The recipe for chrysanthemum eggplant

Health benefits

Eggplant: clearing heat

Ingredients

1 eggplant

Moderate amount of salt

Moderate amount of light soy sauce

Appropriate amount of dry starch

Moderate amount of starch water

A little vinegar

Garlic mince in moderation

The recipe for chrysanthemum eggplant

1. Wash the eggplant and cut it into half finger long sections, then cut it into filaments without cutting the other end. Apply salt and marinate for a while

2. Wash pickled eggplants with salt water

3. Squeeze the eggplant dry and apply the dry starch evenly

4. Placed in the tray

5. Heat the oil in a pot until 70% hot

6. Put in eggplants wrapped in starch, fry and set

7. Spoon hot oil into the eggplant heart and fry until it forms a chrysanthemum shape

8. Remove and drain the oil

9. Placed in the tray

10. Prepare minced garlic

11. Heat oil in a pot and stir fry minced garlic until fragrant

12. Pour in starch water to thicken the sauce, drizzle in light soy sauce, and mix well

13. Pour it over the chrysanthemum eggplant that has been set up on a plate

14. Decorate with some chrysanthemum leaves

15. Finished product drawings

Tips

The finer the eggplant is cut, the better it looks. Don't cut it off. The starch must be evenly wrapped to prevent deformation during frying.

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