蔥油真的是大眾口味的東西，我一個(gè)喜酸辣口的云南人，第一次嘗試就已經(jīng)愛(ài)上了蔥油拌面這道本幫菜。日常不想煮飯～或者早餐～宵夜也不錯(cuò)～拿出炸好的蔥油，十分鐘就能搞定?(ノ゜?゜)ノ?加個(gè)煎蛋簡(jiǎn)直神仙了

用料

食用油

視情況而定克

一小把（十根這樣）

生抽

6勺半

老抽（紅燒醬油）

3勺半

耗油

1勺半

芝麻

喜歡就多放點(diǎn)

小半勺

家常蔥油制作（絕味蔥油面）超詳細(xì)的做法

1. 準(zhǔn)備好小蔥
   蔥盡量不要大蔥（大蔥肉厚實(shí)，不好炸，當(dāng)然不怕麻煩也可以自己切細(xì)一下）
   ??不要蔥白是紫色那種！那種蔥有苦味不好吃！
   要白蔥！白蔥！
   （太大不好炸(? ??_??)?）

1. 準(zhǔn)備好我們的調(diào)料～
   這可是重點(diǎn)！要考的！
   老抽我喜歡用紅燒的(☆?☆)
   

1. 把小蔥切成大概5cm到6cm這個(gè)樣子～
   ??蔥白和蔥葉要分開(kāi)炸
   （我覺(jué)得蔥白蔥葉都好吃，所以都要o(≧v≦)o）

1. 熱鍋冷油?_?
   用小火小火
   ??先炸蔥白
   蔥白炸的差不多了～
   ??不是炸糊！而是焦黃且枯就可以撈出！

1. 蔥白大概炸成這樣
   完美

1. 油留著不要?jiǎng)?！直接放蔥葉！
   ??我炸制中途又?了些油～
   （原本油可以很多泡過(guò)蔥的，但是我喜歡蔥香濃郁??所以油差不多沒(méi)（mo）過(guò)蔥這樣，中途不夠再加～問(wèn)題不大）

1. ??同樣不要炸糊
   全程小火
   炸脆撈出(?˙ー˙?)
   （脆的標(biāo)準(zhǔn)就是你撈出的時(shí)候(*^▽^)/★*☆可以聽(tīng)到刺啦刺啦的脆響(?????)）

1. 鍋里的油晾著它，要用的，不要倒，要加調(diào)料進(jìn)去油里面的?。?！
   我們開(kāi)始調(diào)料
   重點(diǎn)！要考的黃金比例??
   生抽：老抽：耗油：糖
   = 4 ：2 ：1 ：0.5
   （??后者都比前者少一半就對(duì)了）
   糖的話我覺(jué)得可放可不放（我不太喜歡太甜的）
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1. 起火小火小火
   先加入白芝麻～炸香（別糊）
   然后加入調(diào)好的調(diào)料
   ??過(guò)程中要一直攪拌??
   

1. 起泡泡以后就立刻關(guān)火
   立刻！
   立刻！
   不然會(huì)有糊味
   （就毀了(T ^ T)）

1. 然后把炸好的蔥白和蔥葉放在密封罐或者盒里～
   倒入調(diào)好味的蔥油～
   ??(??ω???)
   放入冰箱可以放置一個(gè)半月左右～慢慢吃(≧?≦)/

1. 白水煮好的面條撈出
   ?幾勺蔥油～
   ?蔥油的時(shí)候油和調(diào)料會(huì)分層！所以攪拌一下在舀出來(lái)就可以了
   (//?//)我已經(jīng)上頭了
   蔥白和蔥葉(☆?☆)
   巨香?(???)?
   隔壁小孩都饞哭了?(?^o^?)?