酸辣汤

做法

1. 1木耳冷水泡30分钟，剪去硬蒂切细丝；竹笋与嫩豆腐同样切细条，使受热均匀。

   三丝切均匀

   🔍 看状态 小火 泡发 30 分钟 · 30 minutes soaking

   状态：木耳乌黑发亮有弹性，丝的粗细与笋丝相近Wood ear is glossy black and springy, shreds are roughly the same thickness as the bamboo

   判断标准：木耳手感弹韧，折之即断，不发黏Wood ear feels rubbery-firm and snaps when bent, not slimy

2. 2猪肉丝加1茶匙淀粉与1茶匙生抽抓匀，静置10分钟。

   肉丝上浆

   🔍 看状态 小火 10 分钟 · 10 minutes

   状态：肉丝油亮微黏，根根分明Pork looks slick and slightly tacky, each strand separate

   判断标准：筷子一挑即散开，不粘连Strands pull apart easily between chopsticks without sticking

3. 3高汤煮至微沸，下木耳与笋丝煮5分钟，打底味。

   木耳笋丝先煮

   🔍 看状态 中小火 5 分钟 · 5 minutes

   状态：汤呈浅琥珀色，细丝随热流缓缓翻动Broth is pale amber; shreds move slowly in the convection

   判断标准：蒸汽气息干净带土香，笋无生涩金属味Steam smells earthy and clean; bamboo loses its raw tinny edge

4. 4下嫩豆腐与腌好的肉丝，轻搅散开，煮3分钟至肉丝变白、豆腐热透。

   肉丝豆腐后下

   🔍 看状态 中小火 3 分钟 · 3 minutes

   状态：肉丝变白分明，豆腐条完整微透Pork strands are pale and separated; tofu sticks stay intact and slightly translucent

   判断标准：肉丝无粉色残留，汤面无豆腐碎屑浑浊No pink remains on the pork and no tofu crumbs cloud the surface

5. 5淀粉加4汤匙冷水调开，缓慢倒入并搅拌，小火煮1分钟至汤能薄薄挂勺。

   勾芡不要太厚

   🔍 看状态 中小火 1 分钟 · 1 minute

   状态：汤变亮，勺背划痕可停留约一秒Soup turns glossy; a drawn line on the spoon back holds for about a second

   判断标准：表面气泡由急密转为缓慢透亮Surface bubbles turn slow and glassy rather than fast and foamy

6. 6关火。蛋液细流淋入并缓慢搅拌，静置20秒让蛋丝定型。

   关火淋蛋成丝

   🔍 看状态 小火 30 秒 · 30 seconds

   状态：淡黄色蛋丝漂在深琥珀色汤中Pale yellow egg ribbons drift through the dark amber broth

   判断标准：蛋丝柔滑绵长，未被搅成细沫Ribbons look silky and long, not broken into fine froth

7. 7关火后拌入镇江香醋、白胡椒粉与剩余生抽。盛碗，撒葱花并淋一勺辣椒油。

   醋最后放

   🔍 看状态 小火 1 分钟 · 1 minute

   状态：汤色深琥珀油亮，表面浮绿色葱花与红色辣油Soup is dark amber and glossy with green scallion and red oil floating on top

   判断标准：入口先酸后暖辣，醋香尖锐清新First taste is sour then warmly peppery, and the vinegar aroma is sharp and fresh