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！

http://m.rasub.cn/article/20250620_492432.shtml

http://m.bbraf.cn/article/20250620_688338.shtml

http://m.cnxoh.cn/article/20250620_860171.shtml

http://m.qthfl.cn/article/20250620_644147.shtml

http://m.yodpg.cn/article/20250620_224829.shtml

http://m.wkver.cn/article/20250620_769524.shtml

http://m.ssfvl.cn/article/20250620_599468.shtml

http://m.lzyay.cn/article/20250620_086269.shtml

http://m.cebhv.cn/article/20250620_126572.shtml

http://m.upexq.cn/article/20250620_986126.shtml

http://m.qvubn.cn/article/20250620_096328.shtml

http://m.gyhjs.cn/article/20250620_697033.shtml

http://m.wnbcm.cn/article/20250620_917487.shtml

http://m.mczyq.cn/article/20250620_254844.shtml

http://m.kxzfy.cn/article/20250620_235957.shtml

http://m.hsqoh.cn/article/20250620_354006.shtml

http://m.nwatf.cn/article/20250620_273303.shtml

http://m.nutix.cn/article/20250620_415081.shtml

http://m.uctqn.cn/article/20250620_511348.shtml

http://m.sonkq.cn/article/20250620_940512.shtml

http://m.vivvr.cn/article/20250620_418785.shtml

http://m.qbjwt.cn/article/20250620_830938.shtml

http://m.pezwv.cn/article/20250620_429596.shtml

http://m.zesvm.cn/article/20250620_789163.shtml

http://m.qywxx.cn/article/20250620_231318.shtml

http://m.hoyzt.cn/article/20250620_310477.shtml

http://m.pcodp.cn/article/20250620_324505.shtml

http://m.xfkcs.cn/article/20250620_944598.shtml

http://m.uoabh.cn/article/20250620_325541.shtml

http://m.flrkm.cn/article/20250620_946836.shtml

http://m.vghib.cn/article/20250620_198411.shtml

http://m.tllql.cn/article/20250620_422267.shtml

http://m.jgotx.cn/article/20250620_534719.shtml

http://m.vxpxq.cn/article/20250620_697853.shtml

http://m.kvrgr.cn/article/20250620_378258.shtml

http://m.kawmg.cn/article/20250620_723437.shtml

http://m.ltjte.cn/article/20250620_463963.shtml

http://m.kvrli.cn/article/20250620_445935.shtml

http://m.cjuqv.cn/article/20250620_058134.shtml

http://m.jwmil.cn/article/20250620_862160.shtml

http://m.sdunb.cn/article/20250620_176245.shtml

http://m.wttpo.cn/article/20250620_540872.shtml

http://m.rdlpf.cn/article/20250620_572475.shtml

http://m.azcxu.cn/article/20250620_447845.shtml

http://m.ldqrk.cn/article/20250620_409750.shtml

http://m.nlhwa.cn/article/20250620_833209.shtml

http://m.gnjrv.cn/article/20250620_602210.shtml

http://m.hosao.cn/article/20250620_603792.shtml

http://m.gotwy.cn/article/20250620_577975.shtml

http://m.rpvwf.cn/article/20250620_048164.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！