【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。
Utterly written content, Really enjoyed looking through.
Hi there would you mind sharing which blog platform you’re using? I’m planning to start my own blog soon but I’m having a difficult time selecting between BlogEngine/Wordpress/B2evolution and Drupal. The reason I ask is because your design seems different then most blogs and I’m looking for something completely unique. P.S My apologies for getting off-topic but I had to ask!
I would like to show some appreciation to the writer just for bailing me out of this particular problem. Right after researching throughout the world wide web and getting things that were not helpful, I assumed my entire life was well over. Existing without the presence of solutions to the issues you’ve resolved by means of your entire short post is a serious case, as well as ones that would have adversely affected my entire career if I hadn’t discovered your web blog. Your personal talents and kindness in controlling every item was very helpful. I’m not sure what I would’ve done if I hadn’t discovered such a point like this. I can also at this moment relish my future. Thanks a lot so much for your reliable and result oriented help. I won’t be reluctant to refer the website to anyone who requires care on this situation.
he blog was how do i say it… relevant, finally something that helped me. Thanks