How to make chrysanthemum and eggplant

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  1. Wash the eggplant and cut it into half-finger-long sections, then cut it into strips. Leave the other end uncut, add salt and marinate for a while

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  2.Wash the pickled eggplants with salt water

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  3. Again Pinch dry the water from the eggplant and spread the dry starch evenly

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  4.Place on the plate

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  5. Heat the oil in the pot until it is 70% hot

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  6.Put in eggplants coated with starch and fry until set

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  7.Ladle hot oil into the eggplant core and fry it into a chrysanthemum shape

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  8 .Drain the oil

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  9.Place on the plate

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  10.Prepare minced garlic

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  11. Heat oil in a pan and sauté minced garlic

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  12.Pour in starch water to thicken, pour in light soy sauce and mix well

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  13.Pour it onto the plated chrysanthemum and eggplant

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  14.Put some chrysanthemum leaves for decoration

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  15.Finished Picture p>