紅燒茄子能吃不能不能吃？

05-21

茄子最好吃的做法，比大魚大肉好吃萬倍，做法簡單，能多吃兩碗飯

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紅燒茄子的做法步驟

1茄子洗凈切滾刀塊後均勻的撒上些鹽腌制10-20分鐘。
2青椒和西紅柿清洗乾淨後切塊。
3大蒜若干一部分切片，一部分切末。
4將腌制好的茄子用力攥一下水分，這樣可以讓茄子少吃油。
5平底鍋熱後放適量的花生油，然後放蒜瓣爆香。
6聞到蒜香後放入攥干水分的茄子，中火翻炒至茄子變色、變軟。
7放青椒和西紅柿，加一勺白糖和適量的鹽調味，大火翻炒均勻，中途可以少加一點熱水炒制西紅柿變軟出現紅色湯汁。
8出鍋前撒上切好的蒜末即可。

小竅門1.燒茄子不費油的方法有二：一是把茄子切成塊，用鹽腌十幾分鐘，然後把鹽水攥出再燒。二是茄子切塊後放鍋里干煸一下，去除茄子本身的水分後再燒。不過我覺得方法二好像有點虐待我的平底鍋常選擇方法一。2.燒茄子的時候如果茄子夠嫩就不要去皮，茄子皮里含有一種龍葵素的物質主要都是含在皮里，龍葵素又稱茄鹼，適當攝入對人體有益，它是一種很強的抗癌物質，非常有益人體防癌抗癌。

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