空心菜两吃
<p> 上几天朋友让我用空心菜做几道菜，我说不就是拌拌，炒炒，别还有什么吃法？她说觉得空心菜应该更好吃。<br style="TEXT-TRANSFORM: none; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; FONT: 18px/28px 楷体, 楷体_GB2312; WHITE-SPACE: normal; LETTER-SPACING: normal; COLOR: rgb(0,112,192); WORD-SPACING: 0px; -webkit-text-stroke-width: 0px"/> 看了看大家的作品，还真有咱们想不到的。平凡的小菜，注意小细节的话，吃起来味道还真不赖。</p><p> </p><p> <strong>蒜蓉空心菜叶</strong></p><p> </p><p><center><img style="FLOAT: none" title="SDC13816.JPG" src="http://i3.meishichina.com/attachment/201408/5/14072168925543.jpg"/></center></p><p><center><img style="FLOAT: none" title="SDC13815.JPG" src="http://i3.meishichina.com/attachment/201408/5/1407216892884.jpg"/></center></p><p>材料：空心菜叶，蒜瓣。<br style="TEXT-TRANSFORM: none; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; FONT: 18px/28px 楷体, 楷体_GB2312; WHITE-SPACE: normal; LETTER-SPACING: normal; COLOR: rgb(0,112,192); WORD-SPACING: 0px; -webkit-text-stroke-width: 0px"/>调料：生抽，盐。<br style="TEXT-TRANSFORM: none; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; FONT: 18px/28px 楷体, 楷体_GB2312; WHITE-SPACE: normal; LETTER-SPACING: normal; COLOR: rgb(0,112,192); WORD-SPACING: 0px; -webkit-text-stroke-width: 0px"/>做法：<br style="TEXT-TRANSFORM: none; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; FONT: 18px/28px 楷体, 楷体_GB2312; WHITE-SPACE: normal; LETTER-SPACING: normal; COLOR: rgb(0,112,192); WORD-SPACING: 0px; -webkit-text-stroke-width: 0px"/>1.空心菜洗净。控干水分。</p><p>2.摘成小段，留取叶子和中间嫩心部分。</p><p>3.下面的长梗留用。</p><p>4.大蒜六瓣，用刀拍碎再剁成蓉。</p><p><center><img style="FLOAT: none" title="SDC13806_副本2.jpg" src="http://i3.meishichina.com/attachment/201408/5/14072168921156.jpg"/></center></p><p>5.大火烧热锅，倒入油烧热，倒入蒜蓉稍微翻炒出香味。</p><p>6.倒入空心菜叶子快速翻炒均匀。加入一大勺生抽，适量盐翻炒均匀马上关火。这个菜全程大火快炒，快到没办法拍照。叶子变软马上倒入生抽和盐。</p><p><center><img style="FLOAT: none" title="NeoImage_副本2.jpg" src="http://i3.meishichina.com/attachment/201408/5/1407216892629.jpg"/></center></p><p>虽然没加一点肉，但是相当美味啊！浓浓的蒜香味儿，我吃了一整盘。ps:1.空心菜洗净一定要沥干水分，否则炒出来全是水，不好吃。2.放入菜叶稍稍翻炒即可，如果炒到菜梗发黄了即是炒老了。3.整个过程全程大火快炒。</p><p> </p><p> </p><p> </p><p>剁椒空心菜梗</p><p> </p><p><center><img style="FLOAT: none" title="SDC13889.JPG" src="http://i3.meishichina.com/attachment/201408/5/14072174466275.jpg"/></center></p><p><center><img style="FLOAT: none" title="SDC13890.JPG" src="http://i3.meishichina.com/attachment/201408/5/14072174463867.jpg"/></center></p><p>这一道也不错，超级下饭。</p><p><br style="TEXT-TRANSFORM: none; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; FONT: 18px/28px 楷体, 楷体_GB2312; WHITE-SPACE: normal; LETTER-SPACING: normal; COLOR: rgb(0,112,192); WORD-SPACING: 0px; -webkit-text-stroke-width: 0px"/>材料：空心菜梗，五花肉一块，剁椒一大勺，葱一棵，蒜五六瓣。<br style="TEXT-TRANSFORM: none; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; FONT: 18px/28px 楷体, 楷体_GB2312; WHITE-SPACE: normal; LETTER-SPACING: normal; COLOR: rgb(0,112,192); WORD-SPACING: 0px; -webkit-text-stroke-width: 0px"/>调料：生抽，盐。<br style="TEXT-TRANSFORM: none; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; FONT: 18px/28px 楷体, 楷体_GB2312; WHITE-SPACE: normal; LETTER-SPACING: normal; COLOR: rgb(0,112,192); WORD-SPACING: 0px; -webkit-text-stroke-width: 0px"/> 做法：</p><p>1.准备材料。<br style="TEXT-TRANSFORM: none; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; FONT: 18px/28px 楷体, 楷体_GB2312; WHITE-SPACE: normal; LETTER-SPACING: normal; COLOR: rgb(0,112,192); WORD-SPACING: 0px; -webkit-text-stroke-width: 0px"/>2.空心菜梗摘下，切成小圈。</p><p>3.五花肉切丁，葱切末，蒜切末。</p><p>4.热锅热油，倒入肉末翻炒至变色。</p><p><center><img style="FLOAT: none" title="SDC13806_副本2_副本3.jpg" src="http://i3.meishichina.com/attachment/201408/5/14072174478000.jpg"/></center></p><p>5.倒入葱末蒜末翻炒出香味儿。</p><p>6.加入一大勺剁椒翻炒。</p><p>7.翻炒均匀加入菜梗，倒入一大勺生抽，一点点盐，翻炒均匀即可。</p><p>8.五颜六色，漂亮。</p><p><center><img style="FLOAT: none" title="SDC13806_副本2_副本3_副本4.jpg" src="http://i3.meishichina.com/attachment/201408/5/14072174474637.jpg"/></center></p><p> </p><p>ps:<br style="TEXT-TRANSFORM: none; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; FONT: 18px/28px 楷体, 楷体_GB2312; WHITE-SPACE: normal; LETTER-SPACING: normal; COLOR: rgb(0,112,192); WORD-SPACING: 0px; -webkit-text-stroke-width: 0px"/>1.最后加盐的时候要小心，因为剁椒和生抽是咸的，所以放一点点盐即可。<br style="TEXT-TRANSFORM: none; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; FONT: 18px/28px 楷体, 楷体_GB2312; WHITE-SPACE: normal; LETTER-SPACING: normal; COLOR: rgb(0,112,192); WORD-SPACING: 0px; -webkit-text-stroke-width: 0px"/> 2.加入菜梗稍稍翻炒断生即可，不要炒的菜梗颜色变黄。</p><p> </p>
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