大白菜炒粉条这么做，粉条不坨不粘锅，白菜清淡不油腻，简单下饭
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;"><span style="color: black;">大众</span>好，我是<span style="color: black;">第1</span>美食的阿飞，关注阿飞，有<span style="color: black;">更加多</span>的家常美食供<span style="color: black;">大众</span>参考。</strong></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">俗话说“百菜不如白菜”，自古<span style="color: black;">败兴</span>白菜在中国人的心目中就占据着很高的地位，不论东西南北，很少有不产白菜，不吃白菜的，<span style="color: black;">做为</span>真正<span style="color: black;">道理</span>上的<span style="color: black;">百姓</span>菜，那白菜<span style="color: black;">怎么样</span>做才真正的好吃呢？每当看到白菜都不由自主的响起一道菜，那<span style="color: black;">便是</span>“白菜猪肉炖粉条”，虽<span style="color: black;">叫作</span>不上什么名菜，但却是每家每户都会做的家常菜，而这道菜之<span style="color: black;">因此</span>受欢迎，并不全是<span style="color: black;">由于</span>有肉而是搭配，就算<span style="color: black;">无</span>肉<span style="color: black;">亦</span>丝毫不会营养它的美味。下面就为<span style="color: black;">大众</span>分享一下，白菜炒粉条的<span style="color: black;">仔细</span>做法，粉条应该<span style="color: black;">怎样</span>处理，才会不坨快、不粘锅，还能软糯入味？<span style="color: black;">爱好</span>的<span style="color: black;">伴侣</span>快来学习一下吧。</p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p26-sign.toutiaoimg.com/pgc-image/57c2481c32044c279dad7552ffc36a09~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1721485746&x-signature=EbyV2G9A25AdszTyXgbEi00FooY%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">【白菜炒粉条】</strong></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">1.<span style="color: black;">首要</span>，<span style="color: black;">咱们</span>准备一把粉条，把它剪成段提前放入清水中浸泡2个小时方便炖熟入味，最好不要用热水泡，<span style="color: black;">以避免</span>淀粉析出来炒的时候容易粘连。</p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/81fa8732b2be4409b0bf0699b53352eb~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1721485746&x-signature=K5nV1dTxZMC8%2BGBdQ64BZBeQaqE%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">2.准备一棵嫩白菜切掉根部，把白菜叶一片一片打散，菜叶切成大片、菜帮斜刀切成小块，斜刀切更加入味。</p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/4fbcfcd94ac64081bd5364f3c3c96a30~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1721485746&x-signature=ReT4ZjSFyoG%2B%2FwSfoxc7SQa0ZAs%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">3.大蒜拍扁，大葱切成马蹄片，生姜切成片放在<span style="color: black;">一块</span>备用。</p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/837d06c6f2974619a3ea0fe0bd87b191~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1721485746&x-signature=WrlzCjnlG5VpuDPlmS9JJD3KZTQ%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">4.食材<span style="color: black;">所有</span>准备好以后<span style="color: black;">咱们</span><span style="color: black;">起始</span>烹饪，把锅烧热加入适量的猪油，<span style="color: black;">无</span>猪油的<span style="color: black;">亦</span><span style="color: black;">能够</span>煸一点五花肉进去<span style="color: black;">增多</span>肉香味，油温六成热时把白菜帮倒入锅中炝炒，高油温能使菜帮中的水分快速蒸发，<span style="color: black;">这般</span>炒的时候<span style="color: black;">不易</span>出汤。</p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/678c282b286945bcaa705828e2d80c89~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1721485746&x-signature=VluhqtZ2DDlQvGIsrMqnBDcoVLI%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">5.白菜帮断生以后放入白菜叶，保持大火继续炝炒至白菜叶塌软，大火炝炒出来的白菜既清脆又不会出水，把炒好的白菜盛出来备用。</p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/0212dad7fcc14819b26a3cb6385c57c2~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1721485746&x-signature=kK%2BYJsCBsHQs1kCotbtwQI%2BEVFQ%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">6.锅内再烧油，放入一粒八角开小火炸香，火太大的话香料容易发苦<span style="color: black;">况且</span>香味出不来，再放入葱姜蒜继续翻炒出，炒出香味以后淋入香醋5克，生抽5克，再倒入一点料酒，沿锅边加入适量的清水，再加入老抽3克调底色把颜色搅均匀，水烧开以后放入泡软的粉条开中火炖煮，让粉条吸收汤汁入味。</p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/ad5bca93118c4fb7ae366c1960f7271d~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1721485746&x-signature=FFh0BTTwB6LVvcoicJ66tMOYnTY%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">7.汤汁基本上收干的时候，放入炒好的白菜，稍微翻炒一下让白菜和粉条均匀融合，最后放入葱段美味即成。</p>
<div style="color: black; text-align: left; margin-bottom: 10px;"><img src="https://p3-sign.toutiaoimg.com/pgc-image/021cf63c6b4e4917b59f3ac3afd335c7~noop.image?_iz=58558&from=article.pc_detail&lk3s=953192f4&x-expires=1721485746&x-signature=VH4MHnDZJeA8NozZnJYm5wk96ys%3D" style="width: 50%; margin-bottom: 20px;"></div>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">技术要点：</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">1.粉条要提前用清水浸泡两个小时以上，最好不要用热水浸泡，<span style="color: black;">以避免</span>淀粉析出，炒的时候粘连。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">2.炒白菜时<span style="color: black;">必定</span>要全程大火，先炒白菜帮再炒白菜叶，让水分快速蒸发，<span style="color: black;">这般</span>炒出来既清脆又不会出水。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">3.炖粉条时加香醋，<span style="color: black;">一样</span>能防止粘连。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">我是阿飞，感谢<span style="color: black;">大众</span>对<span style="color: black;">第1</span>美食的支持，<span style="color: black;">咱们</span><span style="color: black;">每日</span>都有几道家常菜供<span style="color: black;">大众</span>参考，<span style="color: black;">爱好</span>做饭的<span style="color: black;">伴侣</span>别忘记点关注，阿飞谢谢<span style="color: black;">大众</span>观看。</strong></p>
真情实感，其含义为认真了、走心了的意思，是如今的饭圈常用语。 回顾历史，我们感慨万千；放眼未来，我们信心百倍。 论坛的成功是建立在我们诚恳、务实、高效、创新和团结合作基础上，我们要把这种精神传递下去。 认真阅读了楼主的帖子，非常有益。 说得好啊！我在外链论坛打滚这么多年，所谓阅人无数，就算没有见过猪走路，也总明白猪肉是啥味道的。
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