最近走在路上，都能感覺空氣像蒸籠，一進廚房更是渾身冒汗，連帶著吃飯都沒了興致。這可怎么好？今天，就分享三道我家夏天翻牌率最高的開胃菜，做法接地氣，食材菜市場就能買到，保證端上桌搶著吃！

第一道：酸辣藕帶炒雞雜

食材清單：

新鮮藕帶250g、雞胗雞心共200g、小米辣4根、泡椒5個、泡姜1塊、蒜末5g、生抽1勺、料酒2勺、香醋半勺、淀粉半勺、鹽少許。

詳細做法：

1.藕帶用清水浸泡10分鐘，斜切成5cm長的段；雞雜用清水反復沖洗，雞胗改十字花刀后切小塊，加1勺料酒和半勺淀粉，抓勻腌制10分鐘，去腥味。

2.熱鍋冷油，油熱下泡姜和泡椒，炒出香味，再加加小米辣和蒜末爆香。轉大火，放入雞雜，快速翻炒至變色。

3.淋1勺生抽提鮮，接著倒入藕帶，大火爆炒2分鐘。淋半勺香，加少許鹽調味。關火前，撒一把蔥花，翻炒均勻。裝盤時記得帶點湯汁，泡飯吃絕了！

第二道：麻醬涼拌豇豆

食材清單：

豇豆300g、芝麻醬2勺、生抽1勺、香醋1勺、蒜末10g、小米辣2根、熟芝麻5g、白糖半勺、涼白開3勺、香油少許。

https://txc.qq.com/products/742679/blog/1524978

https://txc.qq.com/products/742772/blog/1524976

https://txc.qq.com/products/742437/blog/1524974

https://txc.qq.com/products/742467/blog/1524973

https://txc.qq.com/products/742460/blog/1524970

https://txc.qq.com/products/742619/blog/1524971

https://txc.qq.com/products/742611/blog/1524966

https://txc.qq.com/products/742432/blog/1524965

https://txc.qq.com/products/742464/blog/1524963

https://txc.qq.com/products/742733/blog/1524959

https://txc.qq.com/products/742488/blog/1524958

https://txc.qq.com/products/742770/blog/1524956

https://txc.qq.com/products/742675/blog/1524950

https://txc.qq.com/products/742766/blog/1524947

https://txc.qq.com/products/742538/blog/1524946

https://txc.qq.com/products/742592/blog/1524944

https://txc.qq.com/products/742470/blog/1524942

https://txc.qq.com/products/742598/blog/1524941

https://txc.qq.com/products/742736/blog/1524940

https://txc.qq.com/products/742629/blog/1524939

https://txc.qq.com/products/742679/blog/1524937

https://txc.qq.com/products/742452/blog/1524935

https://txc.qq.com/products/742700/blog/1524933

https://txc.qq.com/products/742432/blog/1524934

https://txc.qq.com/products/742619/blog/1524932

https://txc.qq.com/products/742627/blog/1524931

https://txc.qq.com/products/742684/blog/1524930

https://txc.qq.com/products/742437/blog/1524929

https://txc.qq.com/products/742525/blog/1524928

https://txc.qq.com/products/742432/blog/1524927

https://txc.qq.com/products/742614/blog/1524925

https://txc.qq.com/products/742464/blog/1524922

https://txc.qq.com/products/742770/blog/1524921

https://txc.qq.com/products/742488/blog/1524920

https://txc.qq.com/products/742733/blog/1524919

https://txc.qq.com/products/742614/blog/1524907

https://txc.qq.com/products/749282/blog/1527627

https://txc.qq.com/products/733201/blog/1527630

https://txc.qq.com/products/733604/blog/1527628

https://txc.qq.com/products/748887/blog/1527629

https://txc.qq.com/products/749322/blog/1527623

https://txc.qq.com/products/748922/blog/1527622

https://txc.qq.com/products/733628/blog/1527621

https://txc.qq.com/products/749170/blog/1527619

https://txc.qq.com/products/733608/blog/1527620

https://txc.qq.com/products/748301/blog/1527616

https://txc.qq.com/products/733616/blog/1527617

https://txc.qq.com/products/749281/blog/1527612

https://txc.qq.com/products/749311/blog/1527610

https://txc.qq.com/products/749151/blog/1527611

詳細做法：

1.豇豆去頭尾洗凈，切成10cm長的段。燒一鍋開水，加半勺鹽，放入豇豆。煮3分鐘后，立即過冰水。

2.芝麻醬加3勺涼白開，順時針攪拌，直到醬料變得順滑。加1勺生抽、1勺香醋、半勺白糖、蒜末和小米辣，攪拌均勻后，淋半勺香油。

3.過涼的豇豆控干水分，整齊碼在盤中，淋上調好的麻醬，撒一把熟芝麻增香。建議冷藏30分鐘再吃，夏天從冰箱拿出那一口，簡直透心涼！

第三道：酸湯番茄龍利魚

食材清單：

龍利魚柳300g、番茄2個（選沙瓤的）、金針菇1把、娃娃菜半個、酸湯醬1包、姜片3片、蒜末5g、白胡椒粉少許、鹽。

詳細做法：

1.番茄頂部劃十字，用開水燙1分鐘去皮，切成小塊；龍利魚柳切成3cm見方的塊，加少許鹽和白胡椒粉，腌制5分鐘。

2.熱鍋放少許油，下姜片和蒜末爆香，放入番茄塊，中火翻炒至出汁。倒入500ml清水煮開，加入酸湯醬包，攪拌均勻，轉小火煮3分鐘，讓味道融合。

3.放入金針菇和娃娃菜，煮2分鐘。接著放入龍利魚塊，大火煮至魚肉變白卷曲。關火前，撒一把蔥花。喜歡更酸的，擠半勺檸檬汁，即可！

這三道菜，我家夏天必吃。其實夏天做飯不用追求復雜，抓住"酸辣脆嫩"四個字，普通食材也能做出讓全家人胃口大開的美味。你家夏天必做的開胃菜是哪道？評論區分享出來，咱們互相抄作業呀~