Chrysanthemum eggplant
By FrankHoeger
Ingredients: ketchup,salt,white sugar,starch,vinegar
Recipe Recommendations
- salty and sweet
- fried
- half an hour
- ordinary
Steps for Chrysanthemum eggplant
1
Ingredients: One long eggplant. Ingredients: Ketchup, white sugar, vinegar, salt, starch appropriate amount.
2
Wash the eggplant and drain off the surface of water.
3
Chop the eggplant into sections of about 7 centimeters of uniform length
4
Cut the eggplant segments vertically as shown in the figure, without cutting it to the bottom, leaving about 2-3 centimeters.
5
Place the eggplant section with a cross flower knife in a basin, sprinkle with appropriate amount of salt, and marinate for 15 minutes. Keep the pattern without rubbing it with your hands.
6
Pushing the pickled eggplant segments through the flower sieve and add starch to cover each petal with starch.
7
Add cooking oil to the pan and add the eggplant flowers at medium heat to fry until flower shapes.
8
Fry the eggplant flowers until golden and cooked, take them out of the pan and set on a plate.
9
Add a small amount of cooking oil, ketchup, sugar, and vinegar to make soup.
10
Pour the boiled soup onto the fried eggplant flowers, decorate and serve on the table.Chrysanthemum eggplant Make Tips
1. Sift into the marinated eggplant into the starch and fry to maintain the color of the raw materials, rather than using flour;2. When frying, you can use hot oil from a spoon to pour on the middle eggplant flowers to maintain a good flower shape.