黃豆芽炒韭菜：簡單美味的清淡家常菜譜。

大魚大肉吃多了，總覺得肚子里油膩膩，這時候就想吃點清淡爽口的。今早去菜市場，看到黃豆芽特別新鮮，才幾塊錢一斤，果斷買了一些。

黃豆芽可是個好東西，便宜又營養。搭配一把韭菜簡單一炒，那是真的香。不需要放肉，大火快炒，幾分鐘就能上桌。黃豆芽的脆嫩加上韭菜的鮮香，吃起來咔嚓咔嚓的特別解膩。尤其是現在的韭菜鮮嫩得很。這道菜做法簡單，成本也就幾塊錢，但是下飯程度一點不輸大魚大肉。分享給大家，不想做飯的時候可以試試~

豆芽炒韭菜

【食材】

黃豆芽、韭菜、干辣椒、生姜、花椒、鹽、特級生抽、蔥姜料酒

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【具體做法】

1，先把黃豆芽挑揀一下，洗凈瀝水，大家買豆芽的時候注意別挑太長的，那種短一點、胖乎乎的豆芽營養最好。長得太長的豆芽雖然看著多，其實營養大部分都被它自己生長消耗掉了。韭菜摘洗干凈，切成段備用。

2，燒一鍋開水，水開后把黃豆芽放進去焯一下水。煮到豆芽斷生就可以撈出來了，然后用冷水沖洗或者過一下涼水，焯水不僅能去掉豆芽的那股豆腥味，還能讓炒出來的豆芽更脆爽，也能縮短后面炒制的時間。

3，熱鍋涼油，先抓一小把花椒放進去小火慢炸。等炸出花椒的香味，花椒變色就把花椒粒撈出來扔掉，我們只要這個花椒油，特別香。

4，接著放入姜絲和干辣椒段，小火爆香。

5，倒入處理好的黃豆芽，轉大火快速翻炒，這時候順鍋邊淋入一勺料酒去腥增香，再淋入一勺生抽提鮮，大火翻炒均勻讓豆芽入味。

6，最后把韭菜段倒進來，加適量的鹽調味，繼續大火快炒，韭菜很容易熟，炒軟了就可以關火盛盤了，千萬別炒久了，不然韭菜就不鮮嫩了。

7，這樣炒的豆芽韭菜顏色黃綠相間，看著就很有食欲，豆芽清脆，韭菜鮮香，微辣爽口，真的是一道超級下飯的刮油菜。

小貼士：

1，焯水后的豆芽一定要過涼水，這樣口感才脆，不然軟趴趴的不好吃。

2，韭菜要最后放，大火快炒幾下斷生就行，炒久了容易出水，口感也老了。

3，炒素菜調料很重要。這道菜我沒放雞精味精，全靠生抽提鮮