每天下班回家，卸下一身的疲憊，最愜意的時(shí)候就是窩在沙發(fā)上追兩集電視劇。這個(gè)時(shí)候嘴巴總想嚼點(diǎn)什么，薯片太熱氣，鹵味又怕胖，思來想去還是毛豆最合適。

毛豆是最便宜也最常見的食材了，有著“夏季第一豆”的美稱。平時(shí)大家吃毛豆多是直接水煮，雖然清淡，但總覺得少了點(diǎn)滋味。今天分享一個(gè)更好吃的做法，先煮后炒，多加一步，毛豆變得鮮香四溢，連殼都有味。嗦一口咸鮮微辣，越吃越上癮，當(dāng)作追劇零食特別棒，做法簡(jiǎn)單省事，分享給大家~

五香回鍋毛豆

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【食材】

新鮮毛豆、姜、干辣椒、花椒、八角、香葉、鹽、生抽、醬油、素蠔油、味精

【具體做法】

1，買回來的毛豆先挑揀一下，然后用剪刀剪掉頭尾，這一步雖然稍微費(fèi)點(diǎn)時(shí)間，但是很關(guān)鍵，只有剪開了口子，煮的時(shí)候才容易入味，處理好的毛豆加點(diǎn)鹽搓洗一下，洗掉表面的絨毛，瀝干水分備用。

2，燒一鍋開水，水里加一勺鹽，滴幾滴食用油，這樣煮出來的毛豆顏色翠綠不發(fā)黃，大火煮開后放入毛豆，不用蓋蓋子，中火煮8分鐘左右。

3，煮到毛豆八九分熟，口感嘗起來斷生但還帶著脆勁的時(shí)候就可以撈出來了，瀝干水分，千萬不要煮太爛了，一會(huì)還要回鍋。

4，熱鍋涼油，油熱后放入姜末、一把花椒、兩個(gè)八角、幾片香葉和適量干辣椒，小火煸炒，把香料的香味炒出來。

5，聞到濃郁的麻辣香味后倒入煮好的毛豆，大火快速翻炒，讓毛豆表面裹上香料油。

6，接著調(diào)味，加鹽、生抽、醬油、素蠔油、少許味精，大火翻炒均勻，把毛豆表面的水分炒干。

7，最后沿著鍋邊淋入少許清水，大概小半碗的樣子，蓋上蓋子大火咕嘟一兩分鐘，這一步是為了讓調(diào)料的味道滲入到毛豆肉里。

8，等鍋里的湯汁收得差不多了就可以出鍋了。

這樣做的五香毛豆顏色翠綠誘人，味道非常足，既有煮毛豆的清香，又有炒菜的鑊氣，拿起來嗦一口，汁水飽滿，鮮香麻辣，真的比外面燒烤攤買的還要好吃，做法也是簡(jiǎn)單快手，幾分鐘就能搞定一盤。

小貼士：

1，毛豆剪頭尾是入味的關(guān)鍵，千萬別偷懶省略這一步。

2，煮毛豆的時(shí)候加鹽和油開蓋煮，是保持毛豆翠綠不變色的秘訣。

3，最后加水燜煮時(shí)間不要太長(zhǎng)，水收干即可，這樣毛豆吃起來才爽口，不會(huì)軟塌塌的。