Thirty methods of Eggplant

Thirty methods of Eggplant

1. fried eggplant Strips
Ingredients: 300 grams of tender eggplant.
Ingredients: 10 grams of pepper, 10 grams of carrot, half an egg, 75 grams of wet starch, 750 grams of salad oil.
Seasoning: 5 grams of iodized salt, 3 grams of MSG, 5 grams of soy sauce, 20 grams of sugar, 10 grams of vinegar, 3 for each onion, ginger, and garlic
3 grams of coriander.
Production:
(1) clean and peel the eggplant with a decimal part, cut 4 cm long and 1 cm square lines, and put the eggs and wet edges in it.
Mix and paste.
(2) onion, ginger shredded pork, garlic slice, pepper, carrot tangent, coriander cut inch section. Soy sauce in bowl
, Salt, monosodium glutamate, sugar, vinegar, etc.
(3) put oil in the spoon, burn six or seven into hot, put the eggplant one by one into the next spoon, fried golden yellow, pour out the oil.
(4) Put the bottom oil in the spoon, heat it, and then put the onion, ginger, garlic, shredded pepper, and shredded carrots, and then put the fried
Eggplant sticks, coriander, and immediately pour into the right juice. It is good to load the disk by turning over a few times.
Key: You need to fry the eggplant to make it crisp. It is faster to stir-fry in the juice, and the taste is better.

Ii. Chrysanthemum eggplant
Ingredient: 300 grams of eggplant.
Ingredients: 5 grams of carrot, 30 grams of flour, 750 grams of salad oil, about 8 grams of wet starch.
Seasoning: 25 grams of tomato sauce, 5 grams of iodized salt, 4 grams of MSG, 25 grams of sugar, 3 grams of onion ginger.
Production:
(1) Peel and remove the eggplant from the stalk, cut the Pier 4 cm high, and cross the cross section of the pier.
The flower knife is slightly salted with a small amount of salt, and then flushed with flour for even backup. The carrots are washed and cut into chopsticks.
(2) put the oil in the spoon, burn seven or eight into the heat, put the eggplant flower and fry it, pour out the oil, and put it into the disk.
(3) stir-fry the base oil in the spoon, stir-fry the tomato sauce, and re-enter the chopped green onion, ginger, soup, sugar, and others.
Bu ding, salt, monosodium glutamate boil, with wet starch hook flow, add Ming oil, burn in fried eggplant eye is good.
Key: when cutting the eggplant flower, it should be deep and not transparent, and the eggplant flower should be even when stained with flour.

3. Eggplant
Ingredients: 400 grams of tender eggplant.
Ingredients: 10 grams of carrot, 10 grams of green peppers, 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 MSG, 10 grams of sugar, 5 grams of vinegar, 5 grams of cooking wine, 10 grams of red oil
3 grams for each onion, ginger, and garlic.
Production:
(1) Remove the eggplant and peel it. Cut it into two halves, and then change it to the segment of 5 cm. Hu
Slices radish, green peppers, Sichuan pepper, scallions, ginger slices, and garlic.
(2) put soy sauce, salt, sugar, vinegar, cooking wine, monosodium glutamate, wet starch, and a little soup in the bowl to prepare for use.
(3) put the oil in the spoon and burn it to the heat. Put the eggplant flower into a change knife and fry it into a golden yellow color to get the oil and hold the disk.
(4) put a little bit of oil in the spoon, boil, put the onion, ginger, and garlic in the pot, then put the Carrot Silk, Sichuan pepper silk,
Stir-fried shredded green pepper, pour the right juice, stir-fry it into a stream, and add red oil. It is good to burn it on the eggplant flower.
Key: hot oil is required for fried eggplant.

Iv. Sweet and sour eggplant Strips
Ingredients: 300 grams of tender eggplant.
Ingredients: 2 eggs, 50 grams of flour, 10 grams of wet starch, 5 grams of carrot, 750 grams of salad oil.
Seasoning: 6 grams of iodized salt, 4 grams of MSG, 30 grams of sugar, 10 grams of rice vinegar, 3 grams of onion, ginger, and garlic, 3 grams of coriander
5 grams of sesame oil.
Production:
(1) Remove eggplant and peel it. Cut it into 4 cm long and 1 cm wide strips, add a little salt, and marinate it slightly,
Dipped in flour.
(2) put the eggs in a bowl, add flour, and stir them into a full-egg paste. Slice with ginger and garlic, shredded carrots, spiced
Segment.
(3) put oil in the spoon, burn six or seven into hot, put the eggplant stick full egg paste one by one into the spoon, blow into golden yellow
, Pour out the oil and then hold the disk.
(4) put a little bit of oil in the spoon, heat, put the onion, ginger, garlic pot, put the Carrot Silk, coriander segment
, A little soup, salt, MSG, sugar, vinegar boil, with starch hook flow, add sesame oil, pouring on the eggplant is good.
Key: repeat two or three times to make the eggplant crisp.

