冬虫夏草是一种产量稀少的中药材，吃后有很好的滋补效果能提高人体免疫力。然而其不菲的价格让不少想要滋补的朋友望而却步。还好有一种虫草花的食材形似冬虫夏草，也能起到滋补健体的效果，其价格非常亲民大多数人都能消费得起。今天我就用150克的虫草花配上250克的莴笋丝，给大家做一盘酸辣爽口的炝拌莴笋。

整道菜的制作过程简单分为三步。先要将莴笋削皮切丝，虫草花洗净备用。然后烧一锅开水，把莴笋丝和虫草花同时下入锅中焯3分钟捞出。控一下水放入盆中后在上面撒上所需调料，在烧热拌汤勺花生油往调料上这么一浇。

阵阵香气便扑鼻而来，稍微用筷子搅拌一下盛盘即可享用。吃完之后不但解馋，还能起到开胃滋补的效果。假如你想滋补身体又不想花费太多金钱，不妨买上一些虫草花和我学做这道实惠且滋补的美味。

【凉拌虫草莴笋丝准备食材】

主料：莴笋250克、虫草花150克

准备调料：

鸡精5克、盐5克、生抽5克、米醋10克、蒜蓉10克、小葱花8克、小米辣10克、花生油半汤勺

【凉拌虫草莴笋丝制作步骤】

一 处理食材

莴笋买回来后用清水冲洗干净，然后用削皮器削掉外面的皮。放在菜板上切成稍厚一些的长条，再将这些长条斜着切成细一点的丝。

切完之后会有一些发黏，我们把切好的丝放入盆中用清水冲洗两遍去除表面的黏液。再将多余的水控干放置一旁备用。

虫草花准备150克放入盆中用清水冲洗一遍，去除表面的尘土。这里提醒大家一下，虽然说虫草花的价格对比冬虫夏草要便宜不少。可有一些奸商为了盈利仍然会给虫草花掺假，让我们花了钱却买到劣质的虫草花。因此在购买虫草花时，一定要认准正规渠道。

二 混合焯熟

在炒锅中加入半锅清水，放在燃气灶上开大火烧沸。然后将火稍微调小一些下入虫草花用筷子搅拌一下，然后下入切好的莴笋丝。

焯水的时间控制在3分钟即可，这样既能把莴笋丝炒熟，又保证了其清爽的口感。焯好水后关火，迅速把莴笋丝连同虫草花用漏勺捞出放入一盆冷水中。

这样一热一冷的刺激，能让莴笋丝的颜色更鲜艳也能使其口感更脆。浸泡大约3分钟后空干盆中多余的水，在盆的中间加入鸡精5克、盐5克、生抽5克、米醋10克、蒜蓉10克、小葱花8克、小米辣10克。这里先不要用筷子搅拌，毕竟是炝拌自然离不开用热油激一下才能让调料与食材散发出诱人的香气。

三 浇油炝拌

炒锅中的水倒掉开火烧干，然后在里面加入半汤勺的古法压榨花生油。这种油自带香气，烧热之后香气更浓郁。油温我们要控制在7成热，判断方法也很简单，只需要在热油中下入筷子的一端观察。当筷子表面冒泡速度变快时，油温7成热。

关火端起锅，加热油均匀浇在调料上面激发其香味。

刹那间香气弥漫在厨房里，让人闻了之后忍不住口水直流。接下来只需要用筷子将调料与油搅拌均匀即可成盘。稍微晾上几分钟，油温降下来后我们就可以下筷子品尝了。

相信吃完这道廉价版的滋补佳肴后，你的胃口会大开，抵抗力也会有所加强。

【凉拌虫草莴笋丝技术总结】

1 莴笋在切好之后表面会有一些黏液，我们需要用冷水清洗一下。焯水后还要过一遍冷水使其颜色鲜艳好看。

2 焯水时先将虫草花下入锅中，后将莴笋丝下入锅中。因为虫草花不易熟，因此要多焯一会。

3 加热油时要多在调料上面浇，这样才能更好的激发调料的香味，使整道菜更美味。

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