【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。
I wish to express my gratitude for your generosity giving support to those people that have the need for assistance with that concern. Your very own commitment to passing the message across had become certainly important and has specifically helped ladies much like me to get to their goals. Your entire warm and friendly tips and hints means so much a person like me and especially to my colleagues. Regards; from all of us.
You actually make it appear so easy along with your presentation however I in finding this matter to be really one thing that I believe I would by no means understand. It sort of feels too complex and very vast for me. I am taking a look ahead in your subsequent publish, I’ll attempt to get the hang of it!
Excellent post. I was checking constantly this blog and I’m impressed! Extremely useful info specifically the last part 🙂 I care for such info a lot. I was looking for this certain information for a long time. Thank you and best of luck.
Do you have a spam issue on this website; I also am a blogger, and I was curious about your situation; many of us have developed some nice methods and we are looking to trade solutions with other folks, why not shoot me an email if interested.