別再讓生菜在冰箱里寂寞躺平，只會(huì)生啃蘸醬了！今天教你兩種生菜神仙吃法，簡單到?jīng)]朋友，下飯能力直接拉滿，廚房小白也能秒變大廚！

做法一，蒜蓉蠔油生菜：

食材：生菜2個(gè)、大蒜5-6瓣、蠔油1.5湯匙、生抽半湯匙、白糖半茶匙、清水3湯匙、食用油。

做法：

1.生菜一片片掰開洗凈，甩干水分，大片的可以順手撕兩下。別泡水太久，脆感會(huì)溜走！

2.鍋燒熱，倒適量油，油溫稍熱就下蒜末。中小火！ 耐心煸炒至蒜末金黃飄香。這是香味的靈魂！

3.把蠔油、生抽、白糖和清水在小碗里攪勻，直接倒入鍋中。轉(zhuǎn)中火，快速攪動(dòng)，料汁會(huì)很快變得濃稠光亮。

4.立刻倒入生菜！別猶豫！快速翻炒，讓每片葉子都裹上誘人的醬汁。最多30秒！生菜一塌軟就關(guān)火！脆嫩是王道。

5.裝盤，趁熱開吃！咸鮮帶著濃濃蒜香，拌飯絕了！

做法二，腐乳拌生菜：

食材：生菜2個(gè)、白腐乳1.5塊、芝麻香油1湯匙、熟白芝麻1小撮、蒜末1茶匙、鹽少許、食用油。

做法：

1.燒一大鍋水，水沸后加一小勺鹽和幾滴油。生菜下去打個(gè)滾，10-15秒。葉子變翠綠馬上撈出。撈出立刻過涼白開或冰水！

2.過涼后的生菜，用手稍微攥干水分。水分太多，醬汁味道就寡淡了。

3.白腐乳塊帶點(diǎn)汁，用勺子壓成細(xì)膩泥狀，加入芝麻香油、蒜末，充分?jǐn)噭颉｀耄∵@香味！

4.調(diào)好的腐乳汁倒入攥干的生菜里，下手輕輕抓拌均勻，讓每一片都沾上醬汁。

5.撒上一小撮熟白芝麻，搞定！咸香濃郁帶點(diǎn)發(fā)酵的獨(dú)特風(fēng)味，冰冰涼涼超開胃！

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生菜，平凡菜籃子里藏著無限可能。蒜蓉蠔油的熱烈擁抱，腐乳醬汁的清涼浸潤，都是對日常滋味的溫柔喚醒。生活就像生菜，簡單處理也能驚艷舌尖——今晚就試試，讓一勺醬汁點(diǎn)亮你的餐桌，一碗米飯瞬間見了底。