【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。
I have recently started a blog, the information you provide on this website has helped me greatly. Thank you for all of your time & work.
Some genuinely superb info , Glad I discovered this. “It is only with the heart that one can see rightly what is essential is invisible to the eye.” by Antoine De Saint-Exupery.
The root of your writing while appearing agreeable in the beginning, did not settle perfectly with me after some time. Somewhere throughout the sentences you actually were able to make me a believer but just for a short while. I still have got a problem with your leaps in assumptions and one would do well to help fill in all those breaks. In the event you can accomplish that, I will certainly be fascinated.
I’m not sure where you’re getting your information, but good topic. I needs to spend some time learning much more or understanding more. Thanks for wonderful info I was looking for this information for my mission.