掀開鍋蓋，金黃的荷包蛋臥在油亮的面條上，醬汁咕嘟咕嘟冒著泡，濃郁的香氣瞬間鉆進鼻腔，肚子立馬發(fā)出 “咕嚕咕嚕” 的抗議。這碗看似樸素的荷包蛋燜面，可是拯救無數(shù)個饑腸轆轆時刻的 “救命稻草”，今天就手把手教你用最簡單的食材，做出連外賣都比不上的神仙美味！

食材準備：

主角面條：150克。

靈魂荷包蛋：雞蛋2個。

配菜搭檔：小青菜2棵、火腿腸1根、小蔥1根、蒜2瓣。

萬能醬汁：2勺生抽、1勺老抽、1勺蠔油、半勺白糖、1勺淀粉、半碗清水，攪拌均勻。

烹飪過程：

1.熱鍋倒少許油，油熱后打入雞蛋，小火慢煎。等蛋白凝固，撒一小撮鹽提味，用鏟子輕輕按壓蛋黃，煎出焦邊后盛出備用。要是喜歡溏心蛋，煎的時間短一些就行。

2.鍋中留底油，放入蒜末爆香，加入火腿腸片，翻炒幾下，再放入小青菜，炒至青菜斷生。

3.面條鋪在配菜上，淋上調(diào)好的醬汁，沿著鍋邊倒入小半碗清水，蓋上鍋蓋，小火燜煮5分鐘。期間打開鍋蓋，用筷子輕輕翻動面條，讓每一根都裹滿醬汁。

4.等湯汁濃稠，放入煎好的荷包蛋，撒上蔥花，關(guān)火燜1分鐘，讓香味充分融合。

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端著熱氣騰騰的荷包蛋燜面，看著金黃的蛋液裹著油亮的面條，咬上一大口，面條爽滑勁道，荷包蛋咸香濃郁，滿滿的幸福感從舌尖蔓延到心間。這碗簡單又美味的家常燜面，無論是早餐、午餐還是晚餐，都能快速治愈你的胃。趕緊動手試試，做完別忘了在評論區(qū)曬出你的成果，咱們一起解鎖更多神仙吃法！