齊魯網(wǎng)·閃電新聞8月7日訊 “立夏栽茄子，立秋吃茄子。”茄子成熟，帶著秋的氣息登上餐桌。體會(huì)萬(wàn)千風(fēng)味，一定要嘗上一道經(jīng)典魯菜——風(fēng)味茄子。

Plant the eggplant at the start of summer, and harvest it at the beginning of autumn.

As the eggplant ripens, it brings the essence of autumn to the table. To fully savor the season's bounty, one must indulge in a classic Shandong dish – Flavorful Eggplant. Its rich flavors are a delicious way to celebrate autumn.

茄子洗凈，切條去芯，

Wash and slice the eggplant, removing the core. 

切成適口的小塊。

Cut into bite-sized pieces. 

茄丁清水浸泡3分鐘，控出水分，裹上一層淀粉。

Soak the eggplant cubes in water for 3 minutes, then strain and coat them with a layer of cornstarch.

起鍋燒油，炸制表面變色。

Heat oil in a pan over medium heat. Fry the eggplant until the surface turns golden brown. 

再進(jìn)行復(fù)炸至茄子外表酥脆。

Deep-fry them again until they are crispy on the outside while maintaining a tender interior.

再起鍋，加入花椒、麻椒、干辣椒段、蒜末，炒香。再加入白糖、米醋、味極鮮熬制成汁。

In another pan, add peppercorns, numb pepper, dried chili segments, and minced garlic. Stir-fry until fragrant, then add sugar, rice vinegar, and a splash of light soy sauce. Simmer until the sauce thickens slightly.

放入茄塊和切好的青紅椒、香菜。

Add the crispy eggplant pieces, sliced green and red peppers, and chopped coriander to the sauce. 

翻炒片刻，撒上白芝麻。

Stir-fry briefly until the vegetables are tender-crisp. Sprinkle with sesame seeds before serving.

外酥里嫩的口感，酸甜交織的味道，讓味蕾與大自然同頻共振，共赴一場(chǎng)關(guān)于收獲與溫潤(rùn)的美食盛宴。

Combined with the sweet and sour flavors of the sauce, the crispy outside and the tender inside of the eggplant will delight your taste buds. It's a dish that captures the essence of the harvest, bringing warmth and satisfaction to every bite.

閃電新聞聯(lián)合山東省飯店協(xié)會(huì)和便宜坊餐館，為您推薦風(fēng)味茄子。

Shandian News, in collaboration with the Shanaong Hotel Association and Bianyi Fang Hotel, is pleased to recommend Flavorful Eggplant for you.

閃電新聞?dòng)浾?王一寧 國(guó)慧賢 孔垂頔 劉玉良 徐怡 實(shí)習(xí)編輯 董正陽(yáng) 報(bào)道

Wang Yining, Guo Huixian, Kong Chuidi, Liu Yuliang, Xu Yi and Dong Zhengyang for Shandian News.