香香辣辣的開胃小菜誰不愛呢杏鮑菇應該是最接近肉口感的菇類之一了，干煸的滋味更甚~

用料

飽滿杏鮑菇

2個

適量

適量

干椒

一把

孜然粉

適量

生抽

適量

白芝麻

適量

解饞小菜 孜然杏鮑菇的做法

1. 選兩個大個頭杏鮑菇，弄成絲。手撕也行，切也行。我直接用刨絲器，我多懶啊
   把菇的水分用廚房紙吸干。

1. 多倒點油，鍋燒熱下菇菇~

1. 開中大火這一大鍋感覺有點難煸，別擔心一會就矮了。

1. 菇真是愛出水啊……沒事兒~把多余的水分倒出來。

1. 就可以得到一碗菌菇高湯，可以留著用來煮別的東西香噴噴。

1. 再往鍋里倒點油，繼續煸干。

1. 干了，呈金黃色，焦點也沒事好吃啊
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1. 把煸好的杏鮑菇鏟出來，不鏟也行我多懶啊直接扒到一邊，用多余的油把切好的干椒爆香。然后和杏鮑菇混合翻炒。

1. 現在可以加入調料們了，放適量鹽，然后放生抽，最近發現這款徐宅醬油超鮮美也不會齁咸，得分

1. 調好味之后，撒入孜然粉，愛吃就多撒，不愛就不撒。最后再撒一把熟白芝麻一起混勻就更香了

1. 搞掂噢咦嘻~