上湯油菜拔香菇

<H2>上湯油菜拔香菇</H2>
+ D& _6 x/ `1 ^4 g! A3 `# Q<DIV class=t_msgfont id=postmessage_17326743><FONT color=#0000ff>主料：</FONT>油菜.香菇&nbsp; &nbsp; 輔料：肉末<BR>&nbsp; &nbsp; 調(diào)料：油.鹽.生抽.料酒.淀粉.高湯.雞精.姜.蒜<BR><FONT color=blue>&nbsp; &nbsp; 做法：</FONT><BR>&nbsp; &nbsp; 1）干香菇泡發(fā)，洗凈，去蒂.小油菜洗凈，切去老根，從中間切成兩半.放在開(kāi)水鍋里過(guò)水大約2-3分鐘，撈起，放在盤(pán)子里擺好.肉末用鹽，生抽，料酒，淀粉拌勻，姜蒜切小片，待用.<BR><BR>&nbsp; &nbsp; 2）鍋燒熱，放油，至6成熱，下肉末炒至變色，盛起.鍋余油，下姜蒜炒出香味，放香菇翻炒片刻，倒入適量高湯，燒開(kāi).<BR><BR>&nbsp; &nbsp; 3）下肉末煮開(kāi)，調(diào)入適量鹽和雞精，用水淀粉勾芡，把煮好的湯汁澆在小油菜上面即可.<BR>
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