Ingredients
Green eggplant ( 1 piece ) | Tomato ( 1 ) |
Garlic Sugar ( appropriate amount ) | White sugar ( appropriate amount ) |
Salt ( appropriate amount ) | Oil ( appropriate amount ) |
| Light soy sauce ( Adequate amount ) | Four ( Appropriate amount ) |
Tomato Sauce Chrysanthemum Eggplant How to make
1. Prepare ingredients: one green eggplant.
2. Prepare ingredients: one tomato.Dice the tomatoes and marinate them with sugar.
3. Cut the eggplant into three sections, about 4 cm long, and cut the flowers into quarters lengthwise and horizontally.In the third position, rub it all over with salt until soft.
4. Roll it in flour.
5. Heat the oil pan, heat it up to 60%, put the eggplant in and fry, turn carefully.The eggplant skin is slightly burnt, scoop it up.
6.Plate placement.
7. Heat the oil pan, sauté the minced garlic, add the diced tomatoes and stir-fry, turn Over low heat, simmer the tomato juice and add light soy sauce to taste.
8. Pour the diced tomatoes into the heart of the chrysanthemum, and pour the tomato juice evenly onto the petals.Chrysanthemum eggplant with tomato sauce is ready.
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