醬香肉末燒茄子 0

原料

長條茄子2根、豬肉餡100克、青紅小辣椒各2根、蔥末1湯匙(15克)、薑末1湯匙(15克)、料酒1茶匙(5ml)、甜麵醬1湯匙(15克)、豆瓣醬2湯匙(30克)、豆豉醬1湯匙(15克)

步驟

1)肉餡中調入料酒和甜麵醬,倒入薑末攪拌均勻後腌制10分鐘; 2)將茄子去蒂洗凈後帶皮切成小段,青紅小辣椒切成小片; 3)平底鍋中倒入油,待油7成熱時放入茄子條,你會發現茄子迅速的把油都吸收了,此時不要再添加油了。當茄子煸炒變軟後,油會從茄子中又跑出來一些的。將炒軟後的茄子撈出備用; 4)鍋中留底油,放入肉餡煸炒至變色,用鏟子鏟到鍋的一側,用鍋中的油將蔥末煸炒幾下,倒入豆瓣醬和豆豉醬炒出香味後,與肉末混合在一起,再倒入茄子和青紅辣椒,翻炒均勻即可。

小技巧

茄子這種蔬菜非常吃油,餐廳中很多的茄子菜都是先將茄子下油炸透的,家裡很少有這樣的操作可能性,因此我們可以用平底鍋倒一些油,將茄子切成條,半煎半炸; 做茄子的菜放入的油量,要比平時炒其他菜多放一點,茄子卻油很不好吃,會有一種生生的味道。當油熱後,你倒入茄子時會發現鍋中的油馬上被吸收了,此時不要繼續添加油,因為再煸炒一會兒,待茄子變軟之後,那些被茄子先前吸進去的油,又會跑出來一些了; 以前一直使用老乾媽的豆豉醬,這次朋友送了2瓶福臨門的豆豉醬,裡面的豆豉很多,不象很多其他品牌的豆豉醬,裡面雜七雜八的東西很多,味道也很正,喜歡吃豆豉醬的筒子們不妨一試; 這道菜及其下飯,請務必少煮米飯,如果你平時是1碗米飯的量,就著這個菜,怎麼也得翻倍哈,絕不吹牛。 Stir-fried Aubergine with Mixed Sauce Ingredients: Long aubergine: 2 Pork mince: 100g Little green chili pepper: 2 Little red chili pepper: 2 Finely chopped leek: 1 soupspoon(15g) Finely chopped ginger: 1 soupspoon(15g) Seasonings: Cooking wine: 1 teaspoon(5ml) Sweet soybean paste: 1 soupspoon(15g) Chili bean sauce: 2 soupspoon(15g) Black bean sauce: 1 soupspoon(15g) Directions: 1)Add cooking wine, sweet soybean paste, and finely chopped ginger into the pork mince, mix well then rest for 10 minutes; 2)Remove the pedicels of aubergines and chop into little segments (with skin); Slice the two colours little chili peppers; 3)Pour some oil into a pan, add in the chopped aubergine when the oil is very hot (7/10 heat) (you will see that the aubergine quickly absorb all the oil, but please do not add more oil as when the aubergine is stir-fried and get soft, some oil will comes out), stir-fry the aubergine and take out when it’s soft; 4)Keep the rest oil in the pan, add in the pork mince, stir-fry until its colour changes then leave the mince to one side of the pan; Add the finely chopped leek in, then chili bean sauce and black bean sauce, stir-fry until the smell comes out then mix this sauce mix with the mince; Finally add the chopped green and red chili pepper, stir-fry until evenly mix. Finish

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