Sweet and Sour Chrysanthemum Eggplant
by The most beautiful in the beginning ❤
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Cut long eggplant into small pieces.
2. Use two chopsticks to prevent cutting.
3. Lay the flower knife as shown in the figure.
4. Add salt and soak in water for five minutes.
5. Glue a layer of starch.
6. The oil is 50% hot and fry in the pan.
7. Fry the shape as shown in the figure and remove it for use.
8. Add a tablespoon of tomato paste in the cooking oil.
9. Put a spoonful of sugar and salt.
10. Put an appropriate amount of water.
11. Stir well.
12. Pour the sauce on the eggplant to finish.
