要说粤菜里的“烟火气担当”，干炒牛河绝对能排进前三！河粉裹着油亮的酱色，牛肉滑嫩焦香，豆芽脆爽解腻……一盘上桌，筷子根本停不下来。但很多人自己做总翻车：要么河粉粘成一团，要么油腻齁咸。今天教你一种家常做法，厨房新手也能炒出大排档的镬气！
准备河粉400g，选宽扁的鲜河粉，别用干河粉！用前轻轻抖散防粘连。牛里脊200g，逆纹切薄片，加1勺生抽、半勺糖、半勺淀粉、1勺油，抓匀。
准备配菜：绿豆芽100g、韭黄50g切段、洋葱1/4个切丝。调制灵魂酱汁：2勺生抽，1勺老抽，半勺蚝油，半勺糖，搅匀。
热锅冷油是关键！大火烧热铁锅至冒烟，倒2勺油润锅后倒出，重新加2勺凉油。下牛肉片，快速划散，表面变色立刻盛出，余油留在锅里。
第三步：
用锅里剩余的牛肉油，再加1勺油，倒入河粉。别急着翻炒！先铺平煎10秒，让底部微焦定型，再用筷子轻轻挑散。河粉变软后，淋一半酱汁，快速颠锅，让每根粉裹上酱色，爆炒均匀，盛出备用。
第四步：
重新热锅，加1勺油，爆香洋葱，保持大火！先下豆芽，翻炒5秒，再倒河粉、牛肉和韭黄，淋剩余酱汁。左手颠锅，右手筷子，快速挑拌，让酱汁均匀裹住食材，全程不超过1分钟！出锅前，撒白胡椒粉，沿锅边淋半勺香醋。爆炒30秒，出锅！
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m.hzspsm.cn/article/20250616_840537.shtml刚出锅的干炒牛河泛着油光却丝毫不腻，牛肉嫩、河粉弹、豆芽脆，三种口感在嘴里炸开。趁热吃，镬气十足的味道保准让你一口接一口，连葱丝都舍不得剩下！ 学会这个方子，再也不用半夜馋大排档啦！
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