魚香茄子
繁
|
EN
繁
|
EN
難度
2/5
需時 (分鐘)
30
份量 (人)
2-4
難度
需時 (分鐘)
份量 (人)
2/5
30
2-4
- 20 9 月, 2019
- 6:00 下午
材料
- 茄子 250克
- 豬肉碎 120克
- 蒜蓉 1湯匙
- 薑粒 1湯匙
- 葱粒 1湯匙
- 油 2湯匙
- 水 150克
- 250g Eggplant
- 120g Minced Pork
- 1 tbsp Garlic
- 1 tbsp Ginger
- 1 tbsp Shallot
- 2 tbsp Oil
- 150g Water
魚香汁
- 鎮江醋 1湯匙
- 紹酒 1湯匙
- 生抽 1湯匙
- 豆瓣辣酱 1湯匙
- 糖 3茶匙
- 1 tbsp Zhenjiang Vinegar
- 1 tbsp Shao Wine
- 1 tbsp Soy Sauce
- 1 tbsp Bean Paste
- 3 tsp Sugar
芡汁
- 水 4湯匙
- 生粉 1茶匙
- 4 tbsp Water
- 1 tsp Corn Starch
烹調步驟
1
先將茄子洗淨切件,煮前浸於水中避免變色
Wash the eggplant first, cut it and put in water and avoid discoloration before cooking
2
起鑊,落油,先爆香薑粒和蒜蓉,落豬肉碎略炒後,再放魚香汁炒勻
Heat the pan and drop oil, cook the ginger and garlic, then add the minced pork until slightly fried, then put the fish sauce and stir well
3
加入茄子略炒,再加入水炒勻,蓋蓋煮6分鐘
Add the eggplant and stir fry, add in water and stir well. Cover and cook for 6 minutes
4
開蓋後,加入芡汁,灑上蔥花便成
After opening the lid, add the gravy and sprinkle with shallot