健康美味～我喜歡

用料

杏鮑菇（切絲）

2個(gè)

瘦肉（切絲）

1小塊

青紅椒（切絲）

各2個(gè)

姜（切絲）

4片

蒜（切片）

5瓣

隨菜量添加

生抽

1勺

蠔油

1勺

杏鮑菇炒肉的做法

1. 將切好的肉絲加點(diǎn)鹽、胡椒粉、生抽和一點(diǎn)點(diǎn)老抽（上色）一勺淀粉充分抓拌均勻，再加勺食用油鎖住水分腌制10分鐘
   調(diào)味用量：（隨個(gè)人口味添加）
   口味清淡→少放點(diǎn)
   重口味→就多放點(diǎn)

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1. 水開下入切好的杏鮑菇絲焯水
   1～2分鐘，撈出控水備用

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1. 起鍋油熱下入腌好的肉絲快速劃散變色，盛出備用

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1. 鍋留底油放入姜、蒜煸香

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1. 加入焯過水的杏鮑菇和滑過油的肉絲

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1. 調(diào)味加鹽、生抽、蠔油大火翻炒

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1. 再加入青紅椒絲，繼續(xù)大火翻炒幾下出鍋！
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小貼士

菜譜中的調(diào)味用量?jī)H供參考，要根據(jù)自家的實(shí)際菜量適當(dāng)增減。