一到夏天，是不是總覺得胃口被高溫蒸沒了？就想整點(diǎn)兒快手又下飯的菜，最好幾分鐘就能出鍋，還得香到能多扒兩口飯。今兒個(gè)就給大家安排一道我家廚房的 "夏日常客"—— 蒜蓉空心菜！這菜便宜又好做，脆嫩爽口，蒜香撲鼻，5分鐘就能端上桌，妥妥的下飯神器，新手也能輕松拿捏，咱這就來看看咋做～

食材準(zhǔn)備：

空心菜：500克

大蒜：8瓣

小米辣：1根

調(diào)料：

食用油3勺

鹽少許

生抽1勺

蠔油半勺

烹飪步驟：

第一步：空心菜的根部切掉，然后用手把空心菜掰成小段。掰好的空心菜放水里泡5分鐘，然后淘洗兩遍，瀝干水分。空心菜的葉子和莖分開處理，莖比較粗的部分多掰成兩段，炒的時(shí)候更容易熟，更入味。

第二步：大蒜拍扁，剁成蒜末，剁細(xì)一點(diǎn)。小米辣洗凈后切成圈，要是怕辣，把里面的籽去掉。蒜末和小米辣放在一個(gè)碗里，備用。

第三步：鍋里放3勺食用油，開中火加熱，等油稍微有點(diǎn)熱了，蒜末和小米辣放進(jìn)去。不停翻炒，直到聞到濃濃的蒜香味，蒜末稍微有點(diǎn)金黃就行。

第四步：瀝干水分的空心菜一股腦兒倒進(jìn)鍋里，開大火快速翻炒。翻炒的時(shí)候，把空心菜的莖和葉子均勻翻炒，讓每根空心菜都沾上油和蒜香。炒個(gè)10秒，看到空心菜稍微有點(diǎn)變軟。

第五步：加入小半勺鹽、1勺生抽、半勺蠔油，繼續(xù)快速翻炒，讓調(diào)料均勻地裹在空心菜上。嘗一下味道，如果覺得鹽不夠，再稍微加一點(diǎn)點(diǎn)。翻炒個(gè)10秒，看到空心菜完全變軟，就可以關(guān)火出鍋啦。盛到盤子里，看著綠油油的空心菜，聞著濃濃的蒜香味，口水都要流下來了。

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要說這蒜蓉空心菜咋吃最香，那肯定是配著白米飯吃啦，一口空心菜一口飯，蒜香濃郁，脆嫩爽口，不知不覺就能多吃一碗飯。夏天不想吃飯的時(shí)候，煮點(diǎn)粥，配著這菜，也是相當(dāng)開胃。

這菜成本低，幾分鐘就能做好，簡(jiǎn)直是打工人的福音，下班回家炒一盤，省時(shí)又省力。這么簡(jiǎn)單又好吃的蒜蓉空心菜，趕緊學(xué)起來！廚房新手也能輕松搞定，關(guān)鍵是食材常見，做法簡(jiǎn)單，還特別下飯。做好之后記得拍照發(fā)評(píng)論區(qū)，讓我看看你們的手藝～