1. Salted and fresh eggplant

Rooted Pleurotus ostreatus, boiled in water, sliced eggplant, soaked in salt water to prevent oxidation, shredded carrot, shredded onion, minced garlic, 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, half a tablespoon of soy sauce, half a bowl of water, appropriate amount of oil, stir-fried minced garlic, shredded onion and carrot, and stir-fried until soft.

2. Fish-flavored eggplant seeds

Slice salted eggplant, sprinkle with salt, grab it evenly, let it stand for a while, squeeze out the water, absorb the excess water with kitchen paper, shred carrots, shred green peppers, minced garlic, prepared sauce, 2 tablespoons of Pixian bean paste, 2 tablespoons of soy sauce, 2 tablespoons of aged vinegar, oyster sauce, half a bowl of water, a little starch, less oil and minced garlic.

3. sweet and sour eggplant

Cut eggplant into hob pieces, sprinkle with appropriate amount of starch and grab well. Chopped green onion, minced garlic and sweet and sour juice: 3 tablespoons of tomato sauce (mine is sugar substitute sauce), 1 tablespoon of soy sauce 1, 1 tablespoon of white vinegar 1.5 tablespoons (balsamic vinegar is also acceptable), 1 tablespoon of sugar substitute 1, half a spoon of salt, half a bowl of clear water and a little starch. Spray oil on a non-stick pan, add eggplant, spray oil on the surface again, stir-fry eggplant, add minced garlic, stir-fry until eggplant becomes soft, pour in sweet and sour sauce, cover and stew for a while, open the lid to collect juice, add chopped green onion and sprinkle some chopped green onion for decoration.

Burn eggplant as usual

Shred onion, cut eggplant into small pieces, then cut in half, cut one or two knives in half, don't cut it off. Simple cooking juice: 1 tbsp cooking wine, 1 tbsp sugar substitute, 2 tbsp light soy sauce, half tbsp dark soy sauce, 4-5 tbsp water (half bowl). Add less than half water to eggplant, microwave for about 4 minutes, pour out the water in the bowl, use kitchen paper to absorb the excess water on the surface of eggplant, spray oil in a non-stick pan, fry both sides of eggplant with low fire, put less oil, stir-fry onion, stir-fry onion shreds until soft, stir-fry with eggplant, pour in the prepared cooking juice, stir-fry, cover the lid and stew, and collect juice with high fire.