<h3>據(jù)說(shuō)這是2018年，茄子最火的做法，茄子將肉的香味吸進(jìn)，中和了油膩，再搭配上米飯一起，簡(jiǎn)直絕了。</h3> <h3>紅彤彤的燈籠看著就很喜慶</h3><div>還不快試試這道菜</div><div>【燈籠茄子】</div><div>食材準(zhǔn)備</div><div>主料：</div><div>茄子 1根</div><div>肉餡 200克</div><div>雞蛋 1個(gè)</div><div>淀粉 25克</div><div>料酒 10克</div><div>鹽 8克</div><div>雞精 5克</div><div>番茄醬 100克</div><div>做法</div><div>1</div><div>茄子洗凈，中間對(duì)半切開(kāi)</div> <h3>2</h3><div>取一雙筷子放在其中半根茄子兩旁，切六刀，前五刀不切斷，切第六刀時(shí)拿走筷子，切斷</div> <h3>3</h3><div>切好的茄子</div> <h3>4</h3><div>肉餡加鹽，雞精和料酒，抓勻，腌制5分鐘</div> <h3>5</h3><div>肉糜中再加入雞蛋清和干淀粉，抓勻</div> <h3>6</h3><div>將肉餡塞入茄子中</div> <h3>7</h3><div>用同樣方法做成多個(gè)燈籠茄子</div> <h3>8</h3><div>放入蒸鍋，開(kāi)始蒸</div> <h3>9</h3><div>蒸熟后出鍋</div> <h3>10</h3><div>鍋中放番茄醬，加水</div> <h3>11</h3><div>水淀粉勾芡，做成稠汁</div> <h3>12</h3><div>將稠汁淋于燈籠茄子上</div>