Chinese Food
Chrysanthemum eggplant
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This is a small dish in my hometown. In late autumn, the eggplants are all seedling pulling. There are many small eggplants that haven't grown up. Use this kind of small eggplant to pack slices, add pepper and salt to marinate. Then fry them. Serve one for breakfast. The delicious ones want to bite their tongue. Try it soon.
Cooking ingredients
Cooking Steps
Step1:Buy some eggplant bags. Wash them.
Step2:Go to die. Slice. Be careful not to cut to the end.
Step3:After cutting one side, cut the other side upside down. It's like cutting a raincoat cucumber.
Step4:Put pepper in the sandwich. Don't put it in every slice. Just put a few in each slice. Then salt each piece.
Step5:After all, sprinkle a layer of salt.
Step6:Marinate for half an hour. There will be a lot of soup. Squeeze the soup out by hand. Be careful not to squeeze it too dry.
Step7:Put some oil in the pot. Heat the oil and put in eggplant. Fry until the eggplant is ripe.
Step8:The first pot is a little longer. It's all fried yellow.
Step9:Put it in the refrigerator and freeze it in different bags. Take it out to defrost when eating. Fry it in the pan without oil. It's as delicious as when it's just cooked.
Step10:For breakfast, it's delicious with mung bean rice porridge.
Cooking tips:There are skills in making delicious dishes.