V. Stuffed eggplant Pier
Ingredients: 300 grams of eggplant and 100 grams of meat.
Ingredients: Half an egg, five grams of ham, five grams of mushrooms, five grams of coriander, 10 grams of wet starch.
Seasoning: 5 grams of iodized salt, 4 grams of MSG, 3 grams of onion ginger, 3 grams of cooking wine.
Production:
(1) wash and peel the eggplant, cut it into 3 cm long segments, and use a knife to dig the middle part of the eggplant segment.
(2) stir the meat with chopped green onion, ginger, salt, monosodium glutamate, and eggs evenly, And Then paste them into the dry eggplant pier. Then, sprinkle with ham, mushrooms, and coriander, steamed for 8 minutes on top of the machine. After cooking, take it out and place it in the disk.
(3) put a little bit of oil in the spoon, add soup, salt, MSG, boil with wet starch hook into the flow, pour on the eggplant pier is good.
Key: master the steaming time.

Vi. Soy Sauce eggplant
Ingredients: 500 grams of eggplant.
Ingredients: 8 grams of starch, 750 grams of salad oil
Seasoning: 50 grams of bean paste, 15 grams of sugar, 5 grams of MSG, 3 grams of onion and ginger and garlic.
Production:
(1) wash the eggplant with a decimal part, cut the two into oblique flower knives, chopped green onion into a watercress-like shape, chopped ginger and Sliced Garlic.
(2) put oil in the spoon, burn six or seven into the heat, then deep into the eggplant, pour out the oil.
(3) put a little bit of oil in the spoon, boil the heat, use the onion, ginger pan, put into the bean paste slightly fried, add soup, salt, sugar and fried eggplant, boil and then use a small fire rotten, then put MSG and garlic slices. After the juice is thick, use the wet starch to hook up and fill in the oil.
Key: when the amount of broth is small, you need to shake the spoon frequently to prevent the bottom of the spoon from being pasted.

7. spicy eggplant dumplings
Ingredients: 250 grams of long tender eggplant and 100 grams of pork stuffing.
Ingredients: 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 MSG, 10 grams of pepper (or pepper), 10 grams of red oil, 3 grams of onion and ginger, 75 grams of soup.
Production:
(1) Remove the eggplant and peel it, cut the face in two halves, and then add a blade. Cut the Sichuan pepper segment.
(2) mix meat with salt, monosodium glutamate, chopped green onion, ginger, and half of the eggs evenly. Put it in the eggplant folder and stick it to the surface for backup.
(3) Use the remaining eggs and paste them into a bowl to stir them into the egg liquid, and then add the flour to stir them into a full egg paste. Use a bowl of salt, monosodium glutamate, pepper, soup, and starch into juice.
(4) put the oil in the spoon and burn it five or six times into heat. Drag the eggplant into the full-egg paste and fry it. After golden yellow, drain the oil.
(5) Put the bottom oil in the spoon, stir-fry it with scallions and ginger, stir-fry it in the Sichuan pepper segment, stir-fry it in the juice, stir-fry it, and put the fried eggplant dumplings, with red oil, it is good to load the disk.
Key: when cutting the blade, it should be deep and impervious, and the full-egg paste should be dry, thin, and moderate.

