【葱油金针菇】
by 毛毛妈
用料:
1：金针菇2包共400克；
2：小胡萝卜2根（70克），盐1/4茶匙；
3：橄榄油2茶匙；香油 2茶匙，葱花2大匙；
4： 米醋2茶匙，糖1茶匙，头抽酱油 1.5茶匙，盐1/2茶匙，鸡粉1/4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、小胡萝卜去皮洗净切丝，放一小碗里，拌上1/4茶匙盐腌20分钟（图1）。金针菇切去根洗净，烧开半锅水，将金针菇在开水里烫5秒钟（图2），捞出后冲冷水（图3）沥水待用。
2、 不粘锅，加橄榄油2茶匙及香油2茶匙，置炉上开中火，放入葱花（图4）炒60秒有香味出来，离火。
3、将烫好沥水的金针菇，及胡萝卜丝放一干净盆里，放入所有4料，然后将葱花及油倒入（图5），轻轻翻炒均匀即可转盘上桌了。
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