I can only say that I can't lose weight and I don't know how to explain it to you. If you still want to eat if you can't lose weight, the following methods: Second, chrysanthemum eggplant ingredients: 300 grams of long eggplant. Ingredients: 5 grams of carrot, 30 grams of flour, 750 grams of salad oil and 8 grams of wet starch. Seasoning: 25g of tomato sauce, 5g of iodized salt, 4g of monosodium glutamate, 25g of sugar and 3g of minced onion and ginger. Production: (1) Wash and peel the eggplant, cut it into 4 cm high piers, then spread a cross knife on the cross section of the pier, sprinkle a little salt and marinate it slightly, then soak it with flour for later use, and wash the chopsticks with carrots and cut them into pieces. (2) Add oil to the spoon, heat it to 70% to 80% heat, add eggplant flowers, fry until cooked, pour out the oil, and plate. 3) Heat the bottom oil in the spoon, stir-fry tomato sauce slightly, add chopped green onion, Jiang Mo, soup, white sugar, diced carrot, salt and monosodium glutamate to boil, thicken with wet starch, add oil and pour it on the fried eggplant. Key: cut the eggplant deeply, but don't cut it deeply. Dip the eggplant evenly when dipping the flour. Sweet and sour tomato strips Ingredients: 300g 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 parsley. (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. Sauced eggplant ingredients: 500g long tender eggplant. Raw materials: 8 grams of starch and 750 grams of salad oil. Seasoning: 50g of bean paste, 0/5g of sugar/kloc-,5g of monosodium glutamate, 3g of onion, ginger and garlic. Production: (1) Wash eggplant, cut into two diagonal knives, cut onion into watercress, shred ginger and slice garlic. (2) Put the oil in the spoon, heat it to 60% to 70%, add the eggplant and fry thoroughly, then pour out and drain the oil. (3) Put a little base oil in the spoon, heat it, stir-fry minced onion and ginger in the pot, add bean paste, add soup, salt, sugar and fried eggplant, simmer with low fire after boiling, then add monosodium glutamate and garlic slices, thicken the juice with wet starch, and add oil, and serve. Key: When there is little soup, always shake the spoon to prevent the bottom of the spoon from being burnt.