最近天氣悶熱，總想吃點開胃的飯菜。翻冰箱發現酸菜還剩半包，配上昨天火鍋剩下的牛肉，隨手炒了個酸菜牛肉，搶著拿湯拌飯。這道菜的精髓就在"酸、嫩、鮮"三個字，酸菜脆爽解膩，牛肉滑嫩不柴，連炒菜的油汁都帶著發酵的醇香，特別適合沒胃口的夏天。

取200g牛里脊，逆紋路切薄片，加1勺生抽，半勺蠔油，1/3個蛋清抓勻，最后撒1小勺玉米淀粉，淋半勺食用油，抓腌10分鐘。這時候把300g袋裝酸菜用清水淘洗2遍，擠干水分，切碎后入鍋，干煸1分鐘，去除水汽。紅線椒2根，切圈。

鐵鍋燒到冒青煙，再倒油潤鍋。先下腌好的牛肉片，快速滑散，中火炒到剛變色，立刻盛出。鍋里留底油，放蒜末、姜絲、小米辣，爆香。倒入煸過的酸菜，大火翻炒，加半勺白糖中和酸味。

第三步：

我們把牛肉回鍋，爆炒20秒，沿鍋邊淋1勺料酒，增香。翻炒1分鐘，沿著鍋邊倒2勺熱水，滋啦一聲熱氣升騰，蓋上鍋蓋轉中小火燜1分鐘。開蓋撒辣椒圈，加半勺老抽上色，根據咸淡，補少許鹽。最后，猛火翻炒30秒，讓每片牛肉都裹上油汁，出鍋前撒把蔥花，即可。

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掀開鍋蓋的瞬間，酸味混著肉香直往鼻子里鉆，牛肉片嫩得能在舌尖打滑，酸菜嚼起來咯吱作響，連湯汁都透著開胃的琥珀色。舀兩勺蓋在熱氣騰騰的米飯上，酸辣鮮香在口腔炸開，轉眼就扒完一碗飯。突然懂了什么叫"人間煙火氣，最撫凡人心"。你也快試試看，記得多燜兩鍋飯！