梅菜蒸茄子 Steamed Aubergine with Mei Choy (Preserved Vegetable) **字幕CC Eng. Sub**

🟢材料：
茄子 300克
梅菜 150克
薑 適量
糖 1 茶匙
油 適量
蒸魚豉油 適量

🟢做法：
1️⃣ 梅菜用淡鹽水浸泡 5 至 10 分鐘，試味如太鹹則浸泡多幾分鐘，洗淨後切成小粒。
2️⃣ 梅菜加入薑絲白鑊炒乾水份，炒乾後加入少許油，熄火加入 1 茶匙糖翻炒均勻備用。
3️⃣ 茄子走油３０秒撈出，把茄子倒入蒸盤，梅菜放茄子面，大火蒸 7 分鐘。
4️⃣ 灒入少許熱油及少許蒸魚豉油即可。

🟢Ingredients:
Aubergines (eggplants) - 300g
Mei choy (preserved vegetables) - 150g
Ginger - to taste
Sugar - 1 tsp
Oil - as needed
Seafood soy sauce - as needed

🟢Cooking Directions:
1️⃣ Soak the Mei choy in lightly salted water for 5 to 10 minutes. Taste and soak longer if too salty. Rinse and cut into small pieces.
2️⃣ In a wok without any oil, stir-fry the Mei choy with ginger until dry. Add a little oil and 1 tsp sugar, stir-fry evenly and set aside.
3️⃣ Deep-fry the aubergines for 30 seconds, place to a steaming dish. Arrange the preserved vegetables on top of the aubergines. Steam on high heat for 7 minutes.
4️⃣ Drizzle with a little hot oil and a bit of seafood soy sauce before serving.

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