香椿燒茄子

原料:
杭茄,香椿,姜
老抽,鹽,植物油
做法:
1,香椿洗淨,入沸水中燙至完全變色後撈出,瀝掉多餘水份,切碎。
2,杭茄洗淨去掉把兒,切滾刀塊;切一點薑末。
3,平底鍋倒一層油,不用很多,佈滿整個鍋底就行,放入茄子小火煎,茄子也正好鋪滿鍋底,一直到茄子變得軟糯,關火,把鍋傾斜著放在一處 ,茄子推到鍋里高的地方,目的是讓多餘的油可以流到低出,或者把茄子盛到鋪吸油紙的盤子裡也可以,當然如果鍋裡殘留的油比較多的話,可以這樣做。
4,炒鍋燒熱,加一點點底油,放薑末炒香,再放入茄子翻炒,加鹽和一點老抽,可以稍微加一點水,炒勻入味後,加切碎的香椿,翻炒均勻即可。
訪客觀看過:
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