要說咱們日常餐桌上最親切的食材，平菇絕對算一個。它價格實惠，一年四季都能買到，但很多人對它的印象還停留在“炒肉”或者“下火鍋”上，實在是有點委屈它了。

平菇其實是個“寶藏食材”，它肉質肥厚，口感滑嫩，自帶一種獨特的菌菇鮮香。更重要的是，它營養價值很高，富含蛋白質、多種氨基酸和維生素，脂肪含量卻很低，被譽為“素中之葷”。今天，我就要為平菇“正名”，給大家分享兩種做法，一種是連烤箱都贊不絕口的蒜蓉烤平菇，另一種是香辣下飯的干煸手撕平菇。做法都超級簡單，保證讓你吃一次就愛上！

做法一：蒜蓉烤平菇

主料：新鮮平菇300克

輔料：大蒜1整頭、小米椒2個、蔥花

調料：食用油2勺、生抽1勺、蠔油1勺、白糖少許、孜然粉、辣椒粉

做法：

1.平菇根部較老的部分切掉，順著紋理，撕成大小均勻的小朵。用流動的清水快速沖洗干凈后，水分擠干！

2.大蒜剁成蒜末，小米椒切圈。鍋里倒油，油熱下一半的蒜末，小火炒到金黃酥香，關火。炸好的蒜末和油一起倒入剩下的一半生蒜末碗里，加入生抽、蠔油和一點點白糖，攪拌均勻。

3.平菇鋪在墊了錫紙的烤盤上，均勻地刷上我們調好的蒜蓉醬。送入預熱好的烤箱，上下火200度，烤15分鐘。

4.烤到最后幾分鐘，拿出來，撒上孜然粉和辣椒粉，再烤2分鐘。出爐后，撒上翠綠的蔥花，那香味，絕了！

做法二：干煸手撕平菇

主料：新鮮平菇300克

輔料：干辣椒5個、花椒1小撮、姜蒜末

調料：生抽1勺、老抽半勺、鹽、白糖少許

https://txc.qq.com/products/747380/blog/1490817

https://txc.qq.com/products/747390/blog/1490811

https://txc.qq.com/products/747418/blog/1490803

https://txc.qq.com/products/747403/blog/1490798

https://txc.qq.com/products/747390/blog/1490779

https://txc.qq.com/products/747407/blog/1490776

https://txc.qq.com/products/747410/blog/1490771

https://txc.qq.com/products/747380/blog/1490767

https://txc.qq.com/products/747418/blog/1490765

https://txc.qq.com/products/747385/blog/1490762

https://txc.qq.com/products/747407/blog/1490738

https://txc.qq.com/products/747399/blog/1490721

https://txc.qq.com/products/747418/blog/1490711

https://txc.qq.com/products/747376/blog/1490701

https://txc.qq.com/products/747376/blog/1490655

https://txc.qq.com/products/747399/blog/1490640

https://txc.qq.com/products/747414/blog/1490637

https://txc.qq.com/products/747410/blog/1490636

https://txc.qq.com/products/747390/blog/1490597

https://txc.qq.com/products/747414/blog/1490585

https://txc.qq.com/products/747410/blog/1490575

https://txc.qq.com/products/747403/blog/1490572

https://txc.qq.com/products/747390/blog/1490553

https://txc.qq.com/products/747403/blog/1490535

https://txc.qq.com/products/747376/blog/1490523

https://txc.qq.com/products/747399/blog/1490522

https://txc.qq.com/products/747385/blog/1490521

https://txc.qq.com/products/747414/blog/1490519

https://txc.qq.com/products/747380/blog/1490499

https://txc.qq.com/products/747403/blog/1490472

https://txc.qq.com/products/747399/blog/1490469

https://txc.qq.com/products/747414/blog/1490457

https://txc.qq.com/products/747376/blog/1490453

https://txc.qq.com/products/747380/blog/1490429

https://txc.qq.com/products/747403/blog/1490426

https://txc.qq.com/products/747390/blog/1490420

https://txc.qq.com/products/747414/blog/1490399

https://txc.qq.com/products/747410/blog/1490387

https://txc.qq.com/products/747390/blog/1490379

https://txc.qq.com/products/747399/blog/1490361

https://txc.qq.com/products/747414/blog/1490364

https://txc.qq.com/products/747418/blog/1490346

https://txc.qq.com/products/747410/blog/1490344

https://txc.qq.com/products/747380/blog/1490342

https://txc.qq.com/products/747414/blog/1490332

https://txc.qq.com/products/747399/blog/1490330

https://txc.qq.com/products/747376/blog/1490323

https://txc.qq.com/products/747380/blog/1490304

https://txc.qq.com/products/747371/blog/1490221

https://txc.qq.com/products/747407/blog/1490288

做法：

1.平菇撕成小朵，洗凈后擠干水分。

2.鍋里不放油，直接開中火，倒入處理好的平菇進行“干煸”。水分被煸炒出來，表面微微發黃時，盛出。

3.鍋洗凈燒熱，倒油，放入干辣椒段、花椒和姜蒜末，小火爆出香味。

4.香味出來后，倒入之前煸好的平菇，轉大火快速翻炒。沿著鍋邊淋入1勺生抽、半勺老抽，再根據口味，加適量的鹽和一點點白糖提鮮。

5.快速翻炒均勻，讓每一朵平菇都裹上醬汁，看到鍋里沒有多余湯汁時，就可以關火出鍋了。

你看，普普通通的平菇，換個做法，就能帶來完全不同的味蕾體驗。蒜蓉烤平菇，是那種簡單直接的鮮美，適合周末自己在家，配上一杯小酒，享受獨處的愜意；而干煸手撕平菇，則是充滿煙火氣的家常味道，香辣開胃，能讓你不知不覺多吃兩碗米飯。