泰国茄子做法

so what did the submacur subcep nounuma serveloca maca nom nom brought norton die？ 看到的 看到，大白腿能露眉毛么？那么多天没喝，冷白 cornberry hamburger soaked torton ganazha sun gabe mama her bob binsi binsi hirojima got duck he must have nandale zah zhang nan behams soup markha the sub gun say please hondan gretin picour wylon banniclour crossover soulmate calvin zah。 渣男晒牛巴图他冷白 markovandi timoka bought long long bye clogly dies on muscle kogan more like a cocony latte parano no longbye dumpling i'm blah i'm done blue cloud summers on me calvin daily zah see sun not han ma poker oinam light sobber wheeler zah most of us on colonies i don't home parxi ferda salomet clue 考什么时候没考过？你看着 mercury cousin some of some coconut oil 他来了 summer did tommy knew ara ara in monmai contemude tea facebook id， twitter got circumber moheed islanaca rapron that i saw that gone clay like her。

yeah， i want to prove to you that there is more to an over gene than a cheeky emoji they are a fantastically versatile ingredient and i want to show you how to make the most of them the core elements of this entire recipe comes down to the fantastic umami bice and marinade that we're gonna create so it starts off with hundred milliliters of soy sauce sends like a lash， but it's gonna soak its way through the obragine and really allow us to get these really sticky and gorgeous obergine fingers so a little bit of fish sauce it's about one tablespoon of fish sauce now to balance it with saltiness i've got a little bit of brain sugar for sweetness straight in there a little drop of oil help us out when it gets to frying off these over jeans and in our aromatics i've got some gorgeous birds eye chilies you're only gonna need about one or two of these， they will blow your mind so chop these up nice and fine and a recipe like this you can make completely vegetarian if you drop the fish sauce and you can even use tamari instead of the soy sauce and you'll still get sticky gorgeous orbigine fingers and then two coasa garlic these are quite heavy juicy ingredients in terms of flavor， but the great thing about aubergine is that it's a fantastic carrier for any flavor you add to it so it becomes meaty and it becomes juicy， but we're also gonna inject it with lovely aromatics too yeah fine chopping the garlic fine chopping the chili， i think when it comes to vegetarian wheels for me i like to make sure that i don't miss out on the flavor front and i think a recipe like this really delivers， a serious punch of heat and spice and aromatics scoop that up and get it straight in the bowl and now grab， a tiny whisk and we're gonna give this a whisk up just to combine all those flavors and most importantly to allow that sugar to dissolve okay， that's the hard bit done let's get our aubergine i really feel like it's ingredient people don't use enough of it it's really substantial and meaty especially in the dish like this it can stand up as the main and core ingredients i'm just going to take off the top with this recipe， i want to get nice fingers all over jean to soak up all that marinade don't be afraid of coding these quite thicky here they are gonna reduce stain as they cook so get that straight into the marinade and let's get soaking this is the beautiful moment in this recipe you introduce that exposed o regime to that rich umami sauce and it just immediately starts soaking it up， so you can imagine when this goes in the pan it's gonna fry off it's gonna become gold and really beautifully caramelized this needs to sit near for about ten minutes just to soak up all the flavor and then we're gonna get frying get some oil in a pan on a medium heat put the origines in and cook for ten minutes reducing the heat after the first view hold back any excess marinade we'll need that in a bit just keep your eye on this and once you've reduced that heat you want to check on them every now and then just turning so that they get a really even cook and while they're cooking off i'm gonna change a little bit and use a bag of rice which are gonna pop in the microwave it literally takes two minutes or so to get really quick rice and look i'm not saying that you should do this all the time but it's a quick fix this is where we need to be really tender obraging at this point so when it's kind of coming close to the end of the cook time it's time to get straight in there with the rest of that marinade， which is going to give you that glorious sticky sauce no， this is nearly at a good place so i'm gonna grab a pestle mortar and peanuts are by favorite way of finishing off any tidish they're crunched they're salty there's all this lovely flavor that you get from them so pop them into a pestle mortar and just give them a like bashing so they looking pretty good let's give a look at our pan all those bubbles that sweet sticky sauce this is the perfect point you want to that turn off the heat grab the rice so i've got some jazz and rice here cooked in a microwave i'm sure those people will throw their nose off of base this， but when you don't have time in the kitchen and you need a quick fix this is your only man so place that around the plate and now it's time to the orbigine this is where it's at you get left with these sort of meaty steaks of aubergine that just laid over the top of the rice look phenomenal and i can promise you they're gonna taste wonderful too don't forget about those peanuts they're gonna give you the crunch the texture that you're after here and because you have all that dark stickies and that saltiness i think a bit of freshness really works so some fresh mint leaves picked over the top here will really make the difference those aromatics are so essential to a dish like this just pick them over the top and because we're looking for freshness and flavor and elevating that dark stickiness i want to grab up some fresh lime juice a little hisse of freshness just at the end of your cooking will really bring this to life time to taste i mean over hean is such a simple and kind of almost flavorless ingredient but it really responds well to that sweet sticky sauce a dish like this really relies on the sum of its parts you've got the layers of conscience you've got the rice which gives you a little bit of balance and then you have that fresh hit from the mint and a line this is a thai inspired dish that will blow go your mid week videos out of the park。

