【毛毛妈特色炒面】
by 毛毛妈
我每个礼拜都要做这个炒面，因为它比较省事，炒一锅面，菜肉都全了，家里人也都很喜欢。
用料:
1：猪里脊肉300克，盐1/2茶匙，生粉1大匙，水1.5大匙；
2：带壳白虾200克，盐1/3茶匙，生粉2茶匙，香油1茶匙；
3：真空包装蛋炒面一袋454克（图5）；
4：万字牌生抽酱油3大匙，橄榄油1.5大匙；
5：干香菇10粒，黑木耳一把（10克），水中泡软洗净待用；
6：胡萝卜2小根110克；
7：油菜450克；
8：橄榄油3大匙，葱花1大匙，蒜蓉1大匙；
9：鱼露1.5大匙，盐1/2茶匙，头抽酱油1大匙，鸡粉1/4茶匙，白胡椒1/6茶匙；
10：生粉2茶匙，加水1大匙，拌匀待用；
11：香油2茶匙。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、提前一天将里脊肉切片，拌上其它的1料用手抓捏匀（图1），保湿放冰箱过夜。白虾去壳去肠洗净后，放入剩余2料（图2）拌匀，保湿放冰箱过夜。
2、油菜洗净切段，胡萝卜去皮切片（图3），香菇与黑木耳切丝（图4）。大锅放10杯水置炉上，开大火煮滚后，加入蛋炒面，将面条搅散。转大中火煮1分钟（图6），沥干水后加入4料拌匀（图7）。
3、拌好的面放入不粘锅里，置炉上开大中火，两面煎至微黄（图8），盛出保温待用。
4、原不粘锅放1大匙橄榄油，开大中火，放入肉片（图9）炒至八成熟，捞出待用。不粘锅再放1大匙橄榄油，开大中火，放入虾仁（图10）炒至八成熟，捞出待用。
5、不粘锅放1大匙橄榄油，炒香8料里的蒜蓉和葱花（图11），下胡萝卜片、香菇和黑木耳丝翻炒片刻（图12），依次放入9料再炒1-2分钟，然后倒入油菜，炒至菜断生（图13）。
6、倒入事先炒好的肉片和虾仁（图14），然后放入10料的生粉水（图15），翻炒均匀。关火后放入煎好的面条和2茶匙香油（图16），拌匀即可。
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