夏日的廚房像蒸籠？切黃瓜的脆響，就是降溫的號角！ 把油香的剩油條往爽脆的黃瓜里一拌——咸香裹著酸辣在舌尖炸開，比空調房里的西瓜還上頭！這道偷懶神菜，從備料到上桌絕不超過10分鐘，吃完連盤子都想舔干凈。

食材準備：

油條2根

黃瓜2根

蒜末4瓣

熟芝麻1小把

油炸花生米2把

調料：

生抽2勺

香醋1.5勺

蠔油半勺

白糖1小勺

辣椒油1勺

芝麻醬1勺

制作步驟：

1.油條放空氣炸鍋，180℃烤5分鐘，掰成核桃大的塊。

2.黃瓜拍扁，切塊。黃瓜塊撒1小勺鹽抓勻，腌8分鐘，殺出水分，擠干。

3.芝麻醬、生抽、香醋、蠔油、白糖混合，攪成酸奶狀，辣椒油淋上去，攪勻。

3.大盆里扔進黃瓜、油條塊、花生米、蒜末、熟芝麻，澆醬汁后，直接上手抓！顛盆5秒，立馬裝盤！

4.你以為吃完就結束？盆底沉淀的醬汁，碎油條渣，花生衣才是彩蛋！挖勺米飯扣進去攪合——咸、辣、酸、脆在嘴里放煙花，美味！

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冰鎮過的黃瓜透著涼氣，油條吸飽醬汁依然酥脆。牙齒先撞上黃瓜的爽，再陷進油條的香，蒜辣混著芝麻香直沖天靈蓋——什么沙拉輕食，此刻都是弟弟！