8. Pot collapse jacket box
Ingredients: 200 grams of eggplant and 100 grams of meat.
Ingredients: 2 eggs, 25 grams of flour, 75 grams of salad oil, 5 grams of Carrot Slices, 5 grams of cucumber slices.
Seasoning: 5 grams of iodized salt, 4 grams of MSG, 5 grams of sugar, 3 grams of rice vinegar, 3 grams of onion and ginger, 5 grams of sesame oil.
Production:
(1) Remove the eggplant and peel it. Cut the eggplant into a knife. Cut carrots and cucumbers into diamond slices and cut coriander segments.
(2) stir the meat with salt, monosodium glutamate, and half of the eggs evenly, place them in the eggplant folder, and paste the noodles. Stir the remaining eggs into a bowl to make the eggs liquid.
(3) put oil in the spoon, burn three or four into it, drag the dipped eggplant into the spoon of the whole egg, and fry the two sides into yellow gold, add chopped green onion, ginger, soup, salt, monosodium glutamate, sugar, vinegar with a small fire collapsed completely, wait for the soup to receive Dry Sweet oil, the spoon is good.
Key: Use a medium or small fire during frying to prevent pan-frying. When the broth is low, you need to shake the spoon frequently to prevent sticking the spoon.

IX. Braised eggplant with meat slices
Ingredients: 400 grams of eggplant and 75 grams of pork.
Ingredients: 25 grams of green peppers, 10 grams of starch, 75 grams of soup, 1000 grams of salad oil.
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, 4 grams of vinegar, 5 grams of onion and ginger, and 5 grams of sesame oil.
Production:
(1) Remove the eggplant and peel it and cut the Hob. Slice the meat, and cut the green peppers. Diced green onion, chopped ginger, and Sliced Garlic.
(2) put oil in the spoon and burn it six or seven times into heat. Add the eggplant block to fry the golden color, and then add the green pepper block into the spoon. Then, slightly Fry and pour out the oil.
(3) Put the bottom oil in the spoon, boil the heat, stir-fry the meat slices, and then put the chopped green onion, ginger, garlic slices, eggplant slices, green pepper blocks, vinegar, cooking wine, add soup, soy sauce, salt, MSG, sugar, boil, use small and medium fire to collect juice, juice farm, with wet starch hooks, preinstalled with sesame oil is good.
Key: the oil temperature should be high when the eggplant is fried to prevent oil immersion.

10. Steamed eggplant
Ingredients: 400 grams of long tender eggplant and 100 grams of pork stuffing.
Ingredients: Half an egg, 750 grams of salad oil, 10 grams of wet starch.
Seasoning: 4 grams of iodized salt, 3 grams of MSG, 6 grams of soy sauce, 3 grams of cooking wine, 3 grams of onion ginger, 100 grams of fresh soup.
Production:
(1) Remove the eggplant and peel it. Cut the eggplant into 0.4 cm thick slices with a knife on the top. Stir the meat with chopped green onion, ginger, salt, monosodium glutamate, soy sauce, and eggs evenly.
(2) put oil in the spoon, burn six or seven into heat, and then fry the eggplant slices for about 2 minutes. See the eggplant slices become soft, yellow, and drain oil.
(3) Combine each piece of fried eggplant into a bowl, place the meat in the middle, place the codes in the bowl, and steam them for about 10 minutes. After steaming, drain the soup into the tray.
(4) put a little oil in the spoon, boil, enter the garlic pot, add soy sauce, salt, monosodium glutamate, fresh soup to boil, and then use wet starch to hook into the flow, pour into the open oil, it is good to burn it on eggplant.
Key: The thickness of the slice should be even and the steaming time should be mastered.

11. zhima eggplant
Ingredients: 400 grams of eggplant.
Ingredients: 30 grams of cooked sesame seeds and 750 grams of salad oil.
Seasoning: 15 grams of soy sauce, 4 grams of iodized salt, 10 grams of sugar, 4 grams of MSG, 5 grams of cooking wine, 4 grams of onion ginger, 5 grams of garlic, 5 grams of sesame oil, 75 grams of soup.
Production:
(1) Remove eggplant and peel it. Cut it into strips 4 cm long and 1 cm wide.
(2) put the oil in the spoon, burn six or seven into hot, and then fry the eggplant into it for 2 minutes. When it is golden yellow, drain the oil.
(3) leave a few oil in the spoon, boil the heat, and put the chopped green onion, ginger, and garlic slices into the pot, add soy sauce, sugar, cooking wine, salt, monosodium glutamate, soup, and starch to the juice, stir-fry it, And then load it into a spoon, then sprinkle it with sesame seeds.
Key: master the oil temperature of fried eggplant strips.

