大家好，歡迎來到農(nóng)村美食課堂，這個菜啊，真的是太下飯了！這可是我家餐桌上經(jīng)常出現(xiàn)的一道菜。它的名字叫白油絲瓜。

你別看它做的簡單，味道可是一絕，關(guān)鍵是成本還低，幾塊錢就能做一大盤。不信的話呢，你就跟我學(xué)一學(xué)。

首先咱們準(zhǔn)備新鮮的絲瓜一根，切去兩頭，清洗干凈以后，斜刀切成條備用。然后呢，準(zhǔn)備大蒜幾粒拍碎，生姜一小塊，切成姜片，再抓入干辣椒兩根備用。

炒鍋燒熱加入食用油滑鍋后倒出，再添入少許新油，放入拍好的蒜瓣和姜片爆香，接著倒入絲瓜快速翻勻，轉(zhuǎn)大火開始烹調(diào)。

加入食鹽2克、雞粉1克調(diào)味，白糖少許提鮮，快速顛鍋拌勻讓絲瓜均勻受熱。絲瓜吸飽了湯汁以后，淋入一點明油來增色，就可以出鍋裝盤上桌享用了。

怎么樣？是不是看著就特別有食欲？絲瓜是夏季很常見的一種蔬菜，它不僅口感脆嫩清甜，而且還含有豐富的維生素和礦物質(zhì)，具有很好的美容養(yǎng)顏的效果，所以又被稱為女性的第二春。

那要想做出好吃的絲瓜，也是有很多講究的。比如很多人在炒絲瓜的時候都喜歡放醬油，其實這是不對的，因為絲瓜本身就帶有清香味，如果加入了醬油就會掩蓋掉原本的味道，而且顏色也會發(fā)黑，影響賣相。

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正確的方法呢，就是在炒制過程中加點水，這樣既能防止絲瓜粘鍋，又能保證絲瓜的色澤翠綠，還能更好的鎖住營養(yǎng)不流失。當(dāng)然了，想要絲瓜更加的脆爽，焯一下水會更好吃一些，但咱今天圖省事就不焯水了，直接開炒，照樣脆嫩可口，不信你也試試！