图金针菇的2种下饭神操作！简单易做，香到米饭遭殃

厨房里的金针菇，可不止是火锅涮菜那么简单！它那爽滑脆韧的口感，吸饱了浓郁汤汁之后，简直是为下饭而生！今天不整虚的，就教你两招，做法简单到新手看了都偷乐，味道霸道得让你家米饭瞬间见底！

一、剁椒蒸金针菇：

准备食材：

金针菇1大把

剁椒酱3大勺

蒜4-5瓣

小葱1根

生抽1勺

香醋半勺

白糖1小撮

食用油1勺半

做法：

1.洗好的金针菇，稍微挤干水分，铺进一个有点深度的盘子里，码平实。

2.小碗里，剁椒酱、蒜末、生抽、香醋、白糖加入，搅匀！让它们亲密融合。

3.这红彤彤、香喷喷的酱汁，均匀淋在金针菇上。蒸锅水烧开，上汽后把盘子放进去，盖上盖子，大火蒸它个8分钟！别超时，脆劲儿就没了。

4.出锅！撒上翠绿的葱花。另起小锅烧热那勺半油，看到微微冒烟，果断泼在葱花和剁椒上！滋啦~~~ 香味直冲天灵盖！

5.筷子一拌，金针菇吸饱了酸辣鲜香的汁水，脆中带糯，夹一大筷子盖在热米饭上... 酸辣过瘾，一口接一口，根本停不下来！这酸爽，专治没胃口！

二、肉末酱烧金针菇：

准备材料：

金针菇1大把

猪肉末150g

姜末1小块

蒜末3瓣

小米椒1-2个

豆瓣酱1勺半

生抽1勺

老抽半勺

料酒1勺

白糖1小勺

清水小半碗

水淀粉小半碗

食用油1.5勺

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制作步骤：

1.烧一锅水，水开下金针菇，烫个30秒，变软捞出，沥干水。

2.锅烧热，倒油，油热下姜末、蒜末、小米椒圈，中小火煸出香味。倒入猪肉末，快速划散炒到变色，淋入料酒去腥。

3.放入豆瓣酱，中小火！慢慢炒！炒出红油，炒出酱香味！千万别大火糊了。

4.放入沥干水的金针菇，翻炒均匀，让酱汁裹上。加入生抽、老抽、白糖，翻炒上色。倒入小半碗清水，翻匀。

5.盖上锅盖，中小火焖个2-3分钟，让金针菇吸味。开盖，尝尝咸淡。倒入水淀粉，转中大火，快速翻炒，汤汁变得浓稠油亮，紧紧裹住食材！

6.撒上一把葱花！深红油亮的肉末酱汁，紧紧包裹着每一根金针菇。舀一大勺，连肉末带金针菇盖在米饭上，稍微拌一拌... 米饭瞬间被这咸鲜浓郁的酱汁征服！肉香、酱香、金针菇的爽滑，在嘴里大爆炸！一碗饭？根本不够！

这两道金针菇下饭神菜，简直就是手残星人的福利，厨房小白的春天！剁椒蒸的酸辣刺激，专治食欲不振；肉末酱烧的浓香醇厚，是当之无愧的“米饭黑洞”。做法简单到没朋友，用料家常不折腾。

今晚就试试吧！金针菇买起来，米饭多焖点！别怪我没提醒你，做少了，真的不够吃！你的饭锅，准备好迎接挑战了吗？