高香气四溢的香菇两吃！各具风味，你更爱哪一个？

下班回家累成狗，就想整点香喷喷的下饭菜？别老盯着肉啦！今天分享两个香菇神仙做法，成本低，味道霸道！保证你一筷子下去，眼睛都亮了——哎哟喂，这玩意儿也太绝了吧！厨房小白？别怕！跟着做，稳得很！

一、五花肉煸香菇：

备齐：

鲜香菇250克

五花肉一小块

青蒜苗2根

小米辣2个

大蒜3瓣

姜一小块

生抽1.5汤匙

老抽半汤匙

料酒1汤匙

白糖一小撮

盐适量

食用油1汤匙

做法：

香菇片下锅，不放油！ 中小火干煸！看到水汽冒出来，就对了。煸到香菇片变软、有点缩水、边缘微焦，盛出来备用。

锅烧热，倒1汤匙油，下五花肉片。中小火慢慢煸！耐心点，把肥肉里的油都逼出来，煸到肉片卷曲、边缘金黄焦脆。这猪油渣，香迷糊了！

煸香的五花肉拨到一边，用锅里的油爆香姜末、蒜末、小米辣圈。倒入煸好的香菇片，转大火！快速翻炒，让香菇片裹满猪油和料头的香气。淋入料酒，锅气“滋啦”一声，香！

赶紧倒入生抽、老抽、那一小撮糖。大火翻炒均匀，让酱色裹满每一片香菇和五花肉。下青蒜苗的白色部分，炒个十几秒断生。关火前，撒入青蒜苗的绿色叶子，利用余温翻两下。搞定！

二、 香菇油饭：

准备：

干香菇8-10朵

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新鲜香菇5-6朵

大米2人份

洋葱小半个

胡萝卜一小段

小葱2根

生抽2汤匙

老抽1汤匙

蚝油1汤匙

香油1茶匙

白糖半茶匙

食用油2汤匙

制作步骤：

泡发的干香菇挤干水分，切小丁，新鲜香菇切片。泡香菇的水静置，取上层清澈的部分备用，大半碗。

锅烧热，倒2汤匙油。先下洋葱丁，中小火煸炒到透明、出香味。接着下胡萝卜丁，翻炒一会儿。重点来了！ 倒入干香菇丁和新鲜香菇片，继续翻炒！炒到香菇丁变软，香气扑鼻！

锅里加入生抽、老抽、蚝油、白糖。快速翻炒均匀，让香菇丁们充分吸收酱料，颜色变深，香味更浓！倒入沥干水的大米！转中火，不停翻炒，让每一粒米都裹上油亮的酱汁和香菇丁。炒个两三分钟，米粒变得有点透亮。

炒香的米和料全部倒入电饭锅内胆。加入之前预留的泡香菇水！ 水量比平时煮饭稍微少一点点。如果水量不够，加热水不到正常煮饭水位线。盖上锅盖，按正常煮饭键。

饭煮好后，别急着开盖！焖个10分钟。开盖，淋入香油，撒上翠绿的葱花。用饭勺把饭轻轻打散拌匀。粒粒油润，香菇香钻鼻！香到没朋友！

香菇这玩意儿，真是“素中荤”！一个浓香下饭，一个油润销魂，成本低到偷笑，味道却高级得很！手痒了没？今晚就翻它的牌子！保证电饭锅秒光，碗底都舔干净！锅铲呢？快动起来，让满屋飘香吧！