Preparation materials: 1 tablespoon eggplant, tomato sauce, 1 tablespoon starch, appropriate amount of vegetable oil, 1 tablespoon salt, and a little onion and garlic

1. Wash the long eggplant, remove the head and tail, and cut the pier.

2. Put the cut surface of eggplant upward, cut it vertically, and cut it deeply, leaving about one centimeter at the bottom.

3. Marinate the eggplant with a little salt and water for five minutes. After squeezing out the water, the tomato strips will become slightly soft and scattered.

4. Put the eggplant face down, gently press it into the raw flour and dip it evenly.

5. Turn it upside down twice to let some extra powder fall into the gap.

6. Put the prepared eggplant on the chopping board like this, and at the same time heat the oil to 5% to 6% in a small pot.

7. Put the eggplant flower on a small colander, pour the oil on the eggplant flower with another spoon and shape it, then fry it in an oil pan until crisp and golden.

8. Set the fried eggplant on the plate.

9. Pour the adjusted tomato juice in the flower center and serve.