12. Jacket box
Ingredients: 250 grams of eggplant and 100 grams of meat.
Ingredients: 10 grams of seaweed, 2 eggs, 50 grams of flour, 750 grams of salad oil.
Seasoning: 4 grams of iodized salt, 3 grams of MSG, 3 grams of cooking wine, 3 grams of onion and ginger, 6 grams of salt and pepper.
Production:
(1) Remove the eggplant and peel it. Cut the eggplant into a blade. Hami cut.
(2) Add seaweed to the meat, stir chopped green onion, ginger, monosodium glutamate, and half of the eggs, put them in the eggplant folder, and dip the eggplant into the flour for backup. Add the remaining eggs to the bowl, stir them into a full-egg paste, and drag the eggplant into the full-egg paste.
(3) put oil in the spoon, burn six or seven into the heat, and fry the eggplant clips one by one into the spoon. When the color is golden yellow, pull out the drain oil tray and put the salt and pepper.
Key: it is necessary to adjust the dryness of the whole egg paste to moderate the oil temperature during frying.

13. sauteed spiced shredded eggplant
Ingredients: 350 grams of eggplant.
Ingredients: 25 grams of green peppers, 25 grams of ham, 25 grams of bamboo shoots, 10 grams of Sichuan pepper, 50 grams of pork pan oil, 10 grams of starch.
Seasoning: 10 grams of soy sauce, 4 grams of iodized salt, 4 grams of MSG, 3 grams of onion ginger, 5 grams of garlic, 5 grams of sesame oil.
Production:
(1) Remove eggplant and cut the silk. Green peppers, ham, bamboo shoots, and Sichuan pepper are also shredded.
(2) put the oil in the spoon, boil the heat, use the onion, ginger pot, put the tomato silk, Sichuan pepper silk, bamboo silk, Ham silk, green pepper silk stir fry, taste the essence and garlic slices before the spoon out, with wet starch hook, it is good to pack the oil in a spoon.
Key: the fire should not be too urgent when it starts to fry.

14. Tomato cake
Ingredients: 250 grams of eggplant and 100 grams of meat.
Ingredients: 100 grams of bread, 2 eggs, 30 grams of flour, 10 grams of carrot, 8 grams of wet starch, 750 grams of salad oil.
Seasoning: 30 grams of tomato sauce, 20 grams of sugar, 5 grams of rice vinegar, 5 grams of iodized salt, 4 grams of MSG, each gram of onion ginger.
Production:
(1) Remove the eggplant and peel it. Cut the 0.3 cm-thick round slices with a knife on the top. Mix chopped green onion, ginger, salt, monosodium glutamate, and eggs in the meat. Fold the sliced eggplant into two slices and paste the meat into the middle with flour. Cut carrots into eye slices.
(2) Break the remaining eggs into the bowl and stir them evenly. Put the eggplant slices with wheat flour on the egg, and then paste the bread into the ground.
(3) put oil in the spoon, burn five or six into the heat, put the eggplant cake one by one into the spoon, blow into the jujube red, find out the drain oil disk.
(4) Add the base oil in the spoon, boil the heat, stir-fry the tomato, add the soup, Carrot Slices, sugar, vinegar, salt, monosodium glutamate, and boil it. Use the wet starch to check the flow, it is good to pour it on the eggplant cake.
Key: When the eggplant cake is stained with surface color residue, it should be evenly sliced to avoid falling off during frying.

15th. Burn a cigar box
Ingredients: 300 grams of long tender eggplant and 150 grams of pork stuffing.
Ingredients: 25 grams of pepper, 2 eggs, 15 grams of seaweed, 50 grams of flour, 30 grams of wet starch, 750 grams of salad oil.
Seasoning: 8 grams of soy sauce, 4 grams of iodized salt, 4 grams of MSG, 10 grams of sugar, 4 grams of onion, ginger, 5 grams of garlic, 5 grams of sesame oil.
Production:
(1) Remove the eggplant and peel it, and cut it into a clip and a blade. Rice slice, chili slashes, scallions, ginger 2 grams slice, 2 grams slice, garlic slice.
(2) Add meat, salt, monosodium glutamate, scallions, ginger, rice, and eggs to stir them evenly. Put them in the eggplant folder, make them into a jacket box, and stick them with flour for backup.
(3) With 1.5 eggs, 20 grams of starch, 30 grams of flour into the powder bread.
(4) When you put oil in the spoon and burn it six or seven times into the heat, paste the eggplant box one by one into the spoon and fry it into yellow gold to find the oil.
(5) put a little oil in the spoon, heat it with onion, ginger, soup, pepper, soy sauce, salt, sugar, fried jacket box, slightly burned for a while, add MSG, garlic slices, use wet starch to hook up, add sesame oil, turn evenly, the disk is good.
Key: Make the paste dry and moderate, it is not too long to burn.

