![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-pCdw7ZzsWPvdEWj93oix6j5jo5ECuPmCfg18rtCZGfQef6Er0t8hW6dlGMVMFnxoTsSclzlzIOC_0wFotVKCCTm7s-b66F_l32oc-1G6dvl1rYppTbsSdGkop0TOKdKcFsfagtTdOg/s1600/1.jpg)
用料:
杏鮑菇,九層塔,紅椒,生薑 ,大蒜,黑芝麻油,食用油,白糖,醬油,米酒,鹽。
做法:
1.紅椒去蒂,切成大片狀。去掉大蒜外皮,不需要切。生薑切成薄片。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi07Icb81Im7eoqQ9g3qhu63Dizgzdwjspq6I3iO3BquSYhWQ_JF8x5Rt2LCObRYXMD50dzgqJDTLaUQX3g4grf3IXByaCqjftqgl_QKjC8GFIA20w1fAjjU1Cw_PnYp4T6eD2XNHLk_NA/s1600/01.jpg)
2.將杏鮑菇洗凈,用刀切成長一些的滾刀塊,這樣方便夾。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf7cCeNTsEOGcJyDRTS1RCX07AyfqH0x9VCZiB8S1XnruGUXhjfa6nDDHY0BH4ywsPZ1fk6pdSIOZZqv8dhRQ7I65652eLftnH_wHMbxpD53Q3mDHMICy9v7qdJYkwfRUCVHgeZf50ofM/s1600/02.jpg)
3.鍋內倒入一半黑芝麻油,一半普通的食用油,放入生薑,煎至表面微微發皺,放入大蒜一起炒。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Mf84R32NYezYr3pbcRRFsjn4Sor35ZD_KJMH-srdhauPN2n3Y0T_v23Ojc1VvtUeQcZpqHNf2d8bPCIppIlIbB4_zgaL7MSevZDbCrLtc6fK5CbhtqOM-0g5jp-Qoo5iVplIZE3Q6Ms/s1600/03.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh64CcaTgEdl8vCrQHS7c14aRP4fkw18Sj09lLsAaVJmbKTvaDsl8hGEx7MHn8bIEhByQRDibPuvrLHGBODrvimfye_4X5hezDDXSnLROLhe0YtrEnQr7wNzOtD_bieoysL6sSLLgbbro/s1600/04.jpg)
4.將切好的杏鮑菇倒入鍋內,翻炒均勻。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg9WPFPI9P6Z-h_x5kh2_uffp5zmQRfntjTn32rSHfgiqzUXBlABfAJcIJJgo_VaqV5iH3AnSy8l2GowKJBu1QtR50kHabddvciz4Ory9zMDnFEUgD0ADbsR_a2ABI3SDJr164w5ePtAs/s1600/05.jpg)
5.杏鮑菇剛下鍋的時候,會比較吸油,這時候可以先烹入一點米酒,炒勻。
6.隨後加一勺醬油上色,再加一小勺的白糖和一小撮鹽調味。
6.隨後加一勺醬油上色,再加一小勺的白糖和一小撮鹽調味。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgVTPi4GdBVtmO6ySHdm6XU3c9Vv-Z2gmERYDmoKwUxZmOFFWTXPDHL-FYKJwD-qqnGtE2np0tcFYtBA6-UdGj45Qnby_k7C8AExQ0hFCZLmnKKTof4hRxsVErkxOn74TyydZVuNqk0I/s1600/06.jpg)
7.蓋上鍋蓋,燜煮至湯汁不多,開蓋,倒入切好的紅椒片,炒勻。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BkQFXqFlcheuXOHs-bn5pnpeK027x9wuShMyEQfCmG_HuLOi6RhysrIpvd_5Ta4oxH_kESUKYdex9My6bmcmQZo_Fj3DyW8Z6t27qxQu_aYMALQpPSVHcdC-NSk1MC-14eb-zwefbgE/s1600/07.jpg)
8.待紅椒片斷生後,放入洗乾凈的九層塔,稍微炒兩下就可以出鍋了。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK0Gqfs3SsypqpVZL8KhNlQYFDBaBto_D7u5PDxs7es27_bPcqa0mibiqQbrnjxenZ0Oaql_Gov1wsbO_RLfPmHogzwazWDJcb7hgAPNlw35Zx0bdBYWny652O6NSAZ5DJaovpCepoxQY/s1600/09.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh53_VRlQ8oSh99rEVZmzDwwCesQzueMfO-p0YBYxyj-x9-3Ua9ZU55ONzsv8YgauAv9hOSMUL5lvJyJgZoIU4AemO6ZeJ01ZN4wQlZ7RR8iEhXT-WwIFgp9guNsnMNPjMpc7x0wmjrRDs/s1600/10.jpg)
這道簡易版的三杯杏鮑菇就做好了,味道非常不錯,特別下飯,口感一點都不比肉差。
马上点这分享