【楊桃美食網】涼拌茄子 Eggplant Salad
材料:
茄子2根
蔥花20克
蒜仁10克
辣椒末5克
香菜5克
Ingredients:
2 Eggplants
Chopped scallions 20g
Chopped garlic 10g
Chopped chillies 5g
Cilantro 5g
調味料:
細糖1/2茶匙
醬油1茶匙
蠔油1大匙
涼開水1大匙
香油1大匙
Seasoning:
Granulated sugar 1/2 teaspoon
Soy sauce 1 teaspoon
Oyster sauce 1 tablespoon
Cold water 1 tablespoon
Sesame oil 1 tablespoon
做法:
1.茄子洗淨去蒂，切短後，在茄子表面劃上刀痕，入滾水煮5分鐘，把茄子保持在滾水下，可以保留漂亮的紫色。切小塊裝盤備用。
2.蔥及蒜仁切碎，與所有調味料拌勻淋至茄子上即可。冷時或熱食均可。
Preparation Method:
1. Wash the eggplants and remove the stems, cut into chunks ,Carved with a knife on the eggplants to shorten the cooking time.
Cook in a pot and keep Eggplants under boiling water for five minutes , keep the beautiful purple of eggplants.
Take out and cut into small pieces and set aside on a plate.
2. Chop the scallions and garlic, mix together with the seasoning and pour Sauces over the eggplant. Serve hot or cold.
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