大魚(yú)大肉吃多了，總覺(jué)得肚子里油膩膩，這時(shí)候就想吃點(diǎn)清淡爽口的。今早去菜市場(chǎng)，看到黃豆芽特別新鮮，才幾塊錢(qián)一斤，果斷買(mǎi)了一些。

黃豆芽可是個(gè)好東西，便宜又營(yíng)養(yǎng)。搭配一把韭菜簡(jiǎn)單一炒，那是真的香。不需要放肉，大火快炒，幾分鐘就能上桌。黃豆芽的脆嫩加上韭菜的鮮香，吃起來(lái)咔嚓咔嚓的特別解膩。尤其是現(xiàn)在的韭菜鮮嫩得很。這道菜做法簡(jiǎn)單，成本也就幾塊錢(qián)，但是下飯程度一點(diǎn)不輸大魚(yú)大肉。分享給大家，不想做飯的時(shí)候可以試試~

豆芽炒韭菜

【食材】

黃豆芽、韭菜、干辣椒、生姜、花椒、鹽、特級(jí)生抽、蔥姜料酒

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【具體做法】

1，先把黃豆芽挑揀一下，洗凈瀝水，大家買(mǎi)豆芽的時(shí)候注意別挑太長(zhǎng)的，那種短一點(diǎn)、胖乎乎的豆芽營(yíng)養(yǎng)最好。長(zhǎng)得太長(zhǎng)的豆芽雖然看著多，其實(shí)營(yíng)養(yǎng)大部分都被它自己生長(zhǎng)消耗掉了。韭菜摘洗干凈，切成段備用。

2，燒一鍋開(kāi)水，水開(kāi)后把黃豆芽放進(jìn)去焯一下水。煮到豆芽斷生就可以撈出來(lái)了，然后用冷水沖洗或者過(guò)一下涼水，焯水不僅能去掉豆芽的那股豆腥味，還能讓炒出來(lái)的豆芽更脆爽，也能縮短后面炒制的時(shí)間。

3，熱鍋涼油，先抓一小把花椒放進(jìn)去小火慢炸。等炸出花椒的香味，花椒變色就把花椒粒撈出來(lái)扔掉，我們只要這個(gè)花椒油，特別香。

4，接著放入姜絲和干辣椒段，小火爆香。

5，倒入處理好的黃豆芽，轉(zhuǎn)大火快速翻炒，這時(shí)候順鍋邊淋入一勺料酒去腥增香，再淋入一勺生抽提鮮，大火翻炒均勻讓豆芽入味。

6，最后把韭菜段倒進(jìn)來(lái)，加適量的鹽調(diào)味，繼續(xù)大火快炒，韭菜很容易熟，炒軟了就可以關(guān)火盛盤(pán)了，千萬(wàn)別炒久了，不然韭菜就不鮮嫩了。

7，這樣炒的豆芽韭菜顏色黃綠相間，看著就很有食欲，豆芽清脆，韭菜鮮香，微辣爽口，真的是一道超級(jí)下飯的刮油菜。

小貼士：

1，焯水后的豆芽一定要過(guò)涼水，這樣口感才脆，不然軟趴趴的不好吃。

2，韭菜要最后放，大火快炒幾下斷生就行，炒久了容易出水，口感也老了。

3，炒素菜調(diào)料很重要。這道菜我沒(méi)放雞精味精，全靠生抽提鮮