# steamed vegetables# How to make chrysanthemum and eggplant

Posted in Chinese cuisine

# steamed vegetables#How to make chrysanthemum and eggplant

  • 1.Prepare the ingredients, sugar, vinegar, pepper, garlic, choose long eggplants that are tender and even in thickness.

  • 2.Wash the eggplant, remove both ends, and cut into equal lengths of 5-8 cm

  • < img src="https://s1.cdn.jiaonizuocai.com/caipu/201903/1323/13235422758.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA"/>

    3.Then cut each section into small cross-sections without cutting off the bottom

  • 4.Place it on the plate, leaving space when placing it

  • 5.Then put it in a steamer and steam over high heat for 8-10 minutes

  • 6.While steaming the eggplant, put the sugar into the vinegar and stir evenly

  • 7.Adjusted seasoning Juice for later use

  • 8.Chop green and red peppers, mince garlic and set aside

  • 9.Pour off the excess water from the steamed eggplants and use chopsticks to shape them

  • 10.Pour the sauce evenly onto the eggplant

  • 11.Then place the minced garlic, crushed green pepper, and millet pepper in the middle of the eggplant in sequence

  • 12.Heat oil in another pot and pour hot oil over the minced chili and garlic

  • 13.Finished product, chrysanthemum eggplant