今天在力報專欄的跟大家分享麻醬涼拌茄子,這個正適合炎熱的日子食用呢!
至於煮茄子不變黑的秘訣,由於版面所限,原稿文字刪去了不少,在此跟大家補充一下﹕
煮茄子不變黑的要訣﹕Secret to prevent Eggplant oxidation
鋼材(如刀、鍋具)會加速茄子氧化,因此﹕
Steel(e.g. Kinfe/ Pot) will oxidant the eggplant, remember the following tips:
1. 烹煮前才切掉茄子的兩端,原條烹煮後才再切出所需大小;
Cut only the ends of the Eggplant right before cooking, then cut as desired ;
2. 用較深的鍋子及大量水煮茄子,待水大滾時才加入,並不時翻動;
Use a deep pot and cook the Eggplants with lots of water, put the Eggplants in when the water is boiled, turn occasionally;
3. 煮茄子的水可加入白醋,平衡酸鹼度,煮好後亦不會有醋酸味。Add a touch of vinegar to balance the pH when you cook the Eggplant. Acetic acid will not have cooked flavor.
4. 茄子易熟不宜久煮,茄子皮開始收縮就可盛起。
Do not overcook the Eggplant, dish up when the Eggplant skin shrinks.
食譜補遺﹕專欄上汁料一項,日式芝麻醬份量是1 1/2 湯匙,生抽 1/2湯匙。