Cooking Steps

1. 

   Step1:Choose eggplant. Choose the long one from porcelain. Make it feel like a fis

2. 

   Step2:Cut off 1 / 3 of the bottom plane of eggplant. Keep it for standby so that eggplant can be put into the plate smoothly

3. 

   Step3:Slant cut the flower knife on the eggplant surface. Be careful not to cut to the en

4. 

   Step4:Cut the eggplant with the flower knife and put it into 60 ℃ hot water (add salt and vinegar into the water

5. 

   Step5:Drain the eggplant. Cool for 10 minutes. Then sprinkle with starch. Pay attention to the starch evenly on each section. Pay attention to the gap between the sections.

6. 

   Step6:Fry eggplant in 60% oil pan. Golden on both side

7. 

   Step7:Take out the plate and start to make the juice.

8. 

   Step8:Add 60 grams of diced eggplant and tomato sauce, then add a spoonful of sugar, a spoonful of salt, half a bottle of apple vinegar, mix with water starch, boil the juice over low heat, and finally pour the juice on eggplant.