这道杭帮菜在英国火了！网友：这不就是我家下饭菜？

近日，英国《卫报》介绍了杭州的一道家常菜——肉末茄子，并称之为20种最佳夏季蔬菜菜品之一。随后，全英金筷子美食大奖（GCAs）也在推特上转发该文章，配文“绝妙无比”。许多杭州网友见状表示疑惑：如果没有看错，这可是一道普普通通的肉末茄子？不就是我家的下饭菜？

让我们一起来看看火到英国的杭州家常菜！

On July 26, a famous, everyday dish from Hangzhou, China called rou mo qie zi was published in The Guardian, and was selected as one of the 20 best summer vegetable recipes.

Fuchsia Dunlop, the writer of the article, is a cook and writer specializing in Chinese food. She interviewed Hu Zhongying, who is a chef at the Hangzhou G20 Summit, and renowned as an expert in Hangzhou cuisine.

Hu asked one of the chefs in his restaurant, the Hangzhou Jiujia to demonstrate rou mo qie zi, in which tender eggplant is flavored with a rich, fermented sauce, and a scattering of minced pork. This delicious Chinese cuisine won praise from Dunlop, "It's wonderful, even for a loyal fish-fragrant eggplant devotee like me."

Subsequently, The Golden Chopsticks Awards (GCAs) posted the article on Twitter on July 27.

GCAs is an awards ceremony which recognizes East and South East Asian cuisine across the UK.

"The mission of the Golden Chopsticks Awards is to celebrate the enormous contribution of East and South East Asian cuisine to the UK catering industry, and champion those who work within it," said Gok Wan MBE, the co-founder of GCAs.

Here is the recipe:

Ingredients:

Eggplant 400g

茄子 400g

Salt

盐

Cooking oil for deep-frying (350ml will do)

煎炸用烹饪油（350ml）

Minced pork 50-75g, ideally with a little fat

猪肉碎50-75g

Ginger 2 tsp, finely chopped

姜2茶勺,切碎

Sweet fermented sauce 1 tbsp (available online)

甜面酱1茶勺

Stock 2 tbsp

西式高汤2茶勺

Shaoxing wine 1 tbsp

绍兴黄酒1茶勺

Light soy sauce 1 tsp

生抽1茶勺

Dark soy sauce ½ tsp

老抽½茶勺

Caster sugar ½ tsp

细砂糖½茶勺

Potato flour ¼ tsp, mixed with 2 tsp cold water

马铃薯淀粉¼茶勺,用2勺冷水混合

Spring onion greens 2 tbsp, finely chopped

葱末2茶勺

Process:

Cut the eggplants lengthways into 2cm slices, then cut the slices into 2cm strips. Cut these into 5-6cm lengths. Sprinkle with a little salt, mix well and leave in a colander to drain for 30 minutes or so.

将茄子纵向切成2厘米长的薄片，再切成2厘米长的条状和5-6厘米的长度。撒上少许盐，搅拌均匀，放在滤器中沥干约30分钟。

Heat the oil for deep-frying to 180-200C. Shake the eggplants dry and deep-fry, in a couple of batches, until slightly golden. Remove with a slotted spoon and set aside on kitchen paper.

将油加热至180-200摄氏度。把茄子沥干，分批炸至微微金黄。用漏勺取出，放在厨房纸上。

Drain off the deep-frying oil, rinse the wok if necessary, then return it to a high flame. When the wok is hot again, add 1-2 tablespoons of oil, swirl it around, then add the pork and stir-fry over a medium flame until the meat has lost its pinkness and the oil has cleared again. Add the ginger and stir to release its fragrance. Add the fermented sauce and stir until it smells delicious, too. Add the stock, Shaoxing wine, soy sauces and sugar, return the eggplant, and mix well.

沥干油，（如有必要）将锅冲洗干净，然后用大火烧干锅。当锅烧热起来时，加入1-2汤匙油，旋转一下，然后加入猪肉，用中火炒至肉不再呈粉红色，油又变得清亮时加入姜，搅拌释放香味。加甜面酱，炒香。加入高汤，绍兴酒，酱油和糖，倒入茄子，拌匀。

Toss the eggplant in the sauce, then give the potato flour mixture a stir and pour it into the center of the wok, moving briskly to stir it in. Add the spring onions, stir a few times, then serve.

依次倒入茄子和淀粉勾芡，迅速搅拌，加入葱，就可以上桌了。

Do you feel hungry after reading this piece? Perhaps you can try rou mo qie zi next time!

来源|卫报 都市快报

原标题：《这道杭帮菜在英国火了！网友：这不就是我家下饭菜？》

阅读原文