刘妈故事
来自波德申的刘妈从16岁就与母亲学习烹饪，煮的都是家乡特色菜式。在兼顾儿子每日营养均衡下，意外解锁与他人共享自家厨艺的成就，开启了包伙食的生意。刘妈为了让菜色种类更加丰富，除了脑中自带的菜谱，下班后也会上网找资料、看视频，寻找开发新菜色的灵感。一起来与刘妈享受烹煮的快乐吧！
刘妈菜谱
红烧茄子
食物介绍
茄子是夏季的金宝之一，出现在各种食谱中，从清淡的开胃菜到可与夜市上丰富的肉串媲美的美食。
红烧茄子是中国各地家庭和餐馆中的一道经典中餐。在这道菜里，柔软的茄子被完美地煮熟，并与辛辣、甜美和可口的酱汁完美结合。酱汁会使食物呈现出深红褐色，这一过程被称为”红烧”。
烹调细节
难度
普通
耗时
30分钟
口味
微辣
方法
烧
食材准备
份量：2人份
主要食材
- 320克 茄子
- 1茶匙 大蒜
- 1茶匙 红洋葱
- 6克 生姜
- 6克 辣椒
- 少许 葱
- 150克 水
调料
- 320克 绍兴酒
- 1汤匙 蚝油
- 1汤匙 糖
- ¼茶匙 白胡椒粉
- ½ 汤匙 辣豆瓣酱
- 1汤匙 酱油
- ¼茶匙 黑酱油
烹调步骤
第 1 步 – 准备茄子
首先，将茄子清洗干净，去掉茎部。然后，将茄子切成一个斜角，大约在45到60度之间。将茄子翻转90至180度，再做一个斜切。这种切割方法将使茄子的两边都有不同的角度（不是相互平行，然后一直重复以上这种切法。
注意：入锅炒的材料，都要切得大小一样，才能使材料在短时间内均匀炒热哦。
切好后可以开始清洗茄子，然后用厨房毛巾轻轻拍打茄子，去除多余的水分。
第 2 步 – 炒茄子
在炒锅或大平底锅中，用中火炒茄子 3 分钟。然后，转为大火，以160摄氏度的温度炒茄子，直到茄子变得略微软化并发出香味。
如果你想要更多的烟熏味，你可以在炒之前将茄子轻轻地用玉米淀粉拌一下。
在倒入酱汁之前，可先将这些茄子端在干净的盘子上
第 3 步 – 调制酱汁
准备一个小碗，将所有的调料混合在一起，包括蚝油（1汤匙）、糖（1汤匙）、鸡精粉（1/4茶匙）、白胡椒粉（1/4茶匙）、辣豆瓣酱（1/2 汤匙）、酱油（1 汤匙）、黑酱油（1/4 茶匙）和水（150 克）。搅匀后就完成了红烧酱汁。
这个酱汁是这道菜的灵魂哦，记得不要错过每个步骤哦!
第 4 步 – 快速拌炒大蒜、红洋葱和生姜
将大蒜、红洋葱和生姜清洗干净，然后将它们切成小块。
你也可以把它们放在一个袋子里，然后用擀面杖把它们捣碎。
然后，再次在炒锅中加热食用油，加入切好的大蒜、红洋葱和姜，将他们炒香大概1分钟。
第 5 步 – 加入酱汁
加入酱汁，继续搅拌2分钟直到糖融化，酱汁沸腾。
第 6 步 – 加入茄子
将茄子放回锅中，与酱汁充分混合。
将火候降至温和，边搅拌边翻转茄子大约 1 分钟，直到茄子变软，酱汁吸收变少。
如果你想让酱汁变稀一点，可以根据自己的喜好多加一点水或高汤。
熄火前加入绍兴酒（1/2茶匙）和辣椒（6克), 继续搅拌1分钟。
第 7 步 – 摆盘和上菜
关火，把茄子装盘。最后，将葱切成小块，撒在上面。
就这样完成了！您现在可以享用经典美味的红烧茄子，简单健康又下饭的一餐！
第 8 步 – 在 Instagram @lauhomecook 上分享和标记我们！
你在做这道菜时有找到乐趣吗？我们很乐意听到你的分享！
总结
红烧茄子的味道非常鲜美，对任何想要摄取更多蔬菜或调整饮食的人来说都是一道不粗的主菜。今天就试试看烹煮这道菜吧!
