最近天气闷热，总想吃点开胃的饭菜。翻冰箱发现酸菜还剩半包，配上昨天火锅剩下的牛肉，随手炒了个酸菜牛肉，抢着拿汤拌饭。这道菜的精髓就在"酸、嫩、鲜"三个字，酸菜脆爽解腻，牛肉滑嫩不柴，连炒菜的油汁都带着发酵的醇香，特别适合没胃口的夏天。

取200g牛里脊，逆纹路切薄片，加1勺生抽，半勺蚝油，1/3个蛋清抓匀，最后撒1小勺玉米淀粉，淋半勺食用油，抓腌10分钟。这时候把300g袋装酸菜用清水淘洗2遍，挤干水分，切碎后入锅，干煸1分钟，去除水汽。红线椒2根，切圈。

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铁锅烧到冒青烟，再倒油润锅。先下腌好的牛肉片，快速滑散，中火炒到刚变色，立刻盛出。锅里留底油，放蒜末、姜丝、小米辣，爆香。倒入煸过的酸菜，大火翻炒，加半勺白糖中和酸味。

第三步：

我们把牛肉回锅，爆炒20秒，沿锅边淋1勺料酒，增香。翻炒1分钟，沿着锅边倒2勺热水，滋啦一声热气升腾，盖上锅盖转中小火焖1分钟。开盖撒辣椒圈，加半勺老抽上色，根据咸淡，补少许盐。最后，猛火翻炒30秒，让每片牛肉都裹上油汁，出锅前撒把葱花，即可。

掀开锅盖的瞬间，酸味混着肉香直往鼻子里钻，牛肉片嫩得能在舌尖打滑，酸菜嚼起来咯吱作响，连汤汁都透着开胃的琥珀色。舀两勺盖在热气腾腾的米饭上，酸辣鲜香在口腔炸开，转眼就扒完一碗饭。突然懂了什么叫"人间烟火气，最抚凡人心"。你也快试试看，记得多焖两锅饭！

作者声明：内容由AI生成