民間有諺語說:“要想身體好,菌菇是個(gè)寶;若要身體瘦,多吃菌菇少吃肉?!本椒N類繁多,營養(yǎng)豐富,比如香菇,它是菌菇中的百菇之王,抗癌功效最好,維生素D特別多,可以促進(jìn)人體的鈣吸收;比如蘑菇,它含有大量的微量元素硒,可以幫助人體抵抗病毒,提高免疫力;比如草菇,它的維生素C含量是所有菌菇中排名第一,還能排毒以及減緩腸胃對碳水化合物的吸收。
大家都知道菌菇燒得好,其實(shí)味道比肉還要好。而且菌菇和菌菇放一起炒,簡直就是鮮上加鮮,比老母雞湯還要鮮的那種。給大家分享一道之前在飯店里吃過一道菌菇炒面筋,雖然是很普通的家常菜,又是素的,但是點(diǎn)擊率相當(dāng)高。
做完這道菜,我還曬了朋友圈,引來朋友們的紛紛點(diǎn)贊,還有好幾個(gè)朋友追問我怎么做才能這么好看,其實(shí)這道菌菇菜真的是很普通很家常,只要花點(diǎn)心思,你也能做出好看又好吃的美食。
用料
7朵
4顆
10顆
油面筋
4顆
5克
大蒜
2粒
5克
生抽
10克
蠔油
3克
秋天多吃菌菇,清腸養(yǎng)胃比肉好吃,曬朋友圈大家都來問我怎么做的做法
- 把三種菌菇洗凈,尤其要去除菌菇表面的泥沙。

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- 把三種菌菇切成塊狀,油面筋一掰為二,用清水浸泡,大蒜去皮切片。

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- 鍋里熱油,爆香蒜片,把三種菌菇倒入鍋中煸炒至變色。

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- 在鍋里撒糖,倒生抽,再倒入一小碗水,大火煮開。
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- 放入瀝干水的油面筋,加蓋燜煮3分鐘左右。

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- 倒入蠔油,大火收汁,出鍋。

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