2023年12月18日发(作者：)

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家常菜食谱菜谱：红烧茄子的做法 Braised eggplant

（中英双语对照）

Braised eggplant material: eggplant, coriander, garlic, soy

sauce, sugar, salt, water, oil 红烧茄子的材料：茄子、香菜、蒜瓣、酱油、糖、盐、水、油Braised eggplant production process:

红烧茄子的制作过程：1. First eggplant, peeled, cut hob fast.

Put like a bowl, sprinkled with salt evenly, side scatter stirring.

And then put aside. 1.先将茄子去皮，切成滚刀快。放如一大碗内，均匀的撒上一层盐，边撒边搅拌。然后放到一边备用。2. At

this time, you can peel the garlic, wash the parsley. Garlic

cloves cut into the pile in the bowl, to the little soy sauce. Add a

little sugar and water, lobbied for a bowl. Corian

braised eggplant material: eggplant, coriander, garlic, soy sauce, sugar, salt, water, oil

红烧茄子的材料：茄子、香菜、蒜瓣、酱油、糖、盐、水、油

braised eggplant production process:

红烧茄子的制作过程：

1. first eggplant, peeled, cut hob fast. put like a bowl, sprinkled with salt evenly, side

scatter stirring. and then put aside.

1.先将茄子去皮，切成滚刀快。放如一大碗内，均匀的撒上一层盐，边撒边搅拌。然后放到一边备用。

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2. at this time, you can peel the garlic, wash the parsley. garlic cloves cut into the pile in

the bowl, to the little soy sauce. add a little sugar and water, lobbied for a bowl. coriander

finely chopped (if you are skilled, you can see the approval of the ld will be sub-tv.

because the eggplant will also flooded a) about 30 minutes later, the effort to deserve it

began.

2.这时候，你可以剥蒜，洗香菜。将蒜瓣切成蒜绒放在碗里，到上一点酱油。加一点白糖和水，凑够一碗。香菜切末(要是你是熟练工的话，可以在ld的批准下看会子电视。因为茄子还要淹一会)大概30分钟后，使力气的活该开始了。

3. grabbed the bowl inside the eggplant, desperately clutching ~ ~ try to grip the water dry.

the more dry grip, the more incense burning out of eggplant. 8 min heat until the oil when

the golf ball will grip the eggplant into the pot. scoop eggplant color to the recipe as just

configured in accordance with soup. boiled off a small fire, remember that even pace.

otherwise, one side must be as fast eggplant bao, while as cao cao. tom received almost

so, turn off the heat to enter coriander, turn the pot a few, the plate.

3.抓起大碗里面的茄子，拼命的攥~~尽量把水攥干。攥的越干，烧出来的茄子越香。待油8分热的时候，将攥成球球的茄子下锅。炒到茄子变色到如刚才按照秘方配置的汤料。烧开后关小火，记得还要翻翻。要不然茄子快一定是一边象包公，一边象曹操。等汤收的差不多了，关火到入香菜末，翻锅数下，装盘。

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