廚房煙火里，藏著最治愈的味道。今天，要分享的尖椒干豆腐，是東北人家餐桌上的常客，也是讓無數(shù)人魂牽夢繞的下飯神器。普普通通的尖椒和干豆腐，經(jīng)過簡單炒制，就能碰撞出令人驚艷的美味。哪怕是廚房小白，跟著步驟，也能輕松復刻美味。

食材清單：

干豆腐：400克

尖椒：3根

大蔥：半根

生姜：2-3片

大蒜：4瓣

豬肉：50克

生抽：2湯匙

老抽：1/2茶匙

蠔油：1茶匙

料酒：1茶匙

鹽：適量

白糖：少許

淀粉：1湯匙

清水：2湯匙

花椒：幾粒

制作步驟：

1.燒一鍋開水，把干豆腐切好后，放進去，焯燙1分鐘。焯好水的干豆腐撈出來，過一下涼水，瀝干水分。

2.尖椒洗干凈，去蒂去籽。然后，斜著切成片。蔥姜蒜都切好，豬肉切好，用少許料酒和一點點淀粉，抓勻腌制一下。

3.熱鍋涼油，小火加熱，手放在鍋上方能感覺到熱氣。下肉絲，滑炒到變色，然后盛出來。

4.鍋里留底油，放入蔥花、姜末、蒜片和幾粒花椒，爆香。聞到濃濃的香味后，干豆腐下鍋。快速翻炒幾下，讓干豆腐均勻地裹上鍋里的香油。

5.沿著鍋邊，淋入生抽、少許老抽和蠔油，繼續(xù)翻炒均勻，讓每一片干豆腐都染上誘人的醬色。

6.加入適量的清水，水量差不多能沒過干豆腐的一半就行，別太多。再加入少許白糖提鮮。蓋上鍋蓋，轉中小火咕嘟個5分鐘。

7.鍋里的湯汁收到差不多了，尖椒塊倒進去。肉絲放回去，轉大火，快速翻炒均勻。炒個一分鐘，尖椒邊緣微微有點軟塌，就差不多了。

8.嘗一下咸淡，不夠味就再加點鹽。出鍋前，淋入少許調好的水淀粉，勾個薄芡，邊倒邊快速翻炒，直到湯汁變得微微濃稠。最后，撒上蒜末，翻炒幾下，關火！

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一道香噴噴、色香味俱全的尖椒干豆腐就大功告成啦！那干豆腐吸飽了湯汁，軟韌入味；尖椒清香爽脆，帶著微微的辣意，簡直是米飯的“天敵”！