嘿，各位愛美食的朋友們，大家好呀！今天我要給大家分享一道我們家餐桌上出鏡率超高，而且每次做都會被一掃而空的神仙美味——豆角蒸面！它最大的魅力就在于簡單省事，一鍋出，有菜有肉有主食，而且味道那叫一個絕！面條吸飽了豆角和肉的香味，根根分明，油潤咸香，豆角也燉得軟爛入味，簡直是懶人福音，廚房小白也能輕松上手！

準備食材：

主料：新鮮濕切面、長豆角、帶皮五花肉

輔料：大蒜、生姜、小蔥

調料：食用油、生抽、老抽、蠔油、料酒、白糖、鹽、香油

制作步驟：

1.新鮮的長豆角300克，掐頭去尾，掰成小段，洗干凈，瀝干水分。帶皮五花肉一小塊，差不多150克，切成薄片。大蒜拍扁切成蒜末，生姜一小塊切末，小蔥兩根切成蔥花，蔥白和蔥綠分開。

2.鍋燒熱，倒入1湯匙食用油。油熱，下入切好的五花肉片，用中小火慢慢煸炒。把五花肉里的肥油充分煸出來，炒到肉片邊緣微微焦黃。蔥白末和姜末，還有一半的蒜末扔進去，快速爆香。

3.豆角段倒進去，轉大火，快速翻炒，讓每一根豆角都均勻地裹上鍋里的油脂。大概翻炒兩分鐘，豆角變得更加翠綠鮮亮。加入生抽2湯匙，老抽1湯匙，蠔油1湯匙，料酒1湯匙。再來一小勺白糖，加少許鹽，快速翻炒。

4.所有調料翻炒均勻，讓豆角和肉片都裹上漂亮的醬汁后，加入開水，差不多能沒過豆角的一半多一點就行。大火燒開后，轉中火，蓋上鍋蓋，咕嘟咕嘟燉個5分鐘，初步入味。

5.新鮮面大概400克，用手輕輕抖散，然后淋上大約1湯匙食用油，用手抓拌均勻，確保每一根面條都薄薄地沾上一層油。

6.豆角燉得差不多了，用勺子把鍋里的大部分湯汁先盛出來，裝在一個小碗里。拌好油的面條均勻地、蓬松地鋪在豆角和肉的上面，鋪好后，蓋緊鍋蓋，轉中小火，開始蒸制，大約10-15分鐘。

7.關火后，讓面條在鍋里再燜上2-3分鐘，利用余溫讓面條充分吸收蒸汽和香味，這樣口感會更好。燜好后，深吸一口氣，打開鍋蓋，哇，那股混合著面香、肉香、豆角香的濃郁氣味，簡直讓人陶醉！

8.盛出來的那碗湯汁，分兩到三次，均勻地淋在面條上。一邊淋，一邊用筷子快速地把面條和底下的豆角、肉片一起挑散、拌勻，讓每一根面條都充分吸收湯汁，變得油潤光亮。

9.嘗一下咸淡，如果覺得味道不夠，可以適量再加一點點生抽或者鹽進行調整。最后，把剩下那一半的蒜末撒進去，再淋上幾滴香油，再次拌勻，就可以盛盤享用啦！

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怎么樣，看完是不是覺得口水都要流下來了？這道豆角蒸面，真的是一道集美味、營養、便捷于一身的完美主食。相信聰明的你一定能輕松復刻出這道美味。趕緊動手試試吧！