終于研究出了心目中的老式炒面，是我想要的口感，焦脆又柔軟，從圖片里看著像軟趴趴的燜面？不，口感是軟中帶焦、剛柔相濟的炒面，但絕對不是像最近鄭州滎陽汜水鎮突然爆火的那種干巴巴的脆和扎哦！
注意，這個炒面最好用像韭葉那種薄面條，份量為2人份（一次不要做太多，那樣味道就像大鍋飯了。）

用料

炒菜用油

20å…‹

五花肉

50å…‹

蔥花

20å…‹

蒜末

20å…‹

姜片

10å…‹

八角

2個

香葉

2片

干辣椒

2個

胡蘿卜絲

50å…‹

豆角或蒜苔

50å…‹

生抽

20å…‹

老抽

10å…‹

蠔油

20å…‹

十三香

1å…‹

5å…‹

雞精

1å…‹

é–‹æ°´

100å…‹

煎面條用油

30å…‹

面條

200å…‹

綠豆芽

100å…‹

香菜

2æ ¹

焦脆又柔軟的老式炒面的做法

1. 20克炒菜用油，加熱后，轉小火，下入50克五花肉片、20克蔥花、20克蒜末、10克姜片、2個八角、2片香葉、2個干辣椒，小火煸香，且煸出五花肉的肥油

1. 下入50克胡蘿卜絲、50克豆角或蒜苔，翻炒至斷生

1. 下入20克生抽、10克老抽、20克蠔油、1克十三香、5克鹽、1克雞精，翻炒均勻

1. 倒入開水100克，煮沸后盛出備用

1. 鍋刷干凈，倒入30克植物油

1. 油熱下入200克薄的手工面條（半干的壓面條）

1. 無須攪拌翻動，中火持續加熱

1. 煎至底面焦黃，翻面

1. 煎至兩面金黃，倒入剛才盛出來的配菜
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1. 同時加入綠豆芽

1. 如果怕糊鍋，可以把菜推動到面條底部，蓋上蓋子燜5分鐘

1. 5分鐘后掀開蓋子，用筷子抖散面條，湯汁收干即可關火

1. 裝盤后可撒香菜、蔥花

1. 趁熱吃，油潤而又焦脆的口感

小貼士