素炒西兰花
<p><b style="mso-bidi-font-weight: normal">素炒西兰花</b></p><p><b style="mso-bidi-font-weight: normal"><center><img title="SAM_7183.JPG" src="http://i3.meishichina.com/attachment/201411/22/14166258396692.jpg"/></center></b></p><p> </p><p> 西兰花的做法有很多种，即可以作为主料烹制，也可以当配料。但是烹制西兰花多数都提前焯水汆烫，要想保证西兰花的色泽好看，就要掌握好汆烫的时间。</p><p> </p><p><strong>主辅料：</strong> 西兰花、胡萝卜</p><p><strong>调味料：</strong> 油、盐、味精、水淀粉、葱</p><p><center><img title="SAM_7165.JPG" src="http://i3.meishichina.com/attachment/201411/22/14166259427460.jpg"/></center></p><p><strong>操作步骤：</strong></p><p>1、把西兰花掰成小朵，放入淡盐水浸泡20分钟。</p><p>2、胡萝卜切滚刀块。</p><p><p><p><center><img style="FLOAT: none" title="SAM_7166.JPG" src="http://i3.meishichina.com/attachment/201411/22/14166261505836.jpg" width="288" height="218"/></center><center><img style="FLOAT: none" title="SAM_7167.JPG" src="http://i3.meishichina.com/attachment/201411/22/14166261513656.jpg" width="287" height="221"/></center></p></p></p><p>3、锅烧开水，加少许盐、几滴油，放入西兰花汆烫。</p><p>4、烫透即可捞出。</p><p>5、起锅热油，爆香葱花。</p><p>6、放入胡萝卜煸炒。</p><p><center><img style="FLOAT: none" title="SAM_7168.JPG" src="http://i3.meishichina.com/attachment/201411/22/14166264032211.jpg" width="261" height="218"/></center><center><img style="FLOAT: none" title="SAM_7171.JPG" src="http://i3.meishichina.com/attachment/201411/22/14166264043289.jpg" width="259" height="204"/></center></p><p> </p><p><p></p></p>7、加少许水，烧至胡萝卜块断生。<p>8、放入西兰花。</p><p><center><img style="FLOAT: none" title="SAM_7172.JPG" src="http://i3.meishichina.com/attachment/201411/22/14166264706101.jpg" width="247" height="211"/></center><center><img style="WIDTH: 250px; FLOAT: none; HEIGHT: 209px" title="SAM_7174.JPG" src="http://i3.meishichina.com/attachment/201411/22/14166264717539.jpg" width="249" height="216"/></center></p><p>9、翻炒均匀，加盐、味精调味。</p><p>10、淋入水淀粉勾薄芡。</p><p><center><img style="WIDTH: 256px; FLOAT: none; HEIGHT: 196px" title="SAM_7175.JPG" src="http://i3.meishichina.com/attachment/201411/22/14166265581554.jpg" width="273" height="196"/></center><center><img style="WIDTH: 253px; FLOAT: none; HEIGHT: 197px" title="SAM_7176.JPG" src="http://i3.meishichina.com/attachment/201411/22/1416626562477.jpg" width="252" height="208"/></center></p><p><p></p></p>11、待芡汁糊化，即可关火。<p>出锅装盘，即可上桌。</p><p><center><img style="WIDTH: 255px; FLOAT: none; HEIGHT: 213px" title="SAM_7177.JPG" src="http://i3.meishichina.com/attachment/201411/22/1416626639201.jpg" width="283" height="213"/></center><center><img style="WIDTH: 269px; FLOAT: none; HEIGHT: 212px" title="SAM_7178.JPG" src="http://i3.meishichina.com/attachment/201411/22/14166266395008.jpg" width="268" height="221"/></center></p><p><p><center><img style="FLOAT: none" title="SAM_7179.JPG" src="http://i3.meishichina.com/attachment/201411/22/14166266969550.jpg"/></center></p><p><center><img style="FLOAT: none" title="SAM_7180.JPG" src="http://i3.meishichina.com/attachment/201411/22/14166266965854.jpg"/></center></p></p><p>小贴士：</p><p>1、西兰花焯水时，加盐和油可以使其色泽发亮、口感脆嫩。</p><p>2、焯水汆烫时，断生即可，不易过火。</p><p> </p><p></p>
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