Steps to make pickled pepper chrysanthemum eggplant

It can be said that the dish of pickled pepper, chrysanthemum and eggplant cannot be made without a certain level of technical skills, so today I will share with you how to make it:

Ingredients for Pickled Pepper Chrysanthemum Eggplant

2 long eggplants 1 tablespoon of pickled pepper

Onion and ginger

Garlic salt to taste

1 small bowl of soup stock 1 small spoon of soy sauce

Water starch amount

How to make pickled pepper, chrysanthemum and eggplant

1. Wash the eggplants, remove the stems, and cut into 3-4 inch segments (If you want to make it look good, you can peel it. I don’t want to remove the skin because I don’t want to remove the nutrients in it)

2. Make as many cross cuts as possible on the eggplant’s cross section, but don’t cut it through.

3. After cutting into flower-shaped pieces, add a little salt and marinate for 5 minutes. Then sprinkle with flour (or corn starch) and shake off the excess flour (the eggplant strips should also be coated with flour)

4. Heat the pan, add oil, put in the eggplant flowers when it is 70% hot, fry until the eggplant strips turn golden yellow, remove from the oil and drain the oil, wait until the oil temperature rises to 70% to 80% hot, fry again and remove from the oil (this will make the eggplant flowers more colorful and crispy)

5. Re-clean the pot, add the oil, add the minced ginger, chopped green onion and minced garlic, stir-fry until fragrant, then add the pickled pepper and fry until fragrant, pour in the broth (you can use broth powder if you don't have it) and an appropriate amount of water, add light soy sauce (you can also add it, the color will be darker if you add it), eggplant and salt, simmer for half a minute, pour in the water starch and mix well, then you can serve

Food recommendation: Steamed eggplant

Ingredients: eggplant, two green peppers

Red pepper and garlic paste

soy sauce

practice

1. Cut the eggplant into two or three sections, put them in the steamer, and then steam them in the steamer for 10 minutes.

2. While steaming the eggplant, chop some green pepper, red pepper and minced garlic

3. Steam the eggplant and tear it into strips by hand after it cools down.

4. Add some oil to the pan, put the chili and garlic into the oil, add two spoons of soy sauce, and pour it on the torn eggplant strips.