酸菜肉丝面

做法

1. 1酸菜用冷水快速冲洗，挤干水分后横切成细丝。

   挤干切丝

   🔍 看状态 小火 3 分钟 · 3 minutes

   状态：菜丝呈半透明浅黄、手感近干，挤压无水滴滴下Shreds are pale translucent yellow and feel almost dry; no water drips when squeezed

   判断标准：抓一把松手能散开，而非黏成湿团A handful springs back loosely instead of clumping into a wet ball

2. 2锅烧热下油，爆香干辣椒、姜丝与蒜片30秒至油出焦香。

   爆香辣姜蒜

   🔍 看状态 中大火 30 秒 · 30 seconds

   状态：辣椒转为深亮红色但未发黑，蒜片边缘浅金Chillies darken to a deep glossy red without turning black; garlic edges are pale gold

   判断标准：香气先于油烟扑鼻——若已冒烟说明锅过热The fragrance hits you before any smoke does — if it smokes, the wok was too hot

3. 3下肉丝大火炒90秒至变色，推到一边。

   大火炒肉丝

   🔍 看状态 大火 90 秒 · 90 seconds

   状态：肉丝外表浅金无粉色，仍饱满不缩水Strands are pale gold outside with no pink showing, still plump not shrunken

   判断标准：肉丝在锅中发出轻微摩擦声而不粘锅The pork squeaks lightly against the wok rather than sticking

4. 4酸菜下到空处炒2分钟，至干爽、气味由生酸转焦香。

   酸菜要炒透

   🔍 看状态 中大火 2 分钟 · 2 minutes

   状态：菜丝失去水亮感，表面哑光、边缘微卷Shreds have lost their wet sheen and look matte and slightly curled at the edges

   判断标准：刺鼻生腌味转为圆润咸酸香The sharp raw-pickle smell has softened into a rounded, savoury sourness

5. 5倒入800毫升滚水，烧沸后用生抽与白胡椒调味，小火煮5分钟。

   滚水煮汤

   🔍 看状态 中火 5 分钟 · 5 minutes

   状态：汤色浅金微亮，酸菜丝在沸汤中悬浮翻动Broth is pale gold with a faint sheen, pickle shreds suspended and moving in the boil

   判断标准：尝一口先酸后咸，酸味很快退去A spoonful tastes sour first, salty second, and the sourness fades quickly

6. 6另锅煮面至刚熟，分装碗中，浇入滚烫酸汤，最后撒葱花。

   浇酸汤

   🔍 看状态 大火 4 分钟 · 4 minutes

   状态：浅金酸汤中有半透明酸菜丝、嫩肉丝与绿色葱花Pale gold sour broth with translucent pickle ribbons, tender pork and green scallion

   判断标准：凑近碗面时蒸汽能糊住眼镜Steam fogs your glasses when you lean over the bowl