民間有諺語說：“要想身體好，菌菇是個(gè)寶；若要身體瘦，多吃菌菇少吃肉?！本椒N類繁多，營養(yǎng)豐富，比如香菇，它是菌菇中的百菇之王，抗癌功效最好，維生素D特別多，可以促進(jìn)人體的鈣吸收；比如蘑菇，它含有大量的微量元素硒，可以幫助人體抵抗病毒，提高免疫力；比如草菇，它的維生素C含量是所有菌菇中排名第一，還能排毒以及減緩腸胃對(duì)碳水化合物的吸收。
大家都知道菌菇燒得好，其實(shí)味道比肉還要好。而且菌菇和菌菇放一起炒，簡直就是鮮上加鮮，比老母雞湯還要鮮的那種。給大家分享一道之前在飯店里吃過一道菌菇炒面筋，雖然是很普通的家常菜，又是素的，但是點(diǎn)擊率相當(dāng)高。
做完這道菜，我還曬了朋友圈，引來朋友們的紛紛點(diǎn)贊，還有好幾個(gè)朋友追問我怎么做才能這么好看，其實(shí)這道菌菇菜真的是很普通很家常，只要花點(diǎn)心思，你也能做出好看又好吃的美食。

用料

香菇

7朵

蘑菇

4顆

草菇

10顆

油面筋

4顆

5克

大蒜

2粒

5克

生抽

10克

蠔油

3克

秋天多吃菌菇，清腸養(yǎng)胃比肉好吃，曬朋友圈大家都來問我怎么做的做法

1. 把三種菌菇洗凈，尤其要去除菌菇表面的泥沙。

1. 把三種菌菇切成塊狀，油面筋一掰為二，用清水浸泡，大蒜去皮切片。

1. 鍋里熱油，爆香蒜片，把三種菌菇倒入鍋中煸炒至變色。

1. 在鍋里撒糖，倒生抽，再倒入一小碗水，大火煮開。
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1. 放入瀝干水的油面筋，加蓋燜煮3分鐘左右。

1. 倒入蠔油，大火收汁，出鍋。