大家好，我是梅子，今天用杏鮑菇分享給大家一個簡單又好吃的做法。

杏鮑菇在咱們的生活里那是常見得很的菌菇類食材，它能吃、能藥用，還能食療，是很珍稀的食用菌。為啥叫它杏鮑菇呢？因為它有杏仁的香味，口感又像鮑魚。杏鮑菇的菌肉可厚啦，質地又脆又嫩。特別是菌柄，組織緊密結實，顏色乳白，能整個兒吃。而且菌柄比菌蓋更脆更滑、更爽口，還被叫做“平菇王”“干貝菇”，有著讓人開心的杏仁香味和像鮑魚一樣的口感，零脂肪、低熱量，營養價值可高啦！它不光營養豐富，還能降血脂，能促進腸胃消化，能增強機體的免疫能力。

先將杏鮑菇給它清洗干凈，然后改刀切成兩厘米厚度的小段，之后再將杏鮑菇平放在案板上橫豎橫豎切成薄片，但記住底部不要切成段。再切一點綠蔥花和蒜末備用。

接著準備一個小碗，在里面依次放入一小勺生抽，少許老抽上色，蠔油，白糖，食用鹽，味精，一小勺的淀粉，之后倒入大半碗的清水，將它們攪拌均勻放到一旁備用。

之后在平底鍋中倒入一點食用油，將切好的杏鮑菇放在里面，調中大火煎至底部變成金黃色，將它翻個再煎一下另一面。大概兩分鐘，這時蘑菇里面的水分已經全部煎出，然后調大火將里面的水分給它靠干，這樣杏鮑菇會更容易入味，等兩面全部煎至成金黃色以后，將調好的料汁倒在里面，調中大火咕嘟兩分鐘左右，等湯汁收 至半干，撒上綠蔥花和蒜末，將它翻炒均勻然后出鍋。

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這素炒杏鮑菇就算做好啦，做法簡單得很，一學就會，沒難度。而且這菜好吃不說，營養豐富還不膩人，就算是廚房新手小白，做一次也能成功。大伙都來試試唄！

好了，今天的素炒杏鮑菇做法，梅子就和大家分享到這里。你學會了嗎？我們明天見，拜拜。