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油菜素吃的方法</SPAN> </SPAN></SPAN> 鱼香油菜心</SPAN> ：油菜心</SPAN> 500</SPAN>克</SPAN> 、白糖</SPAN>25</SPAN>克</SPAN>，白醋</SPAN> ，酱油各</SPAN>10</SPAN>克</SPAN> 、味精</SPAN>2</SPAN>克</SPAN>，盐</SPAN>2</SPAN>克</SPAN>，水淀粉</SPAN>20</SPAN>克</SPAN>，豆瓣酱、葱、姜、蒜各</SPAN>15</SPAN>克</SPAN>。油菜心洗净、切成</SPAN>3</SPAN>厘米</SPAN>长的段。葱、姜、蒜切成末，豆瓣酱剁碎；用白糖、白醋、酱油、味精、盐、水淀粉对汁待用；锅中放油烧热、油菜下锅，稍炒，倒在盘中。锅中再放油，把豆瓣酱和葱、姜、蒜一同下锅煸炒，待出香味，烹入对好的汁炒熟，油菜下锅炒匀即成。</SPAN> </SPAN></SPAN> 海米拌油菜：油菜</SPAN>250</SPAN>克</SPAN>、海米</SPAN>15</SPAN>克</SPAN>、盐</SPAN>15</SPAN>克</SPAN>、酱油</SPAN>10</SPAN>克</SPAN>、醋</SPAN>10</SPAN>克</SPAN>、葱花</SPAN>10</SPAN>克</SPAN>、姜末</SPAN>5</SPAN>克</SPAN>、香油</SPAN>1</SPAN>汤匙。先将油菜择洗干净，直刀切成</SPAN>1.5</SPAN>厘米</SPAN>长段，下开水锅焯熟。捞出控去水分，用盐调拌均匀，装入盘子里。</SPAN> 2.</SPAN>将海米泡开，直刀切成小块，与油菜段拌在一起。最后将酱油、醋、香油、葱花、姜末调成汁，浇在菜里，调拌均匀，色如翡翠、滋味醇厚</SPAN> 。</SPAN> </SPAN></SPAN> </SPAN></SPAN></SPAN>炝油菜</SPAN> ：鲜油菜</SPAN>500</SPAN>克</SPAN>，精盐</SPAN>12</SPAN>克</SPAN>、椒油</SPAN>12</SPAN>克</SPAN>、姜末少许、葱丝少许</SPAN> 。将油菜去根洗净，直刀切成</SPAN>3</SPAN>厘米</SPAN>的抹刀片，放在开水中焯熟，捞出控干，拌上精盐、盛盘、撒上葱丝、姜末，把椒油加热炝入即可。</SPAN> </SPAN></SPAN> 香菇扒油菜：泡软香菇</SPAN>200</SPAN>克</SPAN>，油菜</SPAN>250</SPAN>克</SPAN>、高汤、蚝油、盐、白糖、淀粉、麻油各适量。把油菜洗净，沥干水分，泡好的香菇去蒂备用；炒锅烧热，放油少许，中火烧热，放入油菜与盐，快炒均匀后，控干油，盛盘备用；另起炒锅，烧热放油，以中火先将香菇煎香，再加入高汤、蚝油、白糖，以小火烧</SPAN>15</SPAN>分钟，待汤汁快收干时勾芡，淋上少许麻油炒匀，盛入炒好的油菜盘中，嫩滑鲜香，味醇适口。</SPAN> </SPAN></SPAN> </SPAN></SPAN> 油豆腐油菜</SPAN> ：油菜</SPAN>200</SPAN>克</SPAN> 油豆腐</SPAN>50</SPAN>克</SPAN> 、酱油</SPAN>6</SPAN>克</SPAN> 、植物油</SPAN>6</SPAN>克</SPAN> 、淀粉</SPAN>(</SPAN>豌豆</SPAN>)2克</SPAN></SPAN></SPAN> 、白砂糖</SPAN>2</SPAN>克</SPAN>、料酒</SPAN>2</SPAN>克</SPAN>、各适量</SPAN> 。作工艺</SPAN> 油菜洗净切段，梗叶分置；油豆腐切成块；油熬热后先煸菜梗，加盐，再下菜叶煸几下；将油豆腐放入煸炒过的油菜中一同炒几下，加酱油、料酒和少许水烧开，再加入糖；最后再将淀粉加水和匀，倒入锅中，调成稀汁状即可</SPAN> </SPAN></SPAN> 阅读全文>> |
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