最近走在路上，都能感觉空气像蒸笼，一进厨房更是浑身冒汗，连带着吃饭都没了兴致。这可怎么好？今天，就分享三道我家夏天翻牌率最高的开胃菜，做法接地气，食材菜市场就能买到，保证端上桌抢着吃！

第一道：酸辣藕带炒鸡杂

食材清单：

新鲜藕带250g、鸡胗鸡心共200g、小米辣4根、泡椒5个、泡姜1块、蒜末5g、生抽1勺、料酒2勺、香醋半勺、淀粉半勺、盐少许。

详细做法：

1.藕带用清水浸泡10分钟，斜切成5cm长的段；鸡杂用清水反复冲洗，鸡胗改十字花刀后切小块，加1勺料酒和半勺淀粉，抓匀腌制10分钟，去腥味。

2.热锅冷油，油热下泡姜和泡椒，炒出香味，再加加小米辣和蒜末爆香。转大火，放入鸡杂，快速翻炒至变色。

3.淋1勺生抽提鲜，接着倒入藕带，大火爆炒2分钟。淋半勺香，加少许盐调味。关火前，撒一把葱花，翻炒均匀。装盘时记得带点汤汁，泡饭吃绝了！

第二道：麻酱凉拌豇豆

食材清单：

豇豆300g、芝麻酱2勺、生抽1勺、香醋1勺、蒜末10g、小米辣2根、熟芝麻5g、白糖半勺、凉白开3勺、香油少许。

详细做法：

1.豇豆去头尾洗净，切成10cm长的段。烧一锅开水，加半勺盐，放入豇豆。煮3分钟后，立即过冰水。

2.芝麻酱加3勺凉白开，顺时针搅拌，直到酱料变得顺滑。加1勺生抽、1勺香醋、半勺白糖、蒜末和小米辣，搅拌均匀后，淋半勺香油。

3.过凉的豇豆控干水分，整齐码在盘中，淋上调好的麻酱，撒一把熟芝麻增香。建议冷藏30分钟再吃，夏天从冰箱拿出那一口，简直透心凉！

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第三道：酸汤番茄龙利鱼

食材清单：

龙利鱼柳300g、番茄2个（选沙瓤的）、金针菇1把、娃娃菜半个、酸汤酱1包、姜片3片、蒜末5g、白胡椒粉少许、盐。

详细做法：

1.番茄顶部划十字，用开水烫1分钟去皮，切成小块；龙利鱼柳切成3cm见方的块，加少许盐和白胡椒粉，腌制5分钟。

2.热锅放少许油，下姜片和蒜末爆香，放入番茄块，中火翻炒至出汁。倒入500ml清水煮开，加入酸汤酱包，搅拌均匀，转小火煮3分钟，让味道融合。

3.放入金针菇和娃娃菜，煮2分钟。接着放入龙利鱼块，大火煮至鱼肉变白卷曲。关火前，撒一把葱花。喜欢更酸的，挤半勺柠檬汁，即可！

这三道菜，我家夏天必吃。其实夏天做饭不用追求复杂，抓住"酸辣脆嫩"四个字，普通食材也能做出让全家人胃口大开的美味。你家夏天必做的开胃菜是哪道？评论区分享出来，咱们互相抄作业呀~