用料

鮮面條（細面）

500g

雞腿

3只

豆角

200克

胡蘿卜

1/3根

豆芽

1把

土豆

1個

半根

3片

3瓣

料酒

2勺

生抽

2勺

老抽

1勺

蠔油

2勺

雞腿豆角燜面（燜面入味且不黏糊的秘訣）的做法

1. 食材如圖。豆芽要用黃豆芽而不是綠豆芽。豆角用四季豆、扁豆都可以。
2. 要想做出來的燜面不黏糊，面條選擇很重要。最好用鮮面條，去買的時候選擇棍棍面、炒面，都比較合適。

1. 雞腿斬大塊，放入蔥段、姜片，再加入2勺料酒、2勺生抽、1勺老抽、2勺蠔油，攪拌均勻，腌制20分鐘。（勺子用家用不銹鋼餐勺，一勺約7ml）

1. 切配菜。豆芽去老根，豆角胡蘿卜切段，土豆切小片。

1. 燒一鍋開水，放入土豆煮熟撈出。土豆容易煮融化，所以咱們先處理一下，不跟其他配菜一起燜。

1. 準備一口厚炒鍋，倒入比平時炒菜多一點的油，油熱后大火將雞腿炒至變色，放入豆角、胡蘿卜翻炒幾下。

1. 調入4-5勺生抽、1勺老抽、半勺鹽，倒入和食材齊平的清水。（調料根據配菜的量加減，寧可調咸一點也別淡了）

1. 大火將湯汁煮開，盛出一半的湯汁備用，鍋里留一半。

1. 將豆芽和面條平鋪在配菜上，均勻淋入剛才盛出的湯汁，蓋上蓋子，轉小火燜5分鐘。
   注意，如果買的鮮面條上有很多面粉，入鍋前務必抖掉，否則會黏糊。淋湯汁的時候不要一次全倒進去，可以先淋少量，燜的過程中隨時觀察隨時加湯汁。

1. 5-8分鐘后用筷子將面條抖散、翻勻，使得每一根都均勻上色。再蓋蓋子燜幾分鐘。撒蒜末和煮好的土豆片拌勻即可。

1. 成品。香迷糊了。
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1. 成品。

小貼士

-配菜除了菜譜上列的，還可以選芹菜、蒜苔、菜花。
-根據我多次做燜面的經驗，買面的時候直接告訴攤主：要炒面用的面。炒面的面熟得快，可以很好地避免夾生糊鍋，而且不會黏黏糊糊的。
-燜面的過程中，務必小火加蓋，隨時觀察，以免糊鍋。