松花蛋拌豆腐是一道經典的家常涼菜，以其清爽可口、制作簡單而深受人們喜愛。這道菜將嫩滑的豆腐與風味獨特的松花蛋完美結合，再配以簡單的調味料，既保留了食材的原汁原味，又增添了豐富的層次感。無論是作為夏日消暑的開胃菜，還是日常餐桌上的佐餐小菜，都能讓人食欲大開。下面將詳細介紹松花蛋拌豆腐的家常做法，從選材到調味，一步步教你做出色香味俱全的美味佳肴。

https://m.bufdl.com/article/665719.html

https://m.bufdl.com/article/396060.html

https://m.bufdl.com/article/130762.html

https://m.bufdl.com/article/181732.html

https://m.bufdl.com/article/203580.html

https://m.bufdl.com/article/476549.html

https://m.bufdl.com/article/984454.html

https://m.bufdl.com/article/370158.html

https://m.bufdl.com/article/327721.html

https://m.bufdl.com/article/146944.html

https://m.bufdl.com/article/713769.html

https://m.bufdl.com/article/707018.html

https://m.bufdl.com/article/231846.html

https://m.bufdl.com/article/142335.html

https://m.bufdl.com/article/403416.html

https://m.bufdl.com/article/150283.html

https://m.bufdl.com/article/175281.html

https://m.bufdl.com/article/239801.html

https://m.bufdl.com/article/566755.html

https://m.bufdl.com/article/746405.html

https://m.bufdl.com/article/223197.html

https://m.bufdl.com/article/043977.html

https://m.bufdl.com/article/719611.html

https://m.bufdl.com/article/290352.html

https://m.bufdl.com/article/148059.html

https://m.bufdl.com/article/449479.html

https://m.bufdl.com/article/088557.html

https://m.bufdl.com/article/161546.html

https://m.bufdl.com/article/278259.html

https://m.bufdl.com/article/436639.html

https://m.bufdl.com/article/050107.html

https://m.bufdl.com/article/212827.html

https://m.bufdl.com/article/743630.html

https://m.bufdl.com/article/380043.html

https://m.bufdl.com/article/517199.html

https://m.bufdl.com/article/605290.html

https://m.bufdl.com/article/091824.html

https://m.bufdl.com/article/836320.html

https://m.bufdl.com/article/575327.html

https://m.bufdl.com/article/143696.html

https://m.bufdl.com/article/722289.html

https://m.bufdl.com/article/127552.html

https://m.bufdl.com/article/033836.html

https://m.bufdl.com/article/622984.html

https://m.bufdl.com/article/057685.html

https://m.bufdl.com/article/972531.html

https://m.bufdl.com/article/759951.html

https://m.bufdl.com/article/262070.html

https://m.bufdl.com/article/545985.html

https://m.bufdl.com/article/468904.html

一、選材與準備

1. 豆腐的選擇
豆腐是這道菜的靈魂之一，建議選用嫩豆腐（南豆腐）或內酯豆腐。嫩豆腐質地細膩、含水量高，口感滑嫩，能更好地吸收調味汁。若喜歡稍硬的口感，也可選擇北豆腐，但需注意北豆腐豆腥味較重，建議提前焯水處理。購買時注意豆腐的保質期，確保新鮮無異味。

2. 松花蛋的挑選
松花蛋的品質直接影響菜品的風味。優質松花蛋蛋清呈琥珀色半透明狀，有清晰的松花紋路，蛋黃溏心適中，無異味。若蛋清發黑或蛋黃過硬，可能是腌制過度。購買時可輕搖松花蛋，感覺內部有彈性為佳。剝殼時若蛋清粘殼，可先用熱水浸泡1分鐘再剝。

3. 輔料準備
香蔥：取蔥綠部分切末，增添清香。
姜蒜：少許姜末和蒜末可去腥提鮮，不喜生蒜味者可減少用量。
調味料：生抽、香醋、香油是基礎搭配，喜歡辣味可加辣椒油或小米辣。