点教你做美味的蟹黄拌面，鲜香诱人，10分钟轻松学会

哈喽，各位热爱美食的朋友们，你们好呀！今天，给大伙儿分享一道重量级的美食——蟹黄拌面！金灿灿的蟹黄、油汪汪的酱汁，紧紧裹着每一根劲道的面条，哧溜一口吸进嘴里……今天我就来手把手教大家，做出美味的蟹黄拌面！

新鲜大闸蟹准备好，先将它们刷洗干净，上锅蒸熟，水开后大约蒸12-15分钟。稍微放凉后，仔细拆出蟹黄、蟹膏和蟹肉，分开放置。一块生姜洗净，切成姜末。2根小葱的葱白部分切段，葱绿部分切成葱花，备用。

锅烧热，放入两大勺猪油，等猪油完全融化，微微冒烟时，先下入姜末和葱白段，用中小火煸炒出香味。香味出来后，把火调到最小，小心地将拆好的蟹黄、蟹膏倒入锅中。用铲子轻轻推炒，小火慢熬。炒出沙沙的感觉，颜色变得更加金黄油润时，烹入一大勺黄酒，快速翻炒几下，酒精挥发，带走腥气。

第三步：

我们把蟹肉放进锅中，一起翻炒均匀。开始调味：加入一小勺生抽，少许白糖提鲜，再来一丢丢白胡椒粉。轻轻翻炒均匀，让调料和蟹黄完美融合。尝一下咸淡，如果不够咸，再补一点点盐。蟹黄酱变得浓稠油亮，咕嘟咕嘟冒着诱人的小泡泡，关火，盛出。

第四步：

锅里烧开足量的水，水开后下入，下入面条。煮面的时候，在水里加一小勺盐，煮出来的面条更劲道。面条煮熟捞出后，快速过一下凉白开，沥干水分，放入面碗。趁热将熬好的蟹黄油酱汁，豪迈地浇在刚刚煮好的面条上。撒上预留的翠绿葱花做点缀，颜值瞬间拉满！

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趁热吃，趁热吃，趁热吃！重要的事情说三遍！面条和蟹黄酱在最佳温度融合，才能释放出最完美的口感和香气。所以，拌匀了就赶紧开动，别辜负了这份美味！怎么样，朋友们，这碗金光闪闪、鲜香扑鼻的蟹黄拌面，是不是看着就让人食指大动？赶紧动手试试吧！

作者声明：作品含AI生成内容