嫩茄子裹上薄切五花肉，煎至酥脆，再淋上浓郁的甜咸酱汁——这道菜令人欲罢不能！事先将茄子浸泡在盐水中有助于快速软化，使其与猪肉完美融合。
美味的酱汁将猪肉和茄子完美包裹，使这道菜成为白米饭的绝佳搭配。可加入紫苏叶或烤芝麻作为点缀，增添香气与色彩。尽管只需几种简单的食材和步骤，却是一道令人满足且令人印象深刻的主菜。非常适合便当或晚餐。
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烹饪时间
10 分钟
评分
分享
Artist
coto
个人资料
食材
份量 2
原始食谱（1倍）可制作 2 份
调整食谱份量时，部分食材的比例可能需要微调。请根据实际情况调整，并按口味进行调味。
- 7 oz 薄切五花肉
- 2 日本茄子
- A1 tbsp. 酱油
- A1 tbsp. 味醂
- A1 tbsp. 清酒（或干白葡萄酒）
- A1/2 tbsp. 糖
- 紫苏叶，切细丝 (可选配料)
- 烤芝麻 (可选配料)
步骤
- 1
Trim off the stems of the eggplants and cut each into 4–6 long wedges. Soak them in a saltwater solution (1 cup water + 1 tsp. salt) for a few minutes to remove any bitterness and help them soften. Using a plastic bag helps keep them fully submerged.
- 2
用纸巾将茄子条擦干。用一片五花肉将每块茄子卷起来，放入冷锅中。开中火，煎3–4分钟。
- 3
烹饪时，将酱汁材料A（酱油、味醂、清酒、糖）混合。当猪肉底部变褐色后，翻转茄子卷，将酱汁加入锅中，盖上盖子，蒸4分钟。
- 4
揭开盖子，小火慢炖至酱汁略微浓稠并裹住猪肉。
- 5
趁热上桌，如喜欢可撒上紫苏叶和/或芝麻。
食谱ID
40
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I’m a mom of one and a big food lover. I share easy-to-follow, foolproof recipes packed with nutrition, using only familiar ingredients and common seasonings. I also like to include handy tips that help save time in the kitchen. From quick microwave recipes to no-knife, no-stove dishes, I focus on meals that can be made quickly while still providing plenty of nutrition for my family. I believe in the happiness that comes from enjoying delicious food and the joy of seeing loved ones eat with a smile. My goal is to bring love-filled home cooking to tables where smiles overflow. I also record my recipes so that, one day, when my child grows up, they can always recreate the taste of their mother’s cooking.