深夜追剧时,热气腾腾的干炒牛河,馋得人直咽口水。别再对着屏幕望 “河” 兴叹!今天就教你在家复刻这道菜,无需专业炒锅,用普通铁锅也能炒出镬气十足的美味,让平凡的河粉秒变美味!
食材准备:
主角担当:沙河粉200克,用温水泡软后,沥干水分。
灵魂牛肉:牛里脊100克,逆着纹理切成薄片。
配菜组合:绿豆芽100克、韭黄50克、小葱2根。绿豆芽洗净沥干,韭黄切段,小葱切成葱花。
调味必备:生抽2勺、老抽1勺、料酒1勺、蚝油1勺、白糖半勺、淀粉1勺、白胡椒粉少许、食用油。
烹饪步骤:
1.牛肉片放入碗中,加入1勺生抽、1勺料酒、半勺淀粉、少许白胡椒粉,抓拌均匀,来点食用油,腌制15分钟。
2.热锅凉油,油热后,放入腌制好的牛肉片,滑炒至变色,盛出。锅中留少许底油,放入葱花爆香,加入绿豆芽,大火快速翻炒1分钟,炒至微微变软后,盛出。
3.锅中再倒入少许油,油热后放入河粉,用筷子轻轻拨开。依次加入1勺生抽、1勺老抽、半勺白糖、1 勺蚝油,用筷子和铲子配合,翻炒均匀,让河粉均匀裹上酱汁。
4.炒好的牛肉、豆芽和韭黄段倒入锅中,与河粉一起大,火快速翻炒1分钟,让食材充分融合。最后撒上剩余的葱花,翻炒均匀,咸香入味,即可出锅。
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一盘油亮诱人的干炒牛河端上桌,牛肉嫩滑多汁,河粉根根分明、酱香浓郁,搭配脆爽的豆芽和韭黄,每一口都充满烟火气。无论是当早餐、午餐还是夜宵,都能瞬间治愈味蕾。快动手试试,把这份街头美味搬进自家厨房,做完记得拍照分享,看看谁炒出的牛河最有镬气!
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