这天，口腔上火了，要多吃蔬菜。我家搭配小能手给了个指南：青菜、腐竹、木耳、白玉菇。炒了一大盘，用手拈了一截腐竹尝尝，哇，鲜!
This day, my mouth is on fire. I need to eat more vegetables. My home collocation small expert gave a guide: green vegetables, beancurd, fungus, white mushroom. Stir fry a large plate, pick up a piece of beancurd with your hands and taste it. Wow, it's delicious!
This day, my mouth is on fire. I need to eat more vegetables. My home collocation small expert gave a guide: green vegetables, beancurd, fungus, white mushroom. Stir fry a large plate, pick up a piece of beancurd with your hands and taste it. Wow, it's delicious!
用料
| 小青菜 | 400克 |
| 木耳（小片） | 22朵 |
| 水发腐竹 | 150克 |
| 白玉菇 | 125克 |
| 盐 | 4克 |
| 淀粉 | 10克 |
| 色拉油 | 3勺 |
素食天鲜配的做法
1、四样菜泡好洗净。
2、白玉菇开水里焯水2分钟。
3、小青菜开水里焯水2分钟。
3。将所有食材放入锅中3勺热油中翻炒1分钟，加水100毫升盖上盖子煮5分钟。
4、加盐炒一下，再加用30毫升水化开的水淀粉勾个芡。
5、色泽诱人，忍不住拈了一截腐竹尝尝。哇，好鲜！
