星期四, 10月 21, 2010

[自創食譜]酸甜茄子 (Crispy eggplants with tomato sauce)





通少好介紹: 酸甜茄子

各位吃素的朋友, 哩個食譜無肉的, 應該啱晒你們啦, 吃開肉的朋友, 就一定要試吓用西人茄子啦, 我最近愛上用這個食材, 我會當佢肉咁煮, 真係又飽又好味道呀

真的, 無肉最怕就係吃唔飽, 但放心,
哩個茄子唔知點解吃完可以好飽喎, 同平時用開啲唐人茄子好唔同, 西人茄子平又大個, 煮熟又唔會太腍, 咬口真的比較好呢, 所以大家一定要試試啊~~~

係呀, 颱風吹到來啦, 雖然話唔會打8號風球,
但大家都最好做好預防措施, 有備無患嘛


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(password: tonytsang)


Prep 準備: 20 minutes | Cook 烹調: 25 minutes | For 份量: 4 people | Calories 熱量: 850 (Estimated/ 估計)
材料 Ingredients
1- 西人茄子350克左右, 切厚片 (350g of western eggplants, sliced into large pieces)

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2- 蒜蓉1湯匙 (1 tbsp minced garlic)
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3- 洋蔥半個, 去衣切件 (1/2 onion, peeled, cut into pieces)
tonytsang and kareny recipy
4- 中蕃茄2個, 切件 (2 beef tomato, cut into pieces)
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5- 生粉1/2量杯 (1/2 cup of corn starch)
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6- 大蛋2隻, 發勻 (2 large egg, blended)
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7- 麵包糠1量杯 (1 cup of bread crumb)
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汁料 Sauce
份量只供參考 (just for reference only)
1- 茄汁2湯匙 (2 tbsp of ketchup)
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2- 水1/4杯 (1/4 cup of water)
tonytsang and kareny recipy
3- 糖1湯匙 (1 tbsp of white sugar)
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4- 蜜糖芥辣1湯匙 (1 tbsp of honey mustard)
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做法 Steps

1- 先將茄子順序沾上生粉, 蛋醬, 麵包糠(圖1), 快火落油3湯匙起鑊, 轉中火, 將茄子煎至兩面金黃, 約5-8分鐘, 盛起隔油備用(圖2)
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2- 將鑊洗好抹乾, 快火落油約1/2湯匙起鑊, 先落蒜茸炒至金黃, 加入洋蔥和1/3茶匙鹽炒至軟身, 再加入蕃茄1/3茶匙糖炒至軟身(圖3), 再加汁料煮滾(圖4), 轉中火蓋頂焗3分鐘, 加入茄子兜勻, 上碟即成
tonytsang and kareny recipy
1- Coast the eggplants with corn starch, egg and breadcrumb in respectively order (fig.1).  Heat the pan with 3 tbsp of oil over high heat.  Turn the heat to medium.  Pan fry the eggplants until both side is golden, about 5-8 minutes.  Drain it well and put it aside (fig.2).
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2-  Heat the non-sticky pan with 1/2 tbsp of oil over high heat.  Stir fry garlic until golden and fragrant.  Stir in the onion with 1/3 tsp of salt.  Stir in the tomato with 1/3 tsp of sugar (fig.3).  Stir in the sauce mix and heat through (fig.4).  Cover and simmer over medium heat for 3 minutes.  Stir in the eggplants and mix it well.  Dish it up and serve it in hot.
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貼士 Tips
1- 西人茄子和唐人茄子是不同的, 它比較大個, 顏色較深的, 煮熟後也不會變得太腍, 咬口比較好
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2- 汁料中的芥辣其實不宜一早加入的, 最好是在加入茄子後同加入, 兜勻即可, 否則煮太耐就會喪失它的味道
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3- 按這裡查看 "有關烹調術語" 的解釋
tonytsang and kareny recipy
1- Western eggplants is not the same as chinese eggplant.  It is larger.  Color is deeper.  Texture is stronger.
tonytsang and kareny recipy
2-It is actually not recommended to add the mustard too early.  It is better to add it after stir in the eggplants at the end.  Otherwise, it will lose its taste.   
tonytsang and kareny recipy
3- Click here to understand what is the cooking terms in this recipe


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