Chinese Food
Chrysanthemum eggplant
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This chrysanthemum eggplant can be said to be the flavor in my memory. It's a kind of vegetable made by grandma. Only grandma makes the best taste. Unfortunately, it can't be eaten any more. This also makes me buy and make eggplant every time I see it. The taste of each time is so unforgettable.
Cooking ingredients
Cooking Steps
Step1:The material is so simple. But the taste is unforgettable.
Step2:Wash the eggplant. Cut off the eggplant base. The best way to make chrysanthemum eggplant is to frost eggplant in autumn. That is to say, eggplant without long opening.
Step3:Cut the eggplant into pieces less than one centimeter thick. But it can't be cut off.
Step4:If you turn it over, you can cut it into less than one centimeter thick pieces. You can't cut it. You can cut it into flower knives on both sides.
Step5:Cut it up.
Step6:Use two or three prickly peppers to separate each slice. If you don't like prickly peppers, you can put two in each slice.
Step7:Sprinkle proper amount of salt in the crevices.
Step8:After half a day's salting, squeeze out the water. Pour some oil into the pot. You can pour more oil. I use the peanut oil squeezed at home. The oil after fried eggplant with it is very fragrant. The taste of pepper is very fragrant. Put some bright oil in the cold dishes.
Step9:It's exploding.
Step10:It's out of the pot. Doesn't it look like chrysanthemum? I like fried ones.
Step11:The finished product is coming out. The smaller the fire, the more the fire, the more chewy.
Cooking tips:It's better to choose a smaller eggplant. It's better to fry through. Peanut oil or canola oil is the best way to make dishes.
