食物的資料

中文板：

材料: 準備功夫
豬肉半斤 絞碎
茄子2至3隻 切件
鹹魚1茶匙 預先蒸熟備用

調味料 :

豆瓣醬半茶匙

蒜茸2茶匙

菲黃少許

紅椒絲半茶匙

生抽1/2茶匙

老抽1/2茶匙

蠔油1茶匙

煮法 :

(1) 燒熟油將茄子炸透（約4分鐘），然後瀝乾油備用。

(2) 用蒜茸起鑊，放入豬肉碎炒香，再放入預先蒸熟的鹹魚，加入豆瓣醬及紅椒絲調味 ，再炒至乾身。

(3) 放入茄子及一碗上湯或水埋芡，最後放入蠔油、糖、生抽及老抽調味。

(4) 再煮2分鐘，放入預先燒紅的瓦煲，放入菲黃封蓋三分鐘即可。

小貼示:

1.硬身、飽滿的茄子為之新鮮正貨。

2.茄子必須炸透，於放入上湯煮時才會滲入豬肉的鮮味及鹹魚的香味。

3.選用貴價的梅香鹹魚除了有質素的保證外，在味道上更為突出，入口徐徐的鹹香鮮味湧至，鹹味適中。

4.茄子炸得夠乾身，所以煮豬肉及鹹魚時分外入味。茄子油量控制適中，入口不覺油膩 ，在口腔咀嚼時嫩滑鮮 美，味道清甜。


英文板：

The recepie for "Eggplant & Salted Fish Casserole"



1. Preparation

--------------------

Ingredients:

Minced pork, 0.5 catty

Eggplants, 2-3 pieces, sliced

Salted fish, 1 tsp., steamed



2. Seasonings

---------------------

Beans mixed into sauce (Doubanjiang), 0.5 tsp.

Pressed garlic, 2 tsp.

Tender yellowish chives, tiny bit

Red pepper, 0.5 tsp., Cut threads

Soy sauce, 0.5 tsp.

Dark soy sauce, 0.5 tsp.

Oyster sauce, 0.5 tsp.

Granulated sugar, tinu bit



3. Procedures:

---------------------

i) Thoroughly deep fry the eggplant slices (~4 min.) and then sieve to drain excess oil for later use

ii) Stir fry the pressed garlic and then add minced pork until nice and brown. Add steamed salted fish. Put in Doubanjiang and red pepper thread and keep frying until removal of excess moisture

iii) Add the fried eggplant and a bowl of broth or water together with corn starch water for thickening. Lastly, pur in oyster sauce, granulated sugar, soy sauce and dark soy sauce to enhance the favour.

iv) Cook the mixture for another 2 minutes and then put them into a pre-heated Casserole. Place the tender yellowish chives on top and cap with cover for 3 min.

2008-03-04 17:35:41 補充：
Tpis:

-------

i) A frim and plump eggplant characterizes its freshness.

ii) Eggplant needs to be thoroughly fried so that it can absorb the flavour of pork and salted fish.

2008-03-04 17:36:06 補充：
iii) Try to use more expensive salted fish for its quality and outstanding scent. It gives a full-bodied taste and it is not too salty.

2008-03-04 17:36:16 補充：
iv) Fry the eggplant to get rid of excess moisture so that it can take in prok and salty fish flavour. Drain excess oil from fried eggplant so that it will not be too oil and it will give you a taste of tenderness, freshness and crispy sweetness upon chewing.

The recepie for "Eggplant & Salted Fish Casserole"



1. Preparation

--------------------

Ingredients:

Minced pork, 0.5 catty

Eggplants, 2-3 pieces, sliced

Salted fish, 1 tsp., steamed



2. Seasonings

---------------------

Beans mixed into sauce (Doubanjiang), 0.5 tsp.

Pressed garlic, 2 tsp.

Tender yellowish chives, tiny bit

Red pepper, 0.5 tsp., Cut threads

Soy sauce, 0.5 tsp.

Dark soy sauce, 0.5 tsp.

Oyster sauce, 0.5 tsp.

Granulated sugar, tinu bit



3. Procedures:

---------------------

i) Thoroughly deep fry the eggplant slices (~4 min.) and then sieve to drain excess oil for later use

ii) Stir fry the pressed garlic and then add minced pork until nice and brown. Add steamed salted fish. Put in Doubanjiang and red pepper thread and keep frying until removal of excess moisture

iii) Add the fried eggplant and a bowl of broth or water together with corn starch water for thickening. Lastly, pur in oyster sauce, granulated sugar, soy sauce and dark soy sauce to enhance the favour.

iv) Cook the mixture for another 2 minutes and then put them into a pre-heated Casserole. Place the tender yellowish chives on top and cap with cover for 3 min.
參考資料

Me (locally grown-up, 100% Chinglish)