道夏天和“大口吃肉”的快樂就注定無緣嗎？當然不！作為一名資深吃貨，我堅信，沒有不適合吃肉的季節，只有沒找對的做法。今天，我就要為肉食愛好者們“平反”，給大家分享兩道夏日開胃肉菜。它們做法超級簡單，口感清爽不油膩，味道卻霸道得能讓你瞬間打開味蕾，干掉三碗米飯！

忘掉紅燒和油炸吧！夏天吃肉，講究的是一個“巧”字。我們要用最聰明的烹飪方式，既保留肉的醇香，又賦予它清爽開胃的靈魂。準備好，跟我一起解鎖夏日吃肉的新姿勢！

快手蒜泥白肉：

食材：

五花肉1條、姜3片，蔥1段，料酒2勺、大蒜1整頭，生抽3勺，香醋1勺，辣椒油2勺，白糖1小勺，花椒粉少許，蔥花適量。

步驟：

五花肉冷水下鍋，加入姜片、蔥段和料酒。大火燒開后撇去浮沫，轉中小煮25分鐘。煮好的五花肉立刻撈出，放入提前準備好的冰水中浸泡。

待五花肉完全冷卻后，撈出瀝干水分，切成薄片。大蒜搗成細膩的蒜泥，加入所有“靈魂蘸料”中的調味料，攪拌均勻。調好的醬汁均勻地淋在肉片上，撒上蔥花即可。

檸檬手撕雞：

材料：

雞胸肉2塊、姜2片，料酒1勺、香菜1小把、小米辣2個、大蒜3瓣、香水檸檬1個、生抽2勺、蠔油1勺、白糖半勺、香油少許。
https://txc.qq.com/products/745962/blog/1554114

https://txc.qq.com/products/745587/blog/1554112

https://txc.qq.com/products/746172/blog/1554113

https://txc.qq.com/products/744543/blog/1554111

https://txc.qq.com/products/746167/blog/1554109

https://txc.qq.com/products/746149/blog/1554108

https://txc.qq.com/products/746028/blog/1554104

https://txc.qq.com/products/744991/blog/1554102

https://txc.qq.com/products/745939/blog/1554103

https://txc.qq.com/products/744547/blog/1554099

https://txc.qq.com/products/745336/blog/1554098

https://txc.qq.com/products/745139/blog/1554097

https://txc.qq.com/products/744903/blog/1554095

https://txc.qq.com/products/745160/blog/1554093

https://txc.qq.com/products/744979/blog/1554092

https://txc.qq.com/products/745117/blog/1554091

https://txc.qq.com/products/745177/blog/1554089

https://txc.qq.com/products/745370/blog/1554088

https://txc.qq.com/products/744759/blog/1554087

https://txc.qq.com/products/744765/blog/1554085

https://txc.qq.com/products/745151/blog/1554083

https://txc.qq.com/products/744774/blog/1554082

https://txc.qq.com/products/744931/blog/1554081

https://txc.qq.com/products/745081/blog/1554076

https://txc.qq.com/products/745075/blog/1554074

https://txc.qq.com/products/744878/blog/1554073

https://txc.qq.com/products/744927/blog/1554070

https://txc.qq.com/products/744984/blog/1554071

https://txc.qq.com/products/745292/blog/1554068

https://txc.qq.com/products/745348/blog/1554067

https://txc.qq.com/products/745296/blog/1554066

https://txc.qq.com/products/745329/blog/1554064

https://txc.qq.com/products/745333/blog/1554065

https://txc.qq.com/products/744970/blog/1554063

https://txc.qq.com/products/745265/blog/1554062

https://txc.qq.com/products/745280/blog/1554060

https://txc.qq.com/products/745286/blog/1554058

https://txc.qq.com/products/745276/blog/1554059

https://txc.qq.com/products/745339/blog/1554056

https://txc.qq.com/products/745322/blog/1554055

https://txc.qq.com/products/745317/blog/1554053

https://txc.qq.com/products/745303/blog/1554051

https://txc.qq.com/products/745243/blog/1554048

https://txc.qq.com/products/745300/blog/1554047

https://txc.qq.com/products/745306/blog/1554039

https://txc.qq.com/products/745255/blog/1554034

https://txc.qq.com/products/745211/blog/1554036

https://txc.qq.com/products/745207/blog/1554035

https://txc.qq.com/products/745262/blog/1554033

https://txc.qq.com/products/745267/blog/1554032

做法：

雞胸肉冷水下鍋，加姜片和料酒，煮15分鐘左右至熟透。撈出后，放入冰水中冷卻。冷卻后的雞胸肉，順著紋理撕成細絲。香菜切段，蒜和小米辣切末。檸檬一半切片，一半擠出檸檬汁。

蒜末、小米辣、檸檬汁和所有“調味料”混合在一個大碗里。撕好的雞絲、香菜段、檸檬片一同放入醬汁碗中，用手抓拌均勻。抓勻后，靜置5-10分鐘，讓味道充分融合，即可裝盤享用。

你看，誰說夏天吃肉是一種煎熬？蒜泥白肉的香辣過癮，檸檬手撕雞的清新爽口，這兩道菜完美地詮釋了夏季肉食的正確打開方式。它們用最簡單的方法，將肉的美味與夏日的清爽巧妙地結合在一起，每一口都是對味蕾的極致犒勞。