最近這天氣，真是熱得讓人沒什么胃口，感覺整個人都蔫蔫的。每到這個時候，我總會想起一種食材——蓮藕。它就像是夏天里的一股清流，生于污泥卻冰清玉潔，口感或清脆或軟糯，總能給味蕾帶來驚喜。

蓮藕不僅好吃，還是個營養(yǎng)寶庫。它富含維生素C和膳食纖維，既能補充營養(yǎng)，又能促進腸胃蠕動。更重要的是，蓮藕性寒，有清熱生津、涼血散瘀的功效，簡直是為夏天量身定做的“降溫神器”。今天，我就給大家分享兩種做法，一種清脆爽口，一種酸甜開胃，做法都超級簡單，讓你的夏日餐桌多一抹亮色！

做法一：清爽脆口的涼拌藕片

主料：脆藕1節(jié)

輔料：小米椒2個、大蒜3瓣、香蔥1根

調(diào)料：生抽2勺、香醋1勺、蠔油半勺、白糖少許、香油幾滴

做法：

1.蓮藕削皮，切成薄片。藕片洗干凈，立刻放入加了少許白醋的清水中，浸泡。

2.鍋中燒水，水開后放入藕片，焯燙1分鐘。撈出后，迅速過涼水，最好是冰水，保持最佳脆度。

3.小米椒、大蒜、香蔥都切成末，取一個碗，放入蒜末和小米椒，淋上一勺熱油，激發(fā)出香味。加入2勺生抽、1勺香醋、半勺蠔油和一點點白糖，滴幾滴香油，攪拌均勻。

4.瀝干水分的藕片放入大碗中，倒入調(diào)好的料汁，撒上蔥花，用筷子充分拌勻。讓每一片藕都均勻地裹上醬汁，靜置5分鐘入味，就可以裝盤享用了。

做法二：酸甜開胃的糖醋藕丁

主料：脆藕1節(jié)

輔料：青椒半個、紅椒半個

調(diào)料：番茄醬3勺、白醋2勺、白糖1勺、生抽1勺、淀粉1勺、清水適量

做法：

1.蓮藕削皮，先切厚片，再改刀成小丁。青紅椒也切成同樣大小的丁，備用。

2.藕丁放入碗中，撒上1勺干淀粉，用手抓勻，讓每個藕丁都薄薄地裹上一層粉。

3.在一個小碗里，按照3勺番茄醬、2勺白醋、1勺白糖、1勺生抽的比例，混合，再加入小半碗清水，攪拌均勻。

4.鍋中倒油，油熱后下入藕丁，中火翻炒2-3分鐘，直到藕丁表面微微金黃。然后倒入調(diào)好的糖醋汁，大火燒開，轉中火咕嘟一會兒，讓藕丁充分吸收湯汁。

5.湯汁變得濃稠時，下入青紅椒丁，快速翻炒幾下，斷生，即可關火。

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你看，兩道簡單又美味的蓮藕小菜就做好了。一道涼拌，清爽開胃，像是夏日午后的一陣涼風；一道糖醋，酸甜可口，能瞬間喚醒沉睡的味蕾。它們不僅做法簡單，而且顏值超高，無論是家常便飯還是待客小酌，都能輕松hold住場面。