16th. solonix
Ingredients: 400 grams of eggplant.
Ingredients: 50 grams of pine seeds, 10 grams of wet starch, 750 grams of salad oil.
Seasoning: 5 grams of iodized salt. 4 grams of MSG, 10 grams of sugar, 5 grams of vinegar, 6 grams of soy sauce, 3 grams of onion, 3 grams of ginger, 3 grams of garlic, 75 grams of soup.
Production:
(1) Remove the eggplant and peel it. Cut it in two halves and then cut it into a cross-cutting knife. Change it to 6 cm x 6 cm pieces.
(2) put oil in the spoon, burn six or seven into hot, put the eggplant flower into yellow, find the drain oil.
(3) Leave a little oil in the spoon and burn it three or four times to make it hot. Stir-fry it with pine seeds, add chopped green onion, ginger, garlic slices, soy sauce, soup, salt, flavor, vinegar, sugar, cooking wine, fried eggplant flower, boil, use wet starch to blend,
It is good to hold the disk with sesame oil.
Key: the oil temperature is not too hot when Fried pine seeds, and the oil is gradually heated and fragrant.

17. Braised assorted eggplant
Ingredients: eggplant 300.
Ingredients: 25 grams of red and green bell peppers, 25 grams of bamboo shoots, 25 grams of carrots, 25 grams of cucumber, 10 grams of wet starch, 750 grams of salad oil.
Seasoning: 5 grams of iodized salt, 8 grams of soy sauce, 4 grams of MSG, 10 grams of sugar, 5 grams of cooking wine, 3 grams of onion, 3 grams of ginger, 3 grams of garlic, 75 grams of soup.
Production:
(1) wash and peel the eggplant without cutting it, and cut it into 1.2 cm cubes, red and green bell peppers, bamboo shoots, carrots, and common melons.
(2) put oil in the spoon, burn seven or eight into hot, put into the eggplant Ding fried golden yellow to find the drain oil. Bamboo diced, diced, red, and green pepper diced with oil slightly fried to pour out the oil.
(3) Leave a little oil in the spoon, and use the chopped green onion, ginger, and garlic to boil the pot. Then, add the eggplant, bamboo, red pepper, green pepper, carrot, and cucumber to boil the pot, add soy sauce, soup, salt, sugar, and monosodium glutamate
After opening, use the wet starch to hook up and load the oil evenly.
Key: the diced eggplant should be cut evenly, And the diced eggplant should be smaller than the diced eggplant.

18. pretzels
Ingredients: 300 grams of tender eggplant and 150 grams of pork stuffing.
Ingredients: 2 eggs, 30 grams of flour, 75 grams of salad oil.
Seasoning: 5 grams of iodized salt, 4 grams of MSG, 3 grams of onion ginger, 6 grams of salt and pepper.
Production:
(1) Remove the eggplant and peel it. Cut it into slices of 0.3 cm thickness.
(2) Add salt, monosodium glutamate, chopped green onion and ginger in the meat stuffing, stir the meat in half an egg, and paste the meat in each two pieces of eggplant for backup.
(3) Break the remaining eggs into the bowl and stir them evenly with chopsticks. Put oil in the spoon to burn three or four into the heat, drag the eggplant cake one by one into the spoon to fry, the two sides of the fried golden yellow, then put into the plate with salt and pepper is good.
Key: Do not rush when frying.

Nineteen French eggplant chops
Ingredients: 400 grams of Eggplant
Ingredients: 2 eggs, 50 grams of flour, 100 grams of bread, 750 grams of salad oil.
Seasoning: 50 grams of tomato sauce, 10 grams of sugar, 5 grams of iodized salt, 3 grams of MSG.
Production:
(1) Remove the eggplant and peel it. Cut it into 0.6 cm thick slices and add salt for 10 minutes.
(2) break the eggs into a bowl and use chopsticks to stir them into an egg. Squeeze the dried eggplant slices into water, drag the whole egg into the flour, and then tap the bread residue.
(3) put oil in the spoon, burn five or six into the heat, add the eggplant into the row and fry it into the jujube red to get the draft oil, change the word, and put it into the disk.
(4) stir-fry tomato sauce in a spoon, add salt and sugar into a small bowl, and use it for food.
Key: squeeze as much moisture as possible after the eggplant slices are pickled and then stick the flour.

