Third, the fish-flavored eggplant flower ingredients: 400 grams of tender eggplant. Ingredients: carrot10g, green pepper10g, pepper10g, salad oil 750g, wet starch10g. Seasoning: 5g iodized salt, 8g soy sauce, 4g monosodium glutamate, 5g sugar 10g vinegar, 5g cooking wine, 3g red oil 10g onion, 3g ginger and 3g garlic. Production: (1) Eggplant is pedicled, washed and peeled, cut in half, crossed with a knife, and then changed into 5cm segments. Shred carrot, green pepper, pepper, onion and ginger, and slice garlic. (2) Put soy sauce, salt, sugar, vinegar, cooking wine, monosodium glutamate, wet starch and a little soup in the bowl and make juice for later use. (3) Put oil in the spoon and heat it to 70% to 80% heat. Add eggplant flowers with a new knife and fry until golden brown. Take out and drain. Put it on the plate. (4) Put a little base oil in the spoon, heat it, add onion, ginger and garlic to the wok, then add shredded carrot, shredded Sichuan pepper and shredded green pepper, stir-fry slightly, pour in a proper amount of juice, stir-fry until smooth, add red oil and pour it on the eggplant flowers. Key: Heat oil when frying eggplant flowers. Fourth, sweet and sour tomato strips Ingredients: 300 grams of tender eggplant. Ingredients: 2 eggs, 50g flour, 0/0g wet starch/kloc-,5g carrot and 750g salad oil. Seasoning: 6g of iodized salt, 4g of monosodium glutamate, 30g of sugar, 0g of rice vinegar10g, 3g of onion, ginger and garlic, 3g of coriander and 5g of sesame oil. Production: (1) The eggplant is pedicled, washed and peeled, cut into strips 4 cm long and 1 cm wide, added with a little salt, slightly salted and dipped in flour. (2) Beat the eggs into a bowl, add flour, and stir to form a whole egg paste. Slice onion, ginger and garlic, shred carrot and leek. (3) Put the oil in the spoon, heat it to 60% to 70% heat, put the tomato strips into the spoon, fry them until golden brown, pour out the oil and put them on the plate. (4) Put a little base oil in the spoon, heat it, put the onion, ginger and garlic into a wok, add shredded carrot, coriander, a little soup, salt, monosodium glutamate, sugar and vinegar, boil it, thicken it with starch, add sesame oil and pour it on the tomato strips. The key: the tomato strips should be fried repeatedly for two or three times before they become brittle.