【肉丝木耳四季豆】
by 毛毛妈
上次从国内带来的野生绿色黑木耳小小的,但特别好,做了这个简单又好吃的下饭菜。
用料:
1:里脊肉100克,盐1/6茶匙,生粉2茶匙,水1大匙;
2:四季豆440克,干黑木耳1/4杯;
3:橄榄油2大匙;葱花1大匙,蒜末1大匙,姜2-3片,朝天椒1个切粒;
4: 生抽酱油 1大匙,头抽酱油1大匙,老抽酱油1大匙,水1/4杯,鸡粉1/4茶匙,糖1/4茶匙,盐1/6茶匙,白胡椒1/8茶匙;
5: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、里脊肉切丝,加上剩余1料,拌匀用手抓捏1-2分钟,再腌20分钟(图1)。如果能提前一天准备,放冰箱腌过夜的话,肉会更嫩。木耳提前用冷水泡发,洗净沥水待用(图2)。四季豆撕去两头,洗净(图3)沥水待用。
2、 不粘锅置炉上开大火,加1大匙油,放入肉丝(图4)炒至肉丝外面变白捞出。
3、原锅再加1大匙橄榄油,放入2料里的葱花,姜片,及蒜蓉,大火炒约30秒(图5),下四季豆及辣椒翻炒1分钟(图6),再放泡好的黑木耳再炒1分钟(图7)。
4、依次加入4料,盖盖,调中火煮几分钟至四季豆软身至熟,打开锅盖调大中火,煮至汁浓(图7)。接着放入炒好的肉丝(图8),及香油 1茶匙,兜匀就可以出锅了。
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