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原料
花菜: , 干香菇: , 米粉: , 蔥: , 油: , 鹽、雞精: , 干澱粉: , 辣醬: , 陳醋: , 生抽:
步驟
1備料:米粉用開水燙下;
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2備料: 干香菇冷水泡開,切絲; 花菜,小蔥洗凈;
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3【調酸辣醬汁】: 醋:辣醬:生抽=4:2:1 這是我喜歡的比例,大家調的時候可以嘗嘗,然後進行調整;
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4【調澱粉水】: 干澱粉:水=1:3
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5鍋熱油,入蔥段爆香, 然後入干香菇炒香;
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6然後加水,煮開;
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7放入米粉,煮開;
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8再放入花菜,煮開;
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9煮開後,鹽、雞精調味; 可以比平時略淡一點點,因為後面酸辣汁也會提味;
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10倒入酸辣汁,拌勻;
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11倒入澱粉水勾芡,煮開,拌勻; (倒入澱粉水的時候,一定要開大火,然後直到水再次煮開才能進行攪動!)
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12勾芡煮開,拌勻,撒蔥花即可~
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