教你做美味的榨菜肉丝拌面：5分钟搞定，1大碗不够吃

饥肠辘辘时，一碗闪着油光、裹满酱汁的榨菜肉丝拌面端上桌，吸溜一口——肉丝滑嫩，榨菜脆爽，面条弹牙劲道，咸鲜中透着微微辣意，从舌尖直冲天灵盖！现在，我们一起来制作。

食材清单：

鲜切面或者碱水面200克

猪里脊肉100克

涪陵榨菜1包

腌料：

生抽1茶匙

料酒1茶匙

淀粉1茶匙

香油半茶匙

调味汁：

生抽2汤匙

老抽半汤匙

香醋1茶匙

白糖1茶匙

蚝油1汤匙

白胡椒粉少许

辅料：

蒜末3瓣

小米辣圈1根

小葱白2根

猪油1汤匙

黄瓜半根

制作步骤：

1.猪里脊逆纹路切细丝，加腌肉料抓匀，腌5分钟；榨菜丝冲洗1遍，挤干水，切小段。

2.水开下面条，加1勺盐；煮至8分熟，立刻捞出过冰矿泉水，沥干水分，加半勺香油，拌匀防粘。

3.热锅倒2汤匙菜籽油和1汤匙猪油，中火烧至油微冒烟；下肉丝，快速滑炒至变色，盛出备用。

4.用余油爆香蒜末、葱白、小米辣，倒入榨菜丝，大火煸炒15秒；肉丝回锅，淋入调味汁。

5.颠锅10秒，让酱汁沸腾包裹。关火！将面条倒入炒锅，用筷子快速兜匀，每根面条裹上油润酱汁。

6.锅中撒入细细的葱花，拌匀；搭配黄瓜丝，解腻又美味。

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油亮亮的面条盘成小山，棕红的肉丝、金黄的榨菜、翠绿的葱花纠缠在一起！挑起一筷子，咸香热乎的气息直冲鼻腔，吸溜入口——榨菜“咔嚓”脆响，肉丝嫩滑裹着酱汁，面条弹牙带着猪油香，一口接一口，碗底刮得干干净净。