芥油菠菜粉丝
芥油菠菜粉丝的做法1.将菠菜洗净、切去根部，切成长段；锅中放入适量凉水，煮开后放入菠菜，放入碱面，略搅
http://images.meishij.net/p/20130910/cab50547e98cce25559236a89bd2b742.jpg
2.煮十几秒至熟即捞出，用凉水冲洗至凉，沥去水，用手挤压去多余水
http://images.meishij.net/p/20130910/bcbfd3829256fa94dfaa74c9423f08eb.jpg
3.锅洗净，再放入适量凉水，煮开后放入粉丝，煮熟后捞出，用凉水冲凉，沥去水，将粉丝和菠菜都放入容器中
http://images.meishij.net/p/20130910/1a26915f28ff1c4e96fcc3ba0e9d6de1.jpg
4.放入盐、鸡精，抓拌均匀，放入香油
http://images.meishij.net/p/20130910/969ec96593e04c36e7f6255acbfc74b3.jpg
5.放入麻油和芥末油
http://images.meishij.net/p/20130910/420e0a499ea058535b5a2bb3a774e63c.jpg
6.搅拌均匀，盛出装盘，撒上白芝麻即可
http://images.meishij.net/p/20130910/4117b24ec20e78a436936bcc1f4abd1f.jpg
http://images.meishij.net/p/20130910/e6db49eb2bc0fbcc8e169e33d1fcc02a.jpg
http://images.meishij.net/p/20130910/ce12542fd4bac4fd9e40904564912156.jpg
http://images.meishij.net/p/20130910/3f9eb19739d19015987d9d161afa2f8b.jpg
烹饪技巧
焯菠菜时加入少许碱面可使颜色更鲜艳，量要少，用大拇指和食指捏一小捏即可。
页:
[1]