蒜苔，那股子獨特的清香和脆嫩的口感，配上肉末的鮮香，簡直是絕配。這道蒜苔炒肉末，說起來簡單，但要做得好吃，那也是有點小門道的。每次我做這道菜，都能干掉兩大碗！跟著我學學，保證讓你家的米飯也“遭殃”！

食材清單：

豬肉末：200克。

蒜苔：一把。

生姜：一小塊。

大蒜：2-3瓣。

小米辣：1-2個。

調(diào)料：

腌肉用：料酒1勺，生抽1勺，淀粉1小勺，少許白胡椒粉。

炒菜用：食用油，生抽1勺，老抽半勺，蠔油半勺，白糖少許，鹽適量。

制作步驟：

1.豬肉末放入碗中，加入1勺料酒、1勺生抽、1小勺淀粉和少許白胡椒粉，用手筷子順著一個方向攪拌均勻，直到肉末起膠，感覺有點黏糊糊的。腌制10-15分鐘，讓它充分吸收味道。攪拌時分兩次加入一點點清水，每次約半勺，讓肉末更水嫩。

2.蒜薹掐頭去尾，清洗干凈，切成小段。生姜切末，大蒜切末，小米辣切圈。

3.鍋中倒入食用油2勺，燒至五成熱。下入腌制好的肉末，用鏟子快速劃散，炒至肉末變色，微微出油，表面帶點金黃，就可以先盛出來了。

4.鍋內(nèi)留少許底油，放入姜末、蒜末和小米辣圈，用中小火慢慢煸炒出香味。聞到濃郁的香味后，轉(zhuǎn)大火，倒入焯好水的蒜苔段。快速翻炒！

5.大火快炒，讓蒜苔在高溫下迅速斷生，鎖住水分和清香。大約翻炒1-2分鐘，看到蒜薹顏色變得更加翠綠，略微變軟但依舊挺拔，就差不多了。

6.肉末重新倒回鍋中，與蒜苔混合翻炒均勻。現(xiàn)在開始調(diào)味：加入1勺生抽、半勺老抽、半勺蠔油、1/4小勺白糖和適量的鹽。再次快速翻炒均勻，讓每一根蒜苔和每一粒肉末都均勻地裹上醬汁。嘗一下咸淡，如果味道合適，就可以關(guān)火出鍋啦！一道超級下飯的蒜苔炒肉末就大功告成了！

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怎么樣，這道蒜苔肉末是不是看著就讓人垂涎三尺，而且做法也一點都不復雜？它不僅是一道能讓你多吃兩碗飯的下飯神器，更是一道充滿了家常溫暖的菜肴。快來試一試！

作者聲明：內(nèi)容由AI生成