當(dāng)筷子夾起一縷晶亮透光的土豆絲，酸辣鮮香直竄鼻腔，咬下去是讓人上癮的脆響。今天，就帶大家解鎖熗拌土豆絲的終極奧義，從選材到火候，手把手教你做出讓全家舔盤(pán)的驚艷版本！

食材準(zhǔn)備：

黃心土豆2個(gè)、干辣椒5根、花椒1小撮、蒜瓣3顆、香菜2根、青椒絲20g。

制作步驟：

步驟1：土豆去皮后立即浸入清水，加1勺白醋，浸泡5分鐘。

步驟2：水開(kāi)后加1勺鹽，放入土豆絲焯水20秒。時(shí)間卡準(zhǔn)！看到土豆絲變得半透明，邊緣微微卷起立刻撈起，過(guò)冰水降溫。

步驟3：用紗布包裹土豆絲，像擰毛巾一樣輕輕擠干水分。

步驟4：冷鍋倒入30ml食用油，放花椒粒小火慢炸。當(dāng)花椒顏色變深、開(kāi)始浮起時(shí)關(guān)火，用漏勺撈出花椒粒，留下香氣四溢的花椒油。

步驟5：油鍋重新開(kāi)火，倒入蒜末、干辣椒絲、青椒絲，中小火炒至蒜末微黃。

步驟6：焯好的土豆絲放入大碗，加2勺生抽、1勺香醋、半勺白糖、半勺香油。

步驟7：熱油連同蒜末、辣椒，"嘩啦"一聲潑在土豆絲上，滋啦聲中香氣爆發(fā)！趁熱用筷子快速翻拌，讓每根土豆絲都裹上油潤(rùn)光澤。

步驟8：撒香菜段、熟芝麻，可淋半勺紅油，再擠兩滴檸檬汁增加清新感。這一步讓味道層次更豐富，酸辣中帶著回甘。

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一盤(pán)成功的熗拌土豆絲，應(yīng)該是根根分明不粘連，入口先是酸辣刺激，接著是花椒的麻香在舌尖跳躍，最后留下淡淡的蒜香回味。配粥下飯都是一絕，甚至能當(dāng)零食空口吃！下次家庭聚餐端出這道菜，保證被夸"比飯店還好吃"。記得多蒸兩碗飯，因?yàn)檎娴臅?huì)忍不住光盤(pán)啊！