要說哪種味道最能跨越年齡和地域，征服所有人的味蕾，我第一個投給酸甜口。它不像麻辣那么霸道，也不像咸鮮那么日常，它帶著一點俏皮，一點溫柔，總能輕而易舉地打開食欲的大門。

酸中帶甜、甜中裹酸的滋味，既解膩又開胃，光是聞到那股混合著醋香和果香的氣味，口水就已經開始不自覺地分泌了。今天，我分享兩道我們家餐桌上的“米飯殺手”：一道是經典中的經典，外酥里嫩的糖醋里脊；另一道是充滿熱帶風情，果香四溢的菠蘿咕咾肉。跟我一起，用最家常的食材，烹飪出最治愈人心的酸甜滋味吧！

第一道：糖醋里脊——永恒的下飯C位

豬里脊切成手指粗細的長條。加入1勺料酒、少許鹽和胡椒粉抓勻，腌制15分鐘入底味。碗中放入3大勺淀粉和1大勺面粉，打入一個雞蛋黃，再分次加入少量清水，調成能掛在筷子上、緩慢滴落的濃稠酸奶狀。最后淋入一勺食用油，能讓炸出來的外殼更酥脆。

腌好的里脊條放入面糊中，均勻裹上一層。鍋中倒足量油，燒至六成熱，將里脊條一根根下入鍋中，炸至定型微黃后撈出。油面微微冒煙，倒入之前炸好的里脊條，快速復炸30秒，炸至金黃酥脆后，立刻撈出控油。

鍋中留底油，倒入調好的糖醋汁：1勺料酒、2勺生抽、3勺糖、4勺醋、5勺水和2大勺番茄醬，小火熬至冒泡變濃稠。倒入炸好的里脊條，快速翻炒，讓每一根都均勻裹上醬汁，即可出鍋！

第二道：菠蘿咕咾肉——果香與肉香的完美邂逅

梅花肉切成小方塊，用料酒、鹽、胡椒粉腌制。菠蘿切塊后，用淡鹽水浸泡10分鐘，去除澀味。青紅椒和洋蔥切成滾刀塊。和糖醋里脊的做法一樣，在肉塊表面均勻地拍上一層干淀粉，再裹上調好的面糊。油炸和復炸的步驟也完全一樣，得到金黃酥脆的肉塊。

鍋中留底油，先下入洋蔥塊炒出香味，再放入青紅椒塊翻炒至斷生，盛出。同樣的方法熬制糖醋汁，待醬汁濃稠后，先倒入炸好的肉塊和炒好的蔬菜配料，最后放入菠蘿塊。快速翻炒均勻，讓所有食材都掛上醬汁，即可關火。

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當一盤色澤誘人的糖醋里脊或菠蘿咕咾肉端上桌，那酸甜的香氣足以驅散一天的疲憊。看著家人，尤其是孩子們，一口接一口吃得心滿意足的樣子，所有的辛苦都化作了滿滿的幸福感。