![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHqccNtKKuBOg3LMcW8lQNyDAteLSA03-0Bi-pohS0QyBIz92_i6KPuuhufIlFnOEwVVCYz4zC6HOJpz1Mn3ipGNYfMPgWEDk9afzVP5Z0ZTfOJUeJHqG2RVVr5JKlX4TRACkxChvL1Qg/s1600/1.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPgaGQciZiuK1bv9qQarp5yMfj6pF7Lh7GyZZquWw00o4IiUAhtgebUKuSEsrX_EDvYK7Wr50_O8s4FTz1Vha8aoK1m7wV-GRvFpjJg7eK5ZIHo3kOIQZtV6I0WAXt1nFA66QShrgfTig/s1600/01.jpg)
茄子的營養豐富,含有蛋白質、脂肪、碳水化合物、維生素以及鈣、磷、鐵等多種營養成分。是家裡餐桌上一年四季經常食用的食材,茄子的吃法葷素皆宜。
既可炒、燒、蒸、煮,也可油炸,教你茄子的家常做法,只多這一步,不用油炸,不油膩,味道也香,只需比平時炒菜多一步,顏色紅亮,特下飯,好吃到停不下來,下面看看我是怎樣做的吧
既可炒、燒、蒸、煮,也可油炸,教你茄子的家常做法,只多這一步,不用油炸,不油膩,味道也香,只需比平時炒菜多一步,顏色紅亮,特下飯,好吃到停不下來,下面看看我是怎樣做的吧
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFblwWM6EQLngE5jleJtsPsmVJnHB-dUqGWsGc7be9DV_R0pADNJ6Zw3rbh5JJRbWM8kbD7ikP1psZ69-hyfsSFEcRVyqlQCZUPLvjqo39DCpUF9tg_Vm4h3M49idXXEvXD8j-zqJUnI/s1600/02.jpg)
【肉絲尖椒燒茄條】
材料:茄子4個、尖椒4個、豬肉100克、油鹽適量、蔥1段、薑1片、大蒜2瓣、生抽1湯匙、老抽1/2湯匙、水澱粉適量
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz2s-mXQWOcaokWtchlk7HA5DWL98kwdsQMvouqG3XLAtms-p4MXB2unrlwPvnP5dVMo4LiPY8Bt32bpDBkuNp9qVEefgih9_ogjAdLtbW9GsZwVk-UoX9mW2lJKBF4mc4hY0s4VS0Op0/s1600/03.jpg)
做法:
1.茄子和尖椒去蒂,洗凈
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5zvXG3FGOhyphenhyphen9uXLpvKfHBcDG8l5voAtogogFzBFDQpcG5TJU7Os5_EugiKWGOAmi1pF9M-xRTy5wMzjHt7S_9Xzt0i_1YbYaY6LC7edvZwIVQHs1Q4md97lrbRQZBDbgQ-IM_BTmKYH8/s1600/04.jpg)
2.將茄子切成比筷子稍粗些的條
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWZlrwwNcfBvsug3jBdXWOJqg1AAdJ6Dcefq2thq29xVet5kdPrb8UklfiNZbV70N3w3BPM7fCvlUMIk4-GcuABcDce8H-1VqU9SHrs5aRd76Ov-TizCEFggywdPAyW6zEQ-62q52mH0/s1600/05.jpg)
3.將茄子放在大碗中,加上少許鹽,拌勻,腌制10分鐘,腌制出水,這樣炒制時茄子就不會吸收太多的油,也很容易炒制
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftBKiI6Vs8aM9rBh9sApshi75fsODkdWGPUYwKyHudujn3UUR511JPWCmLZC6V22v_UXc0PG_cZphAmJSXgfJ6sildmsa9eIkZLmugRLS-3ZTrIxJt2OH_VCNVqiI4mX6708d6i29fDY/s1600/06.jpg)
4.將豬肉切成絲,,尖椒切成絲
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6QMane2ZL_coeIPuLvQcqUKwkmPYAs-LvqZLdriPPo5o7pDjOZGm6K_XxfDm4hymgxZffTw3NB39zgrdxyEhZg7qXO7Uyp2AZkdgt4j6dYpb8vgV10L3I_Q2tJd1WtU6-tE8WbWTi9g/s1600/07.jpg)
5.鍋加油燒熱,下入茄條煸炒,將茄條炒制稍變軟,盛出待用
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-28ehAHqMmQfkYJk4Il2vOHqQ1RByP0KgukJYVVCaATl9FYFZdtOUinfYUpPsLBBu02YCAXplJBhfXTKMJBkQzlPKsVAzu1BTAQQGz9HXI6vuyXmwPgc_2ywCFp1c2lBePzKC3WU2afM/s1600/08.jpg)
6.下入蔥花,薑末炒香,再下入肉絲翻炒,炒制肉絲顏色變白
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_VAaC7F9iCl86_4gGxqpb5rqEW2Xf4bwU3JF2BSp6vLQwFkVl9w4SlGHBCqcZ93tnGP7xbi9SHp9lAwG9jQegW5SHcgmgYFlM4XBd5dT80hu03DZ074wPRGmtYAtCZFF7ZQIr9FsoDq4/s1600/09.jpg)
7.淋入料酒、老抽、生抽翻炒均勻,將肉絲煸炒上色
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9qQCzwpzyEcD5U_WFDloJ2wG6Yh4rNt9O_XpnocjspvGVmlZPMc8IJPO6UR08hjtsOcuFf0f4oBFuZhkZ073FIlHsCWrZ0Zx_ClwH7QKI6u5vQ3nljerxBiDnf0JDF7JupXuhJ39vSQ/s1600/10.jpg)
8.下入茄條翻炒均勻,加入半碗水,再加入少許鹽,鹽要少放或者不放,腌制時已經加鹽了,大火燒開,轉中小火燒制入味
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1292yJHxnsZ4Jn88W9HuBZqZnNFilh-dZoKKuWzF23PJSvdzIS9pRAV3BeVYPNyIH0atMNXVY_Ct5ptfV0ddnBhEFxQ44T1plwS9splGKF1JoCSiWA5RN9HEQhA2RMnDxhjrYymXbxPg/s1600/11.jpg)
9.加熱至鍋內剩少許湯汁時,加入尖椒絲和蒜末翻炒均勻,淋入適量水澱粉勾芡,加熱至湯汁變得粘稠,芡汁都包裹在食材上即可,關火,盛出裝盤
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwZbfk7slTCf0cgr83uWH_Z9ay2s0_xP-9x0X5fxPreiIxjbBnNkj4KBWxqRQZyFXBnjvtltlYD3hb-8c5R245vITR8627dDxj8lUX1Ec-szgSBa93tKpofO3U9dYxx0yzjmRBZixWtxY/s1600/12.jpg)
小貼士:茄子切好後,加上少許鹽,拌勻,腌制10分鐘,腌制出水,這樣炒制時茄子就不會吸收太多的油,也很容易炒制,吃起來就不會油膩,炒好後勾芡使菜肴顏色紅亮,有食慾,吃茄子最好不要去皮,因為茄子皮裡面含有維生素B。
再教你一個不油炸、不油膩的茄子做法,一起看看影片吧~
註:生抽:顏色較淺的醬油,用以調味;老抽:顏色較深的醬油,用以調色。
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