菜花的家常做法如下:
用料:花菜500克、小米椒6个、蒜子5瓣、香葱4根、生抽2勺、白糖少许、蚝油1勺、水淀粉2勺、油适量。
1、花菜用流水冲洗干净,掰成小块放入淡盐水中浸泡十分钟,然后再冲洗干净。
![](https://iknow-pic.cdn.bcebos.com/6d81800a19d8bc3e86b45753908ba61ea9d345ee?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
2、期间可以把小米椒、蒜、葱切一下。
![](https://iknow-pic.cdn.bcebos.com/94cad1c8a786c9173abf03a0db3d70cf3ac757ee?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
3、再把生抽,蚝油,白糖,水淀粉拌匀成碗汁备用。
![](https://iknow-pic.cdn.bcebos.com/34fae6cd7b899e5160326b8d50a7d933c9950dee?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
4、锅里做水烧开,下花菜焯水,颜色变深了,赶紧捞出来。
![](https://iknow-pic.cdn.bcebos.com/14ce36d3d539b600df725e2efb50352ac75cb7ef?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
5、然后把它过一遍凉开水沥水备用,这样子处理一下更加的脆囗。
![](https://iknow-pic.cdn.bcebos.com/aa64034f78f0f7362e411d981855b319eac413ef?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
6、热锅凉油煸香葱白、蒜片、小米椒,接着倒入花菜,改大火翻炒均匀。
![](https://iknow-pic.cdn.bcebos.com/dbb44aed2e738bd4289ee3a8b38b87d6267ff9e8?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
7、倒入提前混合好的碗汁,如果觉得颜色太浅了,可以添加少许老抽。
![](https://iknow-pic.cdn.bcebos.com/63d0f703918fa0ecb1783594349759ee3c6ddbe8?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
8、出锅前加入葱叶。
![](https://iknow-pic.cdn.bcebos.com/a044ad345982b2b72920685d23adcbef77099be8?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)