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实在忍不住了,见谅见谅:红烧茄子的关键是---茄子一定事先切好用酱油先腌一下,三两分钟即可,可用黄豆酱油,总之要上色,因为茄子喜油,如果不事先腌一下,没有半锅油出不了效果。
gonewithewind
(思嘉)
炒熟后,不忌讳蒜和香菜的,可熄火,放入蒜和香菜,稍闷,起锅,上碟。
(#363653@0)
Last Updated: 2002-2-9
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春节要到拉,送上一道家常菜——红烧茄子,尤其满意自己的特别菜谱(对话版),特帮助记忆哟。:)
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