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比如我们在外面餐厅吃到的
但是,很多时候,我们在家就是做不出那个口感和味道!
我以前觉得炒青菜嘛~~ 那可不简单吗
但是,每次做出来菜叶子蔫蔫巴巴的,口感也不好
后来经过我不断摸索,原来是我低估了炒青菜
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这样才能大大的突出这个食材本身的口感和风味
首先这一步如果做对了,炒青菜就成功一大半了
接下来就来说道说道青菜的特征以及该怎么根据这些特征去选择最好的做法吧
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(不知道你们怎么理解青菜的,每个地区不一样,但是在广东,青色的绿叶蔬菜都算青菜,不要杠我!!不然我会拿出广东人眼中的各种青菜跟你进行一场“植物大战僵尸”,恶战到底)
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常见的做法呢就是爆炒,白灼,上汤,啫啫等
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这类青菜很容易熟,要保持它们清脆的口感,最好的做法就是";i:24;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:12:"急火快炒";}}i:25;s:2:"
";i:26;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:86:"时间一般控制在 1 分钟左右就起锅,根茎稍微粗一点的就 2-3 分钟";}}i:27;s:2:"
";i:28;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:18:"不要恋战!!";}}i:29;s:168:"
但是要做到快速炒熟
还要有这样一口大铁锅是最好的,锅太小了青菜倒下去容易受热不均匀,导致出水就失去爽脆的口感了
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";i:32;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:33:"来以爆炒生菜为例说说吧";}}i:33;s:267:"
食材就这些啦
生菜 250 克 蒜蓉 3 瓣 蚝油 15 克 食用油适量
做法其实就是最简单的炒青菜的流程
热锅倒油,下青菜,放盐调味
但是呢,有些细小的细节,直接影响到这道简单的青菜能不能做的好吃
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首先把生菜根部切掉然后洗干净
";i:36;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:63:"清洗的时候,在水里加几滴白醋浸泡十分钟左右";}}i:37;s:95:",可以防止青菜里面的叶绿素流失,炒出来的青菜才能保持翠绿不发黄
";i:38;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:51:"洗干净之后一定一定要沥干水!!!!";}}i:39;s:101:"水分太多下锅直接导致锅里的温度下降,炒的时间过长,青菜就容易出水了
";i:40;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic3.zhimg.com/v2-874fb3fb275fb3ac7eadd6b805362995_720w.jpg?source=8673f162";}}i:41;s:70:"
先把大铁锅烧热,烧到微微冒烟再倒油。热锅冷油
";i:42;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:66:"油量要多一点,炒出来的青菜才有油光锃亮的感觉";}}i:43;s:82:"
餐厅里的炒青菜都不会省油的,油量少青菜就很难做的好吃
";i:44;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pica.zhimg.com/v2-06cd0ba503a9967c19e63552de8c13b7_720w.jpg?source=8673f162";}}i:45;s:85:"
接着下蒜头炒香,然后把生菜倒下去滋啦滋啦的声音就出来了
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炒到青菜断生即可,千万不要恋战
否则就会的到一盘水汪汪蔫巴巴还发黄的青菜
";i:50;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic3.zhimg.com/v2-3c1bc09bb307202dd20b632dc0ee20b8_720w.jpg?source=8673f162";}}i:51;s:2:"
";i:52;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:51:"准备出锅前把盐和蚝油等调味料放下去";}}i:53;s:2:"
";i:54;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:63:"炒青菜,盐千万不要加太早,临出锅的时候再加";}}i:55;s:2:"
";i:56;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:72:"太早加盐进去,青菜也会出水,所以这点也是很重要的";}}i:57;s:98:"
调料倒下去稍微炒均匀就可以关火出锅了
整个翻炒的过程 1-2 分钟左右
";i:58;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic1.zhimg.com/v2-9fa1d6673a64f23bfb680df37d0af8e8_720w.jpg?source=8673f162";}}i:59;s:2:"
";i:60;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:3:{i:0;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:75:"第二:对于叶子厚实但茎脆嫩多汁的青菜,如菜心,芥蓝";}}i:1;s:3:"等";i:2;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:33:"最适合的做法就是白灼了";}}}}i:61;s:254:"
根茎爽脆,但比较粗壮,直接炒的话通常时间比较长,口感一不小心就容易把控不好
所以白灼是最好不过的办法,既能节约制作时间,又能保持青菜的口感和味道
吃起来口感清脆香甜多汁
";i:62;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic3.zhimg.com/v2-15022df1e2ab82fec55ec7aa23826d8c_720w.jpg?source=8673f162";}}i:63;s:2:"
