油菜炒豆腐泡

2024-07-14 00:01:27 1313

油菜炒豆腐泡
今天分享一道家常小炒,这虽然是一道素菜,但除了黄绿相间的小清新颜值外,其清肠效果也不错,尤其油菜叶子的粗纤维更促进胃肠的蠕动。清新的蔬菜香,越吃越浓的豆香,根本不用担心它会遭人嫌弃。

Details of ingredients

  • 油菜1盘
  • 豆腐泡1碗
  • 10克
  • 葱花少许
  • 半杯
  • 1克

Technique

  • 难度初级
  • 工艺
  • 口味清淡
  • 时间十分钟

Steps to make 油菜炒豆腐泡

  • 1.油菜清洗干净,油豆腐(豆腐泡)一碗。
  • 2.油菜切小段,帮子和叶子分开放;豆腐泡切粗条,增加入味面积。
  • 3.热锅温油,葱花炝锅,菜帮子和豆腐泡同时入锅;不用担心这菜油少不香,油主要是为了炝锅用,豆腐泡是油炸的,表皮上也有不少油脂。
  • 4.边炒边淋少许水,增加湿度,也同时让豆腐泡吸水膨胀变柔软,根据口味撒少许盐。
  • 5.再加适量水,使豆腐泡的体积明显增加,豆腐泡外皮本是硬的,吸水后变得柔韧,而且会有部分油脂渗出来,使油菜帮子也油润好吃了。
  • 6.起锅前叶子入锅,翻炒变色即可出锅。
  • 7.油菜炒豆腐泡,清香脆嫩可口!
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