陽光溫柔地灑進廚房，案板上的香菇靜靜等待著與鮮嫩的油菜相遇，一場關于家常美味的邂逅，即將開啟。今天，就來和大家分享一道經典家常菜——香菇油菜，讓平凡的食材在鍋中綻放出不平凡的滋味。

選三肥七瘦的豬五花切薄片，熱鍋冷油煸出脂香，油渣金黃時，迅速撈出。香菇溫水泡發(fā)時，撒一撮白糖。油菜對半剖開，更易入味，菜幫朝下先煎后炒。熱鍋滑入豬油，待青煙剛起時，把菜幫貼鍋底煎10秒。香菇片推入鍋中，淋半勺黃酒爆香。

轉中火，倒入兩勺泡香菇水，加入蠔油，沿鍋邊淋入激發(fā)鮮味。放小半勺白胡椒粉，既能去香菇土腥味，又不會搶了主味。這時候，把油渣回鍋，蓋上鍋蓋，燜1分鐘，讓菜葉吸飽湯汁又不失脆嫩，掀蓋瞬間騰起的熱氣能香得人直咽口水。

第三步：

勾芡要用土豆淀粉，薄薄一層，掛在食材上，顯透亮。沿著鍋邊，淋半勺香醋，醋酸遇熱揮發(fā)后，只留醇香，中和豬油的膩。最后，撒一把炸得酥脆的蒜末，熱油澆上去，滋啦作響，蒜香混著菌香，把食欲徹底喚醒。

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一道色香味俱全的香菇油菜就完成了。翠綠的油菜圍繞著色澤誘人的香菇，湯汁濃郁，散發(fā)著淡淡的清香，讓人看著就食欲大增。夾一筷子油菜放入口中，脆嫩爽口，帶著淡淡的清甜味，香菇則鮮嫩多汁，吸飽了湯汁的精華，每一口都充滿了濃郁的香味。無論是搭配米飯還是面條，都是絕佳的選擇。