下班回家累成狗，就想整點(diǎn)香噴噴的下飯菜？別老盯著肉啦！今天分享兩個(gè)香菇神仙做法，成本低，味道霸道！保證你一筷子下去，眼睛都亮了——哎喲喂，這玩意兒也太絕了吧！廚房小白？別怕！跟著做，穩(wěn)得很！

一、五花肉煸香菇：

備齊：

鮮香菇250克

五花肉一小塊

青蒜苗2根

小米辣2個(gè)

大蒜3瓣

姜一小塊

生抽1.5湯匙

老抽半湯匙

料酒1湯匙

白糖一小撮

鹽適量

食用油1湯匙

做法：

香菇片下鍋，不放油！ 中小火干煸！看到水汽冒出來，就對了。煸到香菇片變軟、有點(diǎn)縮水、邊緣微焦，盛出來備用。

鍋燒熱，倒1湯匙油，下五花肉片。中小火慢慢煸！耐心點(diǎn)，把肥肉里的油都逼出來，煸到肉片卷曲、邊緣金黃焦脆。這豬油渣，香迷糊了！

煸香的五花肉撥到一邊，用鍋里的油爆香姜末、蒜末、小米辣圈。倒入煸好的香菇片，轉(zhuǎn)大火！快速翻炒，讓香菇片裹滿豬油和料頭的香氣。淋入料酒，鍋氣“滋啦”一聲，香！

趕緊倒入生抽、老抽、那一小撮糖。大火翻炒均勻，讓醬色裹滿每一片香菇和五花肉。下青蒜苗的白色部分，炒個(gè)十幾秒斷生。關(guān)火前，撒入青蒜苗的綠色葉子，利用余溫翻兩下。搞定！

二、 香菇油飯：

準(zhǔn)備：

干香菇8-10朵

新鮮香菇5-6朵

大米2人份

洋蔥小半個(gè)

胡蘿卜一小段

小蔥2根

生抽2湯匙

老抽1湯匙

蠔油1湯匙

香油1茶匙

白糖半茶匙

食用油2湯匙

制作步驟：

泡發(fā)的干香菇擠干水分，切小丁，新鮮香菇切片。泡香菇的水靜置，取上層清澈的部分備用，大半碗。

鍋燒熱，倒2湯匙油。先下洋蔥丁，中小火煸炒到透明、出香味。接著下胡蘿卜丁，翻炒一會(huì)兒。重點(diǎn)來了！ 倒入干香菇丁和新鮮香菇片，繼續(xù)翻炒！炒到香菇丁變軟，香氣撲鼻！

鍋里加入生抽、老抽、蠔油、白糖。快速翻炒均勻，讓香菇丁們充分吸收醬料，顏色變深，香味更濃！倒入瀝干水的大米！轉(zhuǎn)中火，不停翻炒，讓每一粒米都裹上油亮的醬汁和香菇丁。炒個(gè)兩三分鐘，米粒變得有點(diǎn)透亮。

炒香的米和料全部倒入電飯鍋內(nèi)膽。加入之前預(yù)留的泡香菇水！ 水量比平時(shí)煮飯稍微少一點(diǎn)點(diǎn)。如果水量不夠，加熱水不到正常煮飯水位線。蓋上鍋蓋，按正常煮飯鍵。

飯煮好后，別急著開蓋！燜個(gè)10分鐘。開蓋，淋入香油，撒上翠綠的蔥花。用飯勺把飯輕輕打散拌勻。粒粒油潤，香菇香鉆鼻！香到?jīng)]朋友！

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香菇這玩意兒，真是“素中葷”！一個(gè)濃香下飯，一個(gè)油潤銷魂，成本低到偷笑，味道卻高級得很！手癢了沒？今晚就翻它的牌子！保證電飯鍋秒光，碗底都舔干凈！鍋鏟呢？快動(dòng)起來，讓滿屋飄香吧！