1. Cold Eggplant Strips Cut the long eggplant into strips, put them in a bowl, and put them in a steamer for 10 minutes. Take out the water, add salt, vinegar, garlic, sesame paste, cilantro leaves and so on. Be careful not to squeeze all the juice out of the eggplant to avoid losing nutrients. A thicker sesame sauce will make up for the excess water.

2. Tomato Stir-Fry Diced Eggplant Half of a large round eggplant diced, garlic cut into rice. Put 2 tablespoons of oil in the pan, put the garlic rice, add eggplant stir fry, put 1 spoon vinegar. Reduce heat, cover and simmer for two minutes, add salt when the eggplant becomes soft, add a little diced tomato, turn a few times, put a little monosodium glutamate or chicken broth, plate. When the dish is served, control the residual oil.

I think the best thing is to burn

Specific methods: first of all, the eggplant cut into pieces, like drinking coffee with the size of the square sugar can be, and then sprinkle salt, ginger and pepper powder mix, according to the amount of 1 to 2 eggs, mix well, and then pour into the eggplant all wrapped up in the white as well as the mixing of the eggplant, and then add the starch, starch and white amount of flour, and then wrapped in eggplant pieces into the frying pan frying! (in order to avoid sticking together when frying eggplants, it is recommended to use chopsticks to quickly put them into the frying pan one by one) Do not overheat the fire, oil medium heat frying until golden brown out of the pan

Then it is burned, the first tomatoes and chili peppers in the pot to stir-fry a little bit, and then pour in boiling water, and then put in fried eggplants (the eggplants in the process of the process of absorbing water, and cornstarch will be the soup paste, so the first little water, not enough to then add) one or two minutes After a minute or two can be out of the pot (the last burn should not be too long).