一到三伏天，廚房就成了“蒸籠”，可偏偏這時候更需要吃點敗火的菜。要說夏日清熱界的“扛把子”，苦瓜絕對榜上有名，但很多人嫌它苦味太重，寧可喝涼茶也不愿碰。其實啊，只要掌握去苦味的小竅門，苦瓜也能做得清爽甘甜。今天就把3種經典做法分享出來，快試一試！

第一道：苦瓜釀肉

食材：

苦瓜1根、豬瘦肉200g、胡蘿卜半根、香蔥2根、蒜末5g、生抽1勺、蠔油半勺、淀粉1勺、鹽少許、白糖2g、冰水500ml

制作步驟：

1.苦瓜洗凈切去頭尾，切成5cm長的段，用勺子挖空中間的白瓤和籽，刮干凈。碗里放1勺鹽和500ml清水，把苦瓜段泡15分鐘，撈出用清水沖洗后，放進冰水里冰鎮10分鐘。

2.豬瘦肉剁成末，胡蘿卜切末，香蔥切碎，加1勺生抽、半勺蠔油、半勺淀粉、少許鹽和白糖，順時針攪打上勁，直到肉餡黏糊有彈性。

3.冰鎮后的苦瓜段擦干水分，把肉餡填入中間的空洞，輕輕壓實。蒸鍋水燒開后，放入苦瓜段，蒸12分鐘。

4.碗里放蒜末、1勺生抽、半勺香醋、1勺辣椒油、少許白糖和蔥花，淋上一勺熱油激香，把蒸好的苦瓜擺盤，料汁澆在上面，即可。

第二道：苦瓜炒蛋

食材：

苦瓜2根、雞蛋3個、鹽少許、白糖1小勺、蒜末3g、食用油適量

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制作步驟：

1.苦瓜對半切開，用勺子徹底刮凈白瓤，切成薄片。燒一鍋熱水，放1小勺鹽和1小勺白糖，放入苦瓜焯15秒后，立刻撈出，過涼水瀝干。

2.雞蛋打散，加少許鹽攪勻。熱鍋倒油，油稍多一些。油熱，倒入蛋液，等底部凝固后，用筷子快速劃散，炒成小塊后，盛出。

3.鍋中留底油，爆香蒜末，放入焯好的苦瓜，大火翻炒1分鐘。加少許鹽和半勺白糖調味，再倒入炒好的雞蛋，快速翻拌均勻，即可出鍋。

第三道：苦瓜黃豆排骨湯

食材：

苦瓜1根、排骨500g、干黃豆50g、姜片3片、蔥段2根、鹽少許、白胡椒粉半勺

制作步驟：

1.干黃豆提前用清水泡4小時，排骨洗凈切塊，浸泡干凈。冷水下鍋，加姜片和蔥段，煮出血沫后，撈出洗凈。

2.苦瓜處理方法同第一道，切滾刀塊，加1勺鹽抓勻，靜置10分鐘后，用清水沖洗。

2.砂鍋中放足量清水，放入排骨、黃豆和姜片，大火燒開后，轉小火燉1小時。再放入苦瓜塊，繼續小火燉20分鐘。

3.關火前，加少許鹽和白胡椒粉調味，撒上蔥花，即可。

今年夏天別再躲著苦瓜啦，試試這三種做法，讓清熱解暑的食材變成餐桌上的搶手菜。你還有哪些去苦味的小妙招？評論區一起聊聊吧，覺得實用別忘了收藏轉發，讓更多人學會這道夏日寶藏食材！