碧海杭茄
用料：
杭茄3斤，生抽100克，白糖300克，辣鲜露55克，泰式辣鸡酱110克，米醋1包，拍大蒜20克可以不放，香菜30克，美人椒50克，绿香油，罗勒200克，菠菜500克，罗勒油600克。
制作：
将把调料调好放冰箱里冻4个小时，杭茄改成长段，用9成油炸30秒，捞出放入冻好的调料中泡2小时即可。
绿油：
把菠菜沸水过凉和罗勒、罗勒油放入料理机中打碎，然后倒出用电磁炉烧开隔冰水过凉即可。
Bihai Hangzhou eggplant Ingredients: 3 catties of Hangzhou eggplant, 100 grams of light soy sauce, 300 grams of sugar, 55 grams of spicy fresh sauce, 110 grams of Thai spicy chicken sauce, 1 pack of rice vinegar, 20 grams of garlic, 30 grams of coriander, 50 grams of bell pepper, green sesame oil, 200 grams of basil, 500 grams of spinach, 600 grams of basil oil. Production: Put the seasoning in the refrigerator and freeze it for 4 hours, change it into a long section, fry it in 9 for 30 seconds, take it out and soak it in the frozen seasoning for 2 hours. Green oil: Put the spinach boiling water and basil and basil oil into a food processor and crush it, then pour it out and boil the ice water with an induction cooker to cool.
