Name: Delicious Vegetarian Dishes, Eggplant, Chrysanthemum, and Fish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 10g Haricot vert; 10g corn kernels; 1 piece Shiitake Mushrooms; 1 small piece carrot; 10g salt; 20g White sugar; 3g Mushroom essence; 20g ketchup; 5g White vinegar; 2g pepper; 200g Corn flour

Delicious Vegetarian Dishes, Eggplant, Chrysanthemum, and Fish

1. Prepare the materials.

2. Cut the eggplant into five-centimeter-long sections.

3. Then use the "cross knife" to cut into flowers.

4. Sprinkle the cut eggplant segments with salt and marinate in order to force the moisture out of the eggplant to soften it.

5. After marinating for about 15 minutes, the eggplant is marinated to soften the water, then rinse off the salt with water and squeeze the water slightly.

6. Dice carrots and shiitake mushrooms, mince ginger, green beans, and corn kernels.

7. Coat the processed eggplant with dry powder, paying attention to the powder evenly. (The next step is frying. The dry powder on the eggplant should be kept dry to be delicious, so this section should pay attention to the time control).

8. This is the shape of an eggplant flower wrapped in dry powder, try to arrange it into the shape of a chrysanthemum.

9. Next, deep fry at high temperature.

10. You need to put more oil when frying, so that the shape will look good.

11. After frying, drain the oil and serve on a plate for later use. Then leave the bottom oil in the pot, stir-fry the minced ginger, add the diced mushrooms, corn kernels, green beans, and diced carrots until they are broken. Add tomato sauce, appropriate amount of water, light soy sauce, white sugar, white vinegar, pepper, a pinch of salt, and mushroom extract. After the taste is adjusted, it thickens.

12. Finally, just pour it on the fried "chrysanthemum".

13. Happy, the delicious and delicious vegetable eggplant and chrysanthemum fish is finished, and you are not drooling. Go ahead and make it.
Released by Dabing Studio.

Tips:
Matters needing attention and points:
1. When cutting flowers, you can cut to a quarter, don't cut it.
2. Be sure to wash the salt after salting, if it is not too salty, and squeeze the water dry.
3. The dry powder must be evenly patted and not too early, otherwise the dry powder will be moistened by the moisture in the eggplant and it will not look good and the taste will be affected.