哈嘍，各位熱愛生活、熱愛美食的朋友們！今天，我要給大家分享一道快手又美味的家常菜——蠔油生菜！別看它簡單，要做得好吃，顏色翠綠、口感爽脆、味道鮮美，那還是有那么點小講究的。相信我，學會了這招，以后餐桌上絕對少不了它，清爽解膩，有時比大魚大肉還受歡迎呢！

食材準備：

新鮮生菜300克，蠔油3湯匙，大蒜4瓣，小米辣2個，白糖小半茶匙，生抽1茶匙，玉米淀粉小半茶匙，鹽一小撮。

制作步驟：

1.生菜葉子一片片掰下來，放在水龍頭下，用流動的清水仔細沖洗干凈，特別是菜梗和菜心連接的地方。洗干凈的生菜瀝一下水分，放在旁邊。如果比較大顆，可以從中間撕成兩段，方便入口。

2.鍋里燒水，水量要足，能沒過生菜。等水快開的時候，往鍋里加一小撮鹽，再滴入幾滴食用油。

3.水完全燒開后，把洗好的生菜全部放進鍋里。用筷子迅速把生菜按壓到水里，讓它受熱均勻。焯水時間大概10到15秒，看到生菜葉子稍微變軟，顏色變得更鮮亮翠綠，但整體還是硬挺的，就要立刻毫不猶豫地撈出來！

4.撈出來的生菜迅速過一下涼白開，然后充分瀝干水分，控干。處理好的生菜整齊地碼在盤子里，備用。

5.在一個小碗里，加入蠔油，再加入白糖，生抽。加入3湯匙的清水，把它們攪拌均勻。取小半茶匙玉米淀粉，用一點點涼水調(diào)開，做成水淀粉。

6.鍋洗干凈，擦干水分，開中火。鍋熱后倒入食用油，油熱，切好的蒜末、小米辣圈放進鍋里，轉(zhuǎn)小火慢慢煸炒。炒到蒜末變成金黃色，散發(fā)出濃郁的蒜香味。

7.調(diào)好的蠔油汁和水淀粉一并倒入鍋里，“滋啦”一聲，香氣瞬間彌漫開來！用鍋鏟快速攪拌均勻，讓醬汁煮沸?？吹结u汁變得微微濃稠，冒著亮晶晶的小泡泡，就可以關(guān)火。

8.把鍋里熱氣騰騰、香濃誘人的蒜蓉蠔油汁，均勻地、溫柔地淋在盤中的生菜上。一道色香味俱全，清爽又下飯的蠔油生菜就大功告成啦！

怎么樣，是不是看著步驟就覺得口水快流下來了？這道蠔油生菜，做法簡單到令人發(fā)指，但味道卻一點不含糊。生菜的清甜爽脆，配上蒜蓉的濃香和蠔油的咸鮮，每一口都是享受。無論是作為家常小炒，還是宴客時的一道素菜，它都能輕松勝任，給你的餐桌增添一抹亮麗的綠色和一份難得的清爽。

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