As a "permanent guest" at our table, there are many ways to grow eggplant. When I was a child, the northeast was very cold, and every household basically had no refrigerator, so it could be frozen outside. It is often MINUS 2 or 30 degrees, and ordinary vegetables can be stored. If it can't be stored, make it all into radish pickles. I like to eat eggplant with garlic pickled by grandpa. My family has a special jar for pickles, red peppers, cucumber eggs, long beans and amaranth, which my grandfather throws in for pickling. Now this kind of garlic eggplant is also sold in the northern supermarket, which is difficult to buy. My grandfather doesn't eat pickles when he is old. There are also eggplant with sauce and baked eggplant, which are delicious. What I shared today is chrysanthemum eggplant. See not too long eggplant with that shape. Go and see for yourself.

Cuisine: chrysanthemum eggplant 1. Get all the food ready. When buying long eggplant, choose purple eggplant, and choose a sleek one. 2. Clean the long eggplant and cut it into a large section, then cut it horizontally and vertically. Do not cut the bottom of the aluminum strip. If you are worried that you can't cut it, hold a wooden chopstick against the bottom of the long eggplant. As in my picture, if you cut it like this, there will be wooden chopsticks under it, so it won't be cut off. All the long eggplants are cut and soaked in water according to this method. Adding some salt can prevent the air of long eggplant from oxidation and blackening, make the eggplant dehydrate quickly and make the long eggplant less deoiled. 4. Dry the long eggplant and dip it in a small amount of corn flour. 5. Pour the vegetable oil into the pot, and put the long eggplant wrapped with flour into the pot one by one and fry until the long eggplant fades and turns yellow.

6. Put it in a dish, stir-fry garlic cloves in oil in the pot, add tomato sauce, stir-fry with salt until sticky, and sprinkle on the long eggplant. 7. Is it like a blooming chrysanthemum? Unique shape and delicious taste. Pay attention to the ripeness when you dip in the sauce. When frying eggplant, stir fry slowly with slow fire. After fishing, you can put it on blotting paper to absorb oil and then put it on a plate. 2, chrysanthemum eggplant can also be steamed to eat, do not fry, immediately put into the pot to steam, suitable for people who lose weight to eat this dish. Take it out after steaming, and then put the pattern carefully, because the pattern will be fried immediately after frying, which is convenient for me. 3. Don't cut the eggplant with a flower knife. Cut it the way I gave you. Don't be afraid to cut it short. If you cut it shallow, it won't look like a chrysanthemum.