最能拯救味蕾的，莫過于一抹恰到好處的“香辣”。它不像重油重鹽那樣帶來負擔，而是像一個精巧的開關，瞬間點燃沉睡的食欲。今天，分享兩道快手香辣開胃菜。一道是清爽脆嫩的涼拌木耳，另一道是軟糯入味的香辣雞爪。它們做法簡單，廚房小白也能輕松上手，從準備到上桌，花不了多少時間，卻能給你帶來大大的滿足感。準備好紙巾擦口水，我們馬上開始！

第一道：快手涼拌木耳——5分鐘的爽脆暴擊

食材清單：

主料：干木耳20克、香菜2根、小米椒3個

靈魂料汁：大蒜3瓣、生抽2勺、香醋1勺、蠔油半勺、白糖半勺、香油半勺、辣椒油1勺

制作步驟：

1.干木耳用冷水泡發，直到完全舒展。清洗干凈后，撕成大小適中的小朵。鍋里燒開水，放入木耳焯燙1分鐘，撈出后，立刻過一遍涼白開。

2.香菜切段，小米椒切圈，大蒜拍碎、切成末。

3.拿一個小碗，把蒜末、生抽、香醋、蠔油、白糖、香油和辣椒油全部倒進去，攪拌均勻。

4.瀝干水分的木耳、香菜段、小米椒圈放入一個大碗中，淋上調好的料汁，用筷子充分翻拌均勻，讓每一片木耳都裹上醬汁。裝盤即可，一道完美的涼拌木耳就完成了！

第二道：家常香辣雞爪——追劇必備的靈魂伴侶

食材清單：

主料：雞爪500克

去腥三件套：料酒2勺、生姜4片、大蔥1段

炒料：食用油、蒜末、姜末、干辣椒段、花椒、郫縣豆瓣醬1大勺

調味：生抽2勺、老抽1勺、蠔油1勺、冰糖5-6顆

制作步驟：

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https://txc.qq.com/products/744543/blog-archive1.雞爪洗凈，剪去指甲。冷水下鍋，加入料酒、姜片、蔥段，大火煮開后撇去浮沫，再煮5分鐘撈出，用溫水沖洗干凈。

2.鍋中倒油燒熱，轉小火，放入蒜末、姜末、干辣椒和花椒爆香。然后加入一勺郫縣豆瓣醬，用小火慢慢炒出紅油。

3.雞爪倒入鍋中，翻炒均勻，讓每個雞爪都沾上醬料。接著，加入生抽、老抽、蠔油和冰糖，再次翻炒均勻。

4.倒入沒過雞爪的熱水，大火燒開后轉小火，蓋上鍋蓋燜煮20-30分鐘。開大火收汁，看到湯汁變得濃稠，就可以出鍋了，撒上點蔥花或白芝麻點綴一下，完美！

好了，今天這兩道簡單又美味的香辣開胃菜就分享到這里。它們不需要復雜的廚藝，也不需要稀有的食材，只需要你花一點點時間和心思，就能為平淡的生活增添一抹活色生香的亮色。