First of all, the whole eggplant

Ingredients: 300g of purple eggplant, 20g of millet pepper, 6g of onion, 6g of ginger, 6g of garlic cloves, 50ml of soy sauce, 5g of sugar, 0/5ml of balsamic vinegar/kloc-and olive oil.

Practice: 1) Prepare all ingredients and put in eggplant for use.

2) Cut the eggplant into bergamot.

3) Steam in boiling water pot 10 minutes or so.

4) While the eggplant is steamed, the onion, ginger and garlic are chopped and the millet is cut into circles.

5) Mix the light soy sauce, white sugar and balsamic vinegar evenly to make the sauce.

6) Dish the steamed eggplant and pour in the sauce.

7) Add onion, ginger, minced garlic and millet spicy rings.

8) Put a proper amount of olive oil on the fire with a spoon and heat it, and pour it evenly on the onion, ginger and garlic millet spicy ring.

Second, the beans eggplant

Ingredients: 250g beans, 250g eggplant, proper amount of oil, 35ml oyster sauce, 4 cloves of garlic, 4 red peppers, and soy sauce 15ml.

Practice: 1) Prepare ingredients.

2) Wash the eggplant and cut it into long strips (about the thickness of the index finger), wash the beans, remove the old tendons and cut it into sections about 8 cm long, cut the red pepper into small pieces and slice the garlic.

3) Pour the oil into the pot, and after the oil is heated to 70% heat, fry the eggplant.

4) Fry until soft, and then take out the oil control.

5) Fry the beans in the oil pan.

6) Fry until the skin is wrinkled and the beans are fried thoroughly (raw beans are inedible), and then take out the oil control.

7) Leave a little base oil in the pot, add garlic slices and red pepper and saute until fragrant.

8) Add eggplant and beans and stir fry.

9) Pour in soy sauce, oyster sauce, salt and a little water and mix well.

10) stir-fry evenly over high fire, and the soup becomes thick.

Third, fried tomato boxes.

Ingredients: 2 eggplants, meat stuffing 120g, eggs 1 piece, oil, salt, flour, starch, Jiang Mo, pepper, cooking wine, oyster sauce and Thai Chili sauce.

Practice: 1) Add appropriate seasonings such as Jiang Mo, salt, pepper, cooking wine and oyster sauce to the meat stuffing;

2) stir in one direction and marinate for several minutes;

3) cut the eggplant into pieces, and cut the two pieces together;

4) spread a layer of raw flour between the cut two pieces of eggplant;

5) Brewing the prepared meat stuffing into it;

6) Mix starch and flour according to the ratio of 1: 1, and add an egg and a proper amount of salt;

7) Add water to make a thick and moderate batter, and then add a few drops of oil;

8) the electric baking pan is heated, and a layer of oil is brushed on the bottom of the pan;

9) Roll the prepared tomato box in the batter so that the batter covers the tomato box;

10) Put the tomato box wrapped in batter into the electric baking pan;

1 1) Fry the tomato box until both sides are golden;

12) Take out the tray and pour a layer of Thai Chili sauce on the surface of the tomato box.