醬香茄子炒雞蛋 Scrambled Egg with Aubergine in Broad Bean Paste **字CC Eng. Sub**

🟢材料：
茄子 250克
雞蛋 3隻
青、紅椒 100克
薑、蒜頭 適量
豆瓣醬 1湯匙豆
蠔油、糖、鹽、胡椒粉、生粉 適量

🟢做法：
1️⃣ 把茄子切成2厘米左右的粗丁，加1湯匙鹽揉搓均勻，靜置5分鐘。把茄子沖洗及擠乾水份。
2️⃣ 把雞蛋打入碗中，加少許鹽、胡椒粉、油拌勻，熱鍋下油炒香雞蛋，盛出備用。
3️⃣ 熱鍋下油，爆香薑蓉和蒜蓉，加入1湯匙豆瓣醬爆香，放入青紅椒爆炒。
4️⃣ 加入茄子翻炒1~2分鐘，下少許糖和蠔油調味。
5️⃣ 把炒好的雞蛋加進去，翻炒均勻，勾薄芡即可上碟。

🟢Ingredients:
Aubergine - 250g
Eggs - 3
Green and red bell peppers - 100g
Ginger, garlic - as needed
Broad bean paste - 1 tbsp
Oyster sauce, sugar, salt, white pepper powder, cornstarch - as needed

🟢Cooking Directions:
1️⃣ Cut the aubergine into 2cm cubes, add 1 tablespoon of salt, and rub evenly. Let it sit for 5 minutes. Rinse the aubergine and squeeze out excess water.
2️⃣ Beat the eggs in a bowl, add a pinch of salt, white pepper powder, and oil, mix well. Heat the pan with oil and fry the eggs until done. Remove and set aside.
3️⃣ Heat the pan with oil, sauté the ginger and garlic, add 1 tablespoon of broad bean paste and stir-fry until fragrant. Add the green and red peppers and stir-fry.
4️⃣ Add the aubergine and stir-fry for 1-2 minutes. Add a little sugar and oyster sauce for seasoning.
5️⃣ Add the fried eggs and stir-fry evenly. Thicken the sauce with cornstarch and serve.

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