【豆豉蒜蓉茄子】
by 毛毛妈
这个豆豉蒜蓉烧茄子非常入味,适合带便当。虽然茄子没有过油炸,颜色稍损,但用不粘锅放点油煸过再烧,非常好味道,亲们试试。
用料:
1:长条茄子4根430克;
2:橄榄油 2大匙,蒜蓉1大匙,豆豉1大匙斩蓉,葱花1.5大匙;
3:生抽酱油1大匙,白蔭油(用黑豆制成的酱油)1大匙,水4大匙, 鸡粉1/6茶匙;
4:金兰酱油膏 1大匙,香油1茶匙。
注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。
做法:
1、茄子去蒂洗净,横切3等长段,再竖切成4等长条(图1),放到盐水里浸泡一下,沥水待用。
2、不粘锅置炉上,开大中火,加2大匙橄榄油,放入蒜蓉、,豆豉及葱花(图23,),翻炒30-60秒至蒜蓉有些变黄,有香味出来。
3、放入沥水的茄条快速翻炒30-60秒(图3),依次加入调味3料3,中火烧几分钟,至汁浓茄子软身(图4)。
4、放入酱油膏(图5)翻炒均匀,最后下香油1茶匙,翻炒兜匀出锅。
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