Cooking Steps

1. 

   Step1:Cut eggplant.

2. 

   Step2:Cut horizontally and vertically to two-thirds of the eggplant section on the cutting surface, and leave one-third of the lower side not cut off. Steam in a steamer for five minutes until cooked.

3. 

   Step3:When steaming eggplant, use vinegar and sesame paste, add sugar, salt and seasoning. Chop the onion and garlic.

4. 

   Step4:After the eggplant is steamed, use chopsticks to break the top into chrysanthemum shape.

5. 

   Step5:Drench the chrysanthemum eggplant with sesame paste, sprinkle with garlic, scallion and red pepper.

6. 

   Step6:The soft and fresh chrysanthemum eggplant is great for such a hot summer.