煸炒菜花

煸炒 : Stir fry (French: remuer) – 适合水不多的菜, 如 菜花, 笋, 豆角…

洗菜花: 浸盐水十分钟, 去虫和农药

步骤一: 煸炒菜花
¤ 不要加盐 (会逼出水)
◇ 小火, 不加油, 干煸炒菜花, 把水逼出, 到微黄(“倒秧”, 蔫 \nian)即可出锅, 备用。

步骤二: 炒瘦(五花)肉 – “肉酥吐油”
◇ 小火炒瘦肉到出油
◇ 加入 葱姜蒜, 炒到出香味
◇ 加 红萝卜, 青葱, 豆䜴
◇ 加入 (步骤一)的菜花
◇ 加 料酒, 少许盐, 糖, 大火快速翻炒 (锅气)

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