小菜
由 CookWhatHK0 次收藏
蝦仁燒茄子將茄片用蝦油煎軟，再以冰糖糖色同蠔油裹勻，加蒜蓉薑蓉爆香。
圓茄子去蒂，用刀順時針削去茄皮。
Trim the stem off the aubergine, then peel away the skin going clockwise with a knife.
去皮後的茄子切成厚片。
Cut the peeled aubergine into thick slices.
鑊燒熱後下沙律油，油熱後加入蝦仁爆炒至熟，盛起，蝦油留在鑊中。
Heat the wok and add salad oil. Once hot, stir-fry the shrimp until cooked, then lift them out, leaving the shrimp-flavoured oil in the wok.
茄片放入蝦油中煎。
Pan-fry the aubergine slices in the shrimp-flavoured oil.
煎至兩面金黃、軟身，水分收乾。
Pan-fry until both sides are golden, the slices have softened, and the moisture has cooked off.
鑊洗淨後燒熱，加入適量沙律油及冰糖，煮至冰糖溶化後放入煎好的茄子，翻炒至上糖色均勻。
Wash the wok and heat it again. Add some salad oil and the rock sugar; once the sugar dissolves, return the fried aubergine and toss until evenly coated in caramel.
鑊中加入蠔油、薑蓉、蒜蓉，繼續翻炒至香氣散出即可。
Stir in the oyster sauce, minced ginger, and minced garlic, and keep tossing until fragrant.
鑊中加入少許豉油調色，最後加入蒜蓉即可。
Add a small splash of soy sauce to deepen the colour, then finish with another sprinkle of minced garlic.
