Скачать с ютуб 【1mintips】魚香茄子要漂亮入味，看看大廚撇步！油亮入味不軟爛，原來就靠這一招！！學起來，每次做都成功～ в хорошем качестве

【1mintips】魚香茄子要漂亮入味，看看大廚撇步！油亮入味不軟爛，原來就靠這一招！！學起來，每次做都成功～

楊桃購物網 https://shop.ytower.com.tw/ 魚香茄子 材料： 茄子 500公克 水 100ml 油 1大匙 薑末 10公克 蒜末 15公克 絞肉 200公克 蔥花 10公克 太白粉水 適量 調味料： 醬油 1大匙. 白醋 1大匙 辣椒醬 2大匙 水 100ml 糖 1茶匙 作法： 1.茄子洗淨切滾刀塊。 2.熱鍋加入1大匙油，放入茄子塊與油稍微拌勻，再加入水，蓋上鍋蓋燜煮約?分鐘至茄子軟後取出。 3.熱鍋倒入適量油，放入薑末、蒜末爆香。 4.放入絞肉炒至肉色變白，再加入辣椒醬，炒至產生紅油，再放入其餘調味料煮滾。 5.放入作法2的茄子拌炒均勻，煮約3分鐘讓茄子吸飽醬汁入味。 6.再淋上太白粉水拌勻勾芡，最後撒上蔥花即可 Fish-fragrant eggplant Ingredients: 500g eggplant 100ml water 1 tablespoon oil 10g minced ginger 15g minced garlic 200g ground pork 10g chopped scallion Cornstarch water, as needed Seasonings: 1 tablespoon soy sauce 1 tablespoon white vinegar 2 tablespoons chili sauce 100ml water 1 teaspoon sugar Instructions: Wash the eggplant and cut it into diamond-shaped pieces. Heat 1 tablespoon of oil in a wok, stir the eggplant pieces with the oil, add water, cover the wok and simmer for about 5 minutes until the eggplant is soft. Remove from the wok. Heat the wok with oil and stir-fry minced ginger and garlic until fragrant. Add the ground pork and stir-fry until the color turns white. Then add chili sauce and stir-fry until the oil turns red. Finally, add the rest of the seasonings and bring it to a boil. Add the cooked eggplant from step 2 and stir-fry until well combined. Cook for about 3 minutes to let the eggplant absorb the sauce. Drizzle some cornstarch water and stir-fry until the sauce thickens. Sprinkle with chopped scallion and serve. 茄子煲 材料： 茄子 500公克 油 1大匙 水 150ml 薑末 10公克 蒜末 15公克 絞肉 200公克 太白粉水 適量 九層塔 適量 調味料： 醬油 1大匙 白醋 1大匙 辣椒醬 2大匙 水 150ml 糖 1茶匙 太白粉水 2茶匙 作法： 1.熱鍋，加入油，放入薑末、蒜末炒香。 2.放入絞肉炒至肉色變白，再加入辣椒醬，炒至產生紅油，再放入其餘調味料煮滾。 3.放入茄子拌炒均勻，煮約3分鐘讓茄子吸飽醬汁入味。 4.再淋上太白粉水拌勻勾芡，最後撒上九層塔即可。 Eggplant Casserole Ingredients: 500g eggplant 1 tbsp oil 150ml water 10g ginger, minced 15g garlic, minced 200g ground pork Cornstarch slurry, as needed Basil, as needed Seasoning: 1 tbsp soy sauce 1 tbsp white vinegar 2 tbsp chili sauce 150ml water 1 tsp sugar 2 tsp cornstarch slurry Instructions: Heat a pan with oil, and sauté minced ginger and garlic until fragrant. Add ground pork and sauté until cooked, then add chili sauce and cook until it produces red oil. Add the remaining seasoning and bring to a boil. Add eggplant and stir-fry until coated evenly with the sauce. Cook for about 3 minutes until the eggplant is fully flavored. Pour in the cornstarch slurry, stir well to thicken the sauce. Finally, sprinkle with basil and serve. - 楊桃美食網 http://www.ytower.com.tw Youtube    / ytower01   Facebook   / ytower01