大家好，歡迎來到農村美食課堂，在廣東，你永遠都不要對一碗腸粉抱有太大的希望。因為這碗看似簡單的腸粉，其實內藏玄機。

今天呢，就教你們在家做一道正宗的廣東腸粉！首先我們準備一盆熱水，把米漿攪拌均勻，然后過濾一下，去除雜質。

接著取一個盤子，在上面刷上一層油，倒入一大勺的米漿，攤成一張薄皮。再蓋上鍋蓋，燜煮個 1 分鐘左右就可以了。

這個時間呢，我們可以準備配料。雞蛋打散后，加入點鹽調味，下入鍋中煎至兩面金黃。豬肉切絲，加上生抽、玉米淀粉抓勻腌制一會。蒜頭拍碎剁成蓉，備用。

當這個餅皮熟了以后呢，用鏟子把它翻個面，這樣可以更快速地凝固。最后呢，把餅皮反過來，這樣一張晶瑩剔透的腸粉皮就做好了。

依次把所有的餅皮都做好后，取一張放在漏勺里面，淋入調好的醬汁，撒上蒜蓉，再加上炒好的雞蛋跟肉絲，就可以開吃了！

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那說到這啊，肯定有人會問，為什么別人做的腸粉又白又滑溜，而自己做的卻容易粘在一起？這是因為你的米漿沒有過濾干凈，還有就是蒸的時候火太大，導致水分流失太快，所以才會出現這種現象。

那如果想吃豬扒的話，也可以這樣做。先把豬里脊肉洗干凈，用刀背反復敲打，直到變軟。然后再切成片狀，放入碗中，加點生抽、胡椒粉、玉米淀粉，攪拌均勻，腌制一會。

起鍋燒油，油熱之后，把腌好的里脊肉放進去煎至定型，翻個面，煎至兩面微焦即可出鍋。

再來一根炸到酥脆的蔥油餅，配上一杯冰鎮的酸梅汁，這一頓真的不要太滿足了吧！