乾炒牛河係廣東菜色嘅一種,以芽菜、韭菜、河粉、牛肉等炒成。喺廣州、香港以至海外嘅粵菜酒家、香港嘅茶餐廳,乾炒牛河幾乎成為必備嘅菜色。
![Thumb](http://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Beefchowfoon.jpg/640px-Beefchowfoon.jpg)
乾炒牛河嘅主要材料河粉,通常煮法係放湯,或炒製。炒製就分為加入茨汁嘅濕炒,同唔加茨汁嘅乾炒。乾炒牛河嘅製法係先將嫩牛肉炒至半熟。然後落油,炒香芽菜、韭菜同洋蔥,落河粉快炒,加入醬油同熟油,最後再放入之前嘅牛肉炒勻。乾炒牛河講究「鑊氣」,一定要猛火快炒。要炒勻之餘,手勢唔可以太快,唔係啲粉就會碎。炒出嚟啲河粉要乾身,油嘅份量亦一定要準確控制,油太多就會出油咁就唔好食,油大少又黐底。因此乾炒牛河被認為係考驗廣東廚師炒菜技術嘅一大測試,手藝好壞一試就知。
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