一到夏天，任憑什么山珍海味，都不如幾道涼拌菜令人有食欲，吃起來酸爽開胃，頓時就讓人胃口大開，關鍵烹飪時也很方便，簡單一拌就能端上桌，不用在廚房“受煎熬”，省時省力，口感好還能開胃降暑；

用料

金針菇

250克

黃瓜

1根

蟹柳

2根

蒜泥

4粒

香油

若干

食用油

若干

若干

生抽

若干

香醋

若干

小米椒

若干

若干

【夏日開胃菜】涼拌蟹柳金針菇的做法

1. 準備好主食材；

1. 金針菇切掉老根洗凈后焯水 水里加少許鹽增加底味 用純凈水過下水瀝干；

1. 黃瓜表皮用鹽搓個2-3分鐘 然后洗干凈刨絲 喜歡粗條的友友可以用刀切 我性子急切不好；

1. 蟹柳用叉子刨成絲狀 我這個是開袋即食的 無需焯水；

1. 三用食材全部放入盤中；

1. 開始調料汁 生抽 香醋 糖 蒜泥 鹽 加熱少許食用油澆香蒜泥 最后再放香油調勻；【喜歡吃辣的友友這步可以放入小米椒等辣制品 本人不吃辣沒放】

1. 把料汁倒入盤中攪拌均勻 期間可嘗下咸淡自行調節；

1. 裝盤即可享用；

小貼士

1；我用的黃金針菇 也可用白金針菇；
2；黃瓜也可換成萵苣；
3；喜歡吃辣的友友調汁的時候可以加入辣制品4；涼拌菜好吃與否料汁是關鍵，葷菜的涼拌料汁用的調味料可以豐富多彩，生抽、蠔油、辣椒、醋愛吃什么放什么，但涼拌素菜的時候要注意，并不是調味料越多越好吃，尤其是要少放生抽，會嚴重奪味，一般只會用到鹽、糖、蒜、味精，有些菜品可以加一些醋和香油，吃的時候再拌勻，以免蔬菜脫水。

全部27個作品

參照這個菜譜，大家做出 27 作品

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