20. Crispy eggplant roll
Ingredients: 300 grams of eggplant and 150 grams of pork stuffing.
Ingredients: 100 grams of crispy skin powder, half an egg, 25 grams of flour, 750 grams of salad oil.
Seasoning: 5 grams of iodized salt, 4 grams of MSG, 3 grams of onion ginger, 6 grams of salt and pepper.
Production:
(1) Remove the eggplant and peel it, cut it into 5 cm segments, compress it with a knife into thin and even slices, and marinate it with a little salt.
(2) Add meat with salt, monosodium glutamate, chopped green onion, ginger, stir the eggs evenly, then add the pickled eggplant slices and roll them together with flour.
(3) Put the crispy skin powder into a bowl, mix the water into a proper amount of workers, put oil in the spoon, five mature, the eggplant roll one by one dipped in the crispy paste into the spoon into golden yellow, find out the drain oil, it is good to load the disk with salt and pepper.
Key: use it immediately after refreshing it.

21. Dongpo eggplant
Ingredients: 500 grams of tender eggplant and 100 grams of pork stuffing.
Ingredients: 10 grams of wet starch and 750 grams of salad oil.
Seasoning: 50 grams of sugar, 5 grams of iodized salt, 4 grams of MSG, 15 grams of soy sauce, 5 grams of cooking wine, 5 grams of onion ginger, 100 grams of soup.
Production:
(1) Remove the eggplant and peel it. Cut it into 5 cm square pieces. In the eggplant block plane, the depth is 2 cm.
(2) stir-fry the spoon to put oil, burn six or seven into hot, add the eggplant block into the jujube red to find the leaching oil, and place it in a large bowl.
(3) Leave a little oil in the spoon, stir-fry the ground with pork stuffing, stir-fry the color with scallions and ginger, put soy sauce, salt, monosodium glutamate, sugar, cooking wine, and soup, boil the soup, pour into a bowl containing eggplant, and steam it for 10 minutes.
(4) Place the eggplant block in the spoon of the soup into the plate, and then use the original juice with wet starch to hook up, pour the oil, and burn it on the eggplant block.
Key: This dish is similar to Dongpo Meat. It must be sliced into large slices and fried into jujube red.

22. One Product eggplant
Ingredients: 500 grams of Long-tender eggplant and 75 grams of pig pork.
Ingredients: 100 grams of rape heart, 10 grams of wet starch, 750 grams of salad oil.
Seasoning: 5 grams of iodized salt, 8 grams of soy sauce, 5 grams of MSG, 10 grams of sugar, 3 grams of onion, ginger, 4 grams of garlic, 3 grams of coriander.
Production:
(1) Remove eggplant and peel it, cut it into long strips, cut the meat into slices, cut the rape heart into two halves, cut the coriander segment.
(2) put the oil in the spoon and burn it into heat. Put the eggplant into the spoon and fry it into a dark yellow color to pour out the oil and put it into the so dish.
(3) Leave the bottom oil in the spoon, stir-fry the meat slices, stir-fry the color, put the chopped green onion, ginger, soy sauce, salt, monosodium glutamate, sugar, rape, soup, boil, and pour into the eggplant, steamed on top for 15 minutes.
(4) drain the soup in the spoon, and then buckle the steamed eggplant into the dish, add garlic slices, boil and use the wet starch to hook up the meat, and then burn the oil on the eggplant.
Key: the eggplant strips should be evenly cut and master the steaming time.

23. Crispy eggplant
Ingredients: 400 grams of tender eggplant.
Ingredients: 1 eggs, 100 grams of wet starch, 750 grams of salad oil.
Seasoning: 10 grams of iodized salt, 5 grams of MSG, 5 grams of pepper powder, 8 grams of salt and pepper.
Production:
(1) Remove the eggplant and peel it, cut the hob, marinate it with salt for 10 minutes, squeeze out water, add pepper, MSG.
(2) put the eggs into the eggplant block, wet the starch to catch even.
(3) put the oil in the spoon and burn it six or seven times into heat. Put the eggplant block one by one into the spoon and fry it in yellow. After the oil increases, fry it again, pull out the oil and hold the disk, put salt and pepper.
Key: After the eggplant is pickled, it is necessary to drain water, squeeze it dry, and then paste it.

