今天學著臺灣朋友弄這個九層塔茄子，不過，基絲汀稍微改用了自己獨特的方法。味道蠻不錯呢！
2至3隻 茄子
1大棵 九層塔（即羅勒, basil）
1/2茶匙 磨豉醬
1/2茶匙 辣豆瓣醬 （如果喜歡吃辣，可加多一點）
1/2茶匙 蒜蓉 (素食者可不加）
水適量
調味料：
1茶匙 生抽
1/2茶匙 糖
1/2茶匙 生粉（即太白粉，粟粉）
1/8茶匙 鹽
1湯匙 水
麻油少許
做法：
1. 先把茄子洗凈，切斜片。在冷開水中放點鹽，把切好的茄子片放進，浸一會兒。（這樣處理過的茄子，吃起來就不會令舌頭有痕癢的怪怪感覺。因為有些人對茄子敏感的。）
2. 洗凈九層塔，只摘取葉備用。
3. 燒滾一鍋油，不用太多，只需能浸過茄子。記得把浸過鹽水的茄子片，瀝乾水份。否則放入熱油中，滾油會飛濺出來，很危險啊！小心，小心！
4. 把茄子放入熱油中，稍微走油（即稍稍炸一會），茄子微軟，撈起。放在廚房紙上，把油吸乾。
5. 倒出鍋中的油，只剩約一湯匙，放下蒜蓉，磨豉醬和辣豆瓣醬爆香。聞到香味後，放下茄子兜炒，加點水，略煮至軟。倒進調味料埋一薄獻（勾芡）。熄火，加入九層塔，利用鍋中餘熱，兜炒一會，上碟。
溫馨提示：
1. 九層塔不宜煮得太熟，否則不好吃。太生的話，很多人不能接受。用鍋中餘熱炒九層塔就最好不過。
2. 炸過的茄子煮起來就不會變黑。而炸過的油很清潔，可以再循環用作炒餸菜。
相關食譜：
煎釀青椒茄子【滋味雙寶】
魚香茄子煲【香辣惹味】
走油？痕癢？磨豉醬？生粉？稔身？
回覆刪除回應匿名：
回覆刪除又有很多不明白嗎？不好意思吖！
剛剛為您在食譜上補註和附上圖片。希望對您有幫助啦！
Since we are going to have vegetarian guest coming over for dinner next weekend. I was trying to make this dish. My goodness, it tasted sooooooooo good! Though it did not look as nice as the one you made here. Mine looks a bit of brown and there was a black ring rounded the cut side of the purple peel. I wonder why though. I think I might brown them too much in the oil as when I picked them up from the deep fried step, they were already looked a little bit brown but I did not see the black ring. Anyway they for sure tasted YUM, YUM!
回覆刪除Thank you very much, Christine!
The party was successful. We got a lot of compliment. Thank you very much for the recipe and the cooking ideas. I would like to show you a photo. I wonder how.
回覆刪除To Piao Xue,
回覆刪除Glad to hear your good news.
You can upload to my Facebook fan page. Here's a photo showing how to upload photos if you don't know.
I finally uploaded the photo of this dish, though I am not sure if I did the right thing, uploaded it to your wall.
回覆刪除昨天跟著煮, 連不吃茄子的男朋友都大讚, 謝謝你唷 ^^
回覆刪除