做法
- 猪肉丝用绍兴酒、生抽和玉米淀粉腌 10 分钟。
- 厚底锅中大火热 2 大勺油。爆香蒜末姜丝 60 秒。下腌好的肉丝炒 3 分钟至刚刚熟。
- 下金针、木耳、笋丝和白菜丝,翻炒 2 分钟。
- 倒入鸡汤、生抽、镇江醋和白胡椒粉。小火炖 8 分钟。
- 玉米淀粉水搅匀,边搅边淋入翻滚的汤中。汤会在 90 秒里变成光亮丝滑的勾芡浓汤。
- 保持微微的小火,用勺背画圈淋入蛋液——蛋花会凝成漂亮的丝带。关火淋上麻油。面单独煮好,盛入大碗,慷慨浇上勾芡浓汤。撒葱花与香菜。佐辣油上桌。
Common questions
Can 大卤面 be made ahead?
大卤面 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 大卤面 spicy?
大卤面 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 大卤面 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 大卤面 to make at home?
大卤面 is approachable for a home cook with basic stove skills — total time about 40 minutes, no special technique required.
Can 大卤面 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
大卤面是国民党老兵从中国东北带到台湾的台式国语面食。『大卤』(意为『大锅勾芡』)是这道面的招牌——介于清汤面和炒面酱之间。它在台北的小面馆里以便宜、扛饿、家常的姿态供应。金针与木耳对外人来说陌生,却是台湾家庭厨房常备;它们一起赋予汤底独特的木质花香。