";i:64;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:12:"白灼菜心";}}i:65;s:117:"
食材在这里啦
菜心 250 克 蒜蓉 3 瓣 蚝油 20 克 鸡粉适量 玉米淀粉适量 盐适量 油适量
";i:66;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic1.zhimg.com/v2-eb7897a3f4890cbe973bdac5c649a4d5_720w.jpg?source=8673f162";}}i:67;s:108:"
首先还是把青菜清洗干净,水里加点醋浸泡一下
接下来烧一大锅水,把水烧开
";i:68;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:84:"加点盐,加点油进去,这样可以焯水可以让青菜保持翠绿的颜色";}}i:69;s:2:"
";i:70;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic2.zhimg.com/v2-334bab52cd2d80ece5b2b68b8634ad69_720w.jpg?source=8673f162";}}i:71;s:60:"
水烧开就把青菜倒下去焯水
青菜断生即可
";i:72;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic3.zhimg.com/v2-380dd3cfb9e3dd63650b61da8b365883_720w.jpg?source=8673f162";}}i:73;s:2:"
";i:74;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:69:"时间大概 2 分钟,焯好水就把青菜捞起来过凉水降温";}}i:75;s:103:"
不然青菜的余温会继续让青菜熟成,也是导致青菜口感不脆的一个重要因素
";i:76;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic2.zhimg.com/v2-25c5f946e37fdaea3ddc5ab07b7f5ea5_720w.jpg?source=8673f162";}}i:77;s:111:"
青菜焯好水了
接着做一个调味酱汁,起锅倒油,下蒜蓉炒香,加入蚝油鸡粉拌匀
";i:78;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:78:"另外拿一个碗,淀粉加清水拌匀成淀粉水,一点一点加进去";}}i:79;s:49:"
调到酱汁微微浓稠的状态就可以了
";i:80;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic1.zhimg.com/v2-085ca86226ea59498f53d58fdeb5db4a_720w.jpg?source=8673f162";}}i:81;s:196:"
最后把酱汁淋到菜心上
白灼菜心就完成了
吃起来口口爽脆清甜,蘸着鲜香的酱汁
味道不咸不淡,鲜香爽脆,一份简单的青菜也可以做的很好吃
";i:82;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic3.zhimg.com/v2-710109516e06ea963ad785d96a6bb0f8_720w.jpg?source=8673f162";}}i:83;s:2:"
";i:84;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:114:"最后就是对于根茎特别长的这类青菜,如茼蒿,西洋菜,菠菜等最适合的做法就是上汤";}}}}i:85;s:96:"
这类青菜通常根茎长,叶子多
做成上汤,混合着汤汁,最是爽脆鲜美
";i:86;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic3.zhimg.com/v2-dc4f6edec72b87bcc817f90de291c6d7_720w.jpg?source=8673f162";}}i:87;s:2:"
";i:88;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:15:"上汤西洋菜";}}i:89;s:141:"
食材在这啦
西洋菜 250 克 蒜 2 瓣 瘦肉 50 克 骨头汤 300 克 盐适量 2 克 糖适量 3 克 鸡粉 5 克 枸杞一小撮
";i:90;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic1.zhimg.com/v2-c3eba63aefacebee33c3c4bc40633f29_720w.jpg?source=8673f162";}}i:91;s:73:"
先把西洋菜用清水清洗干净,还是一样加醋浸泡一下
";i:92;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:101:"接着起锅烧水,水开后放点盐和油,然后把西洋菜倒下去焯水大概煮 1-2 分钟";}}i:93;s:2:"
";i:94;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:42:"煮熟后捞出来过凉水装到盘子里";}}i:95;s:2:"
";i:96;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic1.zhimg.com/v2-5e8b9529359e24064b4d36ff7f3d27d0_720w.jpg?source=8673f162";}}i:97;s:50:"
继续起锅下油,下蒜蓉、瘦肉爆香,";i:98;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:39:"接着倒入一些鸡汤或者猪骨汤";}}i:99;s:2:"
";i:100;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic3.zhimg.com/v2-8bf125cd5cdb91345de831ed47aadef1_720w.jpg?source=8673f162";}}i:101;s:76:"
开始调味,下食用盐、白砂糖、鸡粉,搅拌均匀就好了
";i:102;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pica.zhimg.com/v2-01855de2843313e07e9b7528442b4588_720w.jpg?source=8673f162";}}i:103;s:75:"
上汤煮沸后倒入装西洋菜的盘中就好了
撒上一些枸杞
";i:104;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pica.zhimg.com/v2-2f2c4c2a54234599dbb951fa19c2b5fb_720w.jpg?source=8673f162";}}i:105;s:34:"
