1. Cut the long eggplant into sections and put a section vertically;

2. Cut the slice to the end, but don't cut it off;

3. Rotate 90 degrees and continue to cut into a cross shape according to the cutting method just now.

Chrysanthemum eggplant

Ingredients: eggplant 1 piece, 2 garlic, chives 1 root.

Seasoning: chopped pepper sauce 1 spoon, balsamic vinegar 1.5 spoon, hot oil 1 spoon.

Exercise:

1, prepare all the ingredients;

2. Wash the long eggplant without peeling, cut off the head and tail, and then cut the eggplant into small pieces with uniform length;

3. Take a section, put it vertically, and start slicing as much as possible, but don't cut it off;

4. Turn the eggplant to 90 degrees and press the "cross knife" method;

5. Put the eggplant with the flower knife into the plate, put it into the steamer, and cover the lid;

6. Steam the fire for 6 or 7 minutes and turn off the fire;

7. Carefully move the steamed eggplant into the dish, set it up, set the shape, dig a spoonful of chopped pepper sauce and put it in the flower core of the eggplant flower;

8. Chop the garlic, code the minced garlic on the chopped Chili sauce, and pour a spoonful of semi-aromatic vinegar;

9, another pot, heat the right amount of oil to smoke, pour it on the minced garlic while it is hot, stir fry into a dish.