How to make pickled pepper chrysanthemum eggplant

Our lives cannot be separated from friends, and gatherings among friends are inevitable. Having a meal together is a happy thing. We can sit together and talk about everything. When having a meal together, most people would choose to go to a famous restaurant. But if you can do it yourself, I believe your friends will be happier. So, here I will show you how to make pickled pepper, chrysanthemum and eggplant.

1. Wash the eggplants, remove the stems, and cut into 3-4 inch segments (If you want to make it look good, you can peel it. I don’t want to remove the skin because I don’t want to remove the nutrients in it)

2. Make as many cross cuts as possible on the eggplant’s cross section, but don’t cut it through.

3. After cutting into flower-shaped pieces, add a little salt and marinate for 5 minutes. Sprinkle with flour (or corn starch) and shake off the excess flour (the eggplant strips should also be coated with flour)

4. Heat the pan, add oil, put in the eggplant flowers when it is 70% hot, fry until the eggplant strips turn golden yellow, remove from the oil and drain the oil, wait until the oil temperature rises to 70% to 80% hot, fry again and remove from the oil (this will make the eggplant flowers more colorful and crispy)

5. Re-clean the pot, add the oil, add the minced ginger, chopped green onion and minced garlic, stir-fry until fragrant, then add the pickled pepper, pour in the broth (you can use broth powder if you don't have it) and appropriate amount of water, add light soy sauce (optional, the color will be darker if added), eggplant and salt, simmer for half a minute, pour in the water starch and mix well, then serve

Cooking requires the control of heat, so today the editor will introduce you to pickled pepper chrysanthemum eggplant. Everyone must pay attention to the control of heat, and try it now!