Tomato sauce chrysanthemum eggplant

Method

1. 01

   Step 1

   Long eggplant

   

2. 02

   Step 2

   Tomato sauce

   

3. 03

   Step 3

   Slice the eggplant, but do not cut it all the way through. Turn the eggplant 90 degrees and make cross-shaped cuts.

   

4. 04

   Step 4

   After the eggplant releases water, coat it with cornstarch, making sure to coat every part, and then pat off any excess cornstarch.

   

5. 05

   Step 5

   Prepare a sauce by mixing tomato sauce with soy sauce, sugar, vinegar, and water.

   

6. 06

   Step 6

   Pour oil into a pan and heat it to 8 % of its maximum temperature. Add the eggplant. Use a spoon to drizzle oil over the eggplant.

   

7. 07

   Step 7

   Fry until golden brown and remove from heat.

   

8. 08

   Step 8

   Leave some oil in the pan, then add the prepared sauce. Simmer until thickened and small bubbles appear.

   

9. 09

   Step 9

   Remove from the pan and pour over the fried eggplant. A dish of chrysanthemum eggplant is now ready.