芥末料汁怎么调
芥末酱烧茄子是一道将中式烹饪手法与日式芥末酱相结合的创新菜式。这道菜以其独特的口感和层次丰富的味道而闻名,既有茄子的鲜嫩,又有芥末的微辣及酱香,是一道色香味俱全的佳肴。
By 晓厨喂猫啦
用料- 茄子 一个
- 四季豆 100g
- 小米辣 20g
- 老抽 半勺
- 芥末酱 10g
- 水淀粉 半勺
- 生抽 2勺
- 花椒 10g
1、茄子洗干净切块,放在盐水中浸泡10分钟;
2、四季豆洗净去掉两端的根茎,切丝儿;
3、小碗中放入生抽、老抽、芥末酱、淀粉,调匀;
4、锅中油烧热,放入花椒炝锅炸出香气;
5、将花椒捞出,花椒油中放入茄子块翻炒,加入料汁儿,继续翻炒;
6、炒至茄子变软变色,放入四季豆继续翻炒;
7、如果太黏可以加入适量的水,再加入小米辣,继续翻炒至四季豆炒软,调入适当的盐,翻炒均匀;
8、盛出,一盘带着芥末辛辣的酱烧茄子就做好啦。
9、传统的中式茄子菜往往重油重辣,而日式芥末酱的加入,既保留了茄子的本味,又加入了新的辛辣元素,实现了风味上的突破。
10、这道菜的成功之处,在于它将传统与创新完美结合。口感上,茄子的软嫩与芥末酱的刺激在口中交织,既有家常菜的舒适感,又有创新菜式的惊喜感。色泽上,翠绿的四季豆与鲜艳的小米辣相映成趣。
11、总的来说,芥末酱烧茄子是一道简单却不失精致,传统与现代融合的佳肴。对于喜欢尝试新口味的美食爱好者来说,绝对值得一试。
做菜好吃都有技巧,我的每道菜都有小妙招,大家搜索“豆果”可以直接查看我的菜谱!
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