豆角燒茄子檢視原始碼討論檢視歷史
豆角燒茄子是一道家常炒菜，主要原料是豆角、茄子、干辣椒、蔥末、蒜粒、薑末、鹽、味精。茄子和豆角兩者搭配富有營養，且口感香辣爽口。
基本信息
| 中文名 | 豆角燒茄子 | 外文名 | Beans eggplant |
| 主要食材 | 豆角，茄子 | 分類 | 熟食 |
| 口味 | 辣 | 配料 | 干辣椒，蔥末，薑末，鹽，味精 |
| 製作工藝 | 燒 |
做法
材料：豆角、茄子、干辣椒、蔥末、蒜粒、薑末、鹽、味精。材料非常簡單，先將豆角洗淨、剝去老筋後也切成6公分長得條備用，茄子本也該切成條的，但切習慣了切成滾刀塊了。
製作
- 茄子因下鍋很吸油同時快出鍋的時候又會將油都放出了，所以會很油膩。對策就是將切好的茄子放入鹽水中醃個10分鐘左右，這樣不僅將水都會被醃出來，而且還能去除茄子內的毒素，你會注意到用鹽水漂過的水變成了紅糖色。
- 鍋中的水燒開，把切好的豆角放入，過水幾分鐘吧，撈起放冷水中淋一下備下。
- 鍋內放油，六成熱後放入干辣椒炸出香味，後放入蔥姜蒜末煸幾下。
- 將豆角放入煸至變色，然後加鹽再煸1分鐘左右。(由於豆角比較不容易入味，所以鹽可以早放一些以保證成品的口味)
- 最後放入茄子煸至變色柔軟、熟透(這時候依個人口味再加入少許鹽)散少許水加味精出鍋裝盤即可。
注意事項
豆角一定要煸熟，否則有食物中毒的危險。這裡告訴大家一個竅門：豆角色澤翠綠時是生的；一旦變成黃綠色而且發軟就說明已經熟了。[1]
營養價值
茄子含多種維生素、脂肪、蛋白質、糖及礦物質等，是一種物美價廉的佳蔬。特別是茄子富含維生素P，100克紫茄中的含量高達720毫克以上，不僅在蔬菜中出類拔萃，就是一般水果也望塵莫及。維生素P能增強人體細胞間的粘着力，改善微細血管脆性，防止小血管出血。 豆角的營養素相當豐富,含有蛋白質、脂肪、碳水化合物、粗纖維、鈣、鐵、維生素A、維生素B1、維生素B2、維生素C、煙酸、泛酸、細胞凝集素等多種成分。
英文解說
Materials: beans, eggplant, chili, diced green onion, garlic, ginger, salt, monosodium glutamate. Material is very simple, first beans washed, stripped of the old cut into 6 cm after tendon section looks spare, this is also the eggplant cut into, but used to cut into pieces hob cut out.
Practices:
1, the eggplant is due to the pot when the oil pan at the same time they will soon have released the oil, so will be very greasy. Strategy is to cut eggplant in salt water flooded into the 10-minutes, so not only will be flooded out of the water, but also to remove the eggplant of toxins, you will notice hydroplaning off salt water into the brown sugar color.
2, the pot of water to a boil, add beans to cut, over the water a few minutes, put in cold water poured picked up for next click.
3, the pan put oil, Liucheng hot chili after the blow out into the scent, then stir into the late Cong Jiangsuan few. 4, stir into the beans to change color, then add salt and then stir about 1 minute.
(Comparison is not easy as tasty bean, it put some salts can be early to guarantee refined taste)
5, speeding to last into eggplant color soft, ripe (these times depending on personal taste then add a little salt) hash out a little water MSG pot transfer to a plate.
Note: 1, stir beans must be cooked, otherwise the risk of food poisoning. Here to tell you a trick: the color green beans when raw; once they become soft yellow-green and to note already here.