魚香茄子

材料:
碎豬肉
茄子(2 for abt 3 persons serving)
蒜頭

紅指天椒 (optional I think)

醃料:

胡椒粉
生抽 (just enough to mix the pork)
紹興酒
鷹粟粉
麻油

調味料:
生抽
豆瓣醬 (abt 1 tablespoon for 3 persons serving, as long as enough to coat all the food)
鎮江香醋 (same portion as 豆瓣醬)
砂糖 a bit

做法:
1. 將碎豬肉加入醃料伴勻備用
2. 將薑切幼絲, 茄子切小段, 蒜頭切幼粒備用
3. 燒紅個Pan, 加a bit 生油, 燒滾後加入some of the garlic and ginger and 碎豬肉 炒, 撈出
4. 燒紅個Pan, 加a bit 生油, 燒滾後加入rest of the garlic and ginger and 茄子段, 煎至70% – 80%熟, (it’s easier to cook the eggplants if u add some water and put the lid on and cover up a bit)
5. 再將碎豬肉回鑊, 最後加入調味料兜勻, 上碟

20110729-124954.jpg

original recipe

2014:
this is a version tasting more like those we eat from restaurant

condiment: for 1 long egg plant: I use,
1/3 chinese table spoon oyster sauce , 1/3 chinese table spoon soy sauce and
1/3 chinese table spoon vinegar
and some sesame oil

n I only used a tiny bit like a bit less than half teaspoon of 豆瓣醬

n I didn’t deep fry the eggplant, i steamed them instead

茶餐廳魚香茄子食譜內容
茶餐\廳魚香茄子食譜資料

主料:紫皮茄子、青紅椒、姜、蒜、蔥
配料:豆瓣醬、油、鹽、澱粉、生抽、老抽、蠔油、醋、糖、麻油、水
茶餐\廳魚香茄子食譜做法

1、茄子切成條,放入鹽水中浸泡十分鐘,再撈出瀝干水分,撒一些干澱粉拌勻(用鹽水浸泡後再裹一些干澱粉能夠使茄子在油炸過程中少吸油)
2、鍋中放入適當油,燒7成熱,把茄子放入炸。留意堅持中火和不斷翻動,避免炸糊。撈的時分用勺子按壓一下炸過的茄子,能夠再控出一些油來。
3、炒鍋內留少量底油(油一定要少,由於茄子自身有油了),放入姜、蒜爆香。
4、再加入豆瓣醬(火要小點,避免把醬炒糊)
5、入青紅椒翻炒。
6、入炸好的茄子同炒。
7、最終倒入事前調好的調味汁(鹽、澱粉、生抽、老抽、蠔油、醋、糖、麻油、水),翻炒均勻即可

http://www.hkeasychat.com/cook_13164.html

中菜魚香茄子食譜

中菜魚香茄子食譜-香港食譜網
食譜名稱:中菜魚香茄子食譜

食譜發布者:alukiki

食譜風味:中菜

食譜主料:茄子2個,青椒1個,紅椒1個,四川泡辣椒碎10克,蔥,蒜,姜,黃酒1湯匙,醋1湯匙,生抽 1湯匙、糖15克,水澱粉1湯匙

食譜推薦星級:★★★

食譜查看次數:53

食譜發布時間:2014-07-29

IMG_0780-0.JPG

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s