難道夏天和“大口吃肉”的快樂(lè)就注定無(wú)緣嗎？當(dāng)然不！作為一名資深吃貨，我堅(jiān)信，沒(méi)有不適合吃肉的季節(jié)，只有沒(méi)找對(duì)的做法。今天，我就要為肉食愛好者們“平反”，給大家分享兩道夏日開胃肉菜。它們做法超級(jí)簡(jiǎn)單，口感清爽不油膩，味道卻霸道得能讓你瞬間打開味蕾，干掉三碗米飯！

忘掉紅燒和油炸吧！夏天吃肉，講究的是一個(gè)“巧”字。我們要用最聰明的烹飪方式，既保留肉的醇香，又賦予它清爽開胃的靈魂。準(zhǔn)備好，跟我一起解鎖夏日吃肉的新姿勢(shì)！

快手蒜泥白肉：

食材：

五花肉1條、姜3片，蔥1段，料酒2勺、大蒜1整頭，生抽3勺，香醋1勺，辣椒油2勺，白糖1小勺，花椒粉少許，蔥花適量。

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步驟：

五花肉冷水下鍋，加入姜片、蔥段和料酒。大火燒開后撇去浮沫，轉(zhuǎn)中小煮25分鐘。煮好的五花肉立刻撈出，放入提前準(zhǔn)備好的冰水中浸泡。

待五花肉完全冷卻后，撈出瀝干水分，切成薄片。大蒜搗成細(xì)膩的蒜泥，加入所有“靈魂蘸料”中的調(diào)味料，攪拌均勻。調(diào)好的醬汁均勻地淋在肉片上，撒上蔥花即可。

檸檬手撕雞：

材料：

雞胸肉2塊、姜2片，料酒1勺、香菜1小把、小米辣2個(gè)、大蒜3瓣、香水檸檬1個(gè)、生抽2勺、蠔油1勺、白糖半勺、香油少許。

做法：

雞胸肉冷水下鍋，加姜片和料酒，煮15分鐘左右至熟透。撈出后，放入冰水中冷卻。冷卻后的雞胸肉，順著紋理撕成細(xì)絲。香菜切段，蒜和小米辣切末。檸檬一半切片，一半擠出檸檬汁。

蒜末、小米辣、檸檬汁和所有“調(diào)味料”混合在一個(gè)大碗里。撕好的雞絲、香菜段、檸檬片一同放入醬汁碗中，用手抓拌均勻。抓勻后，靜置5-10分鐘，讓味道充分融合，即可裝盤享用。

你看，誰(shuí)說(shuō)夏天吃肉是一種煎熬？蒜泥白肉的香辣過(guò)癮，檸檬手撕雞的清新爽口，這兩道菜完美地詮釋了夏季肉食的正確打開方式。它們用最簡(jiǎn)單的方法，將肉的美味與夏日的清爽巧妙地結(jié)合在一起，每一口都是對(duì)味蕾的極致犒勞。

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