m夏天多吃茄子，教你老式做法，做法用料超简单

大家好，我是梅子，夏天吃点下饭的肉沫茄子再合适不过了，热乎入味，配着冰啤酒或凉粥都超搭！而且这道菜做起来不复杂，今天就来分享这道让你秒变大厨的肉沫茄子做法，简单几步，轻松拿捏美味！

根据家里人口数量准备几根茄子，清洗干净，无需去皮（茄子皮富含营养），切成大小均匀的长条，放入大碗中，撒上适量盐，抓拌均匀，腌制10 - 15分钟，（或者茄子不用盐腌，直接切条后放微波炉高火叮3分钟，逼出水分还省时间，炒的时候吸油少，吃着不腻。）

利用茄子腌渍水分期间，在小碗中加入2 勺生抽、半勺老抽、1勺蚝油、1勺料酒、1勺白糖、1勺淀粉，倒入半碗清水，搅拌均匀，制成碗汁，放在一旁备用。

大概10分钟左右，待茄子出水变软，说明茄子已经腌制好水分，用清水冲洗两遍，挤干水分，放入盘中备用。这样也是防止茄子在炒制过程中吸油过多；之后把大蒜、生姜切末，大葱切丝，小葱切成葱花备用。

之后热锅凉油，放入切好的葱丝、姜末，小火煸炒出香味；加入提前准备好的猪肉末，转中火，快速翻炒，将肉沫炒散，直至变色；加入2勺豆瓣酱，炒出红油，让肉末充分吸收豆瓣酱的香味，此时肉沫香气四溢，将挤干水分的茄子放入锅中，与肉末一起翻炒，可适当按压茄子，使其进一步脱水；持续翻炒，直至茄子变软，表面微微金黄，期间若感觉锅中较干，可适量加入少许清水，防止茄子糊锅。接着把调好的料汁均匀倒入锅中，翻炒均匀，让茄子和肉末都裹满汤汁；转小火，咕嘟2 - 3分钟，使汤汁浓稠，充分入味，期间可适当翻动，确保受热均匀，熟得更好。

汤汁收至浓稠后，放入蒜末和葱花，翻炒均匀，利用锅中余温激发出蒜香味和葱香味；关火，将肉沫茄子盛出装盘，一盘色香味俱佳的肉沫茄子就大功告成啦！

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好啦，今天的肉沫茄子做法，梅子就和大家分享到这里，您学会了吗？如果您看完有什么不懂的地方，欢迎大家随时留言，我看到会第一时间回复，我们一起来探讨交流哦，我们明天见，拜拜！