Chrysanthemum eggplant

Overview

Beautiful chrysanthemum and eggplant, a banquet dish that even a novice in the kitchen can make

The main ingredient is a long eggplant
Cut into segments
To cut cross flowers, cut horizontally first, but don’t cut to the end. You can put a chopstick on one side while cutting
Turn the direction vertically and make a few more cuts
Dip in cornstarch, dip each petal in
Fry in hot oil over medium heat
Use a spoon to pour hot oil onto the petals and let it set
Flip and fry until golden brown and take out
After controlling the oil, place it on a plate
Use tomato sauce, white sugar, white vinegar, light soy sauce, salt, starch and water to prepare a bowl of soup
Pour the soup into the pot and boil to form a transparent glass gravy
Just pour the prepared gravy over the chrysanthemum and eggplant
Sweet and sour, very appetizing