【酱炒花菜】
MaomaoMom/毛毛妈
我喜欢中式的花菜, 脆脆的.
1：中式白花菜550克;
2：红葱头2个（85克）, 中式香肠一条；
3：牛油果油 或其他素油1.5大匙, 葱花1大匙, 蒜末1茶匙;
4: 李锦记的辣豆瓣酱1大匙;
5: 盐1/3茶匙, 头抽酱油1大匙, 鸡粉1/6茶匙.
注：1大匙Tablespoon=15毫升，1茶匙Teaspoon=5毫升，1杯Cup=240毫升。
做法:
1、花菜洗净切小朵（图1），红葱头剥去皮，切小丁, 香肠切片.
2、炒菜锅，置炉上开大中火，加牛油果油1.5大匙，油稍热, 放入红葱头丁, 蒜末, 葱花, 香肠(图2)翻炒1分钟, 然后下豆瓣酱, 炒20秒.
3、放入花菜炒2-3分钟(图3), 然后下所有调味料5, 炒1-2分钟到花菜断生就可以了(图4), 脆脆的味道也好.
I really appreciate this post. I have been looking all over for this! Thank goodness I found it on Bing. You’ve made my day! Thank you again!
I like what you guys are up too. Such clever work and reporting! Keep up the superb works guys I’ve incorporated you guys to my blogroll. I think it’ll improve the value of my site :).
Throughout the great pattern of things you receive a B+ for effort. Where exactly you actually confused me ended up being in the facts. As they say, details make or break the argument.. And that could not be much more true here. Having said that, allow me inform you just what exactly did deliver the results. The text is quite powerful and this is probably why I am making an effort to comment. I do not really make it a regular habit of doing that. 2nd, even though I can easily notice the jumps in logic you come up with, I am definitely not confident of how you appear to unite your ideas which make the conclusion. For right now I will subscribe to your issue however trust in the future you actually link the dots much better.
I do consider all the ideas you’ve introduced on your post. They’re really convincing and will definitely work. Still, the posts are too brief for novices. May just you please extend them a little from next time? Thank you for the post.