24. jiashou eggplant
Ingredients: 300 grams of tender eggplant.
Ingredients: 50 grams of pepper, 75 grams of wet starch, and 750 grams of salad oil.
Seasoning: 6 grams of soy sauce, 5 grams of iodized salt, 4 grams of monosodium glutamate, 6 grams of sugar, 3 grams of vinegar, 4 grams of cooking wine, 3 grams of diced ginger, 4 grams of garlic, 50 grams of soup.
Production:
(1) Remove the eggplant and peel it. Cut it into 4 cm long and 1 cm wide strips. Chopped pepper is also cut into strips.
(2) Add the eggplant strips with starch paste. Use soy sauce, salt, monosodium glutamate, soup, starch into juice.
(3) put oil in the spoon, burn six into the hot, paste the eggplant one by one into the spoon, fry into a golden yellow, increase the oil temperature, then fry again, find out the drain oil.
(4) Keep the bottom oil in the spoon, boil the heat, put the onion, ginger, garlic pot, then put the fried eggplant and pepper, and use vinegar and cooking wine to speed up, then pour the mixed juice, turn it over a few times, and then tap the sesame oil out of the spoon to load the disk.
Key: the starch paste should not be too thin. It should be fried twice to keep the outside brittle.

25. Catfish (this kind of fish has never been seen before ....) Stewed eggplant
Ingredients: 400 grams of catfish and 400 grams of tender eggplant.
Ingredients: 50 grams of pig meat and 10 grams of coriander.
Seasoning: 10 grams of iodized salt, 5 grams of MSG, 5 grams of vinegar, 3 grams of cooking wine, 5 grams of pepper, 3 grams of onion ginger, 5 grams of sesame oil, 500 grams of soup.
Production:
(1) Remove the eggplant and peel it. Spread it into strips by hand, cut the coriander segment, and slice the pork.
(2) clean up the catfish and put it in boiling water for a bit of boiling water. Find it and soak it in the cold water. Take it out and scrape the surface mucus with chopsticks. Change the length of the big mackerel to 6-7 cm, and make a small one.
(3) put a little oil in the spoon, stir-fry the eggplant strips, soften and pour into the bowl for backup.
(4) Put the soup, mackerel, meat slices, eggplant, chopped green onion and ginger in the spoon, boil the oil, add salt, cooking wine, stew for about 20 minutes with a small fire, pick up the pork, and pour into the bowl.
(5) add vinegar, monosodium glutamate, and pepper into the bowl and then sprinkle with coriander with sesame oil.
Key: catfish water scratches the surface mucus to reduce the smell. Sauteed eggplant with a better taste.

16. sihou eggplant pot
Ingredients: 500 grams of tender eggplant.
Ingredients: 50 grams of pork, 25 grams of carrot, 10 grams of wet starch, 750 grams of salad oil, 5 grams of coriander.
Seasoning: 15 grams of banhou sauce, 4 grams of MSG, 5 grams of sugar, 3 grams of cooking wine, 100 grams of soup, 3 grams of onion and ginger.
Production:
(1) Remove eggplant and peel it. Cut it into strips 4 cm long and 1 cm wide. Cut carrots and cut rape into 7 cm segments.
(2) put oil in the spoon, burn six or seven into hot, put into the eggplant into golden yellow, find the drain oil. The carrots are fished out with oil. Stir-fry the rape strips in a spoon and pour them into a bowl for backup.
(3) Add chopped green onion, ginger and garlic to boil the oil in the spoon, then add the soup, sihou sauce, sugar, cooking wine, monosodium glutamate, fried eggplant strips, and carrot strips to boil off the float and use wet starch to hook up.
(4) add half a scoop of oil to the casserole and put it on the fire for heat. First, pour the rape into it, and then pour the burned eggplant into the casserole. Then, click coriander.
Key: Long-streaming juice, pour it into the hot casserole and bubble it as well.

