上汤油菜拔香菇

<H2>上汤油菜拔香菇</H2>
<DIV class=t_msgfont id=postmessage_17326743><FONT color=#0000ff>主料：</FONT>油菜.香菇&nbsp; &nbsp; 辅料：肉末<BR>&nbsp; &nbsp; 调料：油.盐.生抽.料酒.淀粉.高汤.鸡精.姜.蒜<BR><FONT color=blue>&nbsp; &nbsp; 做法：</FONT><BR>&nbsp; &nbsp; 1）干香菇泡发，洗净，去蒂.小油菜洗净，切去老根，从中间切成两半.放在开水锅里过水大约2-3分钟，捞起，放在盘子里摆好.肉末用盐，生抽，料酒，淀粉拌匀，姜蒜切小片，待用.<BR><BR>&nbsp; &nbsp; 2）锅烧热，放油，至6成热，下肉末炒至变色，盛起.锅余油，下姜蒜炒出香味，放香菇翻炒片刻，倒入适量高汤，烧开.<BR><BR>&nbsp; &nbsp; 3）下肉末煮开，调入适量盐和鸡精，用水淀粉勾芡，把煮好的汤汁浇在小油菜上面即可.<BR>
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