蚝油芥兰

2024-07-21 09:00:30 534

蚝油芥兰
芥兰最常见的吃法,就是白灼、蚝油,吃的就是原汁原味,做过白灼,再做蚝油。

Details of ingredients

  • 芥蓝350克
  • 白糖一小勺
  • 蚝油2汤匙
  • 葱白一段
  • 干红椒少许
  • 鲜酱油一汤匙
  • 少许

Technique

  • 难度简单
  • 工艺
  • 口味原味
  • 时间二十分钟

Steps to make 蚝油芥兰

  • 1.芥兰洗净,切下根茎;
  • 2.把根茎上的外皮刨掉;
  • 3.锅中入水,放适量的盐和少许的油,水开后先放入根茎,稍许后放入芥兰叶焯水;
  • 4.变色之后少许,快速捞出,码放在盘中;
  • 5.蚝油、鲜酱油、白糖放在小碗里调匀;
  • 6.料汁倒入锅中,烧至冒泡,关火;
  • 7.把烧好的料汁浇在芥蓝上;把少许的葱白摆放在芥兰上;
  • 8.饭勺里放适量的橄榄油,小火加热至冒烟;
  • 9.热油趁热浇在葱丝和芥兰上,干红椒起装饰左右。
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