快煲电压力锅做【蒜蓉蚝油绿花菜】
by 毛毛妈
蔬菜用蒸的做法，营养损失的少，再做个汁浇上，也很好吃。自从有了这个 快煲电压力锅，蒸菜做的也多了。
用料:
1：绿花菜一捆500克；胡萝卜一小节（30克）；
2：橄榄有1大匙，蒜蓉1大匙，万字牌生抽酱油1大匙，李锦记旧庄蚝油1.5大匙，盐1/3茶匙；
3：生粉1茶匙，水4大匙。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。
做法：
1、花菜洗净切小块放一浅盘里，胡萝卜削皮洗净切薄片放花菜上面。
2、取出 快煲电压力锅附带的支架，放入内锅里，加水1.5杯，然后放上盛花菜的盘子（图3），加盖选蒸档（Steam），2分钟，开启（图4）。
3、趁着蒸菜的空挡，小号不粘锅，置炉上开中火，放入蒜蓉炒香（图5），接着倒入所有剩余2料和3料，煮成汁离火。
4、快煲电压力锅完成程序后，等2-3分钟，放气减压打开盖，取出蒸好的花菜，倒上做好的蒜蓉蚝油汁，就可以开吃了。
Regards for helping out, wonderful information. “The laws of probability, so true in general, so fallacious in particular.” by Edward Gibbon.
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