1
绿竹笋带壳放入大同电锅内锅中,不放水,外锅放3/4杯水,蒸至开关跳起后取出放凉。 (因为竹笋放久了会变老,建议如果笋子买回家后没有马上使用, 可以用这样的方法先蒸好后再放入冰箱中冷藏可以放比较久。 ) 又,阿姨教说笋子会苦是因为笋子中心的白膜,那个部位切除后就不会苦。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/1e30e924b899a901cb05eaa70f950a7b0208f56b?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
2
处理好的绿竹笋切粗丝、猪肉切粗丝、蒜头洗净拍碎不去皮、 葱切葱花,葱白葱绿分开 (猪肉我用的是拜拜剩下的白切肉,用生肉也OK)
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/b999a9014c086e0694988eda10087bf40ad1cb6b?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
3
取一炒锅,放入一大匙油后加热,放入猪肉丝炒逼出猪肉本身的油分后, 再加入蒜头与葱白炒出香味。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/e824b899a9014c08e60b9934187b02087bf4f46b?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
4
再加入绿竹笋丝炒个几下后,加约一大匙的热水,帮助两者味道融合后, 加点盐调味,再洒上葱绿即可成盘上桌~
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/29381f30e924b8992f0cc8a97c061d950a7bf66b?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)