昨天豬骨頭的湯多做了一些，冰箱里正好有山姆豬軟骨沒有吃，就隨手做了碗面條，快手又好吃
用量完全看煮幾人份，湯多湯少都很隨意，根據(jù)口味調(diào)整

用料

骨頭湯

適量

面條

適量

煲仔飯醬油

一勺約15ml

適量

青菜

少許

豬軟骨

適量

豬油或香油

一點(diǎn)

面條

豚骨湯面(骨湯面條)的做法

1. 骨頭湯提前煮開備用，我用的就是昨天煮大骨頭時(shí)候多留的一些湯，過濾后冷藏保存的，不是什么高湯，不需要再兌水

1. 一勺煲仔飯醬油，這個(gè)是調(diào)和好的，如果沒有，可以用一勺生抽，少許糖，鹽，雞精根據(jù)自己口味調(diào)整，一點(diǎn)點(diǎn)豬油
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1. 面條煮熟

1. 燙一些青菜

1. 煮開的骨湯沖在放調(diào)料的碗，攪拌均勻把面條撈進(jìn)去，擺少許青菜即可
2. 我用的是山姆這款豬軟骨，其實(shí)放不放都可以，放棄他肉也行，總之家里有什么隨手做的