你有沒有想過，為什么家常的茼蒿菜總是那么美味？它綠油油的葉子，清脆可口，營養(yǎng)豐富，炒上一大盤，一家人圍坐在餐桌前，那是滿滿的幸福感。今天，我就來分享一個簡單又美味的炒茼蒿菜秘訣，保證讓你一嘗就愛上！

準(zhǔn)備食材

我們要準(zhǔn)備好新鮮的茼蒿菜。茼蒿菜要挑選葉子鮮綠、無斑點、無蟲蛀的。以下是你需要的食材：

新鮮茼蒿菜 500 克

大蒜 3 瓣

生姜 1 小塊

食用油 適量

鹽 適量

雞精 少許

蒜蓉辣椒醬 1 湯匙（可選）

精心炒制

步驟一：預(yù)處理

清洗茼蒿：將茼蒿菜清洗干凈，瀝干水分。 切蒜姜：將大蒜和生姜切成薄片或末。

步驟二：熱鍋涼油

熱鍋：將鍋預(yù)熱至中火。 涼油：倒入適量的食用油。

步驟三：爆香蒜姜

爆香：待油熱后，加入蒜片或姜末，小火爆香。 調(diào)味：加入少許鹽，可以增加菜的香氣。

步驟四：快速翻炒

下菜：將茼蒿菜放入鍋中，快速翻炒均勻。 調(diào)味：加入適量的鹽和雞精調(diào)味。

步驟五：出鍋裝盤

出鍋：待茼蒿菜變軟，顏色更加鮮綠時，即可出鍋。 點綴：可以根據(jù)個人口味，撒上一些蒜蓉辣椒醬，增加風(fēng)味。

小貼士

茼蒿菜不宜炒得過熟，否則容易變黃，口感也會變差。

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炒菜時，火候要控制在中火，避免燒焦。

就這樣，一道簡單美味的炒茼蒿菜就完成了。每一次翻炒，都是對生活的熱愛與熱情。希望這份秘籍，能讓你在廚房里找到屬于自己的小確幸?？烊ピ囋嚢?，相信你的家人一定會喜歡的！