Eggplant is the most popular vegetable at home. It is steamed, roasted, roasted, mixed, stuffed, etc. It never gets tired of eating it for free. However, I still like the eggplant flowers cooked by grandma the most. It is not only beautiful but also appetizing.
I learned this eggplant flower from my grandma when I returned to my hometown during the Chinese New Year. Although it was not made by my grandma, my family still praised it.
Fresh eggplants compete with chrysanthemum
Recipe Recommendations
- long eggplant a
- eggs one
- garlic three
- vegetable oil appropriate amount
- salt appropriate amount
- white granulated sugar appropriate amount
- bean paste a spoonful
- salty and sweet
- fried
- ten minutes
- simple
Steps for Fresh eggplants compete with chrysanthemum
1
A freshly grown eggplant is cut across your index finger to about length, and set aside for use.
2
Cut horizontally and horizontally to form flowers, marinate with salt and white sugar for about ten minutes.
3
Wrap your body evenly with egg liquid.
4
Heat the oil in the pan for about seven layers, add the eggplant strips and fry them over medium heat.
5
Fry for about three to five minutes, and the golden color will be ready to serve the pan.
6
After taking out of the pan, prepare bean paste, garlic cloves, and leeks, stir-fry until fragrant, heat the thick sauce, and remove the pan.
7
Pour the thick juice on the eggplant flowers. The aroma is strong and authentic. Pick it up with chopsticks and it looks like chrysanthemum.Fresh eggplants compete with chrysanthemum Make Tips
Marinating the eggplant with salt for a while can greatly reduce the intake of oil. While enjoying the delicious food, there is no need to worry about health and it is also easy to taste. Fried food must be added with salt before frying. It is difficult to taste after frying. Now, those who like light flavors can avoid the step of cooking the sauce. However, adding the sauce can play an appetizing role. It is best to add white porridge, haha.