一提到夏天，你的味蕾最先想起什么？是冰鎮西瓜的清甜，還是街邊燒烤的煙火氣？對我來說，夏天的靈魂，絕對少不了一盤紅彤彤、香氣撲鼻的小龍蝦。蒜蓉小龍蝦，用它那濃郁又不失清雅的蒜香，將小龍蝦的鮮美襯托得淋漓盡致。每一口，都是蒜香、油香和蝦肉鮮甜的完美融合，吃完后連手指上的湯汁都忍不住要吮干凈?，F在，我們一起學習制作！

小龍蝦放入清水中，加一勺鹽和幾滴食用油，讓它們浸泡20分鐘，幫助它們吐出體內的臟東西。戴上手套，用小刷子把小龍蝦的腹部和關節處刷洗干凈，直到腹部白凈。用剪刀從頭部約三分之一處斜著剪掉，順勢挑出黑色的胃囊。處理好的小龍蝦，用少許料酒和姜片稍微腌制10分鐘，進一步去除腥味。

準備好的三頭大蒜全部剝好，用刀剁成蒜末。蒜末分成兩半，一半是生蒜蓉，一半我們要做成金蒜蓉。鍋里倒入比平時炒菜多一倍的油，手放在油面上方能感覺到熱氣時，下入那一半蒜蓉，用小火慢慢炸。炸到蒜蓉微微金黃，香氣四溢時，立刻關火撈出。炸過蒜的油就是“蒜油”，留著備用，香得不得了！

第三步：

用剛才炸蒜的底油，開大火，放入姜片爆香。倒入處理好的小龍蝦，快速翻炒，直到蝦殼全部變紅。倒入一整罐啤酒，沒過小龍蝦。準備好的金蒜蓉和生蒜蓉全部倒入鍋中，再加入2勺生抽、1勺蠔油、半勺白糖和少許鹽，大火翻炒入味。

第四步：

大火燒開后，轉中火，蓋上鍋蓋燜煮10分鐘。時間到！開蓋，轉大火收一下湯汁。當湯汁變得濃稠，能均勻地掛在每一只小龍蝦上時，撒上蔥花，就可以關火出鍋了！看著那紅亮的蝦殼上裹滿了金黃的蒜蓉，濃郁的香氣直沖天靈蓋，已經忍不住流口水了。

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別再猶豫了，這個周末就動手試試吧！無論是犒勞辛苦的自己，還是與家人朋友分享，這道菜都絕對能撐得起場面。相信我，當你戴上手套，剝開那浸滿蒜香湯汁的蝦殼，將Q彈的蝦肉送入口中的那一刻，你會發現，夏天最美好的味道，原來就掌握在自己手中。