How to make chrysanthemum eggplant

There are actually many things to pay attention to when it comes to making a good dish. Of course, cooking is not as difficult as everyone imagines. Everything is difficult at the beginning. First prepare the ingredients and seasonings, and then start making chrysanthemum eggplant.

1. Prepare all the ingredients for this dish.

2.1 Cut the eggplant into 3-5 cm segments.

3.2 Take a long eggplant and remove the top and root.

4.1 Sprinkle a layer of salt on the cut eggplant. Wait for the salt to release the water in the eggplant pieces, and the eggplant will naturally become soft. Adding a small amount of salt is equivalent to marinating the raw eggplant, which will also make the steamed eggplant taste better.

5.2 Then make cuts on the eggplant. To prevent it from being cut badly, cut off the bottom and put two chopsticks underneath so that the bottom will not be cut. First cut the eggplant into 1 cm pieces horizontally, and then cut it into pieces vertically.

6.1 We also need to add a little seasoning to the meat filling, add a little salt, chopped green onion, sesame oil, and light soy sauce, then stir the meat filling evenly. After the meat filling is ready, we can steam the eggplant in the pot.

7.2 Make the filling: Use pork filling (can be replaced with other meat fillings) to make the flower center, beat an egg in the meat filling, and then stir it in one direction. Because the meat filling is exposed to the outside, the egg wraps the meat filling and the moisture in the meat filling will not be lost.

8.1 Arrange it a little bit, then put the marinated meat filling in the middle of the eggplant to make the flower center, cover it with a lid and steam it for 10 minutes until the eggplant and meat filling are cooked.

9.2 When the water in the steamer is boiling, put the eggplant in and steam it on high heat for 3-5 minutes. Then turn to low heat and steam for 2-3 minutes until it collapses.

10. Enhance flavor and fry until fragrant: Garlic is indispensable for cooking eggplant. Sprinkle some onions and garlic on the eggplant.

11. Heat the pan and pour some oil in it. When the oil is hot, pour in some steamed fish soy sauce, which can enhance the flavor of the dish to the maximum extent.

12. Finally, pour the hot oil on the eggplant, and the minced garlic and chopped green onion will be fried in hot oil to bring out the aroma.

13. The soup seeps into the eggplant, and a plate of beautiful and delicious chrysanthemum eggplant is ready. The light eggplant and tender meat filling are really a delicious dish in summer.

After reading the specific method of cooking chrysanthemum eggplant introduced by the editor above, have you learned it? If you are interested, hurry into the kitchen and try it out. You will definitely gain new insights!