怀旧美味：老式炒面口感焦脆柔软引热议

用料

炒菜用油

20克

五花肉

50克

葱花

20克

蒜末

20克

姜片

10克

八角

2个

香叶

2片

干辣椒

2个

胡萝卜丝

50克

豆角或蒜苔

50克

生抽

20克

老抽

10克

蚝油

20克

十三香

1克

5克

鸡精

1克

开水

100克

煎面条用油

30克

面条

200克

绿豆芽

100克

香菜

2根

焦脆又柔软的老式炒面的做法

1. 20克炒菜用油，加热后，转小火，下入50克五花肉片、20克葱花、20克蒜末、10克姜片、2个八角、2片香叶、2个干辣椒，小火煸香，且煸出五花肉的肥油

1. 下入50克胡萝卜丝、50克豆角或蒜苔，翻炒至断生

1. 下入20克生抽、10克老抽、20克蚝油、1克十三香、5克盐、1克鸡精，翻炒均匀

1. 倒入开水100克，煮沸后盛出备用

1. 锅刷干净，倒入30克植物油
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1. 油热下入200克薄的手工面条（半干的压面条）

1. 无须搅拌翻动，中火持续加热

1. 煎至底面焦黄，翻面

1. 煎至两面金黄，倒入刚才盛出来的配菜

1. 同时加入绿豆芽

1. 如果怕糊锅，可以把菜推动到面条底部，盖上盖子焖5分钟

1. 5分钟后掀开盖子，用筷子抖散面条，汤汁收干即可关火

1. 装盘后可撒香菜、葱花

1. 趁热吃，油润而又焦脆的口感