一(yi)(yi)：香(xiang)(xiang)(xiang)菇(gu)木(mu)(mu)耳(er)(er)(er)蒸雞1、木(mu)(mu)耳(er)(er)(er)用(yong)(yong)(yong)冷(leng)水(shui)(shui)(shui)(shui)泡(pao)(pao)發洗(xi)(xi)凈(jing)(jing)，香(xiang)(xiang)(xiang)菇(gu)泡(pao)(pao)發洗(xi)(xi)凈(jing)(jing)2、取一(yi)(yi)只干凈(jing)(jing)的(de)碗(wan)，放(fang)(fang)(fang)入(ru)(ru)(ru)(ru)料酒、醬油(you)和(he)蠔油(you)，加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)糖(tang)、鹽(yan)3、再(zai)加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)淀粉和(he)清(qing)水(shui)(shui)(shui)(shui)，攪(jiao)拌均(jun)(jun)勻(yun)(yun)(yun)做為料汁(zhi)待(dai)用(yong)(yong)(yong)4、雞肉切(qie)(qie)(qie)丁，放(fang)(fang)(fang)入(ru)(ru)(ru)(ru)碗(wan)中(zhong)(zhong)，撒(sa)(sa)入(ru)(ru)(ru)(ru)姜(jiang)(jiang)絲(si)5、倒(dao)入(ru)(ru)(ru)(ru)調(diao)好的(de)料汁(zhi)，腌制十(shi)五分鐘(zhong)6、香(xiang)(xiang)(xiang)菇(gu)、木(mu)(mu)耳(er)(er)(er)切(qie)(qie)(qie)絲(si)，撒(sa)(sa)在腌好的(de)雞肉上(shang)7、放(fang)(fang)(fang)入(ru)(ru)(ru)(ru)蒸鍋(guo)，水(shui)(shui)(shui)(shui)開后(hou)(hou)蒸十(shi)五分鐘(zhong)即(ji)可(ke)二：蝦仁蠶豆炒(chao)(chao)(chao)(chao)木(mu)(mu)耳(er)(er)(er)1、木(mu)(mu)耳(er)(er)(er)泡(pao)(pao)發備(bei)用(yong)(yong)(yong)，蠶豆去(qu)(qu)(qu)(qu)(qu)皮(pi)焯水(shui)(shui)(shui)(shui)后(hou)(hou)撈出(chu)(chu)備(bei)用(yong)(yong)(yong)2、鍋(guo)中(zhong)(zhong)入(ru)(ru)(ru)(ru)少量油(you)，下(xia)(xia)蝦仁煸(bian)(bian)炒(chao)(chao)(chao)(chao)3、然后(hou)(hou)倒(dao)入(ru)(ru)(ru)(ru)木(mu)(mu)耳(er)(er)(er)和(he)焯好的(de)蠶豆4、接著再(zai)煸(bian)(bian)炒(chao)(chao)(chao)(chao)一(yi)(yi)兩分鐘(zhong)，最后(hou)(hou)調(diao)味(wei)即(ji)可(ke)出(chu)(chu)鍋(guo)三：木(mu)(mu)耳(er)(er)(er)炒(chao)(chao)(chao)(chao)草(cao)菇(gu)1、草(cao)菇(gu)清(qing)洗(xi)(xi)干凈(jing)(jing)后(hou)(hou)對半切(qie)(qie)(qie)，黑(hei)木(mu)(mu)耳(er)(er)(er)提(ti)前浸泡(pao)(pao)好2、山(shan)藥(yao)(yao)(yao)在火(huo)上(shang)烤(kao)一(yi)(yi)下(xia)(xia)后(hou)(hou)沖洗(xi)(xi)干凈(jing)(jing)再(zai)去(qu)(qu)(qu)(qu)(qu)皮(pi)手(shou)(shou)就不會癢3、把山(shan)藥(yao)(yao)(yao)切(qie)(qie)(qie)片(pian)(pian)備(bei)用(yong)(yong)(yong)4、鍋(guo)中(zhong)(zhong)加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)適量的(de)食(shi)用(yong)(yong)(yong)油(you)5、加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)上(shang)面(mian)所有的(de)食(shi)材翻(fan)(fan)(fan)(fan)炒(chao)(chao)(chao)(chao)一(yi)(yi)下(xia)(xia)6、加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)一(yi)(yi)大(da)勺高湯，煮開，加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)鹽(yan)調(diao)味(wei)，用(yong)(yong)(yong)生粉勾(gou)薄芡7、撒(sa)(sa)上(shang)蔥花可(ke)以(yi)再(zai)淋上(shang