天一冷，我就爱在厨房捣鼓砂锅菜。砂锅豆腐煲算是我家饭桌上的常客了，不用准备啥复杂食材，豆腐、白菜、五花肉片往锅里一码，咕嘟咕嘟炖上十来分钟，连锅端上桌，热气裹着香味直往鼻子里钻，配米饭能吃两大碗。
做这个菜我一般用老豆腐，嫩豆腐容易碎，煎的时候不好操作。豆腐切成半厘米厚的片，平底锅倒点油，油热了把豆腐片放进去，中小火慢慢煎，别急着翻面，等一面煎出金黄的硬壳再翻，两面都煎到微焦盛出来就行。这一步不能省，煎过的豆腐吸饱汤汁后口感更韧，咬开里面还嫩乎乎的。
配菜我常放白菜、金针菇，有时候加几片胡萝卜或者木耳，看冰箱里剩啥。五花肉切薄片，不用太多，五六片就够，主要是借点荤香。砂锅烧热倒点油，把五花肉放进去煸出油，肉片边缘微微卷起来，放蒜片、姜片爆香，加一勺豆瓣酱炒出红油，这一步是提味的关键，不吃辣的话可以换成黄豆酱。然后铺白菜帮、金针菇，再码上煎好的豆腐，加半碗热水，别加太多，蔬菜自己会出水。倒两勺生抽、半勺老抽、一点蚝油，撒点白糖提鲜，盖上盖子中小火炖八分钟。开盖的时候撒把青蒜苗或者葱花，再淋点香油，关火直接端上桌。
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吃的时候别急着搅，先舀一勺汤泡饭，豆腐吸足了汤汁，咬下去软嫩入味，白菜清甜，五花肉片的油香融在汤里，连锅巴都香。冬天吃这个最舒服，一锅菜有荤有素，不用炒好几个盘，收拾起来也省事。有时候下班晚了，懒得折腾别的，煎块豆腐切点菜，二十分钟就能吃上热乎的。砂锅保温效果好，吃到最后一口都是热的，比盛在盘子里的菜暖乎多了。家里来客人的时候我也爱做这个，往桌上一放，不用多说什么，大家自己拿着勺子舀，氛围都跟着热乎起来。
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