凉拌木耳

做法

1. 1干木耳放入碗中，加温水（非沸水）没过。泡 10–15 分钟至完全膨胀、脆嫩。丢弃任何过硬的根部。冷水冲洗，较大的撕成一口大小。

   🔍 看状态 温水泡 10–15 分钟 · 10–15 minutes in warm water

   状态：干瘪的木耳变成深色、胶质、边缘卷曲的片状，体积膨胀约 8–10 倍Dried shriveled ears transform into dark, gelatinous, frilly sheets — roughly 8–10× their dry volume

   判断标准：木耳柔韧不脆硬，中心无硬芯Pieces are flexible, not brittle; no hard centers remain

2. 2锅中烧开水，加一撮盐。木耳入沸水焯 30 秒后立即捞出，投入冰水（或冷水）快速冷却，锁定脆感。

   🔍 看状态 大火 30 秒 · 30 seconds

   状态：木耳颜色更深、更油亮，边缘因受热微微卷曲Wood ear turns a deeper, more glossy black; edges curl slightly from the heat

   判断标准：立刻过冷——煮久会变黏Immediately transfer to cold water — overcooking makes wood ear slimy

3. 3充分沥干木耳，用手轻捏挤出多余水分——这步很关键，多余水分会稀释酱汁。放入拌菜碗中。

   🔍 看状态

   状态：滤网底部无水积存，木耳表面略干、有弹性No more water pooling at the bottom of the colander;木耳表面略干、有弹性

   判断标准：手指轻压无水渗出When pressed lightly between fingers, no water droplets emerge

4. 4加入蒜末、葱花、米醋、生抽、香油、糖、盐和辣椒油，轻拌均匀。酱汁应稀薄油亮，包裹每一片木耳。

   🔍 看状态

   状态：木耳片油亮深黑，点缀绿色葱花和蒜末，碗底有薄薄一层琥珀色酱汁Wood ear pieces are glossy and dark, flecked with green scallion and minced garlic; a thin amber dressing pools at the bottom

   判断标准：每片都裹上酱汁，无干涩空白处Every piece is coated; no dry or pale patches remain

5. 5拌好的木耳室温静置 10 分钟入味。上桌前再拌一次。最佳食用温度：微凉（非冰镇）。与烤肉或炒饭绝配。

   🔍 看状态 10 分钟 · 10 minutes

   状态：部分酱汁已被吸收，木耳边缘略呈半透明The dressing has been partially absorbed; the wood ear has taken on a slight translucency at the edges

   判断标准：蒜味变柔和，醋的尖锐感减弱The garlic aroma is mellowed; the vinegar bite has softened