【手撕包菜】-----超级下饭菜
<p><center><img style="BORDER-RIGHT: 0px; BORDER-TOP: 0px; DISPLAY: block; MARGIN: 0px auto 10px; WORD-SPACING: 0px; FONT: 14px/22px 宋体, Verdana, Arial, Helvetica, sans-serif; TEXT-TRANSFORM: none; BORDER-LEFT: 0px; COLOR: rgb(0,0,0); TEXT-INDENT: 0px; BORDER-BOTTOM: 0px; WHITE-SPACE: normal; LETTER-SPACING: normal; TEXT-ALIGN: center; orphans: auto; widows: auto; -webkit-text-stroke-width: 0px" src="http://sucimg.itc.cn/sblog/j01a140b766df83f33532592ac2ad30a6" border="0"/></center><br style="WORD-SPACING: 0px; FONT: 14px/22px 宋体, Verdana, Arial, Helvetica, sans-serif; TEXT-TRANSFORM: none; COLOR: rgb(0,0,0); TEXT-INDENT: 0px; WHITE-SPACE: normal; LETTER-SPACING: normal; orphans: auto; widows: auto; -webkit-text-stroke-width: 0px"/><center><img style="BORDER-RIGHT: 0px; BORDER-TOP: 0px; DISPLAY: block; MARGIN: 0px auto 10px; WORD-SPACING: 0px; FONT: 14px/22px 宋体, Verdana, Arial, Helvetica, sans-serif; TEXT-TRANSFORM: none; BORDER-LEFT: 0px; COLOR: rgb(0,0,0); TEXT-INDENT: 0px; BORDER-BOTTOM: 0px; WHITE-SPACE: normal; LETTER-SPACING: normal; TEXT-ALIGN: center; orphans: auto; widows: auto; -webkit-text-stroke-width: 0px" src="http://sucimg.itc.cn/sblog/j2837f303447fefe5e2372856e0c79705" border="0"/></center></p><p>包菜有凉拌，炝炒等等种做法，我家最常吃的就是这道手撕包菜。不管是荤炒或者素炒小云都是非常喜欢的，撕包菜是潇湘风味菜式，爽脆微酸，口味鲜美。还是一道很受欢迎的下饭菜。</p><p>廉价的包菜有着极其丰富的营养，包菜富含叶酸，而叶酸对巨幼细胞贫血和胎儿畸形有很好的预防作用，因此，怀孕妇女及生长发育时期的儿童、青少年应该多吃。</p><p><center><img style="BORDER-RIGHT: 0px; BORDER-TOP: 0px; DISPLAY: block; MARGIN: 0px auto 10px; WORD-SPACING: 0px; FONT: 14px/22px 宋体, Verdana, Arial, Helvetica, sans-serif; TEXT-TRANSFORM: none; BORDER-LEFT: 0px; COLOR: rgb(0,0,0); TEXT-INDENT: 0px; BORDER-BOTTOM: 0px; WHITE-SPACE: normal; LETTER-SPACING: normal; TEXT-ALIGN: center; orphans: auto; widows: auto; -webkit-text-stroke-width: 0px" src="http://sucimg.itc.cn/sblog/j5c17e88cef8aee489fc33ccaf699abad" border="0"/></center> </p><p><strong>材料：包菜，五花肉</strong></p><p><strong><br style="LINE-HEIGHT: 28px"/></strong></p><p><strong><br style="LINE-HEIGHT: 28px"/></strong></p><p><strong><br style="LINE-HEIGHT: 28px"/></strong></p><p><strong>调料：生抽，干辣椒，花椒粒，盐，大蒜</strong></p><p><center><img style="BORDER-RIGHT: 0px; BORDER-TOP: 0px; DISPLAY: block; MARGIN: 0px auto 10px; WORD-SPACING: 0px; FONT: 14px/22px 宋体, Verdana, Arial, Helvetica, sans-serif; TEXT-TRANSFORM: none; BORDER-LEFT: 0px; COLOR: rgb(0,0,0); TEXT-INDENT: 0px; BORDER-BOTTOM: 0px; WHITE-SPACE: normal; LETTER-SPACING: normal; TEXT-ALIGN: center; orphans: auto; widows: auto; -webkit-text-stroke-width: 0px" src="http://sucimg.itc.cn/sblog/o298dfd6795c59093420824758b7d84a7" border="0"/></center> </p><p>1.