青菜混合着鲜美的汤汁
";i:106;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:42:"爽口的菜梗,带着汤汁的菜叶子";}}i:107;s:2:"
";i:108;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:21:"一根根入口鲜美";}}i:109;s:67:"
青菜不一定要炒着吃,做成上汤也别有一番风味
";i:110;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic2.zhimg.com/v2-c3eba63aefacebee33c3c4bc40633f29_720w.jpg?source=8673f162";}}i:111;s:150:"
其实所有的青菜没有固定的做法
我只是根据它们的特征选用一种最适合,最能突出这类青菜的口感特点的做法
";i:112;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:124:"总结一下做好一份青菜关键点吧记住这些点,做出大厨级别的青菜完全没问题(满脸自信.jpg)";}}i:113;s:2:"
";i:114;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic4.zhimg.com/v2-d898ad54705c4d510db63e36a193ff30_720w.jpg?source=8673f162";}}i:115;s:44:"
1. 先从洗菜开始,洗菜的时候,";i:116;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:45:"水里加点白醋可以让青菜更加爽脆";}}i:117;s:5:"
2. ";i:118;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:51:"洗好的菜一定要尽量沥干水分再下锅。";}}i:119;s:107:"水分太多下锅会导致锅里的温度下降烹饪时间较长,青菜发黄,水分流失不爽脆
";i:120;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic2.zhimg.com/v2-874fb3fb275fb3ac7eadd6b805362995_720w.jpg?source=8673f162";}}i:121;s:59:"
3. 炒青菜还有一个很容易被忽略的点就是,";i:122;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:24:"锅一定要大!!!";}}i:123;s:93:" 锅大受热才均匀,锅太小的话,一次尽量不要炒太多,少量炒最好吃
";i:124;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic3.zhimg.com/v2-98aac60bb49a13d9ec09b7775b4be420_720w.jpg?source=8673f162";}}i:125;s:44:"
4. 炒菜不仅锅要大,火也要大,";i:126;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:15:"大火快炒。";}}i:127;s:88:"有条件的话最好的明火炒更香
(当然。。。不是这么。。大哈)
";i:128;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic1.zhimg.com/v2-29df45ebe9e6babcec401412bf72e0ff_720w.jpg?source=8673f162";}}i:129;s:55:"
5.想要炒出跟外面饭店一样好吃的青菜,";i:130;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:12:"油要多!";}}i:131;s:5:"!
";i:132;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic1.zhimg.com/v2-06cd0ba503a9967c19e63552de8c13b7_720w.jpg?source=8673f162";}}i:133;s:32:"
5. 对于要焯水的青菜,";i:134;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:57:"水里加点油,盐,可以保持青菜的颜色翠绿";}}i:135;s:59:"。焯水时间不要过长,焯好水马上过凉水。
";i:136;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic1.zhimg.com/v2-380dd3cfb9e3dd63650b61da8b365883_720w.jpg?source=8673f162";}}i:137;s:121:"
6. 炒青菜千万千万不要中途加水进去
7. 炒那些根茎比较粗的青菜,把菜梗菜叶分开下锅,";i:138;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:36:"先下菜梗炒一会再下菜叶,";}}i:139;s:84:"这样可以保证菜梗菜叶同时熟。
8. 还有最最最重要的一点!! ";i:140;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:27:"盐一定要最后再加,";}}i:141;s:53:"加盐太早进去青菜容易出水,口感不脆
";i:142;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic2.zhimg.com/v2-a2ebe2f4fb4268899a97798d1c7bd192_720w.jpg?source=8673f162";}}i:143;s:81:"
9. 炒菜好吃还有一个隐藏小技巧,酒店大厨不会告诉你的! ";i:144;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:120:"加点猪油进去炒,贼香!不信你试试,你会发现你也可以做出酒店大厨一样好吃的青菜!!";}}i:145;s:2:"
";i:146;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic1.zhimg.com/v2-9fa40884c58c91446c2e3d8a05f57bb2_720w.jpg?source=8673f162";}}i:147;s:2:"
";i:148;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:75:"再来分享几个我平时做的比较多的炒鸡好吃的炒青菜做法";}}i:149;s:114:"
炒好吃的青菜,不仅要有技巧和知识!!
