上湯油菜拔香菇

<H2>上湯油菜拔香菇</H2>
9 t% e# L0 V, p3 D<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.放在開水鍋里過水大約2-3分鐘，撈起，放在盤子里擺好.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.<BR><BR>&nbsp; &nbsp; 3）下肉末煮開，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>
5 r7 a4 i# w4 W  I, {  {0 G<P align=center><IMG alt="" src="http://www.scysw.com/tssp/pic/2008826103231.jpg" onload="attachimg(this, 'load')" border=0></P></DIV>