去头去尾的豆芽菜身价不同，名字也更好听叫银芽也有者称它为如意菜。食材也靠外表维持自己的形象进而影响身价哟。「婆妈」没那么勤劳，每次处理这个食材本来什么都不想去但是尾巴部分每次都确实看不过去，不太爱吃豆芽菜的我做有关于它的这道菜是很龟毛的，去尾是每次必做的事。还有一件事就是川烫它，不然腥味重抢味啊。
自家发豆芽视频👉🏻https://youtu.be/ctH2AVEXbx4
杏鲍菇豆芽菜
{材料}豆芽菜1把（洗净去尾），杏鲍菇丝1个（切丝），海鲜豆腐3块（切丝），油麦菜1个（切丝），小萝卜条状适量（蒸熟备用），鸡高汤100毫升，蒜碎适量。
{调味料}蚝油1茶匙，鱼露 ½ 茶匙，盐适量。
{做法}
1. 豆芽菜先用加了盐和橄榄油的沸水川烫15秒左右即可，捞起沥干过凉水备用。
2. 起油锅爆香蒜碎，先把杏鲍菇丝拌炒一会儿后加入海鲜豆腐丝和萝卜条，调入盐和倒入高汤中火炒均匀。
3. 然后，加入油麦菜丝拌炒一下，接着加入豆芽菜和调入鱼露和蚝油翻炒均匀即可。
King Oyster Mushroom Bean Sprout
{Ingredients} Bean sprouts 1 bowl (wash and remove bottom part), king oyster mushroom x 1 (shredded), seafood tofu x 3 (shredded), baby romaine x 1 (shredded), some baby carrots (steamed and set aside), chicken broth x 100ml, chopped garlic.
{Seasonings} Oyster sauce x 1 tsp, fish sauce x ½ tsp, some salt to taste.
{Directions}
1. Blanch over the bean sprouts with boiling water that add with some salt and olive oil for 15 seconds, drain well, soak in cold water a while, drain well again, and set aside.
2. Saute chopped garlic till fragrant, add in king oyster mushroom to stir-fry a while, follow by add in seafood tofu and carrots, season in some salt and pour in chicken broth to continue stir-frying.
3. Then, add in shredded romaine to stir fry a while, follow by add in bean sprouts and season in fish sauce and oyster sauce to toss till well combine, serve hot.
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