Chrysanthemum eggplant

Chrysanthemum eggplant

Introduction:

"I always wanted to make a chrysanthemum eggplant, but I didn't do it. I learned to do it yesterday and came to participate in the activity. Who knows today is 27th, ha ha. See you don't move. Although it's my first time to do it, I still feel like a model. Hee hee, boast and encourage. Don't cut the eggplant too short. If there is less oil when frying, you can gently press the end of the cross knife down, and it will be curved and more beautiful. "

Production steps:

Step 1: prepare the ingredients.

Step 2: wash and cut the eggplant into sections, about 6cm long.

Step 3: then cut the crucifer at one end. There's no section at the bottom. You can put a chopstick at the bottom.

Step 4: soak in salt water to prevent blackening.

Step 5: stick the flour evenly.

Step 6: add oil into the pot and heat until bubbles appear at the bottom of the pot. Add eggplant and fry.

Step 7: deep fry until yellowish, remove and drain.

Step 8: put it on the plate.

Step 9: oil the pan, add tomato sauce and stir fry.

Step 10: add a little water, white vinegar and vinegar, paddle the spatula, add a little water and starch until thick.

Step 11: pour the soup on the eggplant.

Materials required:

Long eggplant: 170g

Tomato sauce: right amount

Rapeseed oil: right amount

Soft sugar: right amount

White vinegar: right amount

Note: 1. When cutting eggplant, hold eggplant carefully, and put a chopstick under it. 2. Stir fry sauce to low heat, sugar and vinegar can also not put, only tomato sauce, add a little water starch.

Production difficulty: ordinary

Technology: deep fried

Production time: 10 minutes

Taste: sweet and sour