![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDh-rG37b2cIDttR-0hvwp6AkAQk_pjzSPZDaKwTWyR_dPT_iKgh5KCQN3HnPiFX5dY8CLW13V90DXrL4eIqU3y386URaEPaCaDTLSy8z3Y6LsFQC006pHsx98xM1RCd3m9uQmSDG9Ujn/s1600/1.jpg)
還在炒著吃杏鮑菇嗎?今天小編教您一個杏鮑菇的新吃法,酥脆可口,非常好吃。
用料:
杏鮑菇,椒鹽,辣椒麵,生白芝麻,孜然粉,小蔥,油。
用料:
杏鮑菇,椒鹽,辣椒麵,生白芝麻,孜然粉,小蔥,油。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjAmxXB7ScqsbjQhyxI-BWlVTdHMegiTemc5QLC6asW5bmQSLuhx78E6V_d-vNvvucEmsObjqu4-fWcjTV9LF24LJV63ybzUr0VDOnunkMkL9NiIkup1XWdUEiUrSCQpmAXfYLrzKuK45m/s1600/1.jpg)
做法:
小蔥洗凈備用。
小蔥洗凈備用。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikwkPNks5lYbvxUuBUlywqtWUh7TnAo1xqBNZ7wcsnWzVzTKCq1tW60BmfNtc6wA0Rv5yNQhfSMkLIQ_QfpGroM3BynKDOIDsLzpXy0quw3ko4FsIU0fkQV7nVIx7L1jKOTthVHu9IsioZ/s1600/2.jpg)
杏鮑菇清洗乾凈,用削皮刀把杏鮑菇削成薄薄的片,越薄越好。如果能切成很薄的薄片,也可以用刀切。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IcZbxk4Yx8n3a87A0SDRi_h4XLyXFBsuZIasHJRl0gpWzB7uNEf7IJWcaoL0YgBpaPehGUMC1F5mmk_PihTp3Ky0IjkPhHPbF4ivbGozBQ3hWbpqjRIcwIQjcD8XzTU3oQGvFWK1h-Xp/s1600/3.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEbbLs8t7xl5d5IYL53qetcFvJa_i85wnokh93k9m7EFzrj9Ixhx8IjszU80RDhclOOdyBMo9CjMfpNHOJ1nExOPxNA_ffT8PX2WcY95QGDiLL1L1eOG244iuPO8LXkWKGpBX6Y02X_j4B/s1600/4.jpg)
鍋內倒油,將杏鮑菇片放入油鍋中小火慢煎。(杏鮑菇平鋪鍋底,不要鋪太厚,如果比較多,可以分幾次煎。)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNIg-HJ_u6_s9TW3kswHOLAs2EN-wdq-0d006w-CvEM3VD9tEFvMP_0YIHYPsEkH5T9q5xtfvclFY0rDm3fG1lcImHdLZz9XQaQ6RGk8dLfmNZNkf9i4ItuRFlaZ3X28Mg9tJkhlK8MCW5/s1600/5.jpg)
煎到杏鮑菇變黃,翻麵繼續煎另外一麵。(油不要太多,正常炒菜的量就可以了,這樣既能省油,又能將杏鮑菇煎脆。)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4yyO46Dq649N7LXZBpLUBUQsjeTZiRS9Z5rtXE1SuMVruiFYvLONZsPe7BwKc_nsXBZUVHc1xTiujMM16k06bpAZE4p42GoNHfTq-hnvEtHkEijnXPZ9eN2D5813ulESeAymN-aY-z6px/s1600/6.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj3hL4_FyTodbFZ5pUGR5vxcyFBjicMlWvcn7WIXcQVh0ZIfBbnipEMBTepl7QB7nivyV4Bmt_tbyhswQErhbXuO6bBrRpQN6pLhBqyLrUQEVrPfU6_PnQ_iLaj8LektDlYOFNRIniKVqN/s1600/7.jpg)
煎到兩麵金黃酥脆撈出。等全部煎好以後,鍋內如果有底油的話就不需要再倒油,沒有油的話,少倒一點的油。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgximXYbEJ_r3KrQ6_AXlh5DI3uRpxJ4bebq57v-cDIex6c9AOfWCQOAKu5SCTCqyGfHi7sYUD-lxJeDdWYPDcA709LbGeq8i8NaUTTfUJfZ4yV-K04H96VFjGJotF5p4-ukPfs8opYS79W/s1600/8.jpg)
倒入生的白芝麻、孜然粉和辣椒麵翻炒均勻。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOK8pdd6aXFbByayxxLt0LljMLlWLEPD2hp0TXaqv3TWdmnwTqVEIZH59zryUmRLTwIn2SoA5BypEEWNiOttA1WMdphDcoT6cH8vY_rEGbSM2SSbk0iFrZLfKPkSQrR0yUbVeIxNHgT8IQ/s1600/9.jpg)
倒入剛才煎好的杏鮑菇,翻炒均勻。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS4Iil5ka7ZYHLl7e0wdxly1qHj1BxOGfYUizY-_PlV8xtf6dJKXCYh7RA0NggFasBoSiWTpmcmIIx0QVfvoEemrOZ-5rtvRxPNoV9U93Mt_XUToRq0Vqp6MKsW-tJy3Ixb74KFYuoCi23/s1600/10.jpg)
最後撒上椒鹽和蔥末,這道椒鹽杏鮑菇就做好了,香香脆脆的,不管是做下酒菜,還是做小零食都很不錯。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6aGQlrth2cemHzkAUA7MtrIMPx-0KSZpK3ve9loyVbqEWMIalIasns65JQXtfgnZ8Za3oPp2OqUGf3oaiAZoFIVM4AHvDAVKWKOgs7_hWhdFoTYGB54TnKsHwiMIIakxxYWi2Y4hjFkfb/s1600/11.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1HLJ-eYP3OuAVkAdVaJXkviscG_waeUdt6PI_gAyQkDhf6oQZ6JGFu_tTNvEl9ZI71BI_yfRyHN29ZD7Zbl6UcxC7IRroEK6glMitcxp99cyXuk1s1O1ahEbfR1srsi1mG2tZ6mhkMtoD/s1600/12.jpg)
小提示:
如果不吃辣,可以不用放辣椒麵。
完整影片:
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