Chrysanthemum Eggplant
Chrysanthemum Eggplant is a visual masterpiece that tastes even better than it looks. Tender, "blooming" eggplant petals are coated in a savory, sweet, and garlicky sauce
Ingredients
- 2 eggplant
- tomato sauce appropriate amount
- flour appropriate amount
- oil appropriate amount
- salt appropriate amount
- White sugar appropriate amount
Instructions
- Peel the eggplant
- Cut into segments of equal length
- Make a cross cut on the cross section of the pier
- Sprinkle a small amount of salt and marinate lightly
- Place the eggplant flowers in a floured plate and coat evenly with flour
- Heat the oil in a pan and add the eggplant flowers
- Carefully use chopsticks to pick up the fried eggplant flowers and place them on a plate
- Fried eggplant flowers are placed on a plate
- Add oil and tomato sauce, then add sugar and salt
- Pour it over the fried eggplant eyes