【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。
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。
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。
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