要說素菜里誰最能吃出“肉味”來,那非杏鮑菇莫屬了,雖然是菌菇,但它口感肥厚,吃起來脆嫩有嚼勁,被稱為“素中之葷”。而且杏鮑菇營養豐富,價格還便宜,是我們老百姓餐桌上的常客。
杏鮑菇的做法很多,但我最饞的還是這一口——搭配韭菜簡單一炒,杏鮑菇的鮮美,加上韭菜特有的辛香,兩者簡直是絕配,不用復雜的調料,就要這口原汁原味,大火快炒,幾分鐘就能出鍋,口感滑嫩,鮮香開胃,有時候比吃肉還過癮,做法簡單快手,下班回家不知道吃什么,這道菜準沒錯!
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杏鮑菇炒韭菜
【食材】
杏鮑菇、韭菜、姜、鹽、食用油
【具體做法】
1,準備一個大個的杏鮑菇,大概400克左右,韭菜要把根部沾泥的地方切掉,摘去發黃的老葉子,放在流動的清水下多沖洗幾遍,瀝干水分備用。
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2,杏鮑菇先斜刀切成厚片,再改刀切成絲,注意這個絲不要切得太細,大概像筷子那么粗就可以,這樣炒出來口感更好,吃起來肉嘟嘟的很有嚼勁,韭菜切成寸段,姜切成姜末。
3,起鍋燒水,水開后把切好的杏鮑菇絲倒進去焯一下水,去一下草酸和土腥味,也能縮短后面炒制的時間,大火煮到杏鮑菇變軟,撈出來瀝干水分,注意水一定要瀝干,不然炒的時候容易出湯。
4,熱鍋涼油,先下入姜末,小火煸炒出香味,喜歡吃辣的朋友也可以加兩顆干辣椒爆鍋。
5,接著倒入瀝干水分的杏鮑菇,大火快速翻炒,把杏鮑菇表面的水汽炒干,炒出菌菇特有的鮮香味。
6,最后倒入切好的韭菜段,加適量的鹽調味,開大火快速翻炒均勻,韭菜非常容易熟,炒至微微變軟就可以關火裝盤了,不要炒太久,韭菜老了容易塞牙。
這樣炒出來的杏鮑菇特別入味,吸足了韭菜的香氣,滑嫩鮮香,韭菜翠綠不塌秧,看著就很有食欲,咸鮮適口,清淡不油膩,不管是拌米飯還是配饅頭都特別香,做法真的超級簡單,省時省力,強烈推薦大家試一試~
小貼士:
1,杏鮑菇焯水后一定要把水分瀝干或者攥干,這樣炒的時候才容易入味,口感也更勁道。
2,韭菜是這道菜的“靈魂”,但它很嬌氣,一定要最后放,大火快炒,斷生就出鍋,這樣才能保持鮮嫩的口感和翠綠的顏色。
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