Ingredients and cooking methods for chrysanthemum eggplant

Chrysanthemum is very fragrant, but chrysanthemum eggplant is more delicious. Today I will tell you how to make chrysanthemum eggplant:

Ingredients for Chrysanthemum Eggplant:

300g long eggplant, 5g carrot, 30g flour, 750g salad oil, about 8g wet starch, 25g tomato sauce, 5g iodized salt, 4g MSG, 25g sugar, 3g chopped green onion and ginger.

Chrysanthemum Eggplant Method:

(1) Remove the stems and skin of the eggplants, cut them into 4 cm high cubes, and then make cross-shaped cuts on the cross section of the cubes. Sprinkle a small amount of salt on them and marinate them briefly. Then, coat them with flour and set aside. Wash the carrots and cut them into chopstick-like cubes.

(2) Heat oil in a spoon until it is about 70% to 80% hot. Add the eggplant flowers and fry until done. Pour out the oil and place on a plate.

(3) Heat some oil in a spoon, add tomato sauce and stir-fry briefly, then add chopped green onion, ginger, soup, sugar, carrot cubes, salt and MSG and bring to a boil. Thicken with wet starch, add cooking oil, heat and pour over the fried eggplant eyes.

Eggplant recipe recommendation:

Spicy and Sour Eggplant

Sauteed eggplant coated in a spicy and sweet sauce, simple and delicious! I'm sure you'll love it!

Material:

2 long eggplants, cut into cubes, 20 ml soy sauce, 15 ml red wine vinegar, 10 g sugar, 1 green chili, chopped, 3 g corn starch, 3 ml chili oil, or increase or decrease according to personal taste, 10 g salt, 30 ml vegetable oil

practice:

1. Place eggplant cubes in a large bowl, sprinkle with salt and cover with water, and leave for 30 minutes. Rinse and drain on paper towels.

2. In a small bowl, mix soy sauce, red wine vinegar, sugar, chili pepper, corn starch and chili oil into a sauce and set aside.

3. Heat vegetable oil in a large skillet or wok over medium-high heat and sauté eggplant until soft and beginning to brown, about 5-10 minutes. Add sauce and sauté until sauce thickens and coats eggplant. Serve hot.