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日本式煎茄子 ( 2 人份量 ) |
Japanese Eggplant in Oyster sauce |
材料 |
Ingredients |
- 茄子 1 條 ( 約 ½ 至 ¾ 磅 )
- 油 2 茶匙
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- One Eggplant (around 1/2 to 3/4 lb).
- 2 tsp oil
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醬汁 |
Seasoning Sauces |
- 豉油 1 湯匙
- 蠔油 2 茶匙
- 糖 1 湯匙
- 麻油 2 茶匙
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- 1 Tbsp soy sauce.
- 2 tsp oyster sauce.
- 1 Tbsp sugar
- 2 tsp sesame oil.
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製法 |
Method |
- 醬汁全部混合於碗中拌勻備用
- 茄子洗淨 , 橫切開 2 份 , 再分切成 8 至 10 等份
- 熱不粘底鑊 , 加油 2 茶匙 , 茄子平鋪於鑊 中 , ( 茄皮向上 ) 加入清水 3 湯匙 , 煑滾後加蓋 , 用中慢火煮約 5 分鍾 , 開蓋再煮至水份乾 , 取出茄子排放在碟中 ( 茄皮向下 ) , 把醬汁煮熱淋於茄子上 , 趁熱享用
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- Mix well all seasoning sauces. Set aside.
- Cut eggplant into half, lengthwise; Then each half cut into 8-10 pieces
- Add 2 tsp oil onto non-stick pan; heat pan; add pieces of eggplant onto pan, skin upwards; add 3 Tbsp water and bring to boil; medium-heat, uncovered, cook eggplant for 5 min. till dry. Put cooked eggplant onto plate. Pour seasoning sauces on top; ENJOY hot
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