Create a stunning shape with zero difficulty, illustrated with instructions on how to make [Chrysanthemum and Eggplant]
Overview
The eggplant is steamed and carved into a beautiful chrysanthemum shape. The tender white petals are stretched and fragrant, giving it a rich and unique look that lingers from spring to autumn.
Tags
Ingredients
Steps
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One eggplant, 2 pieces of garlic, one green onion, and chopped chili sauce.
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Wash the long eggplant, do not peel it, cut off the head and tail, and then cut the eggplant into long and even short segments.
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Take one section, put it upright, and start to cut thin slices, try to cut it as far as possible, but don't cut it off (you can put two chopsticks on both sides). The thinner the slice, the more chrysanthemum petals will come out.
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Turn the eggplant 90 degrees and use the "cross cutter" method to cut it into pieces as shown in the picture.
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Arrange the sliced eggplants on a plate, put them into the steamer and cover the pot.
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Steam over high heat for 6 or 7 minutes, then turn off the heat.
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Carefully transfer the steamed eggplants to the plate, arrange and arrange them into shapes, scoop out a spoonful of chopped pepper sauce and place them on the cores of the eggplant flowers.
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Chop the garlic, place the minced garlic on top of the chili sauce, and drizzle with a tablespoon and a half of balsamic vinegar.
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Heat another pot, heat an appropriate amount of oil until it smokes, pour it on the minced garlic while it's still hot, and it's fragrant!
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Does it look like two blooming chrysanthemums? The steaming method is light and delicious, try it now!