How to make chrysanthemum and eggplant in tomato sauce

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  1.Long eggplant

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  2.Ketchup

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  3. slice, But don't cut it, turn the eggplant 90 degrees and cut it crosswise.
  
  
  

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  4. Wait until the eggplant comes out of the water and then dip it in Add cornstarch, dipping as much as possible into every area and tapping off excess cornstarch.
  
  
  

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  5.Ketchup with light soy sauce , sugar, vinegar and water to make a juice and set aside.
  
  
  

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  6.Pour oil into the pot, When the oil is 80% hot, add the eggplant.Spoon oil over eggplant.Spoon oil over eggplant.
  
  
  
  
  
  
  
  
  

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  7. Fry until golden and take out
  
  
  

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  8. Leave the bottom oil in the pot and add the prepared juice.Boil until thick and bubbles form
  
  
  
  
  
  

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  9. Take it out of the pan, pour it on top of the fried eggplant, and a chrysanthemum eggplant dish is ready.