来来来来来，无奖竞猜啊，大家都来猜一下这是个啥。这个嘛，小是小了点，但是还是能看得出来是个茄子。嗯，我觉得是迷你版的茄子。这个虽然是圆的，但是看颜色也能看得出来吗？是茄子？是的呢，也只有颜色像茄子了。 有了上一个做参考，机智如你很快就能猜出来。你不要告诉我这也是个茄子。是的，摸着你的胸说话，他除了巴长得像茄子，其他哪里像茄子了？有道理，下一个，你不要告诉我这个绿瓜也是茄子，可是他真的是个茄子啊喂，你跟茄子长得有半毛钱关系吗？哎，没想到这时候茄子他突然说话了。第一，我不， 我叫喂，我叫楚雨荨。来下一个猜猜这个绿瓜是啥。好了，你不要说了，我知道这也是个茄子，虽然我觉得他更像条状的西瓜。嗯，终极考验来了，你他妈不会告诉我这长得像青花椒的也是茄 茄子吧？ bingo 啊，迷你茄子，紫元茄、白元茄、绿元茄、小元茄，小姑姑他们通通都是茄子，也叫太茄，在他太还是很常见的 头尾这俩是要煮过或者煎过才能吃，中间这四个小的你尽管生吃， 一般像腌菜一样腌在醋里，吃起来酸酸的脆脆的，好吃的停不下来。所以说也不见得所有东西都是越大越好嘛。这个太且是做清咖喱和泰国菜的灵魂食材，那种辛辣中带点清新，清新中带点爽朗的口感是离不开太解的。 下面我们来试吃一下。其实我本来是不吃茄子，谁家头号四十元乐乐不在呢，试吃时间 里面的心还蛮好吃的，就是皮有点辣。这个应该是所有的生吃里面最好吃，也不是最好吃最不难吃的。 我们现在来煎这个茄子，热锅下油放太茄煎到金黄，翻个面，撒点盐， 做个沙拉，放点草。刚刚煎好的菜前也别忘了，迷你的茄子就配迷你的番茄嘛，再放点奶酪。这里本来是应该倒橄榄油的，目前物资有限，撒点盐、沙拉、醋、黑胡椒，随便搅搅，再切两片面包，就这样子。我看到有人老在评论里说我胖了， 哼，敢在我评论区里面带节奏说我胖，好， dear you。 对于这种人，我只想对他们说，观众老爷们，你们说的对，我确实是胖了，辛苦减肥一整年，还没成功就过年，今天鼓起勇气上称称了一下，嘿，你猜怎么着？每逢佳节胖三斤，仔细一瞧， 三公斤，哎，临时抖一抖，一口又一口。建议把害怕打到公屏上。这个沙拉就献给过年发胖了的同学，加油，多吃一点草，瘦成一堵墙，好吃吗？巧。

今天我们分享一道茄子的新吃法，大家好，欢迎走进东东美食。首先我们准备一根紫皮的长茄子，再用爆刀给它爆成薄薄的片，这个片我们尽量薄一点比较好，这样后期我们卷制的时候比较容易成型，一份的量我们一般做八到十个就够了。 爆好的茄子片每天放入清水中给他浸泡一会，接下来我们再准备一把解冻好的虾仁，用刀面我们用劲给他拍一下， 再用刀背给他剁成泥，这个泥也不要去剁的太细，最好带一些颗粒感，这样我们吃起来口感比较好。 剁好之后我们先放入碗中，先加入一点食盐，给他调个底味，少许的鸡粉， 适量的白胡椒粉，少许的高度白酒，或者是葱姜水去腥增香，最后再加入一点生粉，用筷子给它搅拌均匀， 最后用手再给他摔打上劲，这样我们的虾胶就做好了。 再把泡好的茄子给它挤干水分，我们尽量把水分给它挤干净。取一片我们放入一个盘中， 再把摔打上劲的下胶，我们均匀的铺在茄子上面，最后用勺子给他铺的平整一点就可以了。 虾胶的上面再撒入一些干生粉，如视频中所操作，我们从根部给它卷起来，直接给它卷成卷就 ok 了。 做好之后我们先放入盘中给他备用。 取一个干净的碗，我们打入一个鸡蛋，再加入大概两勺的玉米淀粉，一勺面粉，大概三克左右的泡打粉，少加入一点清水给它稀释，搅拌， 搅拌成我碗中这个厚度，最后再加入少许的清油，我们继续用手按一个方向去搅拌，把油完全给他打进去就可以了，我们用手拎起来往下淌就 ok 了。 接下来我们再把卷好的茄子给它放入壶中，让茄子的外表均匀的裹上一层薄薄的糊就行了。 起锅烧油，油温五成热，我们下入挂好壶的茄子进行炸制，下的时候我们尽量一个一个的往里面放， 这样能防止避免粘连在一起。茄子定型后，我们保持中小火炸至三分钟左右，炸至茄子的外表金黄酥脆，我们捞出控油备用。把控油的茄子我们均匀的摆入盘中， 最后上面我们再淋入剩的泰国鸡酱就可以了，不喜欢吃泰国鸡酱的可以用沙拉酱来代替，看到这里美味即成。一道非常好吃的泰式虾胶茄子卷就做好了。谢谢您的观看，我们下期视频见，拜拜！