過節請客的應景主食蛤蜊炒面 (15張圖)
这是一道过节请客的应景主食。http://i1022.photobucket.com/albums/af346/pengl/Cook%20-%20mian%20xiyangcai%20yinyu/IMG_3170.jpg
烹制材料: 活蛤蜊2打，油面1包（1斤左右），香菇6个，绿豆芽3两，佛手瓜1个（别的瓜（如毛瓜）也行），青葱3根，白胡椒粉，糖，盐，酱油。
http://i1022.photobucket.com/albums/af346/pengl/Cook%20-%20mian%20xiyangcai%20yinyu/IMG_3143.jpg
挑蛤蜊诀窍∶合着的蛤蜊很难判断死活。买蛤蜊要挑露出小点肉的，用手指一触就缩回去的或喷出点水的。那一定是活的。
步骤
1．
将买回来的蛤蜊放入冷水里继续吐沙（有的店已吐得干净，洗洗就行）
http://i1022.photobucket.com/albums/af346/pengl/Cook%20-%20mian%20xiyangcai%20yinyu/IMG_3139.jpg
2． 香菇泡软（可微博3分钟快速泡软）切丝，佛手瓜削皮切丝，青葱洗净切细，绿豆芽洗净。
http://i1022.photobucket.com/albums/af346/pengl/Cook%20-%20mian%20xiyangcai%20yinyu/IMG_3152.jpg
3． 将油面放入沸水汆烫5分钟（比较冻的油面，加长2分钟），捞起滤干。
http://i1022.photobucket.com/albums/af346/pengl/Cook%20-%20mian%20xiyangcai%20yinyu/IMG_3149.jpg
http://i1022.photobucket.com/albums/af346/pengl/Cook%20-%20mian%20xiyangcai%20yinyu/IMG_3151.jpg
4． 将蛤蜊放入沸水中，一有开口的即捞起。待全部捞出后，将蛤蜊肉剥出，与汤汁一并放一器皿里备用。
http://i1022.photobucket.com/albums/af346/pengl/Cook%20-%20mian%20xiyangcai%20yinyu/IMG_3155.jpg
http://i1022.photobucket.com/albums/af346/pengl/Cook%20-%20mian%20xiyangcai%20yinyu/IMG_3157.jpg
http://i1022.photobucket.com/albums/af346/pengl/Cook%20-%20mian%20xiyangcai%20yinyu/IMG_3159.jpg
5． 起油锅，放入香菇丝翻炒至6分熟，加入佛手瓜丝炒至5分熟，再加入绿豆芽炒至4分熟。
http://i1022.photobucket.com/albums/af346/pengl/Cook%20-%20mian%20xiyangcai%20yinyu/IMG_3161.jpg
http://i1022.photobucket.com/albums/af346/pengl/Cook%20-%20mian%20xiyangcai%20yinyu/IMG_3163.jpg
http://i1022.photobucket.com/albums/af346/pengl/Cook%20-%20mian%20xiyangcai%20yinyu/IMG_3164.jpg
6． 放入面条拌炒均匀，再加入蛤蜊肉及汤汁和青葱段快速翻炒，最后放少许白胡椒粉，糖，盐，酱油，拌匀，熄火，装盘。
http://i1022.photobucket.com/albums/af346/pengl/Cook%20-%20mian%20xiyangcai%20yinyu/IMG_3166.jpg
http://i1022.photobucket.com/albums/af346/pengl/Cook%20-%20mian%20xiyangcai%20yinyu/IMG_3169.jpg
http://i1022.photobucket.com/albums/af346/pengl/Cook%20-%20mian%20xiyangcai%20yinyu/IMG_3170.jpg
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