材料
" ~7 n1 X* J/ S( b5 e5 F4 }% C' i, w5.39.217.76400 克(去尾)茄子5.39.217.765 B k2 v8 v) r8 v# w
3 瓣(剁碎) 蒜瓣
9 g, M: O+ P" q: ~1 b( Wtvb now,tvbnow,bttvb1/2 小匙麻油tvb now,tvbnow,bttvb: j1 |9 j- _/ f! f$ m& ?
0 b) o. ^0 h u; y7 H) K. i5.39.217.76調味料(混合拌勻)
5 k2 F F$ u' e9 G6 l1 C3 Rtvb now,tvbnow,bttvb1 大匙蠔油, M# c. y8 } j+ P* g
1 小匙生抽5.39.217.76' X$ Z$ ~. M! S9 d
3 大匙熱水
6 T0 }" e: X/ Z5.39.217.761/2 小匙紹興酒
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; k5 T$ \( X8 J# v7 t/ Y2 V5.39.217.76做法$ r- Z0 O4 s$ V2 ]2 z" J: [
1. 茄子用沸水熟滾約10分鐘，撈起瀝乾。
. P% X# ]. M% F- |; j5.39.217.762. 茄子切對開，用湯匙刮取茄肉、棄皮、加入混合調味料一起攪拌均勻。5 z$ O* N z( s$ G1 s" p' O8 w
3. 燒熱2大匙油和麻油，把蒜茸爆香至金黃色、淋在茄肉上即可上桌。
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INGREDIENTS3 G! m* x, {6 `2 e& ]. I M
400g egg plant3 garlic cloves (chopped)1/2 tsp sesame oil
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SEASONING (mix well)
( S* d. r. E! q" P: h' O# _& c6 D" \$ s1 tbsp oyster sauce1 tsp light soy sauce3 tbsp hot water1/2 tsp Shaoxing wine
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. T) \& \, }4 g, S: ^METHOD( g& k' Q9 u! d. R ^7 q' u1 B6 U
1. Blanch the egg plant with boiling water for about 10 minutes. Remove and drain.
* O3 ], D3 l3 T2 L* _. ?+ @/ Q5.39.217.762. the egg plant into half, scoop out the egg plant flesh, leave the skin, mix well with the seasoning mixture, stir constantly.1 I9 b3 g2 d2 {' b3 g0 F4 G/ l9 L
3. Heat up 2 tbsp oil and sesame oil to sauté the garlic chopped untilfragrant and golden brown, pour over the egg plant. Dish up and serve.
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發表於 2008-1-12 11:05 PM
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