【浙菜】--青菜炒香菇

2024-07-17 21:02:25 4337

【浙菜】--青菜炒香菇
青菜炒香菇的特色:咸香利口,香茹香味浓郁,是宴席佳品。

Details of ingredients

  • 油菜500克
  • 香菇7朵
  • 植物油30毫升
  • 鸡精2克
  • 3克
  • 淀粉5克

Technique

  • 难度简单
  • 工艺
  • 口味咸鲜
  • 时间二十分钟

Steps to make 【浙菜】--青菜炒香菇

  • 1.青菜和香菇备用。
  • 2.把青菜摘洗干净,尽量多洗几遍。
  • 3.香菇洗净。
  • 4.把香菇上切十字花刀,放到热水中淖一下。
  • 5.开锅捞出来即可。
  • 6.青菜过热水淖一下。
  • 7.锅里放油。
  • 8.放入香菇翻炒。
  • 9.再加入青菜稍微翻炒一下。
  • 10.放入盐和鸡精炒均匀,最后倒入淀粉勾芡,烧开即可。
  • 11.盛入盘中,即可享用。
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