凉拌腐竹

做法

1. 1腐竹用冷水冲洗后，放入40°C温水中浸泡20分钟，至饱满柔韧但仍有弹性，不可泡软烂。

   温水泡发，勿过久

   🔍 看状态 20 分钟 · 20 minutes

   状态：腐竹呈象牙色，微透光，弯曲不断裂。Fu zhu is ivory-colored, slightly translucent, and bends without breaking.

   判断标准：手指轻压后能微微回弹。When a piece springs back lightly when pressed between fingers.

2. 2另起小锅烧沸水，下泡好的腐竹焯烫90秒，立刻捞出冲凉水。

   沸水快焯，保韧度

   🔍 看状态 大火 90 秒 · 90 seconds

   状态：腐竹表面微亮，质地收紧。Fu zhu turns slightly glossy and tightens in texture.

   判断标准：下锅后10秒内水重新大沸。Water returns to vigorous boil within 10 seconds of adding fu zhu.

3. 3轻轻挤干水分，切成4厘米长段。

   轻挤不拧，保形态

   🔍 看状态 1 分钟 · 1 minute

   状态：竖立时无水滴，表面微潮不湿。No droplets form when held upright; surface feels damp but not wet.

   判断标准：轻压仅出几滴水，切勿用力拧绞。A gentle press yields only a few drops — never wring tightly.

4. 4小碗中混合生抽、香油和陈醋，搅匀至乳化。

   先调汁，再拌料

   🔍 看状态 30 秒 · 30 seconds

   状态：汁液均匀透亮，无油星浮散。Dressing looks uniformly shiny, no oil separation.

   判断标准：搅拌后碗壁挂薄层油膜。Stirring leaves a thin film on the bowl’s surface.

5. 5将腐竹与葱段倒入酱汁，用筷子轻拌1分钟，至均匀裹汁、香气四溢。

   筷子轻拌，防断碎

   🔍 看状态 1 分钟 · 1 minute

   状态：每段腐竹泛匀薄油光。Each piece glistens with a thin, even sheen.

   判断标准：凑近可闻到明显焙香芝麻味。Fragrance of toasted sesame rises clearly when lifted near nose.