拿手菜：蠔油茄子

材料
400 克(去尾)茄子
3 瓣(剁碎) 蒜瓣
1/2 小匙麻油

調味料(混合拌勻)
1 大匙蠔油
1 小匙生抽
3 大匙熱水
1/2 小匙紹興酒

做法
1. 茄子用沸水熟滾約10分鐘，撈起瀝乾。
2. 茄子切對開，用湯匙刮取茄肉、棄皮、加入混合調味料一起攪拌均勻。
3. 燒熱2大匙油和麻油，把蒜茸爆香至金黃色、淋在茄肉上即可上桌。

INGREDIENTS

400g egg plant

3 garlic cloves (chopped)

1/2 tsp sesame oil

SEASONING (mix well)

1 tbsp oyster sauce

1 tsp light soy sauce

3 tbsp hot water

1/2 tsp Shaoxing wine

METHOD
1. Blanch the egg plant with boiling water for about 10 minutes. Remove and drain.
2. the egg plant into half, scoop out the egg plant flesh, leave the skin, mix well with the seasoning mixture, stir constantly.
3. Heat up 2 tbsp oil and sesame oil to sauté the garlic chopped until fragrant and golden brown, pour over the egg plant. Dish up and serve.

出版：
沙包組合出版社 Gesture Creative Sdn Bhd
A-3-17, Dynasty 2, Jalan Kuchai Maju 2,
Off Jalan Kuchai Lama,
58200 Kuala Lumpur,
Malaysia.
Tel: 03-7982 5060 , 03-7982 7958
Fax: 03-7982 4318