The recipe for tomato sauce, chrysanthemum, and eggplant

Ingredients

Two long eggplants

1 bowl of tomato sauce

10 grams of light soy sauce

Sugar 20g

5 grams of vinegar

The recipe for tomato sauce, chrysanthemum, and eggplant

1. Long eggplant

2. Tomato sauce

3. Slice, but do not cut. Turn the eggplant 90 degrees and cut it with a cross shaped knife.

4. Dip the eggplant in cornstarch after it comes out of water, dipping it in as much as possible in each area, and pat off any excess cornstarch.

5. Mix tomato sauce with soy sauce, sugar, vinegar, and water to make a sauce and set aside.

6. Pour oil into the pot, and when the oil is 80% hot, add eggplants. Pour oil onto the eggplant with a spoon. Pour oil onto the eggplant with a spoon.

7. Fry until golden brown and remove

8. Leave the bottom oil in the pot and adjust the sauce accordingly. Boil until thick and small bubbles appear

9. Take out the pot and pour it over the fried eggplant. A layer of chrysanthemum eggplant is ready.

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