)香(xiang)(xiang)(xiang)油(you)即(ji)可(ke)出(chu)(chu)鍋(guo)四：白菜(cai)(cai)炒(chao)(chao)(chao)(chao)木(mu)(mu)耳(er)(er)(er)1、白菜(cai)(cai)用(yong)(yong)(yong)手(shou)(shou)撒(sa)(sa)片(pian)(pian)，蔥姜(jiang)(jiang)切(qie)(qie)(qie)絲(si)2、木(mu)(mu)耳(er)(er)(er)用(yong)(yong)(yong)溫水(shui)(shui)(shui)(shui)泡(pao)(pao)五分鐘(zhong)變軟，摘去(qu)(qu)(qu)(qu)(qu)根部，洗(xi)(xi)凈(jing)(jing)3、鍋(guo)中(zhong)(zhong)放(fang)(fang)(fang)油(you)，小火(huo)加(jia)(jia)(jia)(jia)(jia)(jia)熱，放(fang)(fang)(fang)入(ru)(ru)(ru)(ru)花椒、八角(jiao)炒(chao)(chao)(chao)(chao)出(chu)(chu)香(xiang)(xiang)(xiang)味(wei)4、放(fang)(fang)(fang)入(ru)(ru)(ru)(ru)蔥、姜(jiang)(jiang)炒(chao)(chao)(chao)(chao)出(chu)(chu)香(xiang)(xiang)(xiang)味(wei)兒5、再(zai)放(fang)(fang)(fang)入(ru)(ru)(ru)(ru)白菜(cai)(cai)片(pian)(pian)，大(da)火(huo)翻(fan)(fan)(fan)(fan)炒(chao)(chao)(chao)(chao)均(jun)(jun)勻(yun)(yun)(yun)6、白菜(cai)(cai)片(pian)(pian)炒(chao)(chao)(chao)(chao)至微微變軟時(shi)，倒(dao)入(ru)(ru)(ru)(ru)老抽翻(fan)(fan)(fan)(fan)炒(chao)(chao)(chao)(chao)均(jun)(jun)勻(yun)(yun)(yun)7、放(fang)(fang)(fang)入(ru)(ru)(ru)(ru)白糖(tang)、醋(cu)適量8、放(fang)(fang)(fang)入(ru)(ru)(ru)(ru)泡(pao)(pao)好的(de)木(mu)(mu)耳(er)(er)(er)，翻(fan)(fan)(fan)(fan)炒(chao)(chao)(chao)(chao)幾分鐘(zhong)9、撒(sa)(sa)少許鹽(yan)、香(xiang)(xiang)(xiang)菇(gu)精翻(fan)(fan)(fan)(fan)炒(chao)(chao)(chao)(chao)均(jun)(jun)勻(yun)(yun)(yun)，出(chu)(chu)鍋(guo)即(ji)可(ke)五：藕條炒(chao)(chao)(chao)(chao)木(mu)(mu)耳(er)(er)(er)1、木(mu)(mu)耳(er)(er)(er)泡(pao)(pao)發，洗(xi)(xi)凈(jing)(jing)，撕小朵2、紅(hong)椒洗(xi)(xi)凈(jing)(jing)切(qie)(qie)(qie)絲(si)，香(xiang)(xiang)(xiang)芹去(qu)(qu)(qu)(qu)(qu)葉(xie)清(qing)洗(xi)(xi)干凈(jing)(jing)，切(qie)(qie)(qie)小段3、藕去(qu)(qu)(qu)(qu)(qu)皮(pi)切(qie)(qie)(qie)絲(si)4、鍋(guo)中(zhong)(zhong)油(you)七成(cheng)熱時(shi)，放(fang)(fang)(fang)入(ru)(ru)(ru)(ru)蒜片(pian)(pian)炒(chao)(chao)(chao)(chao)香(xiang)(xiang)(xiang)5、將所有材料一(yi)(yi)起放(fang)(fang)(fang)入(ru)(ru)(ru)(ru)鍋(guo)中(zhong)(zhong)，快速翻(fan)(fan)(fan)(fan)炒(chao)(chao)(chao)(chao)兩分鐘(zhong)6、加(jia)(jia)(jia)(jia)(jia)(jia)鹽(yan)、香(xiang)(xiang)(xiang)菇(gu)精調(diao)味(wei)，加(jia)(jia)(jia)(jia)(jia)(jia)水(shui)(shui)(shui)(shui)淀粉勾(gou)芡即(ji)可(ke)六：山(shan)藥(yao)(yao)(yao)木(mu)(mu)耳(er)(er)(er)炒(chao)(chao)(chao)(chao)青(qing)(qing)椒1、黑(hei)木(mu)(mu)耳(er)(er)(er)用(yong)(yong)(yong)溫水(shui)(shui)(shui)(shui)泡(pao)(pao)開，洗(xi)(xi)凈(jing)(jing)，去(qu)(qu)(qu)(qu)(qu)頭(tou)2、山(shan)藥(yao)(yao)(yao)去(qu)(qu)(qu)(qu)(qu)皮(pi)，洗(xi)(xi)凈(jing)(jing)