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炒面多做这一步会特香,吃一碗根本不够

炒面是我家的日常早餐之一,也没有为什么,主要是比较耐饿,记得少时妈妈在炒面的时候,总放点咱仨姐弟喜欢的配菜,虽然说是普普通通的,但不知为啥特别香,有时想来,也不失为一种让人怀念惦记的家常美味,也可以说是家的味道

犹自记得我曾问老妈为啥她炒的面那么香,她就说这有什么难,只要花小许时间和耐性,把面条煎得有点焦脆,再做后面的步骤,这样炒出的面条肯定会特别香,配点肉丝、榨菜、鸡蛋…就非常美味,后来我每逢炒面也会照着做,儿子吃了一碗肯定是不够的,还不断追问有吗?有吗?

材料:鸡蛋面(干) 1块,肉丝 50克,榨菜 15克,鸡蛋 1个,韭菜花30克,胡萝卜 10克,蒜 5克,小葱 5克

辅料:亚麻籽油 15克,麻油 5克

调味:蚝油 1匙,生抽 1匙,胡椒粉 1克

各材料,肉丝用小许盐、糖、胡椒粉腌过,韭菜花、胡萝卜切段、切丝

鸡蛋面用沸水焯1分钟

焯过的面条再用冷水冲过,滤去水分

鸡蛋煎好后切小段,待用

热锅,爆香蒜后下肉丝炒熟,再放榨菜拌一下,盛起待用

再加点油,下面条煎至有点焦脆。加入蚝油与生抽

调味料与面炒均匀后,再下韭菜花

韭菜花炒至转绿后加入鸡、肉丝、榨菜、小葱

全部材料炒透

淋入麻油拌好,关火

上碟即可,吃早餐啦!

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