夏天出汗多，消耗大，但脾胃功能卻相對較弱。這時候，我們的飲食就得講究點策略了。低脂、高蛋白、清爽開胃，成了我夏日餐桌的關鍵詞。今天，我就給大家分享2道美味——檸檬手撕雞和蝦仁蒸蛋羹。這兩道菜不僅完美符合夏日飲食的所有要求，而且做法簡單到“有手就行”，輕松度夏！

做法一：檸檬手撕雞

主料：雞胸肉1大塊

輔料：黃瓜半根、香菜2根、小米椒2個、大蒜3瓣、檸檬1個

調料：生抽2勺、香醋1勺、蠔油1勺、白糖半勺、香油幾滴

制作步驟：

1.鍋中放冷水，加入雞胸肉、幾片姜和1勺料酒，大火煮開后，轉中火煮15分鐘。關火后，別急著撈出，讓雞胸肉在湯里燜5分鐘。

2.黃瓜切絲，香菜、小米椒切段，大蒜切末。檸檬對半切開，一半擠出檸檬汁，另一半切成薄片。

3.在一個大碗里，放入蒜末、小米椒，加入2勺生抽、1勺香醋、1勺蠔油、半勺白糖和擠好的檸檬汁，最后滴幾滴香油，攪拌均勻。

4.撈出燜好的雞胸肉，稍微放涼后，順著紋理撕成細絲。雞絲、黃瓜絲、香菜段和檸檬片一同放入醬汁碗中，用筷子充分抓拌均勻，讓每一根雞絲都浸潤在醬汁里。

做法二：蝦仁蒸蛋羹

主料：雞蛋2個、鮮蝦仁6-8只

輔料：小蔥1根

調料：溫水、料酒1勺、生抽1勺、鹽少許

做法：

1.雞蛋打入碗中，加少許鹽，充分攪打均勻。按照雞蛋和溫水1:1.5的比例，緩緩加入溫水，一邊加，一邊繼續攪拌。

2.攪拌好的蛋液用細網篩過濾一遍，濾掉氣泡和沒打勻的蛋筋。鮮蝦仁用1勺料酒抓勻，腌制5分鐘去腥。

3.蛋液倒入蒸碗中，用勺子撇去表面的小氣泡。在碗口蓋上一個盤子，水開后上鍋，轉中火蒸8分鐘。

4.蛋羹表面基本凝固。輕輕打開蓋子，腌好的蝦仁擺在蛋羹上，再蓋上蓋子繼續蒸2-3分鐘，直到蝦仁變紅熟透。

5.出鍋后，淋上1勺生抽，撒上蔥花，一道堪比布丁的蝦仁蒸蛋羹就完成了！

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你看，兩道健康又美味的夏日低脂餐就這么輕松完成了。檸檬手撕雞酸爽開胃，每一口都是滿滿的蛋白質和維C，仿佛給味蕾做了一場清新的SPA；蝦仁蒸蛋羹嫩滑鮮美，溫柔地補充著能量，從胃到心都感到無比熨帖。用美味治愈夏日的煩悶，用健康的方式享受生活，這或許就是美食帶給我們最簡單的幸福吧。