楔子
麵線還能用煎的?!
沒有錯，
這想法是因為吃到花蓮吉安的大陸麵店，
其中有一道南華煎麵，
吃起來鹹香脆口，口感之特別令人念念不忘。
後來上網搜尋煎麵作法，
原來這是江浙傳統麵食，
由於將麵條煎至雙面金黃，故也叫做二面黃。
使用的麵體不同，
再加進各式好料，就形成不同滋味啦，
逆耳小姐要分享的是用麵線來煎，再結合葱蛋概念，
葱蛋麵線煎，於是誔生。
延伸閱讀：薄脆披薩怎麼做 ? 就從麵團開始︱明太子和風口味！包你1吃愛上
延伸閱讀：對啊!蛋餅|再睡10分鐘的快速料理|經典比例1:0.8
葱蛋麵線煎料理Tips
- 油多較酥脆：麵線本身蠻吸油的，在煎的過程中適量補一些油，讓麵體更酥脆。油的部份可選用適合高溫烹調的，也可使用麻油來煎就變成麻油麵線煎。
- 麵線處理：一般傳統麵線吃起來較鹹，下水煮之前可以先用水沖洗一下，洗去些許鹽分及表面雜質。煮麵的水量要多，撈起麵線時要稍微瀝乾一些，可加點油避免結黏成塊。沒瀝乾水分的話，下鍋用油煎容易噴。
- 參考作法：
- 參考閱讀：
葱蛋麵線煎小習作
單位：2人份(使用直徑約23公分煎鍋)
食材：
- 麵線1束
- 雞蛋3顆
- 青葱2根(切成葱花)
- 鹽少許
- 白胡椒少許
作法：
- 前置備料：將葱切成葱花，打入蛋，大致混合打散，加入鹽及白胡椒，備用。麵線用開水沖過，備用。
- 煮熟麵線：起一鍋，水滾後，下麵條約2分鐘左右，會看到麵體膨漲起來，就差不多熟了，撈起瀝乾後，迅速用筷子撥散，可加點油避免結黏成塊，備用。
- 煎脆麵線：鍋熱下少許油，全程中小火，將煮熟的麵線放入，整理一下讓麵線攤成圓餅狀，靜待一下不要翻來翻去，感覺麵線稍微固定(輕晃鍋中的麵體，底部已可移動)，此時沿鍋邊加少許油，再邊轉個麵體，讓麵體受熱均勻。可用鍋鏟偷瞄下層麵線是否變金黃變脆，覺得顏色和脆度是自己要的，就可用一個大盤，把麵線順順的平放在大盤上(金黃那面會朝下)。
- 煎葱花蛋 :趁鍋還是熱的，下點油，將葱花蛋液加入，把下層煎至喜歡的熟度(可輕晃鍋子，葱花蛋若可移動，代表下層已經差不多熟了)，但上層還沒全熟還有一些蛋液，此時把剛剛煎好的麵線輕輕鋪上去（若不想二面都這麼脆，只煎一面也OK，就用另一大盤把煎好那一面的麵體翻轉過來，讓不脆那面和葱花蛋結合即可)。
- 全部合體：用鍋鏟壓一下讓蛋液和麵體稍微密合，翻面續煎另一面麵線，可沿鍋邊再加點油，把麵線煎至酥脆金黃，分切成喜歡的形狀。任務完成，美味上桌。
ＰＳ：
- 原則上調味是夠的，若想沾點佐料的話，蒜頭醬油或台灣辣妹都很搭。
- 用麻油煎需要特別注意溫度，若太高溫的話，麻油容易苦。
逆耳小姐MurMur
這道葱蛋麵線煎口感真的很特別，
外層酥脆，中層鬆軟，
還帶點葱花蛋汁香，
整個就像是蛋餅和科學麵的結合體。
吃膩平常用水煮的麵了嗎？
換換煎麵，
會帶給你前所未有的新食感喔。
別說我住過沒告訴你 | 開箱分享
以吃為目的地的旅行 | 小憩食光
剛好把美食都告訴我 | 那裡那裡
做菜是一個人的武林 | 料理札記
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