浸Spa焗桑拿 茄肉夠爽白
最鍾意食茄子，貪佢做煲仔菜定前菜都一樣得。不過天生大頭蝦，成日切完茄子，就走去做其他嘢，只不過走開一陣，茄子肉就變到又黃又醜樣，真係激氣，而且煮個陣仲腍到出晒水。原來，妙法對付就喺幫茄子浸個水加醋嘅spa ，咁放耐少少都唔怕肉變黃，再推佢入去焗爐度焗桑拿，就會爽口唔出水喇！記者：劉明慧
攝影：黃子偉
今日煮腦 12:30pm
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Kannis Yeung
（食譜作者及烹飪導師）
滿腦「煮」意，無論中西美食，都是她的拿手菜。更推出過一系列自家創意食譜，並為香港家政中心及於city'super 擔任客席烹飪導師，閒時化身成為美食設計師。
菜式：
香辣紫蘇炒墨魚
泰式肉碎
香蒜雞球
甜酸茄子
甜酸茄子
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0hr35min
製作難度：★☆☆☆☆
茄子肉焗後較乾身，不會腍到出水，再加入乾[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/FC70.gif[/img]青檸汁，就變成一道開胃的前菜喇！
材料 茄子480克、乾[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/FC70.gif[/img]絲3湯匙、魚露2湯匙、青檸汁21/2湯匙、糖1湯匙、芫荽碎1束
做法 1.預熱焗爐至200℃。
2.茄子底部先用刀追幾下，然後放入焗爐內焗20-25分鐘。取出，放涼後，去皮切成粒。
3.大火燒熱鑊轉細火，把乾[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/FC70.gif[/img]絲炒到腍身；然後下青檸汁、魚露及糖煮勻，熄火，盛起。
4.茄子粒與（3）的醬汁拌勻。最後撒上芫荽碎即可。
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貼士 揀茄子時要注意，皮要無追痕，肉無凹入去，就不怕揀到爛茄子喇。另外，如果茄子切後非即時烹調，可以在水中加白醋，然後浸茄子，就不怕茄子會變黃。
香蒜雞球
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0hr44min
製作難度：★★☆☆☆
雞扒切件炸脆，蘸點醋香汁，入口酸酸甜甜，又有粒粒芝麻，非常香口。
材料 雞扒450克
醃料：生抽2湯匙、蒜茸3湯匙、蠔油11/2湯匙、糖2茶匙、芫荽碎2湯匙、魚露1湯匙、麻油21/2茶匙、黑椒碎1/4茶匙
醋香汁：白醋30毫升、老抽11/2湯匙、糖21/2茶匙、已炒芝麻21/2茶匙、紅雀椒1隻（切碎）
做法 1.雞扒去皮切成件。
2.將蒜茸、生抽、魚露、蠔油、糖、芫荽碎、黑椒碎同麻油拌勻。下雞扒醃30分鐘。
3.芝麻、紅雀椒及糖用石舂磨碎，下老抽、白醋拌勻成醋香汁，備用。
4.大火燒熱油至180℃，轉中火，下雞扒炸至熟透，盛起隔油。
5.雞扒上碟後，伴上醋香汁同吃，即可。
貼士 醋香汁除了用作蘸點的醬汁，亦可作為沙律汁，酸酸甜甜，好好味㗎。
香辣紫蘇炒墨魚
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0hr20min
製作難度：★★☆☆☆
墨魚仔快炒夠爽口又有汁，再加入香脆蒜片，就烹調出簡單又方便的菜式。
材料 墨魚仔480克、青豆150克、蒜茸1/2湯匙、乾[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/FC70.gif[/img]茸3湯匙、紅雀椒2隻（切粒）、魚露1湯匙、蠔油11/2湯匙、糖2茶匙、紫蘇1束
做法 1.青豆以滾水略灼，隔水，放涼備用。
2.大火燒熱鑊下油，下蒜茸，然後轉中火炒香，炒至金黃色及脆身，熄火，盛起印乾油份，備用。
3.大火燒熱鑊，下墨魚仔快炒，轉細火，下乾[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/FC70.gif[/img]茸、紅雀椒粒、青豆炒，然後下魚露、蠔油及糖炒勻。
4.轉中火，下紫蘇輕炒數下，熄火上碟。最後撒上蒜茸即可。
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貼士 炸蒜茸秘訣是油溫要熱，大火燒熱油，放蒜茸後轉中火炒，再用鑊鏟推散，就會又香又脆！
泰式肉碎
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0hr30min
製作難度：★★☆☆☆
肉碎以紅咖喱膏再加椰奶炒，中和辣味並帶少少甜，再放紫蘇令肉碎更香，佐飯亦一流。
材料 紅咖喱膏1湯匙、蒜茸21/2湯匙、乾[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/FC70.gif[/img]茸3湯匙、免治豬肉480克、魚露21/2湯匙、椰奶3湯匙、糖2茶匙、紫蘇1小束（切碎）
做法 1.大火燒熱油，下紅咖喱膏，然後轉中火炒香。
2.下乾[img]http://hk.apple.nextmedia.com/new_hkfont/16px/black/FC70.gif[/img]茸、蒜茸炒勻；下免治豬肉炒香至肉略熟。
3.下魚露、椰奶及糖炒勻，至豬肉熟透。
4.最後下紫蘇碎炒勻，即可。
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貼士 用免治豬肉炒，炒時要用鑊鏟推散豬肉，才可炒成肉碎，否則就會變成肉餅喇！
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