用料
春笋
500克
老抽
7克
白糖
15克
生抽
10克
春日下饭菜：油焖春笋的做法
- 500克春笋，剥好刚好能炒一盘。先用菜刀刀尖，在笋上竖着划一道。越靠近笋尖要划的越深。
- 从根部开始剥去老的外皮，露出白嫩的笋。
- 去掉根部太老的部分，然后将笋切滚刀块（边切边转笋，就是滚刀块啦）
- 烧一锅开水，水滚后放入笋，焯1分钟，捞出沥干。
- 锅内倒入比炒菜量多一些的油，约30克。油温微微冒烟，倒入笋块，大火煸炒到边缘金黄。
- 转小火，（单人中式瓷勺，1勺约15克），倒入小半勺老抽、1勺白糖，翻炒几下。
- 倒入大半勺生抽、1单人米饭碗量的清水（约150ml）。转大火，盖上锅盖焖。
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- 直到锅内只有少量汤汁，开盖，大火爆炒收汁即可。
- 合格的收汁应该是：锅底只能看到黄色的油，但没有汤汁。
- 完成开吃吧，是一道下饭菜。
小贴士
-春笋去外皮是个技术活，越到笋尖，需要剥掉的外皮越多。
-应季的春笋不用焯烫很久，一分钟足够了，去掉涩味即可。
