苔菜炒腊肉：贡菜带来脆爽新体验

邳州苔干，为一年生草本植物，含有谷氨酸、维C、维D、锌、铁、钙、硒等，对人体发育、抗衰老、防癌有一定食疗功效，是宴席之佳品，清乾隆年间被誉为“贡菜”。其色泽鲜绿、质地爽口、味若海蜇，食用价值极高。栽培历史有两千二百多年，是一种纯天然的绿色高档脱水蔬菜。

用料

苔菜干

100克

腊肉

200克

葱姜蒜

适量

豆瓣酱

1勺

干辣椒

3个

蒜苗

2根

苔菜炒腊肉（贡菜，口感特别脆）的做法

1. 苔菜干

1. 取适量苔菜干，用清水泡一个小时左右

1. 清洗干净

1. 切成段

1. 锅中水烧开，到苔菜焯水2分钟，千万别时间长了

1. 捞出凉水冲洗，控干水

1. 起锅，放油，加腊肉小火炒出油，

1. 下葱姜蒜，干辣椒，小火炒香

1. 加苔菜，翻炒片刻

1. 加一勺豆瓣酱
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1. 一勺生抽，翻炒入味

1. 加红椒丝，配色

1. 适量糖提鲜

1. 加小蒜苗增香，翻炒片刻，加一点盐调味

1. 出锅

1. 又脆又香，微微辣，超级下饭

1. 接步骤6，加一勺半生抽，半勺香醋，蒜沫，少许盐，糖，辣椒面，白芝麻，浇热油，拌匀

1. 脆爽脆爽的，太好吃啦