Nine immortal ways to eat eggplant

Fried chicken breast with eggplant roll;

Chop the chicken breast, add minced onion, ginger and garlic, soy sauce, 1 spoon oyster sauce, a little salt and black pepper, pour in a chicken essence, stir well, slice the eggplant, spread the minced meat, roll it up one by one, stir with 4 spoons of crispy fried powder, a little cooking oil and half a bowl of water, evenly wrap the eggplant, fry it in oil until the surface is golden, take it out, and sprinkle some parsley.

Fried meat tomato box:

Add two spoonfuls of soy sauce to minced meat, two spoonfuls of cooking wine, one spoonful of oyster sauce and half a spoonful of pepper powder, half a spoonful of white pepper powder and a little chicken essence and salt, add a proper amount, stir well in Jiang Mo, add two eggs to flour and a little water, stir well, slice eggplant, add minced meat, wrap it in batter, put it in a tomato box with 60% heat, fry until golden, and take it out-then raise the oil temperature again, continue frying, and sprinkle with salt and pepper.

Crispy eggplant:

Divide the eggplant into four parts and remove the core in the middle. First, add a tablespoon of water and stir well. Stir 1 tablespoon of flour and 5 tablespoons of corn starch evenly without sticking. Stir 3 tablespoons of soy sauce 1 tablespoon of aged vinegar and 1 tablespoon of white sugar evenly for later use. When the oil temperature is 50%, fry until golden. Add oil, minced garlic and dried pepper to the bottom of the pot and stir-fry until fragrant.

Baked eggplant:

Half garlic, 2 millet peppers, white sesame seeds, 1 spoon soy sauce, 1 spoon oyster sauce as barbecue material, brush the surface of eggplant with oil, 180 roast 15 minutes, cut the eggplant with a knife, spread with garlic sauce and bake for 5 minutes.

Shredded eggplant:

Prepare lean eggplant meat: add cooking wine, one spoonful of soy sauce, half a spoonful of soy sauce, one spoonful of oyster sauce, and appropriate amount of starch to the shredded eggplant. After mixing well, pour in edible oil to seal the water. Add salt, starch, fried shredded eggplant, minced garlic, salt, chicken essence, sugar, 1 spoonful of soy sauce and 1 spoonful of oyster sauce to the eggplant.

Baked eggplant with tomato:

Cut the eggplant into pieces, coat it with starch, stir-fry until it is slightly yellow and soft, stir-fry the tomato juice, pour in the green pepper and eggplant, and pour in the sauce (two spoons of soy sauce, one spoonful of oyster sauce, one spoonful of vinegar, one spoonful of tomato sauce, one spoonful of sugar, one spoonful of starch and two spoons of water) and cook until it becomes thick.

The third fresh:

Dice potatoes and green peppers, wrap eggplant with a layer of starch, add exothermic oil into eggplant and fry until the surface is slightly yellow, stir-fry potato pieces until golden, stir-fry green peppers, stir-fry garlic slices until fragrant, and pour in sauce (3 tbsp soy sauce 1 tbsp soy sauce 1 tbsp salt, 1 tbsp sugar, 1 tbsp starch).

Flavor eggplant:

After washing eggplant, cut it into long strips obliquely, add 1 tablespoon starch, shake it evenly to coat the eggplant with starch, pour oil in the pan, heat it, pour a little eggplant and fry it until it is slightly golden, take it out (about 1 minute), and prepare some coriander/onion, 1 small handful of pepper, onion, appropriate amount of dried pepper and minced garlic.