后(hou)(hou)切(qie)(qie)(qie)塊3、青(qing)(qing)椒洗(xi)(xi)凈(jing)(jing)去(qu)(qu)(qu)(qu)(qu)籽，切(qie)(qie)(qie)片(pian)(pian)4、鍋(guo)內油(you)燒(shao)熱，下(xia)(xia)青(qing)(qing)椒片(pian)(pian)炒(chao)(chao)(chao)(chao)香(xiang)(xiang)(xiang)5、下(xia)(xia)泡(pao)(pao)發好的(de)木(mu)(mu)耳(er)(er)(er)和(he)山(shan)藥(yao)(yao)(yao)，不停翻(fan)(fan)(fan)(fan)炒(chao)(chao)(chao)(chao)6、待(dai)木(mu)(mu)耳(er)(er)(er)發出(chu)(chu)噼叭聲，加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)鹽(yan)翻(fan)(fan)(fan)(fan)炒(chao)(chao)(chao)(chao)一(yi)(yi)會，即(ji)可(ke)七：花菜(cai)(cai)炒(chao)(chao)(chao)(chao)木(mu)(mu)耳(er)(er)(er)1、木(mu)(mu)耳(er)(er)(er)提(ti)前泡(pao)(pao)發兩小時(shi)，洗(xi)(xi)凈(jing)(jing)備(bei)用(yong)(yong)(yong)2、花菜(cai)(cai)洗(xi)(xi)凈(jing)(jing)汆水(shui)(shui)(shui)(shui)，備(bei)用(yong)(yong)(yong)3、熱鍋(guo)冷(leng)油(you)，入(ru)(ru)(ru)(ru)花菜(cai)(cai)翻(fan)(fan)(fan)(fan)炒(chao)(chao)(chao)(chao)，稍變色4、加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)生抽和(he)水(shui)(shui)(shui)(shui)，大(da)火(huo)燒(shao)開后(hou)(hou)轉(zhuan)(zhuan)小火(huo)慢燉5、著色均(jun)(jun)勻(yun)(yun)(yun)后(hou)(hou)入(ru)(ru)(ru)(ru)木(mu)(mu)耳(er)(er)(er)大(da)火(huo)翻(fan)(fan)(fan)(fan)炒(chao)(chao)(chao)(chao)6、加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)鹽(yan)調(diao)味(wei)，最后(hou)(hou)加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)水(shui)(shui)(shui)(shui)淀粉，大(da)火(huo)收汁(zhi)八：黑(hei)木(mu)(mu)耳(er)(er)(er)炒(chao)(chao)(chao)(chao)黃花菜(cai)(cai)1、將木(mu)(mu)耳(er)(er)(er)放(fang)(fang)(fang)入(ru)(ru)(ru)(ru)溫水(shui)(shui)(shui)(shui)中(zhong)(zhong)泡(pao)(pao)發，黃花菜(cai)(cai)用(yong)(yong)(yong)冷(leng)水(shui)(shui)(shui)(shui)泡(pao)(pao)發，去(qu)(qu)(qu)(qu)(qu)雜(za)洗(xi)(xi)凈(jing)(jing)2、木(mu)(mu)耳(er)(er)(er)撕成(cheng)片(pian)(pian)，黃花菜(cai)(cai)擠(ji)去(qu)(qu)(qu)(qu)(qu)水(shui)(shui)(shui)(shui)分，切(qie)(qie)(qie)寸段3、鍋(guo)置(zhi)火(huo)上(shang)油(you)燒(shao)熱，放(fang)(fang)(fang)入(ru)(ru)(ru)(ru)蔥花煸(bian)(bian)香(xiang)(xiang)(xiang)4、倒(dao)入(ru)(ru)(ru)(ru)木(mu)(mu)耳(er)(er)(er)、黃花菜(cai)(cai)煸(bian)(bian)炒(chao)(chao)(chao)(chao)均(jun)(jun)勻(yun)(yun)(yun)5、加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)適量高湯，轉(zhuan)(zhuan)至中(zhong)(zhong)小火(huo)6、調(diao)入(ru)(ru)(ru)(ru)精鹽(yan)燒(shao)至木(mu)(mu)耳(er)(er)(er)、黃花菜(cai)(cai)熟(shu)入(ru)(ru)(ru)(ru)味(wei)7、用(yong)(yong)(yong)水(shui)(shui)(shui)(shui)淀粉勾(gou)芡，出(chu)(chu)鍋(guo)即(ji)可(ke)精彩(cai)推薦

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