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原料
茄子: 350克,(紫皮長茄), 蝦仁: 50克, 鮮香菇: 12克, 油菜心: 30克, 雞蛋清: 50克, 澱粉: 15克, 老油: 6克, 鹽: 1.5克, 黃酒: 5克, 食用油: 35克, 花椒: 3克, 小蔥: 5克, 清湯: 150ml
步驟
1香菇,去蒂,洗凈,切丁
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2雞蛋清25克、澱粉放碗里攪成糊
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3蝦仁洗凈,搌干水分放碗里,用雞蛋清25克、澱粉抓勻
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4紫茄去皮,頂刀切成5.5厘米直徑,3厘米厚的片
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5兩邊交叉切深度為1厘米,每面約切8至9刀為宜,共切4片
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6將4片加工好的茄子均勻地掛上糊
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7炒鍋放旺火上,入油,油燒至七成熱,把掛好糊的茄子下入,炸至棕黃色,起鍋潷油
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8炒鍋置旺火上,燒熱,添入油,下入蝦仁,滑油撈出潷油
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9鍋內留油適量,把花椒下入,炸出香味成花椒油備用
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10鍋內花椒油,下入蔥、姜花、香菇丁,煸炒出香味,兌入清湯150毫升
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11湯沸下入炸好的茄子用小火燒透後下老抽、蝦仁,菜心、黃酒、調好味,翻勻就做好了
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小技巧
1.茄子選用新鮮的嫩茄子,老茄子籽黑口感不佳; 2.燒茄子宜用小火,如此茄子軟爛,但形體圓整.