河北
當(dāng)酸菜遇上米粉，美味一觸即發(fā)！今天我要給大家分享一道我們家餐桌上的“常勝將軍”——酸菜炒粉！不知道你們有沒(méi)有這樣的時(shí)刻，就是突然一下不知道吃啥，或者夏天熱得沒(méi)胃口？每當(dāng)這時(shí)，酸菜炒粉總能像一道光，瞬間點(diǎn)亮我的味蕾！那酸爽開(kāi)胃的滋味，配上Q彈爽滑的米粉，再來(lái)點(diǎn)肉末的鮮香，簡(jiǎn)直是絕配！
干米粉200克，用足量的溫水將其泡軟，直到米粉用手能輕松掐斷，但又保持彈性！泡好后撈出，用清水沖洗一下，瀝干水分。酸菜150克，用清水稍微淘洗幾遍，去除多余的鹽分和雜質(zhì)，然后用力擠干水分，再切成細(xì)末。大蒜4瓣，去皮切末；姜一小塊，切末；小米辣3個(gè)切成小圈；小蔥2根，切成蔥花。
鍋中倒入食用油2湯匙，燒熱，放入蒜末、姜末和小米辣圈，用中小火煸炒出香味。香味出來(lái)后，立刻倒入切好的酸菜末，繼續(xù)用中小火煸炒。炒2-3分鐘，把酸菜的水汽炒干，炒出它獨(dú)特的香味。
第三步：
酸菜炒香后，把瀝干水分的米粉下鍋。這時(shí)候，轉(zhuǎn)大火，用鍋鏟快速地將米粉撥散，翻炒均勻。如果感覺(jué)米粉有點(diǎn)干，容易粘鍋，可以沿著鍋邊淋入一丁點(diǎn)兒清水，幫助米粉散開(kāi)，但千萬(wàn)別加多。米粉炒散、微微變軟后，加入3湯匙生抽、半湯匙老抽、1湯匙蠔油、小半勺白糖。繼續(xù)保持大火，快速翻炒。
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第四步：
翻炒到米粉完全入味，顏色均勻油亮的時(shí)候，嘗一下味道。如果覺(jué)得不夠咸，可以酌情加少許鹽。最后，撒上準(zhǔn)備好的蔥花，再快速翻炒幾下，讓蔥香味融入其中，就可以關(guān)火出鍋啦！哇，香氣撲鼻！趕緊盛到盤子里，準(zhǔn)備開(kāi)動(dòng)吧！
生活需要一些小確幸，而親手做出一道美味，看著家人或朋友吃得心滿意足，就是其中最簡(jiǎn)單直接的一種。別猶豫啦，趕緊去市場(chǎng)買好材料，跟著我的步驟，給自己和家人來(lái)一盤熱氣騰騰、香噴噴的酸菜炒粉吧！相信我，當(dāng)你成功做出這道菜，并收獲滿滿的贊美時(shí)，那種成就感是任何外賣都給不了的！
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