翻遍冰箱仅余米粉鸡蛋，别愁！炒粉成救急美味良方

翻遍家里的冰箱，结果只找到一把米粉和两个鸡蛋，这时候可别慌，炒粉绝对是 “救急神器”。简单快手又美味，轻轻松松就能解决一顿饭。

然而，同样是炒粉，为啥差别就这么大呢？别人炒出来的粉根根分明、锅气十足，每一根粉都裹满了调料的香味，吃起来那叫一个过瘾。再看看自己炒的，要么粘成一团，夹起来就是一大坨，口感也变得黏糊糊的；要么断得像碎面条，不成形状，完全没有炒粉该有的样子。

其实，炒粉看似简单，里面的门道可不少。就说这米粉的处理吧，很多人可能直接把干米粉下锅炒，这样做出来的粉肯定容易断而且口感生硬。正确的做法是先把米粉用温水泡软，泡到刚刚好的程度，既不会太硬也不会太软。泡的时间也有讲究，不同种类的米粉泡发时间不一样，需要根据实际情况来调整。

还有炒粉时的火候和顺序也很关键。炒粉得用大火，这样才能迅速锁住米粉里的水分，炒出锅气。很多人担心火大了会炒糊，就用小火慢慢炒，结果米粉里的水分都蒸发不出去，自然就容易粘成一团。而且炒粉时调料的顺序也不能乱，一般先炒鸡蛋，https://avg.163.com/topic/detail/8550200
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https://avg.163.com/topic/detail/8564935把鸡蛋炒散盛出来，再炒配菜，最后下米粉和鸡蛋一起翻炒，加入调料调味。

另外，在调味上也有技巧。有些人炒粉喜欢一次放很多调料，觉得这样味道才够重，其实这样很容易把粉炒咸，而且味道也会过于复杂。炒粉的调料不用太多，盐、生抽、老抽、蚝油，再加上一点辣椒和葱花，简单的几种调料就能调出美味的炒粉。

炒粉虽然是一道简单的家常菜，但要想炒出好吃的炒粉，还真得下点功夫。下次再遇到冰箱里没什么食材的时候，不妨试试炒粉，按照正确的方法来炒，相信你也能炒出根根分明、锅气十足的美味炒粉。