Chrysanthemum eggplant
Introduction:
Production steps:
Step 1: main ingredient: a long eggplant. Ingredients: tomato sauce, sugar, vinegar, salt and starch.
Step 2: wash the eggplant and absorb the surface water.
Step 3: cut the eggplant into a short, uniform length of about 7 cm
Step 4: cut the eggplant section vertically as shown in the picture with a multi knife cross knife. Don't cut it to the end. Leave about 2-3cm.
Step 5: put the cruciferous eggplant into the pot, sprinkle appropriate amount of salt and marinate for 15 minutes, keep the pattern and don't rub it with hands.
Step 6: stir the pickled eggplant into blossom and sift in starch, so that each petal is covered with starch.
Step 7: add cooking oil in the pot, add eggplant flowers at medium temperature and fry them into flower shape.
Step 8: deep fry the eggplant flowers into golden yellow and cook them thoroughly.
Step 9: add a small amount of cooking oil, ketchup, sugar and vinegar into the soup.
Step 10: pour the boiled soup on the fried eggplant flowers to decorate the table.
Materials required:
Eggplant: 1
Tomato sauce: right amount
Sugar: right amount
Vinegar: right amount
Salt: right amount
Starch: right amount
Precautions: 1. Sift starch into pickled eggplant and fry it to keep the color of raw materials instead of flour; 2. When frying, use a spoon to heat up the oil and pour the middle eggplant flower to keep good pattern.
Production difficulty: ordinary
Technology: deep fried
Production time: half an hour
Taste: salty and sweet
Chinese PinYin : Ju Hua Qie Zi
Chrysanthemum eggplant
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