铁锅里的水咕嘟冒泡,随着木勺搅动,红油香气在薄雾里蔓延——这便是担担面最原始的烟火气。现在,我们一起学习制作,肉臊酥脆、芽菜咸香、红油透亮,面条吸饱了汤汁的精华,嗦一口就上头!
食材清单:
新鲜碱水面300克
猪五花肉200克
芽菜50克
花生碎30克
蒜末1大勺
葱花1大勺
熟白芝麻1小勺
生抽2大勺
老抽1小勺
陈醋1小勺
白糖1小勺
花椒粉1小勺
辣椒油3大勺
香油1小勺
制作步骤:
1.五花肉切成小丁,热锅凉油,放入肉丁,小火煸炒。待肥肉部分出油、肉丁金黄时,加入洗干净的芽菜,翻炒2分钟,炒出浓郁香气后,盛出。
2.在碗中依次加入生抽、老抽、陈醋、白糖、花椒粉、辣椒油、香油,再撒上蒜末、葱花、白芝麻,搅拌均匀,让酱汁充分融合。
3.锅中烧足量开水,放入碱水面,用筷子轻轻搅动。煮至面条8分熟,捞出,迅速过凉水,沥干水分。
4.煮好的面条放入调好酱汁的碗中,铺上炒好的肉臊,撒上花生碎,一碗热气腾腾、香气四溢的担担面就大功告成啦!
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夹起一筷子裹满红油的面条,肉臊的醇厚、芽菜的咸香、花生碎的酥脆在齿间爆开,微微的麻意与辣劲刺激着味蕾,让人忍不住一口接一口。无论是作为早餐唤醒沉睡的肠胃,还是晚餐犒劳疲惫的自己,这碗担担面都能瞬间治愈你!快动手试试,让川香风味在自家厨房绽放吧!
作者声明:作品含AI生成内容
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