家人们，夏天进厨房做饭，那简直像在“蒸桑拿”，每次做完都汗流浃背。这时候，来道清爽开胃的凉拌菜，就像给燥热的心降了温，拯救了被高温“折磨”的胃口。

之前分享的长豆角拌白玉菇等凉拌菜，收获了不少好评。今天我又带着夏日新宠——香干丝拌豆苗来了，它就像夏日里的一股清流，清爽又美味，绝对能成为你餐桌上的爆款！

这道菜是豌豆苗和香干丝的绝妙搭配。豌豆苗鲜嫩得能掐出水，带着清新的草香；香干丝醇厚有豆香。二者结合，脆嫩与软嫩交织，清爽和醇厚融合，每一口都让味蕾沉浸在美妙之中。

下面就教大家做这道美味。

先准备食材：一盒鲜嫩的豌豆苗，翠绿得像春天的新芽；四片卤香干，散发着诱人的卤香；半个红椒，为菜品添彩；适量大蒜、一小把干虾皮，还有生抽、香醋等调料。

第一步，处理豌豆苗。把盒装豌豆苗放凉水里泡几分钟，让它吸饱水分，更脆嫩。要是有兴致，还能自己在家种豌豆苗，看着它生长，成就感满满。

第二步，处理香干。将卤香干洗净，切成均匀细丝。要是买不到卤香干，白香干也能替代。

第三步，焯烫食材。锅里烧开水，水滚后放入豌豆苗，淋少许食用油防变色，大火烫二十秒迅速捞出，放凉开水中冷却。这一冷一热，能让豌豆苗保持脆嫩翠绿。接着把香干丝也焯烫两分钟，捞出过凉水。

第四步，调灵魂料汁。空碗里放蒜末，蒜香瞬间弥漫；加红椒丝，爱吃辣的可换干红椒节或红小米椒圈；再放干虾皮提鲜。烧热花生油至微冒烟，浇在碗里，“呲啦”一声，香气四溢。等油稍凉，加生抽、香醋等调料，搅拌均匀，料汁就调好啦。

第五步，拌菜装盘。把冷却好的豆苗和香干丝挤干水分，抖散放盆里，淋上料汁，用手抓拌均匀，让每根豆苗、每丝香干都裹满料汁。装盘上桌，翠绿的豆苗、金黄的香干丝、火红的红椒丝，看着就诱人。

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这道菜做法简单，几分钟搞定，全家都爱吃。夏天不知道吃啥，就试试它，保证让你胃口大开。

小贴士：豌豆苗鲜嫩，焯烫时间别太长，不然会失去脆嫩口感。焯烫后要及时放凉开水中冷却，既能保持口感，又能避免叶绿素变色，让它始终翠绿。家人们快动手，让这道菜为夏日添美味！