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标题:
蚝油香菇木耳叶
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作者:
ykrbhvhagk
时间:
2015-5-19 22:56
标题:
蚝油香菇木耳叶
<p><center><img src="http://i3.meishichina.com/attachment/201507/9/14364311512301.jpg" title="20150707_183141.jpg"/></center></p><p> 蚝油香菇木耳叶，香菇软润滑爽，带着蚝油的咸鲜，木耳叶粘糯清香，苦夏时来一盘这道菜，既下饭，又养眼。</p><p><center><img src="http://i3.meishichina.com/attachment/201507/9/1436431173795.jpg" title="20150707_183212.jpg"/></center></p><p> 原料：木耳叶80克 香菇（鲜）3朵 蒜3瓣 葱1小段 食用油适量 蚝油5克 花椒粉1克 盐适量</p><p> 步骤：</p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201507/9/14364313026743.jpg" style="width: 320px; height: 241px;" title="1" width="320" height="241" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201507/9/14364313036876.jpg" title="2" width="320" height="241" border="0" hspace="0" vspace="0" style="font-family: sans-serif; font-size: 16px; width: 320px; height: 241px;"/></center></p><p>1、原料：香菇、木耳叶、蒜、葱。</p><p>2、香菇切片，蒜拍扁切碎，葱切葱花。</p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201507/9/14364313045809.jpg" style="width: 320px; height: 241px;" title="3" width="320" height="241" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201507/9/1436431306224.jpg" title="4" width="320" height="241" border="0" hspace="0" vspace="0" style="font-family: sans-serif; font-size: 16px; width: 320px; height: 241px;"/></center></p><p>3、开火，锅内倒入油，油热，加蒜碎及葱花，炒香。</p><p>4、加入香菇片，翻炒。</p><p></p><p><center><img src="http://i3.meishichina.com/attachment/201507/9/14364313078694.jpg" title="5" width="320" height="241" border="0" hspace="0" vspace="0" style="font-family: sans-serif; font-size: 16px; width: 320px; height: 241px;"/></center><center><img src="http://i3.meishichina.com/attachment/201507/9/1436431301827.jpg" title="6" width="320" height="241" border="0" hspace="0" vspace="0" style="font-family: sans-serif; font-size: 16px; width: 320px; height: 241px;"/></center></p><p>5、加入蚝油，花椒粉，翻炒均匀，让香菇入味。</p><p>6、等香菇8、9成熟时，加入木耳叶，快速翻炒，加入盐，炒匀，关火盛盘。</p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201507/9/14364319358884.jpg" title="20150707_183209.jpg"/></center></p><p>小提示：要先下入香菇，待香菇入味后，再下木耳叶，翻炒几下，就熟了。动作要快，否则木耳叶就过火了。</p><p><br/></p>
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