【肉丝木耳四季豆】
by 毛毛妈
上次从国内带来的野生绿色黑木耳小小的，但特别好，做了这个简单又好吃的下饭菜。
用料:
1：里脊肉100克，盐1/6茶匙，生粉2茶匙，水1大匙；
2：四季豆440克，干黑木耳1/4杯；
3：橄榄油2大匙；葱花1大匙，蒜末1大匙，姜2-3片，朝天椒1个切粒；
4： 生抽酱油 1大匙，头抽酱油1大匙，老抽酱油1大匙，水1/4杯，鸡粉1/4茶匙，糖1/4茶匙，盐1/6茶匙，白胡椒1/8茶匙；
5：香油 1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、里脊肉切丝，加上剩余1料，拌匀用手抓捏1-2分钟，再腌20分钟（图1）。如果能提前一天准备，放冰箱腌过夜的话，肉会更嫩。木耳提前用冷水泡发，洗净沥水待用（图2）。四季豆撕去两头，洗净（图3）沥水待用。
2、 不粘锅置炉上开大火，加1大匙油，放入肉丝（图4）炒至肉丝外面变白捞出。
3、原锅再加1大匙橄榄油，放入2料里的葱花，姜片，及蒜蓉，大火炒约30秒（图5），下四季豆及辣椒翻炒1分钟（图6），再放泡好的黑木耳再炒1分钟（图7）。
4、依次加入4料，盖盖，调中火煮几分钟至四季豆软身至熟，打开锅盖调大中火，煮至汁浓（图7）。接着放入炒好的肉丝（图8），及香油 1茶匙，兜匀就可以出锅了。
Very good blog you have here but I was wanting to know if you knew of any community forums that cover the same topics talked about here? I’d really like to be a part of group where I can get advice from other experienced people that share the same interest. If you have any recommendations, please let me know. Cheers!
Heya this is kinda of off topic but I was wondering if blogs use WYSIWYG editors or if you have to manually code with HTML. I’m starting a blog soon but have no coding experience so I wanted to get guidance from someone with experience. Any help would be greatly appreciated!
Very interesting topic, regards for posting. “The maxim of the British people is ‘Business as Usual.'” by Sir Winston Leonard Spenser Churchill.
Simply wanna comment that you have a very decent internet site, I enjoy the style and design it really stands out.