【豆豉蒜蓉茄子】
by 毛毛妈
这个豆豉蒜蓉烧茄子非常入味，适合带便当。虽然茄子没有过油炸，颜色稍损，但用不粘锅放点油煸过再烧，非常好味道，亲们试试。
用料:
1：长条茄子4根430克；
2：橄榄油 2大匙，蒜蓉1大匙，豆豉1大匙斩蓉，葱花1.5大匙；
3：生抽酱油1大匙，白蔭油（用黑豆制成的酱油）1大匙，水4大匙， 鸡粉1/6茶匙；
4：金兰酱油膏 1大匙，香油1茶匙。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、茄子去蒂洗净，横切3等长段，再竖切成4等长条（图1），放到盐水里浸泡一下，沥水待用。
2、不粘锅置炉上，开大中火，加2大匙橄榄油，放入蒜蓉、，豆豉及葱花（图23，），翻炒30-60秒至蒜蓉有些变黄，有香味出来。
3、放入沥水的茄条快速翻炒30-60秒（图3），依次加入调味3料3，中火烧几分钟，至汁浓茄子软身（图4）。
4、放入酱油膏（图5）翻炒均匀，最后下香油1茶匙，翻炒兜匀出锅。
Simply desire to say your article is as astounding. The clarity for your post is simply spectacular and i could assume you’re an expert in this subject. Fine along with your permission let me to take hold of your RSS feed to stay updated with approaching post. Thank you a million and please keep up the gratifying work.
This is the fitting blog for anybody who desires to find out about this topic. You notice a lot its virtually arduous to argue with you (not that I truly would want…HaHa). You undoubtedly put a brand new spin on a topic thats been written about for years. Great stuff, just nice!
I like this post, enjoyed this one appreciate it for putting up.
My spouse and i were excited Michael managed to finish off his investigations through the entire precious recommendations he obtained through your web pages. It is now and again perplexing to simply be giving out hints which often other people have been making money from. And we take into account we need the blog owner to give thanks to for this. Most of the illustrations you’ve made, the straightforward blog menu, the friendships your site help foster – it’s many powerful, and it is making our son and us do think that subject is enjoyable, and that is truly essential. Thanks for the whole thing!