哈喽，各位热爱生活、热爱美食的朋友们！今天，我要给大家分享一道快手又美味的家常菜——蚝油生菜！别看它简单，要做得好吃，颜色翠绿、口感爽脆、味道鲜美，那还是有那么点小讲究的。相信我，学会了这招，以后餐桌上绝对少不了它，清爽解腻，有时比大鱼大肉还受欢迎呢！

食材准备：

新鲜生菜300克，蚝油3汤匙，大蒜4瓣，小米辣2个，白糖小半茶匙，生抽1茶匙，玉米淀粉小半茶匙，盐一小撮。

制作步骤：

1.生菜叶子一片片掰下来，放在水龙头下，用流动的清水仔细冲洗干净，特别是菜梗和菜心连接的地方。洗干净的生菜沥一下水分，放在旁边。如果比较大颗，可以从中间撕成两段，方便入口。

2.锅里烧水，水量要足，能没过生菜。等水快开的时候，往锅里加一小撮盐，再滴入几滴食用油。

3.水完全烧开后，把洗好的生菜全部放进锅里。用筷子迅速把生菜按压到水里，让它受热均匀。焯水时间大概10到15秒，看到生菜叶子稍微变软，颜色变得更鲜亮翠绿，但整体还是硬挺的，就要立刻毫不犹豫地捞出来！

4.捞出来的生菜迅速过一下凉白开，然后充分沥干水分，控干。处理好的生菜整齐地码在盘子里，备用。

5.在一个小碗里，加入蚝油，再加入白糖，生抽。加入3汤匙的清水，把它们搅拌均匀。取小半茶匙玉米淀粉，用一点点凉水调开，做成水淀粉。

6.锅洗干净，擦干水分，开中火。锅热后倒入食用油，油热，切好的蒜末、小米辣圈放进锅里，转小火慢慢煸炒。炒到蒜末变成金黄色，散发出浓郁的蒜香味。

7.调好的蚝油汁和水淀粉一并倒入锅里，“滋啦”一声，香气瞬间弥漫开来！用锅铲快速搅拌均匀，让酱汁煮沸。看到酱汁变得微微浓稠，冒着亮晶晶的小泡泡，就可以关火。

8.把锅里热气腾腾、香浓诱人的蒜蓉蚝油汁，均匀地、温柔地淋在盘中的生菜上。一道色香味俱全，清爽又下饭的蚝油生菜就大功告成啦！

怎么样，是不是看着步骤就觉得口水快流下来了？这道蚝油生菜，做法简单到令人发指，但味道却一点不含糊。生菜的清甜爽脆，配上蒜蓉的浓香和蚝油的咸鲜，每一口都是享受。无论是作为家常小炒，还是宴客时的一道素菜，它都能轻松胜任，给你的餐桌增添一抹亮丽的绿色和一份难得的清爽。

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