下饭必备：酱辣杏鲍菇牛肉粒，家常菜新选择！

超级下饭的一道菜，牛肉和杏鲍菇的搭配，以螺丝椒和黄豆酱为主要配料，大火翻炒，香辣中透着酱香，妥妥的下饭利器

用料

瘦牛肉

200克

杏鲍菇

2个

螺丝椒

1个

线椒

1个

干辣椒段

适量

大蒜

3瓣

2克

白胡椒粉

0.5勺

老抽

0.5勺

红薯淀粉

1勺

原味黄豆酱

2勺

下饭菜酱辣杏鲍菇牛肉粒❗️香辣开胃，酱香十足家常菜的做法

1. 香辣开胃，酱香十足

1. 准备瘦牛肉，杏鲍菇，大蒜，干辣椒段，螺丝椒线椒

1. 牛肉和杏鲍菇切丁，辣椒切丝，蒜切块
2. 牛肉粒用水淘洗几遍去除血水，加盐，白胡椒粉，一点老抽调色，一勺红薯淀粉抓拌均匀
3. 最后加一勺食用油混合
4. 锅中放适量的食用油，加牛肉粒翻炒变色

1. 再放干辣椒段，蒜瓣炸香

1. 加杏鲍菇丁翻炒，炒出杏鲍菇水分，颜色变黄

1. 加两勺原味黄豆酱，倒入螺丝椒，大火翻炒
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3. 翻炒30秒后关火

1. 酱辣开胃的杏鲍菇牛肉粒制作完成，超级下饭

小贴士

牛肉粒用之前多清洗几遍，去除血水，可去腥