大家好，今天，我要給大家帶來一道真正的米飯殺手——肉末茄子！這道菜一上桌，保準你家米飯遭殃，不吃上兩三碗都對不起這撲鼻的香味兒。茄子軟糯入味，肉末鮮香，醬汁濃郁，每一口都是大大的滿足。別看它這么好吃，做法其實超簡單，趕緊學起來，給家人露一手吧！

我們把2根長茄子用清水沖洗干凈，切成大約5-6厘米長、比小拇指略粗一點的條狀。茄子條放入一個大碗中，撒入1小勺鹽，輕輕抓拌均勻，讓每根茄子條都沾上一點點鹽。靜置15-20分鐘，再把茄子條里的水分擠出來。別太用力把茄子捏爛了哈！

我們把150克豬肉末放入碗中，加入1勺料酒去腥，半勺生抽增添底味，再來1小勺淀粉鎖住肉汁，讓肉末口感更嫩滑。加一點點姜末，用筷子朝著一個方向使勁兒攪拌，攪到肉末有點黏糊糊、感覺“上勁兒”了，就腌制10分鐘左右，讓它好好吸收味道。

第三步：

大蒜3-4瓣拍扁后，切成蒜末；小蔥2根，蔥白部分切成小段，蔥綠部分切成蔥花，分開放；1小塊的姜也切成末。拿一個小碗，依次放入1.5勺生抽、半勺老抽、1勺蠔油、1小勺白糖、1小勺淀粉，再倒入大約50毫升的清水，用勺子攪拌到所有調料都融化均勻，放一邊待用。

第四步：

鍋燒熱，倒入食用油。熱油，手放在鍋上方，能感覺到明顯熱氣，就可以把腌好的肉末下鍋了。用鏟子快速地把肉末劃散，炒到肉末顏色由紅變白，粒粒分明。這時候，加入切好的蔥白段、姜末和一半的蒜末，繼續煸炒，把蔥姜蒜的香味徹底激發出來，香氣撲鼻！

第五步：

加入1大勺豆瓣醬。把火調小一點，用中小火慢慢地把豆瓣醬炒出紅亮亮的油和濃郁的醬香味。處理好的茄子條倒進鍋里了，轉大火，快速翻炒幾下，讓每一根茄子條都均勻地裹上肉末和噴香的醬料。靈魂碗汁兒沿著鍋邊淋進去，繼續快速翻炒均勻。

第六步：

蓋上鍋蓋，把火調回到中小火，讓茄子在鍋里慢慢地燜煮個3-5分鐘。時間差不多了，打開鍋蓋，哇！一股濃郁的香味撲面而來！看到湯汁已經變得比較濃稠了，茄子也完全變得軟糯誘人。最后，放蒜末，翻炒均勻，讓蒜香味更突出，更刺激食欲。撒上切好的蔥綠，象征性地翻炒兩下，就可以關火，準備盛盤啦！

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當當當當！一盤色澤紅亮誘人、香氣撲鼻的肉末茄子就華麗麗地出鍋啦！看著這油潤光亮的茄子，裹著濃郁的醬汁和鮮香的肉末是不是已經忍不住要流口水了？趕緊盛上一大碗熱氣騰騰的白米飯，舀上一大勺肉末茄子蓋在飯上，讓那濃郁的湯汁滲透到每一粒米飯中……這道菜，絕對是名副其實的“米飯殺手”，不小心就得多添一碗飯！