Chrysanthemum Eggplant

Name: Chrysanthemum Eggplant
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 170g Long eggplant; Some ketchup; Some Rapeseed oil; Some Soft white sugar; Some White vinegar

by The kitchen of emblica honey

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

I've always wanted to be a chrysanthemum eggplant, but I haven't done it yet. I learned to do it yesterday to participate in the event. Who knows that it's the 27th today, haha. See you not acting.

Even though it’s the first time I have done it, I still feel a lot like this, hehe, boast and encourage me.

Don't cut the eggplant too short. If there is less oil when frying, you can gently press down on the end of the cross knife, and it will be curved and more beautiful. "

Ingredients

170g Long Eggplant
Some Ketchup
Some Rapeseed Oil
Some Soft White Sugar

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Some White Vinegar

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, white vinegar and vinegar, use a spatula, add a little water and starch until thick.

11. Just pour the soup on the eggplant.

Tips:
1. Carefully pinch the eggplant when cutting the eggplant, and put a chopstick under it without cutting it.

2. When frying the sauce, use a low heat. The sugar and vinegar can also be left alone. Only use tomato sauce and add a little water starch.