你绝对不能错过的干煸手撕杏鲍菇做法！

干煸，全程无水，就是食材和油的干香味，搭饭，盖浇面都是非常下饭哒️️

用料

杏鲍菇

小米辣2个

郫县豆瓣酱1勺

洋葱碎一把

生抽一勺

蚝油半勺

干煸手撕杏鲍菇的做法

1. 杏鲍菇洗净，手撕成条，然后撒半勺细盐拌匀，腌渍20分钟以上。

1. 不需要挤干，只需把析出的水分倒掉即可。

1. 起油锅，爆香洋葱碎和小米辣。

1. 洋葱碎开始收缩，加入郫县豆瓣酱，一起翻炒至出香。

1. 加入杏鲍菇翻炒2分钟左右，至杏鲍菇明显干缩。

1. 然后加入1勺六月鲜生抽，半勺蚝油，半勺鸡精，快速翻炒至食材均匀着色即可。
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   整个过程无须再加盐，因为豆瓣酱本身有咸味，杏鲍菇又腌渍过，再加上酱油和蚝油的咸度，完全足够了。鸡精也可以不加的，看个人喜好。

1. 出锅，装盘，纯素下饭菜，而且超快手哒️

1. 美味下饭菜，没有肉就灰常香了，适合减脂啊️

1. 干了这一碗️