韓式輕量砂鍋 燜煮燉煲都好用→ [ Ссылка ]
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.
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