葱爆豆芽


	很多人在处理豆芽时采用汆水的方式除豆腥，家庭烹调我不主张采用汆水的方式，家庭的活力远远达不够，汆过水的蔬菜，投入炒勺后，火力即可受压制，蔬菜出汤，爆炒变成烩菜了。


	我的方法如下，豆芽适量，青葱5根，切寸段。


	首先使用香油炸花椒，之后捞出花椒，再倒入油烧至冒烟，放盐左手葱右手豆芽同时放入锅中，炒勺离火滑散翻勺入盘，整个过程20秒之内完成。                                                                                                                                              高温后香油，花椒，青葱，豆芽味道混合在一起，爽极了。                                                                                                                                                                                                                                                                                                                                                                                                                                                                                        


	



	油焖冬笋


	取鸡汤入勺，加蚝油入冬笋，烧至无汤，注入食油翻勺至两面烧透，下酱油糖收汁即可，                                                                                                                                            
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