Common steps for cooking fried eggplant with peppers

Today I will tell you how to make fried pepper and eggplant delicious.

Ingredients for Fried Eggplant with Peppers:

200 grams of chili, 300 grams of eggplant, 100 grams of oil, 2 garlic cloves, a little pepper, salt, a little MSG and chicken essence.

Chrysanthemum Eggplant

【Production】: ⑴ Remove the stems and skin of the eggplants, and cut them into 4 cm high cubes. Then make a cross-shaped cut on the cross section of the cubes, sprinkle a small amount of salt and marinate, then coat them with flour and set aside. Wash the carrots and cut them into chopstick-shaped cubes. ⑵ Heat oil in a spoon, add the eggplant flowers and fry them, pour out the oil, and place them on a plate. ⑶ Heat the bottom oil in a spoon, stir-fry the tomato sauce, then add chopped green onion, ginger, soup, sugar, carrot cubes, salt, and MSG and bring to a boil. Thicken with wet starch, add cooking oil, and pour over the fried eggplant eyes.

Crispy Eggplant

[Main ingredients]: 400 grams of tender eggplant.

[Ingredients]: 1 egg, 100 grams of wet starch, 750 grams of salad oil.

[Seasoning]: 10 grams of iodized salt, 5 grams of MSG, 5 grams of pepper powder, and 8 grams of pepper salt.

【Production】：

⑴ Remove the stems of the eggplant, wash and peel it, cut it into dice, marinate it with salt for 10 minutes, squeeze out the water, add pepper and MSG.

⑵Crack the eggs into the eggplant pieces and add wet starch to mix evenly.

⑶ Heat the oil in a spoon to about 60% to 70% hot, put the eggplant pieces into the spoon one by one and fry until golden brown, then take them out. When the oil heats up, fry them again, take them out and drain the oil, put them on a plate, and add pepper and salt.

Dongpo Eggplant

[Main ingredients]: 500 grams of tender eggplant, 100 grams of pork filling.

[Ingredients]: 10 grams of wet starch, 750 grams of salad oil.

[Seasoning]: 50 grams of white sugar, 5 grams of iodized salt, 4 grams of MSG, 15 grams of soy sauce, 5 grams of cooking wine, 5 grams each of chopped onion and ginger, and 100 grams of soup.

【Production】：

⑴ Remove the stems of the eggplants, clean and peel them, and cut them into 5 cm square pieces. Make cross cuts on the flat surface of the eggplant pieces to a depth of 2 cm.

⑵Put some oil in a wok and heat it to about 60% to 70% hot. Put in the eggplant pieces and fry until they turn into a reddish red. Remove from the oil and place in a large bowl.

⑶ Leave a little oil in the spoon, heat it up, add the pork filling and stir-fry until it changes color, add the onion and minced ginger and stir-fry slightly, add soy sauce, salt, MSG, sugar, cooking wine, and after the soup boils, pour it into the bowl with the eggplant pieces and steam it in the steamer for 10 minutes.

⑷ Drain the soup into a ladle and place the eggplant pieces on a plate. Thicken the original juice with wet starch, add some cooking oil, and pour over the eggplant pieces.