whole egg batter. Sliced green onion, ginger and garlic, shredded carrots and chopped coriander. (3) spoon oil, burn six or seven percent heat, the eggplant hanging egg batter into the spoon one by one, deep-fried to golden brown, pour out the oil and then plate. (4) put a little oil in the bottom of the spoon, hot, put onions, ginger, garlic stir-frying pot, into the carrots, cilantro, a little soup, salt, monosodium glutamate, sugar, vinegar boil, thickening with cornstarch hook, add sesame oil, pouring on the eggplant that is good. Key: eggplant strips should be repeatedly fried two or three times, so that it is quite solid and crispy. Five, stuffed eggplant pier Main ingredients: 300 grams of long tender eggplant, 100 grams of meat. Ingredients: 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 green onion and ginger, 3g cooking wine. Production: (1) Eggplants removed from the tip of the skin, 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, ginger, salt, monosodium glutamate, egg stirred evenly, smeared into the hollowed out eggplant pier, sprinkled with minced ham, minced mushrooms, parsley, on the drawer steam for 8 minutes, cooked, removed, placed on the plate. (3) put a little oil in the spoon, add soup, salt, monosodium glutamate, boil with wet starch hook into the flow of gravy, pouring in the eggplant pier that is good. Key: master the time of steaming. Six, stewed eggplant sauce main ingredients: long tender eggplant 500 grams. Ingredients: starch 8 grams, 750 grams of salad oil Seasoning: 50 grams of soybean paste, 15 grams of sugar, 5 grams of monosodium glutamate, onion, ginger and garlic 3 grams. Production: (1) eggplant, cleaned, two cut into diagonal curved knife,, green onion cut bean-shaped, ginger minced, garlic sliced. (2) spoon oil, burn six or seven percent heat, into the eggplant fried through, pour out the oil. (3) spoon put a little oil, hot, with onion, ginger stir-fry pot, into the bean sauce slightly fried, add soup, salt, sugar and fried eggplant, boil with a small fire simmering, and then put monosodium glutamate, garlic, thick juice with wet starch thickening, add oil, plate that is good. The key: when the soup is small, to shake the spoon diligently to prevent paste spoon bottom.