說到螺螄粉，那真是讓人又愛又“恨”的存在，愛它的酸辣鮮爽，也“恨”它那獨特的“芬芳”。不過，今天咱不喝湯，來點更刺激、更上頭的——爆炒螺螄粉！Q彈爽滑的米粉，裹滿了濃郁的醬汁，配上靈魂酸筍、炸腐竹、香脆花生米，還有各種你喜歡的配菜，在鍋里那么“滋啦”一炒，那香味，簡直能把人都饞哭！系上圍裙，跟我一起解鎖這道銷魂炒粉吧！

食材清單：

1.袋裝螺螄粉1包，選擇你平時最愛吃的牌子就行，里面的干米粉、酸筍、腐竹、花生、木耳豆角等干料包和醬料包都有。

2.大蒜3-4瓣，小米辣2-3個，小蔥2根，雞蛋1個，午餐肉。。

3.時令蔬菜一小把，比如空心菜、生菜、豆芽等。

制作步驟：

1.把螺螄粉里的干米粉用冷水浸泡至少1小時，泡到米粉微軟。然后燒一鍋開水，把泡好的米粉放進去煮，煮8-10分鐘，用筷子能夾斷，但中間還有一點點硬芯的狀態，是最好的。撈出后，立刻用涼水沖洗幾遍，瀝干水分。

2.大蒜切末，小米辣切圈，小蔥切蔥花。雞蛋打散后，炒成雞蛋碎。午餐肉半根切丁，蔬菜洗凈、切段。

3.螺螄粉料包里的酸筍、木耳豆角等干料拆開，酸筍如果太大塊，稍微切小一點。找個小碗，把螺螄粉包裝里的辣椒油包、醋包、螺螄湯料包、醬包擠進去，加半湯匙蠔油和一茶匙生抽，攪拌均勻。

4.鍋中倒入兩湯匙食用油，燒至七成熱，放入蒜末、小米辣圈，爆炒出香味。酸筍和木耳豆角干料倒進去，快速翻炒1分鐘，把酸筍的香味徹底激發出來！

5.處理好的米粉倒入鍋中，用筷子快速劃散，均勻受熱?；鹜榷　㈦u蛋碎、蔬菜一起放進去，醬汁也均勻地淋在米粉上。

6.調大火，用鍋鏟快速翻炒，讓每一根米粉都均勻地裹上醬汁，顏色變得油亮誘人。炒到你覺得米粉已經充分入味，蔬菜也斷生了，就可以準備出鍋了。出鍋前，撒上螺螄粉包裝里的炸腐竹和香脆花生米，再撒上一把蔥花，稍微拌勻，即可關火。

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哇哦！一盤香噴噴、色香味俱全的爆炒螺螄粉就大功告成啦！那濃郁的醬香、酸筍的獨特風味、米粉的Q彈、腐竹花生的香脆……多重口感在嘴里爆炸，簡直太過癮了！