客家炒粄条
材料
"粄条一包 1350g","肉丝 300g","香菇 6朵","韭菜 6根","木耳 适量","红萝卜 适量","豆芽菜 适量","红葱头 5颗","蒜头 2颗","洋葱 半颗","米酒 2汤匙","太白粉 1小匙","香油 1汤匙","白胡椒 适量","酱油 适量","乌醋 适量","米酒 适量","蚝油 适量","白胡椒 适量","水 3-4杯"
做法
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1:先将肉丝醃好备用，木耳、红萝卜、香菇、洋葱切丝，蒜头、红葱头切末，韭菜头切珠，后面切段。粄条摊开折好在切。
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2:起油锅将红葱头、蒜头、香菇炒香，陆续加入洋葱、肉丝、韭菜头炒香后再加入红萝卜、木耳。上述炒香后加入酱油、米酒炝锅之后加水待滚开始调味(白胡椒、乌醋等），味道可调略咸一点，放入豆芽略软后加入粄条拌炒，下韭菜，待汤汁收干后即可上桌唷！
