作法
- 豬肉以紹興酒、淡醬油與太白粉醃10分鐘。
- 厚底鍋中大火熱2大匙油，下蒜末薑末爆60秒。下醃好豬肉條炒3分鐘至剛熟。
- 下金針、木耳、筍絲與白菜絲炒2分鐘。
- 倒入雞高湯、醬油、醋與白胡椒粉，燉8分鐘。
- 太白粉水攪勻後緩緩倒入沸湯中邊倒邊攪。湯會在90秒內轉為光亮絲滑的勾芡。
- 湯保持微滾，蛋液沿湯匙背緩緩倒入，凝成纖細蛋花。離火淋上麻油。麵條另煮，盛入深碗，淋上滿滿勾芡湯。撒青蔥與香菜，旁邊附辣油。
Common questions
Can 大滷麵 be made ahead?
大滷麵 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 大滷麵 spicy?
大滷麵 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 大滷麵 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 大滷麵 to make at home?
大滷麵 is approachable for a home cook with basic stove skills — total time about 40 minutes, no special technique required.
Can 大滷麵 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
大滷麵是由國軍老兵自東北帶入的台式國語麵食。「大滷」（字面為「大燉」或「大濃汁」）指的是以太白粉勾稠的招牌湯——介於清麵湯與炒麵醬之間。台北的家常麵店把它定位為便宜飽足的平日餐。金針與木耳對外人陌生，但在台灣食材庫中極為普及；兩者共同賦予這碗湯獨特的木香與花香。
