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觀點1： Szechwan Eggplant Stir-Fry 四川式炒茄子
Ingredients 材料
3 chinese eggplants (sliced in 12 inch pieces then quartered) 3條茄子（切成12寸長，然后切丁）
1/2 cup chicken broth 半杯雞湯
1 tbsp brown sugar 1勺黃糖
2 tbsps soy sauce 1勺醬油
1 tsp potato starch (corn) 1小勺土豆淀粉（玉米粉）
cilantro (optional) 蕪荽（可不放）
1 tsp sesame oil (black) 1小勺芝麻油（黑）
1 tbsp rice vinegar 1勺米醋
21/2 stalks celery (sliced at an angle) 2把半芹菜（斜切)
2 garlic cloves (minced optional) 2個大蒜瓣（可選擇剁碎）
1 dash pepper 少量胡椒粉
1 tbsp olive oil (butter) 1勺橄欖油（黃油）
Directions: 步驟：
1
In medium pan at medium heat, add butter or olive oil then minced garlic.
用中火燒熱鍋，加入黃油或橄欖油，然后加入蒜米。
2
When garlic turns light brown, add eggplant and stir occasionally for about 3 minutes.
蒜米變淺褐色的時候，加入茄子，大概炒個3分鐘。
3
In separate bowl stir soy sauce, sugar, potato starch, sesame oil, rice vinegar.
準備一個碗，加入醬油，糖，土豆淀粉，芝麻油，米醋。
4
Add 1/2 cup chicken broth to the eggplant and let cook for about 2 minutes.
往鍋里倒入半杯雞湯混合，煮上2分鐘。
5
Add the previously mentioned mixture to the mix, along with the celery.
將剛提及的混合物加入并攪拌，加上芹菜。
6
Turn down heat to a low and cook for another minute or so.
關小火，再煮大約1分鐘。
7
Add pepper and cilantro to taste and leave on the burner until ready to serve.
加入胡椒粉和蕪荽，調味，移開鍋子即可上菜。
8
Tip: Would probably taste pretty good with mushrooms.
提醒：加入菌類會更好吃。

P/s:純手工翻譯。; 觀點2： The shiitake mushroom fries egg the material:
egg 4 does shiitake mushroom 2 (mushroom also to be possible, my brother is such makes) the seasoning:
oil 2 big spoon salty right amount soy sauce right amount sugar 1 small spoon chicken powder 1 small spoon rice wine 1 small spoon procedure 1) does the shiitake mushroom thoroughly soaked after the lukewarm water, pushes does the water to sliver the particles;
2) 1) puts in the pot to add the few water, the soy sauce, the sugar, the chicken powder, the halogen to gets interested, the juice receives does, dries in the sun coolly;
3) the egg adds the few salts, the rice wine and the chicken powder hits uniform, joins the halogen good shiitake mushroom to mix evenly;
4) in the wok puts in the oil, after burning the heat, 3) puts in fries ripe rapidly;

香菇炒雞蛋答案補充香菇炒雞蛋
材料：
雞蛋 4個
干香菇 2個（蘑菇也可以，我哥哥就是這么做的）

調料：
油 2大匙
鹽適量
醬油適量
糖 1小匙
雞粉 1小匙
米酒 1小匙
做法
1）干香菇用溫水泡透后，擠干水切成碎粒；
2）將1)放鍋中加少量水、醬油、糖、雞粉，鹵至入味，汁水收干、晾涼；
3）雞蛋加少量鹽、米酒和雞粉打勻，加入鹵好的香菇拌勻；
4）炒鍋中放入油，燒熱后將3)放入迅速炒熟；; 觀點3：酸辣魚
魚加工后，剞刀，用鹽、料酒、姜、蔥著味。鍋中放油，放入魚炸至緊皮撈起。泡青菜切成細絲。鍋內加入濕淀粉收汁亮油，放入味精，撒上蔥花，將汁澆在盤內即成。味濃厚，泡菜味突出，具有濃郁的四川民間家常風味，如不加豆瓣則為四川傳統名菜“泡菜鯫魚”。

Hot and sour fish
Fish processing, Ji knife, salt, cooking wine, ginger and green onions to taste. Bowl oil, fish Zhadie Add Remove skin tight. Cut foam vegetables filaments. Wet starch to join the pan-juice oil, Add monosodium glutamate, Sprinkle with chopped scallion, pouring juice in the top set. Strong flavor, taste kimchi prominent, with a thick Sichuan civil, family style, such as watercress is not the traditional Sichuan dishes, "Zou pickle fish."

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