铁板川味豆腐茄子SIZZLING HOT TOFU WITH BRINJALS

把豆腐切厚环，然后沾薯粉，再以热油炸至金黄色。Cut Japanese tofu into thick rounds.Coat lightly with corn flour and deep-fry in hot oil till golden.Dish out and put aside.

用同一锅热油炸茄子和红萝卜后盛出。Deep-fry brinjal and carrot pieces over the same hot oil. Dish out and put aside.

以少许盐、胡椒粉、糖及麻油腌肉碎，然后拌入少许薯粉。Add a pinch of salt，pepper，sugar and sesame oil into the minced pork. Sprinkle over with tapioca flour to mix.

起锅热油和麻油，将蒜茸和辣椒干炒香。Heat oil and sesame oil in a wok and sauté garlic and dried chilies over low heat until fragrant.

加入肉碎和茄子，炒一会后加入虾、清水及调味料，大火煮滚，然后撒入大地鱼干粉，炒均后赞入酒即可。Add in minced pork and brinjals. Stir constantly and then add in prawns，water and seasoning .Cook to a boil over high heat. Once boiled sprinkle over with dried sole powder. Stir to mix，drizzle in wine.

热铁板，加入1-2汤匙油，把鸡蛋倒入，再加入豆腐和煮好的材料，撒上青葱和红辣椒粒即可。Preheat a sizzling hot pan with 1-2 tbsp oil, pour in beaten egg and add prepared tofu. Pour in cooked sauce condiments then add a sprinkling of chopped spring onion and red chili.