深夜追劇時(shí)，熱氣騰騰的干炒牛河，饞得人直咽口水。別再對(duì)著屏幕望 “河” 興嘆！今天就教你在家復(fù)刻這道菜，無(wú)需專業(yè)炒鍋，用普通鐵鍋也能炒出鑊氣十足的美味，讓平凡的河粉秒變美味！

食材準(zhǔn)備：

主角擔(dān)當(dāng)：沙河粉200克，用溫水泡軟后，瀝干水分。

靈魂牛肉：牛里脊100克，逆著紋理切成薄片。

配菜組合：綠豆芽100克、韭黃50克、小蔥2根。綠豆芽洗凈瀝干，韭黃切段，小蔥切成蔥花。

調(diào)味必備：生抽2勺、老抽1勺、料酒1勺、蠔油1勺、白糖半勺、淀粉1勺、白胡椒粉少許、食用油。

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烹飪步驟：

1.牛肉片放入碗中，加入1勺生抽、1勺料酒、半勺淀粉、少許白胡椒粉，抓拌均勻，來(lái)點(diǎn)食用油，腌制15分鐘。

2.熱鍋涼油，油熱后，放入腌制好的牛肉片，滑炒至變色，盛出。鍋中留少許底油，放入蔥花爆香，加入綠豆芽，大火快速翻炒1分鐘，炒至微微變軟后，盛出。

3.鍋中再倒入少許油，油熱后放入河粉，用筷子輕輕撥開(kāi)。依次加入1勺生抽、1勺老抽、半勺白糖、1 勺蠔油，用筷子和鏟子配合，翻炒均勻，讓河粉均勻裹上醬汁。

4.炒好的牛肉、豆芽和韭黃段倒入鍋中，與河粉一起大，火快速翻炒1分鐘，讓食材充分融合。最后撒上剩余的蔥花，翻炒均勻，咸香入味，即可出鍋。

一盤油亮誘人的干炒牛河端上桌，牛肉嫩滑多汁，河粉根根分明、醬香濃郁，搭配脆爽的豆芽和韭黃，每一口都充滿煙火氣。無(wú)論是當(dāng)早餐、午餐還是夜宵，都能瞬間治愈味蕾。快動(dòng)手試試，把這份街頭美味搬進(jìn)自家廚房，做完記得拍照分享，看看誰(shuí)炒出的牛河最有鑊氣！

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