【温馨煮艺】鱼香菊花茄子

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【温馨煮艺】鱼香菊花茄子 

 

材料:

 

长茄:2只;

香葱:适量,葱花;

大蒜:适量,切细粒;

生姜:适量,切末;

白糖:适量;

花雕酒:适量;

食用油:适量;

豆瓣酱:适量,剁细;

泡椒:2只;

香醋:适量;

玉米淀粉:适量;

 

做法:

 

长茄去蒂,洗净,去皮;改刀(菊花状)后撒少许盐腌制;

此时准备蒜粒、姜末、葱花;泡椒、豆瓣酱剁细; 

 

 

腌制好的茄段挤出多余的水分,用干淀粉沾满菊花瓣,并且裹匀、抖净多余的淀粉;

起油锅约5成热,将茄段的花瓣冲下逐个下锅炸制定型,在翻转过来炸茄段的根部,茄段炸至定型、基本炸熟即可盛出沥油;待锅内油温升至7成热左右下入菊花茄段复炸,使之上色、吐油,捞出沥油摆盘;

起锅留少许底油,开中小火,下豆瓣酱慢慢翻炒,炒至油红、酱香浓郁;下姜末、蒜粒翻炒出香味;下白糖、香醋、花雕酒和少许盐;加入少许高汤(或清水)调匀;加水淀粉勾芡,淋在菊花茄子上即可上桌。 

 

 

小贴士:

 

1、茄段改菊花刀是底部留5、6毫米不要切断,并且要均匀,菊花瓣不要过于细碎,间距在6毫米左右;

2、撒盐腌制时,盐要撒到根部;挤水时不要要用力;撒干淀粉时也要撒入根部,这样菊花菜可以打开、美观;

3、复炸的目的除了上色、酥脆之外,还有逼出茄子里过多的油分;注意掌握火候和时间,不要上色太深而糊掉。

4、有朋友询问佐料的具体克数:做菜时调料的运用、配比只能是一个大概比例,实际操作完全是感觉(经验)和手法决定的,也关乎原料的多少,很难给出具体的克数。

 

 

本文在论坛的发布地址:https://bbs.wenxuecity.com/bbs/cooking/1659196.html

 

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