土豆、火腿和皺巴巴的青椒，這三樣食材一起出現，我就會想起這道菜。它像是魔法般把平凡的食材變成餐桌上的焦點，焦香的土豆片裹著火腿的咸鮮，青椒的爽脆又恰好解膩。這道菜就是下飯的青椒火腿炒土豆片，今天就教你用家常食材復刻這份溫暖記憶。

2個黃心土豆洗凈去皮，切3毫米薄片后，立刻浸泡在淡鹽水中。2個青椒去籽后，斜切成菱形塊。2個火腿腸斜切，切成薄片。土豆片瀝干后，撒一小撮淀粉抓勻。

https://www.zhihu.com/zvideo/1919486936382439501/

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冷鍋倒入花生油，燒至油面微微波動，轉中火先煎火腿片。當邊緣泛起金邊時，迅速盛出。此時，鍋底浸潤火腿油脂，放入蒜片爆香。土豆片需分兩次下鍋：先鋪平煎1分鐘定型，再翻動炒至半透明。此時淋入1勺料酒，高溫瞬間激發焦香。

第三步：

當土豆呈現琥珀色時，倒入青椒，快速翻炒15秒。調味加2勺生抽，1勺蠔油，少許白糖。沿鍋邊淋入，更好激發生抽的醬香。這時把火腿片回鍋，加少許熱水，轉大火收汁。最后撒上適量白胡椒粉和食鹽，翻炒出鍋。

這道菜的精髓在于"留白"——不過度調味，讓食材本味自然交融。它像極了生活本身，看似簡單的搭配里藏著無數用心：煎土豆時的耐心等候，火候轉換時的果斷把控，裝盤時那抹靈動的翠綠。下次打開冰箱面對零散食材時，不妨試試這道充滿煙火氣的料理，或許這就是你一直在尋找的"家的味道"。