Chrysanthemum Eggplant

Name: Chrysanthemum Eggplant
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Long eggplant; Some starch; (Soaked eggplant) appropriate amount water; A few Red pepper ring; Some Sugar; a little White vinegar; Some Orange juice

by putimama

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Chrysanthemum eggplant is a famous dish with delicious color and fragrance. Eggplant is a common ingredient. There are many ways to do it. Today, this chrysanthemum eggplant only uses less than one eggplant raw material, and the cost is less than 2 yuan. It is not only beautiful in appearance, but also delicious, sweet and sour. It is crispy and appealing to appetite, and it can also be used as a major dish. "

Ingredients

1 Long Eggplant
Some Starch
(Soaked eggplant) appropriate amount Water
A few Red Pepper Ring
Some Sugar
a little White Vinegar
Some Orange Juice

Chrysanthemum Eggplant

1. Wash the long eggplant, wipe off the water, remove both ends, and cut into equal sections.

2. Peel off the skin of the eggplant.

3. Stand the eggplant section upright, put chopsticks on both sides to prevent it from being cut, and cut a cross knife.

4. Soak the cross-cut eggplant in salt water for 10 minutes.

5. Squeeze out the water for use.

6. Put an appropriate amount of starch in the bowl.

7. Dip the cut eggplant with starch.

8. Heat the oil in the pot to 60% heat, add the eggplant flower and fry it down.

9. Turn it over and continue to fry the golden and fish out.

10. Fry another eggplant flower.

11. Take out a chrysanthemum eggplant, it's pretty.

12. The chrysanthemum eggplants are all deep-fried and decorated with small red peppers as flower cores.

13. Juice and strain the oranges before frying.

14. Add sugar, a little white vinegar, starch, water, and salt to make a juice.

15. Add a little cooking oil to the pot, add a bowl of juice, and bring to a boil for a thick and moderate juice

16. Use a small spoon to gently pour the chrysanthemum eggplant dish on the dish. A beautifully-shaped, sweet and sour and crispy chrysanthemum eggplant is tempting to appetite.