【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.
Howdy just wanted to give you a quick heads up. The text in your content seem to be running off the screen in Safari. I’m not sure if this is a formatting issue or something to do with internet browser compatibility but I thought I’d post to let you know. The layout look great though! Hope you get the issue fixed soon. Kudos
Hmm it seems like your website ate my first comment (it was super long) so I guess I’ll just sum it up what I wrote and say, I’m thoroughly enjoying your blog. I too am an aspiring blog writer but I’m still new to the whole thing. Do you have any suggestions for first-time blog writers? I’d certainly appreciate it.
You actually make it appear so easy along with your presentation however I in finding this topic to be actually something that I feel I might by no means understand. It sort of feels too complex and very vast for me. I am looking forward on your subsequent post, I’ll try to get the hold of it!
Needed to compose you one very little note just to say thanks again for your awesome basics you have documented in this article. It’s so strangely generous of people like you to give unreservedly just what many people might have advertised as an e-book to make some dough for their own end, especially now that you might have tried it if you wanted. The concepts as well worked to provide a fantastic way to realize that other people online have the identical fervor like mine to understand way more in respect of this issue. Certainly there are a lot more pleasurable opportunities in the future for individuals who read through your site.