用料

春筍

500克

老抽

7克

白糖

15克

生抽

10克

春日下飯菜：油燜春筍的做法

1. 500克春筍，剝好剛好能炒一盤。先用菜刀刀尖，在筍上豎著劃一道。越靠近筍尖要劃的越深。

1. 從根部開始剝去老的外皮，露出白嫩的筍。

1. 去掉根部太老的部分，然后將筍切滾刀塊（邊切邊轉筍，就是滾刀塊啦）

1. 燒一鍋開水，水滾后放入筍，焯1分鐘，撈出瀝干。

1. 鍋內倒入比炒菜量多一些的油，約30克。油溫微微冒煙，倒入筍塊，大火煸炒到邊緣金黃。

1. 轉小火，（單人中式瓷勺，1勺約15克），倒入小半勺老抽、1勺白糖，翻炒幾下。

1. 倒入大半勺生抽、1單人米飯碗量的清水（約150ml）。轉大火，蓋上鍋蓋燜。
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1. 直到鍋內只有少量湯汁，開蓋，大火爆炒收汁即可。

1. 合格的收汁應該是：鍋底只能看到黃色的油，但沒有湯汁。

1. 完成開吃吧，是一道下飯菜。

小貼士

-春筍去外皮是個技術活，越到筍尖，需要剝掉的外皮越多。
-應季的春筍不用焯燙很久，一分鐘足夠了，去掉澀味即可。