Chrysanthemum eggplant

Chrysanthemum eggplant

Introduction:

Production steps:

Step 1: main ingredient: a long eggplant. Ingredients: tomato sauce, sugar, vinegar, salt and starch.

Step 2: wash the eggplant and absorb the surface water.

Step 3: cut the eggplant into a short, uniform length of about 7 cm

Step 4: cut the eggplant section vertically as shown in the picture with a multi knife cross knife. Don't cut it to the end. Leave about 2-3cm.

Step 5: put the cruciferous eggplant into the pot, sprinkle appropriate amount of salt and marinate for 15 minutes, keep the pattern and don't rub it with hands.

Step 6: stir the pickled eggplant into blossom and sift in starch, so that each petal is covered with starch.

Step 7: add cooking oil in the pot, add eggplant flowers at medium temperature and fry them into flower shape.

Step 8: deep fry the eggplant flowers into golden yellow and cook them thoroughly.

Step 9: add a small amount of cooking oil, ketchup, sugar and vinegar into the soup.

Step 10: pour the boiled soup on the fried eggplant flowers to decorate the table.

Materials required:

Eggplant: 1

Tomato sauce: right amount

Sugar: right amount

Vinegar: right amount

Salt: right amount

Starch: right amount

Precautions: 1. Sift starch into pickled eggplant and fry it to keep the color of raw materials instead of flour; 2. When frying, use a spoon to heat up the oil and pour the middle eggplant flower to keep good pattern.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and sweet