食材:
菜籽油适量、小葱6根、挂面适量、生抽4勺、老抽2勺、白糖2勺
步骤1:
平底锅热油,小葱洗净控干水分切段(一定要吸干水分,防止葱段下锅油乱溅),先放葱叶小火慢煎至颜色变深,盛盘备用
![](http://cookbooksoft.com/d/file/news/qita/2020-06-16/200_deda1e3b73b72be5d8f2eea078dc378f.jpg)
步骤2:
葱白小火慢煎至颜色变深,盛盘。油会特别香
![](http://cookbooksoft.com/d/file/news/qita/2020-06-16/200_b8b06326e39ec7bc32d2c2a41682dec7.jpg)
步骤3:
今天准备的两人份,调料的份量也多些。两勺老抽,四勺生抽,两勺白糖,一勺耗油,如果一个人吃就减半
![](http://cookbooksoft.com/d/file/news/qita/2020-06-16/200_2537ab8c2dbf032047f22752ad00b537.jpg)
步骤4:
开小火,调好的汁儿倒入葱油中,熬至图中起小泡即可
![](http://cookbooksoft.com/d/file/news/qita/2020-06-16/200_22dd98afb83a5f04b3a3539f57a03c67.jpg)
步骤5:
煎好的葱叶葱段和熬好的汁儿
![](http://cookbooksoft.com/d/file/news/qita/2020-06-16/200_34676b4a7b31f9e47e93a68c7e12e70c.jpg)
步骤6:
锅中沸水煮面,捞起可用白开水过一遍,吃起更有嚼劲。盘中下面放了几片过了一下水的生菜,放入煮好的面,夹上葱段,这是葱油面的灵魂啊,别以为煎糊的葱段不能吃哟。撒少许葱花和香菜,完美
![](http://cookbooksoft.com/d/file/news/qita/2020-06-16/200_fc474ce1dc996aea9c47a74ed29ab3ce.jpg)
步骤7:
成品
![](http://cookbooksoft.com/d/file/news/qita/2020-06-16/200_0e00a5991321cb7cf26875d694adbc1d.jpg)
步骤8:
拌好的面不仅味道好,颜色也好,让你吃了一碗还想来一碗的葱油面
![](http://cookbooksoft.com/d/file/news/qita/2020-06-16/200_c85efc859d41fedb6256d9908e436f55.jpg)