【凉拌素菜】
by 毛毛妈
每次家里招待客人我都会做个凉拌菜，这次根据家里现有的食材，做了这个凉拌七宝菜，很受欢迎。
1：菠菜750克；
2：干黑木耳8克，用水泡发后洗净；
3：小胡萝卜2根110克，去皮洗净，盐1/4茶匙；
4：粉丝2小包80克；
5：豆干2块125克，橄榄油2茶匙，姜末1/2茶匙，万字牌生抽酱油1大匙，水1大匙；
6：鸡蛋1个，盐1/4茶匙，水2茶匙，橄榄油1茶匙；
7：五香花生1/2杯；
8：橄榄油1大匙，葱花1.5大匙，姜末1茶匙，蒜蓉1大匙；
9：葡萄醋（balsamic vinegar）1大匙，盐1.25茶匙，糖1/2茶匙，鸡粉1/4茶匙，香油2大匙，白胡椒1/6茶匙。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、大号锅注入大半锅水，置炉上煮滚后，放入洗好的菠菜（图1）烫1分钟，捞出冲冷水然后沥水，将菠菜切寸段待用。
2、泡好的黑木耳也放开水里煮几分钟，捞出切丝。胡萝卜去皮切丝，同黑木耳丝放一小碗里，拌上1/4茶匙盐腌20分钟（图2）。
3、粉丝放一中号锅中加半锅水煮3-5分钟（图3），捞出冲冷水沥水。豆干切丝，不粘锅加2茶匙油，置炉上开大火，放入姜蓉和豆干丝炒1-2分种（图4），加入1大匙生抽和1大匙水，炒至汁干盛出。
5、原不粘锅再加1大匙橄榄油，中火炒香8料里的葱姜蒜（图6）。再倒入盛菠菜的盆里，然后放入黑木耳与胡萝卜丝、豆干丝、粉丝、蛋皮、及所有调味料9料（图7）稍拌下，再放入五香花生拌匀，放冰箱保湿冷藏2小时就可以上桌食用了。
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