Chrysanthemum eggplant

Overview

The chrysanthemums are beautiful, the vegetables are fragrant, happiness is nothing more than this!

I prepared the ingredients and specially found 3 sections of eggplants with different thicknesses so that the chrysanthemums made could be big or small
Cut the eggplant into cross-sections. Don't cut it off, just use two chopsticks.
Steam over high heat for about 8 minutes.
When cooked, use chopsticks to shape it.
Use tomato sauce, oyster sauce, sugar, salt, water starch and set aside.
Chop red pepper and garlic and set aside.
Arrange the red pepper into the center of the eggplant flower.
Heat the oil and sauté the minced garlic until fragrant.
Pour in the juice prepared in advance and let it bubble and thicken.
Arrange the celery leaves and pour the juice over them. Does it match the chrysanthemum? Write a recipe just to preserve this beautiful moment!