Chrysanthemum eggplant

Overview

I’ve always wanted to make a chrysanthemum and eggplant, but I haven’t started yet. I learned how to make it yesterday to participate in an event, but who knew today would be the 27th, haha. See if you don't act. By the way, even though this is my first time doing it, I still feel that it’s pretty cool. Hehe, please brag and encourage me. Don't cut the eggplant too short. If there is less oil when frying, you can gently press down on the cross-cutting knife to make it curved and more beautiful.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• children
• summer recipes
• banquet dishes
• lunch
• long eggplant
• rapeseed oil
• soft white sugar
• white vinegar
• ketchup

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Wash the eggplant and cut into sections, about 6cm long.

   

3. 3 Then make a cross cut on one end. If you don’t cut the bottom into sections, you can put a chopstick underneath.

   

4. 4 Soak in salt water to prevent blackening.

   

5. 5 Evenly coat with flour.

   

6. 6 Add oil to the pot and heat until bubbles form at the bottom of the pot. Add eggplant and fry.

   

7. 7 Fry until slightly brown, remove and drain the oil.

   

8. 8 Arrange on plate.

   

9. 9 Grease the pan with oil, add tomato paste and stir-fry.

   

10. 10 Add a little water, white vinegar and vinegar, move the spatula, and add a little water starch until thick.

    

11. 11 Pour the soup over the eggplant.