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这份真心，还能具体表现在一碟儿素炒芥兰上。潮汕的芥兰炒起来讲究，却又不花哨。一块猪油，一勺鱼露，就能把人间美味给安排得明明白白！

猪油润锅，能把素菜炒出一种下饭菜的气质，香味足足地渗透每片叶脉，裹上一层醇香不腻的脂香，那滋味可别提多美妙了。

鱼露爆锅是点睛之笔，趁锅气正浓的时候淋入，伴随嗞嗞啦啦的响声和腾起的烟气，把香味携裹着带到鼻尖，刺激得人恨不得立马抄起筷子就开吃！