[問題] 水煮跟油炸茄子的差別是?
坊間的自助餐或燒臘常有魯肉茄子這樣菜
那一般都會經過油炸這個前置動作(食譜說的)
可是這樣似乎會讓這道菜顯得油膩,常常看到湯汁上浮一層油
我想問的是,要讓茄子的口感軟爛一定要靠油炸嗎?不能用水煮的方式嗎?
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