【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。
Thanks designed for sharing such a fastidious
thinking, piece of writing is good, thats why i have read it
entirely
Hi, I think your blog might be having browser compatibility issues.
When I look at your website in Chrome, it looks fine but when opening in Internet Explorer, it has some
overlapping. I just wanted to give you a quick heads
up! Other then that, amazing blog!
As I website owner I think the articles here is real great, thankyou for your efforts.
I really like what you guys are usually up too.
Such clever work and reporting! Keep up the amazing works guys I’ve incorporated you guys
to our blogroll.