Saturday, 22 March 2014

虾仁烩茄子

joceline lyn | 11:14:00 | |




茄子像海绵体的那样。吸油非常厉害。
如果用热油爆炸,就会很油腻了。
所以可以预先烫或蒸过才拌上适合的调味料。
经过烫软的茄子,料理起来就会比较滑口好吃的。
而且吃下不会油腻。那就比较健康咯。






















This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me,Bake for Happy Kids, hosted by Moon from Food Playground at this post.





Enjoy!
















13 comments:

  1. 哦,妳对煮茄子好有研究哦,我真不懂它吸油力强
    我这个懒厨娘只会独孤一味,烫熟、淋葱油而已。。。哈哈哈

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  2. 这样的搭配很很下饭哦!!没关系。。。我准备白饭三碗!!哈哈。。。

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  3. I liked this dish. I tried a claypot brinja dish in Shenzhen and I liked it so much but I still can't cook the taste that I want. Yours looked very appetising to me.

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  4. Brinjal and prawn - fantastic combo! We love this too.

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  5. 嗯,煮茄子,我也是喜欢先蒸软再炒 :)

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  6. 做法简单,可是美味十足!喜欢这样的料理!

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  7. 我只炸过一次,就吓坏了,真的吸油吸到。。。。。很多很多哦。

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  8. Hi Joceline,

    Never know that eggplant and prawn can be such a beautiful combination!!! You have cook this so well :D

    Zoe

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  9. 谢谢你的贴士,很喜欢茄子但就觉得烹调方式太油腻,现在不用担心了!

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  10. 茄子是我爱吃得食材之一.......食谱收下啦!谢谢.... :D

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  11. This comment has been removed by the author.

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  12. Replies
    1. Brenda, 食谱在照片里面。你仔细看看。谢谢你。

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