材料 Ingredients
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做法
| 1. | 茄子洗乾淨切成 1cm 厚斜片。 |
| 2. | 將魚香醬汁準備好。 |
| 3. | 鍋子噴上一層油﹐鋪上茄子用小中火煎黃。再噴上一層油在茄子上﹐然後將茄子翻面繼續煎到茄子變軟。盛出茄子放在一旁。 |
| 4. | 鍋子燒熱﹐加入魚香醬汁A料爆香﹐ 再加入絞肉炒散。 |
| 5. | 加入魚香醬汁B料(保留沉澱的芡粉)和茄子拌炒一直到茄子入味。拌入留下的芡粉汁使醬汁變稠﹐一次加一點。芡粉汁不一定要全部用完﹐醬汁稠度是隨個人喜好自行調整。趁熱食用。 |
PROCEDURE
| 1. | Wash the eggplants and cut them diagonally into 0.5" thick slices. |
| 2. | Get the Spicy Garlic sauce ready. |
| 3. | Coat the bottom of the pan with Pam oil. Pan-fry the eggplant slices in medium-low heat until light brown. Spray the PAM oil over the eggplant and turn each slice over. Continue pan-frying the eggplant slices until they are tender. Set the eggplant aside. |
| 4. | Heat the pan and add the Spicy Garlic sauce part A. Sauté until aromatic. Add the ground pork and stir-fry until the ground pork is loosen. |
| 5. | Add the Spicy Garlic sauce part B (reserve the bottom part with starch) and the eggplants. Sauté until the eggplants absorb the sauce. Mix in the reserved corn starch. Add a little a time until reaching desired thickness. You don't need to use up all the corn starch. Serve hot. |
最後更新 (Last Update): 07/18/2013
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