苦笋质地脆嫩、色白，清香微苦，回甜滑口，以春末出土的笋苞为佳。\n用苦笋、排骨、香菇、咸虾干等食材来煮一道苦笋汤，味道鲜美，令人回味无穷。

By 冰心一壶

用料

• 苦笋 500克
• 猪骨 400克
• 冬菇 7、8朵
• 咸虾干 6、7只
• 盐 适量
• 生抽 半勺
• 食 1勺
• 料 1勺

做法步骤

1、这是春天的苦笋，肉眼都能看出鲜嫩无比~

2、不要切，用手撕成一条条~

3、焯水。水开后下苦笋丝，焯2分钟就好~

4、事先用温水泡发冬菇~

5、冬菇去蒂，洗净~

6、准备几只咸虾干~

7、起油锅，爆香冬菇，下少许盐和生抽，更香~

8、下焯过水的笋丝，翻炒，加盐和料酒调味~

9、再下几只咸虾干一起翻炒~

10、将煮了10分钟的猪骨汤倒入，烧开~

11、将所有食材倒入汤锅里，大火烧开，再转小火，煮1小时左右~

12、试试咸淡，出锅~

13、苦笋有一点点苦味，但鲜嫩爽脆，超级好吃~

14、汤鲜笋脆，苦甘回味。每一口都是春天的味道~

15、苦笋一年只生长一次，错过了，就只有等来年了。不辜负大自然的恩赐。做起来~

小贴士

1.苦笋虽有苦味，但焯水时间不宜过长，以免苦味尽失。带一点苦味才是苦笋的灵魂呀~\n2.苦笋性偏寒凉，胃不好的人慎食或少食~

做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！

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