哈嘍，各位愛美食的小伙伴們，你們好呀！今天，我要給大家帶來一道超級好吃，而且做法簡單的硬菜——金針菇肥牛卷！鮮嫩多汁的肥牛包裹著爽滑Q彈的金針菇，再淋上那特別調制的醬汁，那滋味，嘖嘖嘖，簡直是味蕾的極致享受！不信？那就跟著我一起做起來吧！

食材清單：

肥牛片： 250克

金針菇： 一大把

小米辣： 2-3個

蒜末： 3-4瓣

小蔥： 一小撮

調味：

生抽：3湯匙

蠔油：1湯匙

白糖：小半湯匙

料酒：1湯匙

玉米淀粉：1小勺

清水：小半碗

食用油

制作步驟：

1.金針菇根部切掉2厘米，撕成一小撮一小撮，用流動的清水把它們沖洗干凈。燒一鍋開水，水滾開后，往水里加一丁點鹽，金針菇放進去焯燙個30秒到1分鐘。看到金針菇變軟了，用漏勺撈出來，瀝干多余的水分。

2.取一片肥牛片，在干凈的案板上攤平。然后，夾一小撮處理好的金針菇，放在肥牛片的一端。緊實地把肥牛片卷起來，把金針菇穩穩地包裹在中間。重復這個動作，直到把所有的肥牛片和金針菇都變成小卷卷。

3.準備一個小碗，依次加入：3湯匙生抽、1湯匙蠔油、小半湯匙白糖、1湯匙料酒。然后，加入1小勺玉米淀粉，再倒入大約50毫升的清水。攪拌均勻，直到淀粉完全溶解，沒有疙瘩。

4.鍋中倒入適量的食用油，用中火燒熱，油面開始出現細微波紋。切好的蒜末和小米辣段放進鍋里，用鍋鏟煸炒出香味。金針菇肥牛卷一個個放進鍋里，轉成中小火，慢慢煎。

5.等到底部煎到金黃微焦，肥牛的油脂被逼出來一些，輕輕地給它們翻個面，繼續煎另一面。等到肥牛卷兩面都煎得差不多金黃誘人了，醬汁沿著鍋邊均勻地淋入鍋中。晃動一下鍋子，讓每個小卷卷都能均勻地裹上醬汁。

6.蓋上鍋蓋，轉小火，咕嘟個3分鐘。打開鍋蓋，看到湯汁變得比之前濃稠一些，咕嘟咕嘟冒著小泡，就可以準備關火了。最后，撒上一把切好的小蔥花作為點綴，一道色香味俱全的金針菇肥牛卷就大功告成啦！趕緊裝盤，準備開動吧！

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這道金針菇肥牛卷，不僅顏值高得能發朋友圈炫耀，味道更是好到沒話說。肥牛的醇厚肉香、金針菇的爽滑鮮甜，再配上那濃郁咸香的醬汁，一口咬下去，汁水在口腔中爆開，那種滿足感，簡直幸福到飛起！別再猶豫啦，趕緊去市場買好食材，跟著我的步驟一步步做起來吧！