邳州苔干，為一年生草本植物，含有谷氨酸、維C、維D、鋅、鐵、鈣、硒等，對人體發育、抗衰老、防癌有一定食療功效，是宴席之佳品，清乾隆年間被譽為“貢菜”。其色澤鮮綠、質地爽口、味若海蜇，食用價值極高。栽培歷史有兩千二百多年，是一種純天然的綠色高檔脫水蔬菜。

用料

苔菜干

100克

臘肉

200克

蔥姜蒜

適量

豆瓣醬

1勺

干辣椒

3個

蒜苗

2根

苔菜炒臘肉（貢菜，口感特別脆）的做法

1. 苔菜干

1. 取適量苔菜干，用清水泡一個小時左右

1. 清洗干凈

1. 切成段

1. 鍋中水燒開，到苔菜焯水2分鐘，千萬別時間長了

1. 撈出涼水沖洗，控干水

1. 起鍋，放油，加臘肉小火炒出油，

1. 下蔥姜蒜，干辣椒，小火炒香

1. 加苔菜，翻炒片刻

1. 加一勺豆瓣醬
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1. 一勺生抽，翻炒入味

1. 加紅椒絲，配色

1. 適量糖提鮮

1. 加小蒜苗增香，翻炒片刻，加一點鹽調味

1. 出鍋

1. 又脆又香，微微辣，超級下飯

1. 接步驟6，加一勺半生抽，半勺香醋，蒜沫，少許鹽，糖，辣椒面，白芝麻，澆熱油，拌勻

1. 脆爽脆爽的，太好吃啦