剝開竹筍的層層外衣，露出白嫩如玉的筍肉，光是看著就讓人食指大動。今天就教大家做一道經典的油燜筍，把鮮嫩鎖進這一口油亮濃香里，做法超簡單，不用復雜的調料，也能做出讓人搶著吃的美味！

食材準備：

500克鮮筍，小蔥2根，生姜3片，白砂糖2勺，生抽3勺，老抽半勺，鹽1小勺，食用油。

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烹飪步驟：

1.燒一鍋開水，放入切好的筍塊，加1勺鹽和1片姜片，大火煮5分鐘。加鹽，讓筍更脆嫩。煮好后撈出，用涼水沖洗兩遍，瀝干水分。

2.鍋中倒入食用油，開中火，油熱后，放入蔥結和2片姜片，慢慢煸炒出香味。直到姜片微微焦黃，蔥結變得干癟。

3.焯好水的筍塊倒入鍋中，轉大火快速翻炒1分鐘，讓筍塊均勻裹上油。接著加入2勺白砂糖、3勺生抽、半勺老抽，繼續翻炒，筍塊上色均勻。倒入小半碗清水，蓋上鍋蓋，轉小火燜煮8分鐘。

4.揭開鍋蓋，轉大火收汁，用鏟子不停翻動。等湯汁變得濃稠，緊緊裹在筍塊上，撒上少許蔥花點綴，就可以關火裝盤啦！油亮紅褐的筍塊冒著熱氣，香味直往鼻子里鉆，光是看著就忍不住流口水。

端著剛出鍋的油燜筍上桌，油亮的醬汁裹著鮮嫩的筍塊，咬上一口，先是濃郁的醬香，緊接著是竹筍特有的清甜，口感脆嫩又入味，簡直是米飯的 “最佳搭檔”！不管是日常下飯，還是招待客人，這道菜都絕對拿得出手。趁著春筍正當時，趕緊動手試試，做完記得在評論區分享你的成果，咱們一起把美味吃進肚子里！