About Aunty Lau
Aunty Lau from Port Dickson has been learning cooking with her mother since she was 16 years old, and she cooks hometown specialties. In addition to the recipes in her head, she also searches the Internet for information and videos after work to find inspiration for developing new dishes. Come and enjoy the joy of cooking with Auntly Lau!
Recipe by Aunty Lau
Red Braised Eggplant
Story
Eggplant is one of the summer’s bounty, appearing in a variety of recipes ranging from light appetizers to a decadent treat that rivals rich meat skewers seen at night markets.
Red-Braised Egg Plants or hong shao qie zi is a classic Chinese meal served in both households and restaurants throughout China. The soft eggplants are perfectly cooked and coated with a spicy, sweet, and savory sauce. This sauce also gives a dark reddish-brown colour to the food, a process known as red-braising or red-cooking.
Cooking Details
Difficulty
Easy
Duration
30 minutes
Spiciness
Slightly Spicy
Method
Braised
Ingredients
Portion：2 pax
Main
- 320g Eggplant (Fried)
- 1 tsp Garlic (Blended)
- 1 tsp Red Onion (Blend)
- 1/2 tsp Ginger (Blend)
Seasoning
- 1 tbsp Oyster Sauce
- 1 tbsp Sugar
- 1/4 tsp White Pepper Powder
- 1/2 tbsp Spicy Bean Paste (La Dou Ban Jiang)
- 1 tbsp Soy Sauce
- 1/2 tsp Shaoxing Wine
- 6g Chili
- Spring Onion
Cooking Steps
Step 1 – Prepare eggplants
First, clean the eggplants and remove the stalks. Then, cut the eggplants at an oblique angle, somewhere between 45 and 60 degrees. Roll the eggplants over 90 to 180 degrees and make another diagonal cut. This cutting method will result in the eggplants having a varied angle on both sides (not parallel to one another). Then repeat this method for the whole length of the eggplants.
Note: The ingredients must be cut into the same size, so that the ingredients can be evenly cooked in a short period of time.
You can rinse the eggplants thoroughly and lightly pat the pieces with a kitchen towel to remove any excess water.
Step 2 – Fry the eggplants
In a wok or large skillet, fry the eggplants on medium heat for 3 minutes. Then, turn to high heat and fry the eggplants at 170 degrees Celsius until the eggplants have become slightly softened and fragrant.
If you want more of a smoky flavor, you can lightly toss the eggplant in cornstarch before frying it.
Put the eggplants aside on a clean plate before mixing with the sauce.
Step 3 – Make Sauces
In a small bowl, mix all the goodness, including the oyster sauce (1 tbsp), sugar (1 tbsp), chicken stock powder (1/4 tsp), white pepper powder (1/4 tsp), spicy bean paste or La DouBanJiang (1/2 tbsp), soy sauce (1 tbsp), black soy sauce (1/4 tsp), and water (150 g) to make the braising sauce.
This sauce is the soul of this dish, so do not mess it up!
Step 4 – Stir-fry the blended garlic, red onion, and ginger
Clean the garlic, red onion, and ginger and finely blend them into small pieces.
You could also place them in a bag and crush them with a rolling pin.
Then, heat the cooking oil in a wok again, add the blended garlic, red onion, and ginger, and stir-fry for 1 minute.
Step 5 – Add the sauce
Pour in the sauce and stir it until the sugar is melted and the sauce has reached a boil.
Step 6 – Add the eggplants
Add the eggplants back to the wok and mix well with the sauce.
Reduce the heat to a gentle but consistent simmer and cook, stirring or flipping the eggplants occasionally, until the eggplants are tender with a reduced sauce, about 1 minute.
If you want the sauce to be thinner, add some water or stock to your preference.
Add in Shao Xin wine (1/2 tsp) and chili (6 g) and continue stirring for 1 minute to increase the depth and flavor of the dish.
Step 7 – Plating & Serving
Turn off the heat and plate the eggplant nicely. Lastly, finely chop the spring onion into cubes and sprinkle it on top.
Voila! Here you go, you can now enjoy the classic and tasty braised eggplant dish over rice for a simple, healthy meal!
Step 8 – Share and tag us on Instagram @lauhomecook!
Did you have fun making this recipe? We’d love to see and hear about it.
SUMMARY
Red-braised eggplants are incredibly flavorful and make a solid main course for anybody looking to eat more veggies or follow a plant-based diet. Try the recipe today!