m广东菜心怎么做好吃，教你一招，搭配点口蘑简单一炒，营养美味

大家好，我是梅子，今天分享给大家一道既简单又清淡的下饭菜，口蘑的鲜香与菜心的脆嫩搭配，是一道低脂又下饭的家常小炒，做法简单，10分钟即可完成，大家一起来试一试吧。

准备食材：

新鲜口蘑1盒：8-10颗（洗净切片）

菜心：300克左右（去根部老叶，洗净沥干）

蒜：3-4瓣（切末）

食用盐：1小勺（根据口味调整）

白糖少许

鸡精

猪油1小勺

准备一点菜心，去掉黄叶和根部，放入淡盐水中，给它多清洗两遍，清洗干净之后捞出控一下水分，改刀切成小段。之后放入盆中，加入少许的食用盐，抓拌抓拌，腌制一下表面的水分，在加入清水清洗一遍，攥干水分放入盘中备用（这样能保持翠绿脆嫩）。

之后准备半头大蒜，去掉外皮，拍扁给它剁碎，切一点蒜末备用，然后准备一盒口蘑，清洗干净，去掉根部改刀切成厚片儿。切好以后将蘑菇倒入盆中，加入开水给它烫一下，这样口感会更好（去除腥味，保持口感），之后迅速的捞扣一下水分。

热锅放入猪油，油热融化以后放入蒜末，小火炒出香味（避免炒糊发苦），接着先放入烫好的口蘑片，大火翻炒1分钟，再加入菜心，快速翻炒40秒左右，让食材均匀裹上蒜香，接着加入1小勺盐，少许白糖、鸡精，翻炒均匀；若喜欢汤汁挂汁，淋入少许的水淀粉，翻炒至汤汁微稠，即可关火盛盘。

这一道口蘑炒菜心就做好了，做法简单零难度，食材常见，鲜脆爽口，不仅营养又下饭，特别的好吃。

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好了，今天的口蘑炒菜的做法，梅子就和大家分享到这里，如果您看完有什么不懂的地方，欢迎大家随时留言，我看到会第一时间回复，我们一起来探讨交流哦，我们明天见，拜拜！