芙蓉木耳香菇炒肉丝 Egg Mushroom Black Woodear and Shredded pork stir fry

【芙蓉木耳香菇炒肉丝】
by 毛毛妈

这个芙蓉(就是鸡蛋)木耳香菇炒肉丝非常美味,有简单很好做,不失为主妇们一道心头好。

 芙蓉木耳香菇炒肉丝 Egg Mushroom Black Woodear and Shredded pork stir fry

用料:
1:里脊肉150克,盐1/4茶匙,生粉2茶匙,水2大匙;
2:黑木耳10克,香菇10个;
3:鸡蛋3个,盐1/3茶匙,打散拌匀;
4:橄榄油2.5大匙,葱花1大匙;
5:头抽酱油 1大匙, 鸡粉1/4茶匙,盐1/3茶匙,白胡椒1/6茶匙,水2大匙;
6:香油1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、黑木耳和香菇提前分别用冷水泡发(图1-2),洗净香菇切丝(图3)。黑木耳开水里煮5分钟(图4),冷凉后撕小块待用。里脊肉切丝,加上剩余1料,拌匀用手抓捏1-2分钟,静置20分钟(图5)。如果能提前一天准备,放冰箱腌过夜的话,肉会更嫩。
2、 不粘锅置炉上开大火,加油1大匙,放入肉丝(图6)炒至肉丝外面变白捞出待用。

 芙蓉木耳香菇炒肉丝 Egg Mushroom Black Woodear and Shredded pork stir fry

3、原锅加0.5大匙橄榄油,大火炒香葱花(图7),加香菇丝和黑木耳翻炒1分钟(图8),然后放入所有5料炒至汁干盛出与先前炒好的肉丝混匀待用。
4、原锅加1大匙橄榄油,中火下鸡蛋汁(图9),等鸡蛋底部开始凝固,放入炒好的肉丝,香菇丝和黑木耳(图10),轻轻翻炒至蛋汁刚刚凝固。最后淋下香油1茶匙,轻轻炒均匀后出锅。

 芙蓉木耳香菇炒肉丝 Egg Mushroom Black Woodear and Shredded pork stir fry

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