The recipe for chrysanthemum and eggplant

Ingredients and materials

2 purple eggplants

300g salad oil

A spoonful of salt

20 grams of cornstarch

Half a spoonful of chicken essence

One egg white

A small spoonful of tomato sauce

The recipe for chrysanthemum and eggplant

1. Prepare 2 purple eggplants

2. Cut into small pieces of about 5 centimeters

3. Cut into small flower knives like this

4. Marinate with a spoonful of salt and set it in place to prevent it from breaking during frying.

5. Take a small handful of 20 grams of cornstarch and apply it to the top and inside the eggplant strips. Spread it evenly by hand. Apply egg white onto the eggplant and stick it evenly inside. Chicken essence with a hint of flavor

6. Fry on low heat until slightly discolored

7. Leave some oil in the pan, stir fry scallions and garlic until hot, add a spoonful of tomato sauce and stir fry a few times, dilute and pour over the eggplant. If you feel light, add some salt.

8. Make a chrysanthemum shape on the plate, I think it's worth trying

Tips

Don't fry too badly during the process, it only takes 3-5 minutes

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