![](/images/node/34/341643.webp?1638110300)
原料
油菜: 1把, 蒜: 3瓣, 生抽: 适量, 蚝油: 适量, 橄榄油: 适量, 花椒: 10粒
步骤
1油菜帮
![](/images/seq/154/1548653.webp?1638132125)
2油菜帮和叶分开
![](/images/seq/154/1548654.webp?1638132125)
3蒜切蒜蓉
![](/images/seq/154/1548656.webp?1638132125)
4锅底放橄榄油,爆香花椒后捞出
![](/images/seq/154/1548659.webp?1638132126)
5倒入一半蒜蓉炒出香味,入油菜帮翻炒
![](/images/seq/154/1548660.webp?1638132126)
6稍微变色入油菜叶
![](/images/seq/154/1548663.webp?1638132126)
7菜稍微变蔫放生抽、蚝油
![](/images/seq/154/1548666.webp?1638132126)
8剩下的蒜蓉
![](/images/seq/154/1548672.webp?1638132126)
9翻炒均匀出锅
![](/images/seq/154/1548674.webp?1638132126)
小技巧
1、菜帮、叶分开是为了炒出菜来成熟程度均匀,如果一起入锅会叶炒烂了帮还没熟 2、这道菜我没放盐,因为生抽、蚝油里都有盐,口重的亲可以最后放一点点盐,千万不要多了 3、另外不一定要用橄榄油,只要炒菜的油都可以