Ordinary eggplant can still be so delicious, these methods are quickly collected and learned slowly

Delicious to eat, super simple home style braised eggplant to do

Ingredients: 2 eggplants, chopped green onions, minced garlic, 2 spicy millet

1. Cut the eggplant hob into pieces, add less than salt, mix well and marinate for 10 minutes, squeeze out the water, add 1 tablespoon of starch and mix evenly until the surface of the eggplant is coated with starch.

2. Add 2 tablespoons of light soy sauce + 1 tablespoon of oil consumption + half a tablespoon of sugar + half a tablespoon of dark soy sauce + 1 tablespoon of starch + half a bowl of water to the bowl and stir well for later use

3. Heat the oil in the pot and fry the eggplant until soft, add the chopped green onion, minced garlic and millet to stir-fry until fragrant, pour in the sauce, add a spoonful of hot sauce, cook until the soup is thick, and sprinkle the green onion on the pot.

No frying and zero cooking! Roasted eggplant in garlic sauce does so

Ingredients: 2 eggplants, 2 green peppers, chopped green onions, minced garlic

1. Sauce: 1 tablespoon of bean paste, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar, 1 tablespoon of starch, mix well with more than half a bowl of water and set aside

2. Cut the eggplant into strips and soak in salted water for 20 minutes. Cut the green pepper into strips, chopped green onion and minced garlic.

3. Squeeze the marinated eggplant dry, add two spoons of dry starch and mix well, heat the oil in the pot and fry the eggplant until soft, fry the chopped chives, put the cut green pepper and fry it, pour in the sauce and stir well, finally add the minced garlic, and fry until the soup is thick

Delicious to cry sweet and sour eggplant to do this, huge rice!

Ingredients: two eggplants, appropriate amount of chopped green onions, various seasonings

1. Sweet and sour sauce: half a bowl of water, two spoons of light soy sauce, two spoons of vinegar, one spoonful of dark soy sauce, one spoonful of oyster sauce, one spoonful of tomato paste, a little sugar, one spoonful of starch, stir well.

2. Peel the eggplant and cut it into hob pieces, wrap it in cornstarch, and fry until golden brown and slightly charred

3. Pour sweet and sour sauce into the pan and stir-fry until sticky, add eggplant and stir-fry evenly, and then sprinkle with chopped green onions

The super delicious cold eggplant salad does this, which makes people swallow their mouths

Ingredients: 2 eggplants, 3 millet spicy, appropriate amount of garlic, appropriate amount of minced green onion

1. Steam, let cool and tear into long strips for later use.

2. Sauce seasoning: Put a spoonful of garlic, a spoonful of millet spicy, a spoonful of chopped green onions, a spoonful of chili powder poured into hot oil, then add a spoonful of Lao Gan Ma, two spoons of light soy sauce, a spoonful of balsamic vinegar, a little sugar and stir well

3. Pour the seasoned sauce into the cooled eggplant, stir well and serve!

Fish-flavored eggplant rice bowls are not enough to eat even three bowls

Ingredients: 1 eggplant, chopped green onion, minced garlic, 1 piece of pork belly, 2 spicy millet

1. Cut the eggplant into strips, add an appropriate amount of salt to marinate the water, squeeze out the water, add starch and mix well for later use.

2. Seasoning the sauce: an appropriate amount of sugar, a spoonful of light soy sauce, half a spoon of aged vinegar, half a spoon of cooking wine, a spoonful of oyster sauce, half a spoon of starch, and half a bowl of water. 3. Heat the oil in the pan, fry the eggplant until soft and set aside.

4. Leave the bottom oil in the pot, add the minced meat and fry to change color, add chopped green onions, minced garlic and millet to stir-fry until fragrant, then pour in the eggplant and sauce and cook until the soup is thick.

Potatoes and roasted eggplant do this, how can you not eat enough

Ingredients: 2 eggplants, 2 potatoes, 2 chilli, garlic

1. Wash the eggplant into strips, add 2 tablespoons of starch and stir well

2. Peel the potatoes and cut them into strips, and rinse the surface starch with water.

3. Cut the chili pepper into strips and slice the garlic for later use.

4. Heat the oil in the pot, add the eggplant, fry and remove the oil, and then put the potatoes into the oil pan and fry them to remove the oil.

5. Seasoning sauce: 2 tablespoons of light soy sauce, half a tablespoon of light soy sauce, 1 tablespoon of oyster sauce, appropriate amount of salt, 1 tablespoon of starch, half a bowl of water, stir well and set aside.

6. Leave the bottom oil in the pot, add garlic slices and stir-fry to make the fragrance, add the fried eggplant and potatoes, then add the chili strips, pour the sauce prepared in advance into the pot, and stir-fry evenly.