簡(jiǎn)單又美味！橄欖菜炒四季豆，快手上桌！

四季豆是我們常見(jiàn)的蔬菜，平時(shí)多用來(lái)燉肉或者干煸。今天換個(gè)做法，搭配橄欖菜簡(jiǎn)單一炒。橄欖菜自帶獨(dú)特的咸鮮味，和四季豆簡(jiǎn)直是絕配。大火快炒，四季豆脆嫩爽口，裹滿了橄欖菜的醬香，鮮香四溢。用來(lái)拌米飯或者配白粥，真的太香了。做法也非常簡(jiǎn)單快手，幾分鐘就能端上桌，好吃又省事，喜歡的朋友可以安排了~

橄欖菜炒四季豆

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【食材】

四季豆、橄欖菜、姜、鹽、生抽、素蠔油、食用油（喜歡辣的可以加點(diǎn)紅椒點(diǎn)綴）

【具體做法】

1，先把四季豆摘洗干凈，掐頭去尾，順便撕掉兩側(cè)的老筋，這樣口感更嫩。然后把四季豆切成小段。注意這里要切得薄一點(diǎn)、細(xì)一點(diǎn)，一來(lái)是為了更容易入味，二來(lái)四季豆如果不熟透容易中毒，切薄一點(diǎn)熟得快，炒起來(lái)更省心。

2，姜切成姜末備用，熱鍋涼油，先下入姜末爆香，緊接著挖兩大勺橄欖菜放進(jìn)去，橄欖菜要先在油里炒一下，大火炒出橄欖菜特有的濃郁香味，這樣整道菜才好吃。

3，聞到香味后倒入切好的四季豆，轉(zhuǎn)大火快速翻炒，讓每一粒四季豆都裹上橄欖菜的油香。

4，繼續(xù)大火翻炒，一定要把四季豆炒熟炒透，看到四季豆顏色變深，變得翠綠油亮差不多就熟了。

5，最后開(kāi)始調(diào)味，加少許鹽、生抽和素蠔油，橄欖菜本身就有咸味，鹽的用量一定要控制好，別手抖放多了， 大火翻炒均勻，讓四季豆充分入味就可以出鍋了。

這樣炒出來(lái)的四季豆清脆爽口，咸鮮適中，每一口都能吃到橄欖菜的香味，特別開(kāi)胃下飯，做法簡(jiǎn)單，食材也家常，哪怕是廚房小白也能輕松搞定。

小貼士：

1，四季豆一定要切細(xì)一點(diǎn)，或者切成丁，這樣不僅熟得快，而且吃起來(lái)口感更好，拌飯一絕。

2，市面上的橄欖菜牌子很多，大家選擇自己喜歡的口味就好