蘑菇这样做比肉还好吃，一盘成本5块钱，简单营养又下饭，太棒了

大家好，我是梅子，今天用杏鲍菇分享给大家一个简单又好吃的做法。

杏鲍菇在咱们的生活里那是常见得很的菌菇类食材，它能吃、能药用，还能食疗，是很珍稀的食用菌。为啥叫它杏鲍菇呢？因为它有杏仁的香味，口感又像鲍鱼。杏鲍菇的菌肉可厚啦，质地又脆又嫩。特别是菌柄，组织紧密结实，颜色乳白，能整个儿吃。而且菌柄比菌盖更脆更滑、更爽口，还被叫做“平菇王”“干贝菇”，有着让人开心的杏仁香味和像鲍鱼一样的口感，零脂肪、低热量，营养价值可高啦！它不光营养丰富，还能降血脂，能促进肠胃消化，能增强机体的免疫能力。

先将杏鲍菇给它清洗干净，然后改刀切成两厘米厚度的小段，之后再将杏鲍菇平放在案板上横竖横竖切成薄片，但记住底部不要切成段。再切一点绿葱花和蒜末备用。

接着准备一个小碗，在里面依次放入一小勺生抽，少许老抽上色，蚝油，白糖，食用盐，味精，一小勺的淀粉，之后倒入大半碗的清水，将它们搅拌均匀放到一旁备用。

之后在平底锅中倒入一点食用油，将切好的杏鲍菇放在里面，调中大火煎至底部变成金黄色，将它翻个再煎一下另一面。大概两分钟，这时蘑菇里面的水分已经全部煎出，然后调大火将里面的水分给它靠干，这样杏鲍菇会更容易入味，等两面全部煎至成金黄色以后，将调好的料汁倒在里面，调中大火咕嘟两分钟左右，等汤汁收 至半干，撒上绿葱花和蒜末，将它翻炒均匀然后出锅。

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这素炒杏鲍菇就算做好啦，做法简单得很，一学就会，没难度。而且这菜好吃不说，营养丰富还不腻人，就算是厨房新手小白，做一次也能成功。大伙都来试试呗！

好了，今天的素炒杏鲍菇做法，梅子就和大家分享到这里。你学会了吗？我们明天见，拜拜。