蒜蓉娃娃菜

做法

1. 1娃娃菜竖切成四瓣，让菜芯连住叶片，冲洗后甩掉多余水分。

   🔍 看状态

   状态：每瓣能看到淡黄菜芯和层层紧抱的白绿叶Each quarter shows a pale yellow core with tightly nested white-green leaves

   判断标准：拎起菜芯时整瓣不散Quarters hold shape when lifted by the core

2. 2锅中大火加 1 汤匙油，娃娃菜切面朝下平铺一层，静置煎 2 分钟。

   🔍 看状态 中大火 2 分钟 · 2 minutes

   状态：切面呈金褐、边缘略带焦糖色，外层叶片稍软Cut faces turn golden-brown with a few darker caramelised edges; outer leaves wilt slightly

   判断标准：飘出甜香的焦白菜味，滋滋声变柔A sweet, toasty cabbage smell rises and the sizzle softens

   别挤满锅，否则会变成蒸、颜色发灰而不是金黄。

3. 3翻面，在锅空处下干辣椒和一半蒜末，炒 20 秒出香。

   🔍 看状态 中大火 20 秒 · 20 seconds

   状态：辣椒皮变深红，蒜末刚转象牙白Chili skins darken to a deep red; garlic is just turning ivory

   判断标准：冲鼻的辣椒蒜香扑上来，不带苦味A sharp chili-garlic aroma hits you without any bitterness

4. 4倒入 100 毫升水，加盖中火焖 3 分钟至菜芯变软。

   🔍 看状态 中火 3 分钟 · 3 minutes

   状态：菜芯变半透明，竹签插入最厚处毫无阻力Cores turn translucent; a skewer slides into the thickest part with no resistance

   判断标准：外层叶片下垂但仍鲜亮不发暗Leaves at the outer edge droop but are still bright, not olive

5. 5开盖，加入余下蒜末、生抽、素食蚝油和香醋，把汤汁不断淋在菜上收 1 分钟。

   🔍 看状态 中大火 1 分钟 · 1 minute

   状态：汤汁收掉一半、变成淡琥珀色挂在叶上Liquid reduces by half and turns a light amber that clings to the leaves

   判断标准：边缘气泡油亮且冒得慢Bubbles around the edge are glossy and slow

6. 6淋水淀粉翻两下，撒葱花，把汤汁浇在菜上即可出锅。

   🔍 看状态

   状态：金褐菜面裹着油亮琥珀汁，可见蒜末颗粒Glossy amber glaze on golden-seared cabbage, garlic flecks visible

   判断标准：菜芯绵甜，叶片仍有嚼头The core is creamy and sweet while the leaves still have body