Tuesday 13 July 2010

鱼香茄子 *Stir Fried Aubergine with Salted Fish

很喜欢这一道香鱼茄子的口感与味道。软绵绵的茄子、香喷喷的鲜鱼、加上鲜甜的肉碎,这一道菜不但很下饭,而且还百吃不厌。

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食材:
茄子........ 1 个(切条状)

猪肉碎..... 适量(可用大概5大汤匙的份量)
四川菜..... 1/4粒(切条状)
梅香咸鱼.. 1 片
蒜米........ 1 汤匙
胡椒粉..... 适量
酱油........ 适量
食油........ 适量
黑酱油..... 适量

做法
1. 热锅、热油后先把茄子给炸了。切记一定要热腾腾的油才好把茄子放入油里炸,要不茄子会吸收很多油份。把茄子炸软后,提起茄子离锅。
2. 留一些油,先把咸鱼给煎了。
3. 然后加入蒜米炒香,再加入猪肉碎(猪肉碎要先腌胡椒粉及酱油)。猪肉熟后加入四川菜一起炒。
4. 把茄子倒入锅里内和其他食料炒一炒。可以加入黑酱油、盐等调味。我通常在最后的时刻加上一点点地黑酱油调味,即可。

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Ingredients:
1 whole aubergine (cut into rectangular shape).
some minced pork (normally I will add around 5 tbs of minced meat)
1/4 Xi Chuan preserved vege
1 slice of salted fish (fish-in-oil)
1 tbsp chopped garlic
ground pepper
soy sauce
cooking oil
dark soy sauce

Instructions:
1. Deep fried aubergine with hot-boiling oil. Remove all aubergine after it is cooked and soften.
2. Heat some oil in pan, stir fried the salted fish until it is cooked.
3. Add garlic to stir in the same pan, then follow by adding marinated minced pork (marinate pork with soy sauce and ground pepper) and Xi Chuan preserved vege. Stir for about 10 minutes until minced pork and Xi Chuan preserved vege are cooked.
4. Add fried aubergine to stir with (3). You may add some dark soy sauce and salt for flavour. Normally I will add about a tsp of dark soy sauce but without salt (as salted fish and marinated minced pork are already salty).



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