下了一天的雨，氣溫有點低，家人也快下班、放學(xué)了，趕緊去菜市場買食材。肉是現(xiàn)成的，只要挑點蔬菜就可以了。走進菜市場，應(yīng)季菜最多，眼花繚亂。其中的豌豆、菠菜、韭菜和青蒜堆最大，圍買的人也多，價格平民，老百姓家家都能吃得起，也最適合這季節(jié)吃。想了香，買了一把青蒜，又買了兩大張干豆腐，三口人兩個菜足夠吃了，不剩菜不浪費，頓頓都吃新鮮的。

曬曬我家晚餐：青蒜炒肉，尖椒干豆腐，主食是米飯

有肉有菜，還有豆制品，雖然只有兩道菜，但營養(yǎng)不容小覷，我覺得比大魚大肉更受歡迎，家常菜家常味，百吃不厭煩。尤其是青蒜和干豆腐，春天吃點真的是太好了。

青蒜，4-5月份正當季，它是大蒜青綠色的幼苗，這時候吃最鮮嫩。春末夏初建議吃青蒜，它含有蛋白質(zhì)、胡蘿卜素、核黃素等營養(yǎng)成分，尤其是里面含的辣素，殺菌醒脾消積食，防流感和腸炎。且青蒜對肝臟也有保護作用。

干豆腐，是用大豆制作而成的豆制品，也有的地方叫千張或者豆皮。干豆腐不光好吃，還富含植物蛋白和鈣，對強健身體、提高免疫、強健骨骼有利，老人和孩子要常吃點。

青蒜和干豆腐這么好，怎樣做好吃？

青蒜炒肉，和青蒜最搭的食材就是五花肉，有肥油瘦的吃著香，而青蒜解油膩還開胃。尤其是沒啥胃口的時候，來上這么一道菜，立馬胃口大口，能吃2碗飯。

做法：

1，需要準備的食材：青蒜1把，帶皮五花肉1塊，姜，料酒，醬油，鹽，植物油

2，把青蒜擇洗干凈，斜刀切成段，莖和葉分開放。豬肉切稍微薄點的片

3，炒鍋里加植物油燒熱，倒入肉片和姜煸炒，一直炒到肉片微黃，順鍋邊淋入料酒翻炒去腥，加點醬油炒上顏色

4，先把青蒜莖下鍋，中大火煸炒至斷生，再倒入蒜葉，炒到微蔫

5，加鹽調(diào)味，炒勻炒香，關(guān)火出鍋

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尖椒干豆腐，這是一道我從小吃到大的菜，幾十年了依然常被家人點上飯桌，價格不貴營養(yǎng)高，下酒又下飯。這道菜跟平常炒菜有點不同，它是用燒的方法，使得干豆腐吃著軟乎，不發(fā)干。