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茄子料理／酥炸茄盒 金黃酥脆像點心
酥炸茄盒<br />
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2014-4-8 22:28 上傳</div>
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<strong><strong><strong><strong>李璐說：茄子炸過後，能維持口感、不易出水濕爛。茄子切片夾肉後下油鍋炸，金黃酥脆，好比炸餛飩，咬下絞肉鹹香、配上茄子軟嫩，猶如鹹點心，孩子一定喜歡。<br />
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材料（2-3人份）：茄子（依條數計，2條切4片、4條切8片）、豬絞肉100g（拌入蔥、薑、少許太白粉、醬油與鹽）、麵粉50g（加水比例1：3）、油。<br />
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作法：<br />
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1.茄子斜切片，愛吃茄子可切1cm、不愛吃切0.5cm。<br />
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2.兩片茄子夾入預先拌好的絞肉，裹上麵糊。<br />
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3.熱油後，放入油鍋炸5分鐘，至金黃色即可。</strong></strong></strong></strong><br />
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