27. Pepper eggplant
Main Product: 500 grams of tender eggplant.
Ingredients: 50 grams of pepper.
Seasoning: 6 grams of iodized salt, 4 grams of monosodium glutamate, 3 grams of vinegar, 5 grams of garlic, 10 grams of soy sauce, 15 grams of sesame oil, and more than 20 pieces of pepper.
Production:
(1) Remove the eggplant and peel it. Then, steamed it for 30 minutes. Then, extract the chopped eggplant and soak it in water for cooling.
(2) Cut the chopped pepper and seeds, cut them into chopsticks, and scatter them on the eggplant strips. Add soy sauce, salt, monosodium glutamate, and vinegar to the garlic bowl and pour them on the eggplant strips.
(3) put sesame oil in the spoon, burn it hot, and put it into the pepper grains for flavor. Burn the remaining pepper oil on the eggplant. Shake evenly when eating.
Key: Choose fresh eggplant steamed rotten, while hot oil pouring more beautiful flavor.

18th, jujube paste jacket
Ingredients: 300 grams of tender eggplant and 300 grams of Jujube.
Ingredients: 2 eggs, 50 grams of flour, 25 grams of wet starch, 750 grams of salad oil.
Seasoning: 200 grams of sugar and 25 grams of sesame seeds.
Production:
(1) Remove the eggplant and peel it, and cut it into a clip and a blade. Wash the jujube, boil it in boiling water, remove the skin and core, add 100 grams of sugar in the spoon, stir-fry evenly, that is, jujube stuffing.
(2) Place the eggplant in the folder with jujube stuffing, dipped in flour, and used for backup.
(3) put oil in the spoon, burn six or seven into the hot, put the eggplant folder to the whole egg powder paste into the spoon, blow to the golden yellow, the surface has a certain hardness, find out the drain oil.
(4) Leave a little oil in the spoon, add 50 grams of water, 100 grams of sugar, heat into syrup, then put the fried eggplant into the spoon, quickly turn over, so that the syrup is hung, disk mounting is good.
Key: cutting the clamp blade, thin, uniform, deep, and impervious, and flexible control of the fire during sugar cooking.

29: glass eggplant
Ingredients: 300 grams of eggplant.
Ingredients: 150 grams of Preserved Fruit, 2 eggs, 50 grams of flour, 25 grams of wet starch, 20 grams of green and red silk, 750 grams of salad oil.
Seasoning: 100 grams of sugar.
Production:
(1) Remove the eggplant and peel it. cut it with a knife on the top, cut it into a blade, cut it into chopsticks, add a little sugar and water, and mix it into a preserved fruit. Put it in the eggplant folder and stick it with flour for backup.
(2) put the eggs into a bowl, and mix them with flour and wet starch into an omelet. Put the oil in the spoon, burn six into hot, put the eggplant folder with all the eggs paste into the spoon into the golden yellow, the surface has a certain hardness, find out the drain oil.
(3) Leave a little oil in the spoon, add 50 grams of water, 100 grams of sugar to boil and melt, boil until the syrup sticks, pour the fried eggplant into the spoon, and quickly turn over, place the syrup evenly on the eggplant folder, pour it into a square disk, and use chopsticks.
Separate them one by one, and let them dry. After the syrup is formed into a bright hard shell, it is good to hold the disk.
Key: master the heat of boil syrup. The syrup must be full and the master material must be mounted.

30. Geely eggplant roll
Ingredients: 300 grams of eggplant and 100 grams of pork.
Ingredients: 75 grams of bread, 1.5 eggs, 50 grams of flour, 750 grams of salad oil.
Seasoning: 5 grams of iodized salt, 4 grams of MSG, 3 grams of cooking wine, 3 grams of onion and ginger, 6 grams of salt and pepper.
Production:
(1) load the meat into a bowl, add salt, monosodium glutamate, cooking wine, chopped green onion, ginger, and eggs, and stir them evenly.
(2) wash and peel the eggplant with its roots, cut and grow for 6 cm segments, and then compress it into slices with a knife. Then, add a little salt and marinate it for 5 minutes (or use boiling water to slightly boil it) to soften the eggplant slices. Sprinkle a little flour into the eggplant, and then roll it with meat.
The surface is covered with flour, and the whole egg liquid is covered with flour residue.
(3) put oil in the spoon, burn five or six into heat, put into the roll of the eggplant roll, the hot frying shows the jujube red, pull out the leaching oil, put into the disk, put the salt and pepper is good.
Key: the eggplant slices should be soft and then seed, and the flour residue should be seed to improve the frying oil temperature.