Chrysanthemum Eggplant

Name: Chrysanthemum Eggplant
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 170g eggplant; Some Flour; 5 tbsp ketchup; 2 tbsp White sugar; 1 tbsp Sugar; Some Cooking oil

by The kitchen of emblica honey

4.6 (1)

Favorite

17

Difficulty

Easy

Time

15m

Serving

3

The eggplant season is here. My daughter loves the vegetables that taste like tomato sauce. They are sweet and sour and appetizing. After cutting, the fried eggplant is as brilliant as a chrysanthemum, beautiful and delicious. It is not a problem for children to fall in love with vegetables.
170 grams of eggplant, flour, tomato sauce, sugar, vinegar, and rapeseed oil.

Ingredients

170g Eggplant
Some Flour

Buy on JD Buy on Amazon
5 tbsp Ketchup
2 tbsp White Sugar

Buy on JD Buy on Amazon
1 tbsp Sugar

Buy on JD Buy on Amazon
Some Cooking Oil

Chrysanthemum Eggplant

1. Prepare ingredients.

2. Wash the eggplant and cut into sections, about 6cm long.

3. Then cut the cross knife at one end. Do not cut the bottom section, you can put a chopsticks underneath.

4. Soak in salt water to prevent blackening.

5. Spread the flour evenly.

6. Pour oil into the pot and heat it until bubbles form at the bottom of the pot. Add eggplant and fry.

7. Fry until slightly yellow, pick up and drain the oil.

8. Put it on the plate.

9. Add oil to the pan, add tomato sauce, and stir-fry.

10. Add a little water, sugar and vinegar, a spatula, and a little water starch until thick.

11. Just pour the soup on the eggplant.

Tips:
1. After cutting the eggplant, soak it in salt water to prevent it from turning black.
2. The eggplant is full of flour and easy to set when fried, and it can also prevent the leakage of water and cause flying oil.
3. Adjust the sweetness and sourness as you like, generally 2 parts sugar and 1 part vinegar.