还要有经过实践验证过的神仙美味搭配
1. ";i:150;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:24:"豆豉鲮鱼炒油麦菜";}}i:151;s:83:",咸香的豆豉和特有嚼劲的鱼肉,搭配上油麦菜可真的太绝了
";i:152;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic3.zhimg.com/v2-efec4a67fed05b2e2972cbe5a485d4f6_720w.jpg?source=8673f162";}}i:153;s:5:"
2. ";i:154;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:30:"还有就是腐乳炒通菜,";}}i:155;s:114:"这个吃法也不知道谁发明出来的,绝配! 哪怕我这种不爱吃腐乳的人,吃一口都沦陷
";i:156;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic1.zhimg.com/v2-9818e818cad65c6be3cd3e9cddfeb741_720w.jpg?source=8673f162";}}i:157;s:41:"
3. 还有一个很赞的做法那就是";i:158;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:18:"沙茶炒芥蓝,";}}i:159;s:35:"那也是一个超好吃的搭配
";i:160;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic2.zhimg.com/v2-59ab572cb11262da4e12088c6f24c80b_720w.jpg?source=8673f162";}}i:161;s:85:"
你们如果还有什么青菜的神仙搭配好吃的做法,求评论区分享
";i:162;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic3.zhimg.com/v2-70722a4446c15879721cc2c536df4e5f_720w.jpg?source=8673f162";}}i:163;s:2:"
";i:164;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:117:"最后我要来一波宝藏青菜的疯狂安利这些青菜相对小众但炒鸡好吃,你们不许不知道吼吼";}}i:165;s:2:"
";i:166;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic2.zhimg.com/v2-81de87fcc2428593e6fda7149d7c446f_720w.jpg?source=8673f162";}}i:167;s:2:"
";i:168;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:9:"枸杞叶";}}i:169;s:127:"
枸杞叶猪肝汤,广东人下火神器,真的赞!我原来只知道枸杞,后来才知道枸杞叶也是个宝藏
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";i:172;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:9:"番薯叶";}}i:173;s:106:"
清炒番薯叶也很绝!以前老家拿来喂猪,没想到炒着吃这么绝,有点羡慕猪了
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";i:176;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:9:"丝瓜尖";}}i:177;s:76:"
凉拌清炒都很好吃,丝瓜尖不吃不知道,一吃就沦陷了
";i:178;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pica.zhimg.com/v2-40c8c8e6abf7f0aca7e6728a73f4ad94_720w.jpg?source=8673f162";}}i:179;s:2:"
";i:180;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:9:"豌豆尖";}}i:181;s:64:"
煮汤一绝,直接清汤煮或者加点肉煮都很可以
";i:182;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic1.zhimg.com/v2-6707c8699b0785662a57cc2542659b1b_720w.jpg?source=8673f162";}}i:183;s:2:"
";i:184;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:6:"草头";}}i:185;s:157:"
一般在南方春天比较多,长的跟路边的野草差不多,第一次在上海吃到,被一道青菜惊艳到,至今想起来都觉得美味
";i:186;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic1.zhimg.com/v2-fb4ca7aa6c2ab38d0944f123a12d4110_720w.jpg?source=8673f162";}}i:187;s:78:"
记住炒青菜的一些小技巧
青菜也可以做的很好吃!!!
";i:188;a:4:{s:3:"tag";s:3:"url";s:6:"option";s:40:"https://www.zhihu.com/question/479736840";s:8:"original";a:2:{i:0;s:48:"[URL='https://www.zhihu.com/question/479736840']";i:1;s:6:"[/URL]";}s:8:"children";a:1:{i:0;s:12:"阅读原文";}}}, 1621686945, 1716030983
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