白灼菜心

2024-06-16 00:02:20 915

白灼菜心
新年马上要到了,年菜大鱼大肉是少不了的,但也给肠胃造成了不小的负担,做上一两个素菜即清新又爽口。
春节素菜,我觉得首选菜心,菜心色泽碧绿,脆嫩爽甜,清新养眼,用于白灼,菜心中的各类营养素流失较少。操作更是简便,是值得在春节期间推荐的一道家常素菜!

Details of ingredients

  • 菜心250克
  • 蒸鱼豉油2茶匙
  • 白糖少许
  • 大蒜4瓣
  • 蚝油1茶匙

Technique

  • 难度简单
  • 工艺其他
  • 口味清淡
  • 时间十分钟

Steps to make 白灼菜心

  • 1.主要食材:菜心
  • 2.将菜心的根部和老叶去除,保留嫩的菜芯部分用流水清洗,洗好用水浸泡十五分钟
  • 3.浸泡菜的同时处理配料:大蒜切片,用1茶匙蚝油、1茶匙蒸鱼豉油、少许白糖、和少许清汤调匀成料汁备用
  • 4.锅内放适量水,加入少量盐和少许食用油
  • 5.当锅内水沸腾时,放入菜心,先放入菜心根部烫20秒
  • 6.菜心放入后煮至水再次沸腾即可将菜心捞出。
  • 7.沥干后整齐放在盘中待用
  • 8.锅内倒少许油,放入切好的蒜片爆香,爆香蒜片后,加入调好的料汁
  • 9.小火把料汁烧沸。
  • 10.烧沸的料汁直接浇在烫好的菜心上即可。
  • 11.清淡营养,原滋原味
  • 12.成品!
  • 13.成品!
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