夏日的廚房總需要些清爽開胃的小菜，皮蛋拌豆腐便是這樣一道讓人胃口大開的經典家常菜。嫩白的豆腐像云朵般柔軟，裹著溏心皮蛋的咸香Q彈，再淋上一勺酸辣開胃的醬汁，每一口都透著家常的溫暖。今天就把這道簡單又美味的做法分享給大家，即使是廚房新手，也能端出這道人人稱贊的下飯菜！

準備一盒內酯豆腐，3個皮蛋，再切點小米椒圈、香菜末、蒜蓉。在盒子四角戳洞，豆腐倒扣于盤中，靜置5分鐘。此時燒壺滾水，皮蛋入沸水汆15秒，立即冰鎮，再擦干切塊。

取白瓷勺，量取：生抽2勺、香醋1勺、白糖半勺、芝麻油1勺。重點來了！加2勺冰鎮過的蔥姜水。嗜辣者，加半勺油潑辣子。這些調料在碗中混合，攪勻。

第三步：

豆腐切塊，輕輕推入盤中，皮蛋倒入。先澆醬汁，再撒配料，小米椒的艷紅、香菜的翠綠，十分誘人。拿筷子從底部抄起，讓每塊豆腐都裹上琥珀色的醬汁，入口時涼意順著舌尖炸開，皮蛋的醇厚與豆腐的清甜，發生奇妙反應。

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在忙碌的日子里，一道簡單的皮蛋拌豆腐就能帶來滿滿的幸福感。它不需要復雜的烹飪技巧，卻承載著家的味道。無論是配著白粥當早餐，還是作為正餐的開胃菜，它都能恰到好處地喚醒你的味蕾。下次不知道吃什么的時候，不妨試試這道菜，讓嫩滑的豆腐和溏心皮蛋在你的舌尖跳一支美味的圓舞曲，感受家常菜帶來的溫暖與愜意。