每天最頭疼的問(wèn)題，莫過(guò)于“今天吃什么？”。特別是在忙碌的工作日，既想吃得好，又不想花太多時(shí)間。這時(shí)候，一道快手、下飯、營(yíng)養(yǎng)均衡的家常菜就成了“救星”。

今天我要分享的這道青椒炒牛肉丸，簡(jiǎn)直是為懶人和廚房新手量身定做的。Q彈的牛肉丸吸滿了咸香的醬汁，搭配上清脆爽口的青椒，一口下去，肉香和蔬菜的清甜在嘴里交織，瞬間就能打開(kāi)你的味蕾。別看它簡(jiǎn)單，味道可一點(diǎn)不含糊，每次做這道菜，家里的米飯都得遭殃！

食材準(zhǔn)備：

主料：牛肉丸200克、青椒2個(gè)

輔料：大蒜3瓣、小米椒1個(gè)

調(diào)料：生抽2勺、蠔油1勺、老抽半勺、白糖少許、淀粉1小勺、清水半碗

制作步驟：

1.青椒去蒂去籽，切成滾刀塊或者菱形片。大蒜切片，小米椒切圈，牛肉丸從中間對(duì)半切開(kāi)。

2.取一個(gè)小碗，放入2勺生抽、1勺蠔油、半勺老抽、一點(diǎn)點(diǎn)白糖提鮮，再加入1小勺淀粉和半碗清水，用筷子攪拌均勻，直到?jīng)]有干淀粉顆粒。

3.鍋里燒水，水開(kāi)后放入切好的牛肉丸，焯燙大約1分鐘，就可以撈出了。

4.熱鍋涼油，油溫五成熱時(shí)，放入蒜片和小米椒圈，小火爆炒出香味。聞到濃濃的蒜香味，就進(jìn)行下一步。

5.香味出來(lái)后，轉(zhuǎn)大火，先下入青椒塊，快速翻炒大約30秒，炒至斷生，但要保持其爽脆的口感。

7.倒入焯好水的牛肉丸，和青椒一起翻炒均勻。醬汁沿著鍋邊淋入，然后快速翻炒，讓每一塊青椒和牛肉丸都均勻地裹上醬汁。

8.看到湯汁變得濃稠，咕嘟咕嘟冒泡時(shí)，就可以關(guān)火出鍋了。

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你看，一道色香味俱全的青椒炒牛肉丸就這么輕松搞定了。翠綠的青椒、醬色的牛肉丸，光是看著就讓人食指大動(dòng)。盛一碗熱氣騰騰的白米飯，把菜和湯汁一同澆上去，那滋味，簡(jiǎn)直是忙碌生活里最實(shí)在的慰藉。

美食的意義，有時(shí)并不在于食材多名貴、工序多復(fù)雜，而在于它能否在恰當(dāng)?shù)臅r(shí)候，用最簡(jiǎn)單的方式填滿我們的胃和心。這道菜，就是這種“快手哲學(xué)”的完美體現(xiàn)——用最短的時(shí)間，創(chuàng)造出最大的滿足感。希望這道菜能成為你家餐桌上的常客，為你和家人的生活增添一份簡(jiǎn)單而純粹的美味。