How to make chrysanthemum and eggplant in tomato sauce

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  1.Long eggplant

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  2.Ketchup

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  3.Slice, but do not cut, turn the eggplant 90 degrees and cut with a cross-cut knife.
  
  
  

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  4.After the eggplant comes out of the water, dip it in raw Dip as much cornstarch into each area as possible and tap off excess cornstarch.
  
  
  

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  5.Add tomato sauce, sugar, vinegar and water to make a juice and set aside. id="make6" class="list2" >

  6.Pour oil into the pot. When the oil is 80% hot, add the eggplant. Use a spoon to pour oil on the eggplant. Use a spoon to pour oil on the eggplant. .
  
  
  
  
  
  
  
  
  

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  7. Fry until golden and take out
  
  
  

• < p>8. Leave the bottom oil in the pot, reduce the prepared juice and cook until it becomes thick and bubbles
  
  
  
  
  
  

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  9 . Take it out of the pan and pour it on top of the fried eggplant. A chrysanthemum eggplant dish is ready.