#  蒜汁菜芯苗

[時蔬鮮果](https://foodno1.com/ch-dishes-menu/vegetables-type.html) 2012年9月18日  點擊數: 9883

![garlic-cabbage-seedlings](https://foodno1.com/images/food/garlic-cabbage-seedlings.jpg)

![fno1-materials.png](https://foodno1.com/images/menu/fno1-materials.png "fno1-materials.png")

- 菜心苗 1斤
- 蒜頭 6粒

![garlic-cabbage-seedlings01](https://foodno1.com/images/food/garlic-cabbage-seedlings01.jpg "菜芯苗")

![fno1-spice](https://foodno1.com/images/menu/fno1-spice.png)

- 鹽 半茶匙

![fno1-method.png](https://foodno1.com/images/menu/fno1-method.png "fno1-method.png")

1. 菜心苗浸洗乾淨(浸泡時間多一點時間，以清除農藥或化肥) 備用
2. 蒜頭去皮，拍扁備用
3. 燒熱滖水，加小量油鹽，加入蒜頭粒煮3-5分鐘，讓蒜味滲入水中
4. 將菜心苗加入煲中，菜根先下水，約煮一分鐘，再將整棵菜壓入煲中煮熟
5. 上碟加小許生抽調味即可享用

![garlic-cabbage-seedlings02](https://foodno1.com/images/food/garlic-cabbage-seedlings02.jpg "菜根先下水") ![garlic-cabbage-seedlings03](https://foodno1.com/images/food/garlic-cabbage-seedlings03.jpg "再將整棵菜壓入煲中煮熟")

![fno1-tips.png](https://foodno1.com/images/menu/fno1-tips.png "fno1-tips.png")

- 焯菜芯苗比較嫩口，不宜煮過熟
- 可加蠔油或芝蔴油等調味
- 在焯菜時加小量油鹽，可保菜色清綠，千萬不要蓋上，因菜會變黃

![foodno1-signoff](https://foodno1.com/images/fno1/foodno1-signoff.png)