天氣越來越熱了，坐著不動汗珠子都不停地往下流，去廚房做飯更不用說，熱死個人，飯菜做好后前胸后背全部濕透，太難受了。在這樣的情況下，我們要盡量做一些簡單又清淡的飯菜，比如做蒸菜，可以減少在廚房的時間，吃起來又不是太油膩。

夏季茄子大量上市，新鮮又便宜，我們可以時常用茄子蒸著吃，不炒不油炸，做法簡單，不僅如此，蒸茄子還能最大程度的保留營養，常吃對身體很好。

說到蒸茄子，想要好吃，光會調汁可不行，若是茄子沒蒸好顏色發黑，是會影響食欲的。有人肯定蒸過，發現茄子一蒸就會變色甚至變黑，難看得很。那么到底怎么做才可以避免這種情況的出現呢？

蒸茄子發黑？切記不要直接上鍋蒸，下面就來教你一招，多加1步，茄子鮮嫩不變色。接下來分享一下詳細做法，一起來看看吧，照著做好看又好吃，吃一次就愛上。

【蒸茄子】

買茄子時，要好好選，遇到表面發暗不新鮮的不買、表面發軟發蔫的不買、茄子蒂發軟沒彈性的不買，手感發硬捏不動的不買。

1、將茄子表面清洗干凈，去掉蒂，再去掉頭尾。

2、若是想要蒸好后手撕，茄子切成兩半就行；若是不是，就將茄子改刀成小條狀，但也不要過于細，不然影響口感。

3、切好后放進盆內，加入清水沒過茄子，再加一勺白醋，下手抓幾下。處理好后浸泡五分鐘，這個時間就夠了，不要泡太久，不然茄子吸收太多水分會影響口感。

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4、泡過了，將茄子撈出，瀝一下水分，再將茄子放進蒸屜。

5、放好了蒸鍋內加水，大火煮開，再將蒸屜放入，大火蒸六七分鐘。時間到了，用筷子戳一下感受下，若是還有一點硬，就要延長時間。

6、蒸好后將茄子取出，放進盤內擺好，想要手撕茄子，等到不燙手了處理。

7、將蒜末、青紅椒碎或者小米椒碎、蔥花準備好。

8、鍋內加油，燒熱后放入蒜末，炒出香味，然后加入生抽、蠔油、清水攪拌均勻，煮開后關火。

9、鍋內的料水盛出，繼續加入辣椒碎、白糖、香醋、香油攪拌均勻，調好料汁的味道，建議咸一些澆在茄子上才好吃。最后將料汁澆在茄子上，撒上蔥花，就可以食用了。

也可以把調味料放好調好味道，澆在茄子上，放好蒜末辣椒碎蔥花，燒熱油澆在上面激發出香味。還可以炒肉末澆在茄子上。按照自己的喜好做好。

蒸茄子前，記得要多加一步，那就是將切開的茄子放進有醋的水中，浸泡五分鐘，這樣處理后再上鍋蒸，可以防止茄子氧化，保持鮮艷的色澤，蒸好后顏色不變不發黑。