乡土风味之水灼芥菜

(2011-12-02 16:33:11)
体验素食生活,营造健康人生,乡土风味之水灼芥菜是素食菜谱大全家常菜类别中的做法,如何才能把一道乡土风味之水灼芥菜做得好吃又好看呢? 我们一起来看看阿其提供的精彩制作方法吧!

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    水灼芥菜——非常好吃的乡土风味菜,以前吃过,但不知道怎么做,近期才学会,与大家分享。

  这道菜的主角是芥菜。在南方,秋冬季节是芥菜大量上市的时候,又多又便宜。芥菜味道有一点点苦,是凉性的,可以去身体的火气,很适合干燥的秋天吃,直接炒,或者焖芋头,味道都很好。

  怎么个灼法,看图说话:

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  买来新鲜的芥菜,洗干净。图中所示的芥菜已经有点蔫了,正好做这个菜,为什么?往下看。

  在通风的地方晾,我是用衣架挂着晾的,直到芥菜发蔫,摸起来是软软的。干燥的天气大概要两、三天。或许是有这方面的需求,市场上有人专门卖发蔫的芥菜。

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    好了,这一步开始灼,把芥菜放到盆里,烧开水,倒入,水量大概淹没菜。马上盖上盖子,让芥菜在水里闷着。

  耐心等待,直到芥菜完全变黄,就熟了。注意要看芥菜的茎部,熟的时候是有点透明的。现在的气温是20来度,花了两天的时间。如果天气冷,要等多几天。

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    捞出来,抓干水,剁碎。是剁哦,用刀轻轻地,细细地把芥菜剁碎。要注意力度,要不芥菜末会蹦得到处都是;要有耐心,剁不碎就不好吃啦。

  开炒——把剁碎的芥菜放在干锅里翻炒,炒干水分,拨到锅子的一边,在锅的另一边,放油和辣椒、蒜苗,爆香,把芥菜捞到一块炒,最后下盐调味。

  饭桌上有这道菜的话,一定记得要多煮点饭,因为在吃的过程中,大家的饭量都不知不觉地变大了。

  非常好吃的一道菜,做起来难度不大,唯一考验的是耐心。

  能买到芥菜的同学不妨试试,注意要买茎粗一点的,那是好吃的部位。

 

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