Chrysanthemum Eggplant

Method

1. 01

   Step 1

   Wash the eggplant and cut it into half-finger-length pieces, then cut them into strips, leaving one end uncut. Rub them with salt and let them marinate for a while.

   

2. 02

   Step 2

   Wash the pickled eggplants with salt water

   

3. 03

   Step 3

   Squeeze the eggplant to remove excess water and coat it evenly with dry starch.

   

4. 04

   Step 4

   Arrange on a plate

   

5. 05

   Step 5

   Heat oil in a wok until it reaches 70% of its maximum temperature.

   

6. 06

   Step 6

   Place the eggplant coated in starch into the oil and fry until set.

   

7. 07

   Step 7

   Next, ladle the hot oil into the eggplant center and fry until it sets into a chrysanthemum shape.

   

8. 08

   Step 8

   Remove and drain the oil.

   

9. 09

   Step 9

   Arrange on a plate

   

10. 10

    Step 10

    Prepare minced garlic

    

11. 11

    Step 11

    Heat oil in a wok and sauté minced garlic until fragrant.

    

12. 12

    Step 12

    Pour in cornstarch slurry to thicken, then drizzle in light soy sauce and mix well.

    

13. 13

    Step 13

    Pour the sauce over the chrysanthemum-shaped eggplant and serve.

    

14. 14

    Step 14

    Add some chrysanthemum leaves as decoration

    

15. 15

    Step 15

    Finished product image