泰汁烧茄子

2024-05-14 03:04:07 137

泰汁烧茄子
泰国鸡酱,甜辣酱,也叫泰式鸡酱,泰式甜辣酱,特点就是酸,甜,辣。泰式料理中常常用它们作为炸鸡,炸鱼排,炸食的蘸酱,所以叫鸡酱,泰国人喜爱的一种食物,现在粤菜中有好多用到泰国鸡酱,泰国鱼露等,我这个菜是跟广东厨师学的,他们做的是用个圆的茄子,然后把中间掏空,做为容器,把做完的这个茄子装在里面,很好看,太麻烦了,自己在家做跟人家在酒店做完全是两码事,被我改版了,这个算是个家庭版的吧,就按他说的模仿一下吧,做出来酸辣可口,味道也很不错呢,很好吃,当然牛肉茄子也很营养的。

Details of ingredients

  • 条茄子1条
  • 牛肉100克
  • 泰国鸡酱50克
  • 精盐3克
  • 白砂糖5克
  • 鸡精2克
  • 柠檬汁1克
  • 茄汁5克
  • 白醋10克

Technique

  • 难度初级
  • 工艺
  • 口味酸辣
  • 时间十分钟

Steps to make 泰汁烧茄子

  • 1.准备主料。条茄子,牛肉
  • 2.牛肉横切条
  • 3.加适量料酒,蛋清,用手指捏一点点盐,加淀粉抓拌均匀煨20分钟,
  • 4.茄子切条
  • 5.来兑一碗酱汁。泰国鸡酱,精盐,糖,醋,柠檬汁,茄汁,鸡精,搅拌均匀
  • 6.锅内放入植物油烧七成热时,下入茄条煎炒,炒一会加入一点水,再炒
  • 7.直到茄子软熟盛出
  • 8.锅里留底油,下入牛肉滑散,盛出
  • 9.下葱姜蒜煸炒香
  • 10.下入酱汁煸炒
  • 11.下入茄条,牛肉条煸炒均匀,让酱汁挂满茄子牛肉条
  • 12.成品图
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