最近氣溫飆到35℃，廚房開火像蒸桑拿，端上桌的菜沒吃兩口就冒汗珠。我學(xué)習(xí)做了道涼拌茄子，就著這菜扒了兩碗米飯。今天就把這道"夏日米飯殺手"——手撕蒜香茄子，分享給你們，低脂還巨開胃，連不愛吃茄子的人都能被征服！

食材清單：

長茄子2根

大蒜5瓣

小米辣3根

香菜2根

生抽2勺

香醋1.5勺

蠔油1勺

白糖半勺

白芝麻1勺

熱油半勺

鹽少許

制作步驟：

1.茄子去蒂洗凈，切成長段后，對(duì)半剖開。

2.蒸鍋水燒開后，放入茄子，大火蒸8分鐘。

3.蒸好的茄子立刻過涼水，瀝水，用手順著紋理撕成細(xì)條。

4.大蒜拍扁切末，小米辣切圈，香菜切段

5.取一個(gè)大碗，放入蒜末、小米辣、1勺白芝麻

6.燒半勺熱油，冒煙后關(guān)火晾5秒，澆在調(diào)料上激香。

7.碗中加2勺生抽、1.5勺香醋、1勺蠔油、半勺白糖、少許鹽；攪拌30秒，讓調(diào)料充分融合。

7.撕好的茄子擠掉多余水分，放入醬汁碗中，加入香菜段。

8.戴上一次性手套，抓拌1分鐘，靜置5分鐘，更加入味。

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上周我用這個(gè)方子做，剩下的醬汁留著第二天拌面條，還夸比外面餐館的趁著超市茄子新鮮，趕緊買兩根回家試試吧！記得蒸好的茄子一定要過冰水，這是脆嫩的關(guān)鍵哦~ 做好了別忘了拍張照發(fā)評(píng)論區(qū)，看看誰的拌茄子最有食欲！夏天沒胃口的時(shí)候，就靠這道菜拯救餐桌啦~