Ingredients
Purple eggplant ( 2 roots ) | Salad oil ( 300g ) |
Salt ( one spoon ) | Cornstarch ( 20g ) |
Chicken essence ( half spoon ) | Egg white ( one ) |
Ketchup ( a small spoon ) |
How to make chrysanthemum and eggplant
1.Prepare 2 purple eggplants
2.Cut into small pieces of about 5 cm
3.Cut into small flowers like this
4. Marinate it with a spoonful of salt and shape it so that it will not break easily during the frying process.
5. Take a small handful of 20 grams of cornstarch and spread it on top and inside the eggplant strips.Spread evenly with your hands.Spread the egg white one by one on the eggplant and make sure it sticks evenly inside.The chicken essence is slightly tasty
6. Fry over low heat until the color changes slightly
7.Leave some oil in the pot, stir-fry the chopped green onion and garlic, add a spoonful of tomato sauce and stir-fry for a few times, dilute it and pour it on the eggplant..If it feels too bland, add some salt.
8. Make a chrysanthemum shape on the plate, I think you can try it
Tips
Do not fry during the frying process It sucks, just 3 to 5 minutes
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