五花肉切薄片</p><p><br style="LINE-HEIGHT: 28px"/></p><p>2.包菜撕小块，用淡盐水浸泡洗净</p><p><br style="LINE-HEIGHT: 28px"/></p><p>3.蒜切片，干辣椒用剪子剪开，花椒粒适量</p><p><br style="LINE-HEIGHT: 28px"/></p><p>4.热锅冷油放入五花肉小火煸至刚呈透明状</p><p><br style="LINE-HEIGHT: 28px"/></p><p>5.加入蒜片，辣椒段，花椒粒继续煸出香味</p><p><br style="LINE-HEIGHT: 28px"/></p><p>6.调入1勺生抽翻炒均匀</p><p><br style="LINE-HEIGHT: 28px"/></p><p>7.大火放入沥干水分的包菜继续翻炒</p><p><br style="LINE-HEIGHT: 28px"/></p><p>8.接着调入盐，鸡精翻炒至包菜疲软，起锅即可</p><p><br style="LINE-HEIGHT: 22px"/></p><p>-----------------------------------------------------------------------------------------------</p><p><br style="LINE-HEIGHT: 25px"/></p><p><strong>小叮咛：</strong></p><p>1.平包菜由于生长结构，掰开后一定要用淡盐水浸泡清洗</p><p>2.包菜难以入味，必须先大火足油煸炒疲软，再调味</p><p>3.炒平包菜的秘诀：火大，频翻，油水足</p><p><center><img style="BORDER-RIGHT: 0px; BORDER-TOP: 0px; DISPLAY: block; MARGIN: 0px auto 10px; WORD-SPACING: 0px; FONT: 14px/22px 宋体, Verdana, Arial, Helvetica, sans-serif; TEXT-TRANSFORM: none; BORDER-LEFT: 0px; COLOR: rgb(0,0,0); TEXT-INDENT: 0px; BORDER-BOTTOM: 0px; WHITE-SPACE: normal; LETTER-SPACING: normal; TEXT-ALIGN: center; orphans: auto; widows: auto; -webkit-text-stroke-width: 0px" src="http://sucimg.itc.cn/sblog/j9d14117952de60417d8dfdae0b9ce138" border="0"/></center><br style="WORD-SPACING: 0px; FONT: 14px/22px 宋体, Verdana, Arial, Helvetica, sans-serif; TEXT-TRANSFORM: none; COLOR: rgb(0,0,0); TEXT-INDENT: 0px; WHITE-SPACE: normal; LETTER-SPACING: normal; orphans: auto; widows: auto; -webkit-text-stroke-width: 0px"/><center><img style="BORDER-RIGHT: 0px; BORDER-TOP: 0px; DISPLAY: block; MARGIN: 0px auto 10px; WORD-SPACING: 0px; FONT: 14px/22px 宋体, Verdana, Arial, Helvetica, sans-serif; TEXT-TRANSFORM: none; BORDER-LEFT: 0px; COLOR: rgb(0,0,0); TEXT-INDENT: 0px; BORDER-BOTTOM: 0px; WHITE-SPACE: normal; LETTER-SPACING: normal; TEXT-ALIGN: center; orphans: auto; widows: auto; -webkit-text-stroke-width: 0px" src="http://sucimg.itc.cn/sblog/j32ba8a5406029fc771b700b39833740f" border="0"/></center><br/></p><p></p>
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