白灼金针菇

2024-05-17 00:01:54 623

白灼金针菇
再过十多天就是新春佳节了,年夜饭的菜单都准备好了吗?给大家推荐一道非常简单的凉拌菜,有颜值有卖相,成本不超6元,脆嫩爽口,解酒解腻,新春家宴上必不可少。

Details of ingredients

  • 黄瓜1根
  • 金针菇1把

Technique

  • 难度中级
  • 工艺
  • 口味蒜香
  • 时间二十分钟

Steps to make 白灼金针菇

  • 1.准备食材:食材很简单,大蒜去皮洗净,黄瓜不要去皮,清洗后用面粉搓一遍,然后反复清洗干净。金针菇切掉根部,冷水浸泡10分钟,清洗干净。
  • 2.锅中加入适量的水,水开下入清洗干净的金针菇,焯水1分钟。捞出后过冷水,控净水分。
  • 3.一切准备就绪,工具用到了刨皮器和夹蒜器,夹蒜器用来把蒜夹碎,也可以切碎。
  • 4.黄瓜用刨皮器刮出薄薄的黄瓜片,需要掌握好力度,薄厚均匀,从头刮至尾,中间不能断开。
  • 5.1根黄瓜刚刚好做一盘,整根黄瓜全部刨成薄薄的黄瓜皮。
  • 6.取适量的金针菇,放在黄瓜片上,从一头卷起来。
  • 7.码入盘中,大蒜夹碎,小米椒一个洗净切小段儿。
  • 8.锅中加入适量的橄榄油,爆香花椒粒,然后捞出花椒粒扔掉。下入大蒜碎,炒出香味,加入适量的六月鲜轻10克轻盐原汁酱油调味,少许加点水烧开。口重的可以加点盐,我没加,尽量少吃盐,有利于健康。
  • 9.炸好的蒜末浇在金针菇上,然后撒上小米椒,能吃辣的朋友可以将小米椒在大蒜出锅前放入锅中炸一炸。
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