要說粵菜里的“煙火氣擔(dān)當(dāng)”，干炒牛河絕對(duì)能排進(jìn)前三！河粉裹著油亮的醬色，牛肉滑嫩焦香，豆芽脆爽解膩……一盤上桌，筷子根本停不下來。但很多人自己做總翻車：要么河粉粘成一團(tuán)，要么油膩齁咸。今天教你一種家常做法，廚房新手也能炒出大排檔的鑊氣！

準(zhǔn)備河粉400g，選寬扁的鮮河粉，別用干河粉！用前輕輕抖散防粘連。牛里脊200g，逆紋切薄片，加1勺生抽、半勺糖、半勺淀粉、1勺油，抓勻。

準(zhǔn)備配菜：綠豆芽100g、韭黃50g切段、洋蔥1/4個(gè)切絲。調(diào)制靈魂醬汁：2勺生抽，1勺老抽，半勺蠔油，半勺糖，攪勻。

熱鍋冷油是關(guān)鍵！大火燒熱鐵鍋至冒煙，倒2勺油潤鍋后倒出，重新加2勺涼油。下牛肉片，快速劃散，表面變色立刻盛出，余油留在鍋里。

第三步：

用鍋里剩余的牛肉油，再加1勺油，倒入河粉。別急著翻炒！先鋪平煎10秒，讓底部微焦定型，再用筷子輕輕挑散。河粉變軟后，淋一半醬汁，快速顛鍋，讓每根粉裹上醬色，爆炒均勻，盛出備用。

第四步：

重新熱鍋，加1勺油，爆香洋蔥，保持大火！先下豆芽，翻炒5秒，再倒河粉、牛肉和韭黃，淋剩余醬汁。左手顛鍋，右手筷子，快速挑拌，讓醬汁均勻裹住食材，全程不超過1分鐘！出鍋前，撒白胡椒粉，沿鍋邊淋半勺香醋。爆炒30秒，出鍋！

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m.hzspsm.cn/article/20250616_840537.shtml剛出鍋的干炒牛河泛著油光卻絲毫不膩，牛肉嫩、河粉彈、豆芽脆，三種口感在嘴里炸開。趁熱吃，鑊氣十足的味道保準(zhǔn)讓你一口接一口，連蔥絲都舍不得剩下！ 學(xué)會(huì)這個(gè)方子，再也不用半夜饞大排檔啦！