一到夏天，天氣悶熱，很多人就變得食欲不振，看見什么都提不起精神。這時候，如果有一碗清爽勁道、鹵汁豐富的打鹵面擺在面前，那絕對是“救命”般的存在。呲溜一口下肚，所有的煩悶和燥熱仿佛都煙消云散了。

今天，我就給大家帶來兩款出鏡率高的打鹵面做法：一款是醬香濃郁、回味無窮的老北京炸醬面，另一款是酸甜可口、湯汁飽滿的番茄雞蛋打鹵面。它們一個醇厚，一個清新，但都做法簡單，特別適合炎熱的夏天。相信我，學會這兩招，輕松承包全家人一整個夏天的胃！

做法一：經典永不過時的炸醬面

鍋燒熱，不用放油，直接下入五花肉丁，用中小火慢慢煸炒。你會看到肉丁里的油被一點點“逼”出來，肉丁變得微黃焦香。肉丁推到鍋的一邊，用鍋里煸出的豬油，下入蔥末、姜末和八角，炒出香味。然后，倒入混合好的黃豆醬和甜面醬，轉小火，不停地用鍋鏟推動，和肉丁混合均勻。

加入小半碗清水，繼續保持小火，讓醬汁“咕嘟咕嘟”地冒泡，這個過程大約需要10-15分鐘。耐心攪拌，防止糊鍋。直到醬汁變得油亮濃稠，醬是醬，油是油，分離得很清晰，這炸醬就算成了。

做法二：清爽開胃的番茄雞蛋打鹵面

西紅柿洗凈，在頂部劃十字花刀，用開水燙一下，輕松去皮，然后切成小塊。雞蛋打入碗中，攪散備用。鍋中放油，油熱后先倒入雞蛋液，炒熟炒散，盛出備用。鍋里留底油，放入西紅柿塊，加一小勺鹽，翻炒至西紅柿變軟出沙，湯汁紅亮。

往鍋里加入一小碗水，再根據口味用生抽和少許糖調味，煮開。然后，將水淀粉慢慢淋入鍋中，邊淋邊攪拌，直到湯汁變得濃稠。最后，把炒好的雞蛋倒回鍋中，撒上蔥花或香菜，翻勻即可關火。

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好了，兩款風味截然不同的夏日打鹵面就介紹完了。一碗是沉淀了歲月和功夫的濃厚醬香，一碗是充滿了陽光和活力的清新酸甜。它們就像生活中的不同側面，有時需要耐心等待，有時則要抓住瞬間的靈感。快去試試吧，看看你更愛哪一碗！