蚝油杏鲍菇
一道家常快手菜，用蚝油的鲜香提味，把杏鲍菇的嫩滑和弹性充分激发出来，香气浓郁、口感爽滑，下饭一绝
准备材料#
材料清单
- 原材料
- 杏鲍菇 ········································································································································································································ 3个
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- 提前备料
- 蚝油 ········································································································································································································ 2勺
- 线椒 ········································································································································································································ 2根
- 小米椒 ········································································································································································································ 6个
- 生抽 ········································································································································································································ 1勺
- 蒜 ········································································································································································································ 5瓣
- 姜 ········································································································································································································ 2片
- 小香葱 ········································································································································································································ 2根
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操作步骤#
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准备好食材
姜、蒜切片，随便切切就行线椒、小米椒、小香葱切丁杏鲍菇切成丝杏鲍菇不需要焯水，以及杏鲍菇会缩水，不要切太细，筷子那么粗就行，太细容易缩成一点点
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油热爆香加入杏鲍菇
热锅冷油，等油温升高，杏鲍菇会有一点吃油，可以多一点点，比如3勺左右，做一次复盘一下就可以得到自己喜欢的量了
加入
姜、蒜，翻炒爆香（很快，几秒钟就好，抽油烟机好的朋友靠近闻一闻，是可以闻到香味的）加入
杏鲍菇，翻炒到杏鲍菇变软并将水分收干的七七八八，取决于火力，一般炒一到三分钟会慢慢软下去热锅冷油是利用了莱顿弗罗斯特效应防治粘锅，如果不理解那就听话照做就行，手放到锅上方30-50厘米可以感觉到温度代表锅热，可以倒油
油温过高后会冒烟，不要等到他冒烟，过高的油温会直接把加进去的东西炸糊，手放到锅上方30-50厘米可以感觉到温度，或者木筷子插进去会出现一点点细小的气泡即可
加入杏鲍菇后就翻炒就好了，杏鲍菇内有水分，炒着炒着就会出水软下去，继续炒，把水收干，这样味道才会好
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加入配料
加入
蚝油2勺，翻炒均匀加入
生抽1勺，翻炒均匀加入
线椒、小米椒，翻炒均匀，翻炒个一分钟左右杏鲍菇熟的很快，软了之后基本就熟了，翻炒主要是为了把辣椒炒熟，并且把辣香炒出来
蚝油、生抽本身是有咸味的，因此不需要加盐一类的调味品
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出锅
葱花撒到锅里，翻炒一下直接出锅翻几下把葱花炒匀进食材里即可，与食材混合后食材本身的温度会持续加热他
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