间烟火气，最抚凡人心。金黄的蒜蓉裹着肥美的蚝肉，滋滋冒油，光是想想就让人口水直流。今天，教你在家做蒜蓉生蚝，厨房新手也能轻松拿捏，让你足不出户实现生蚝自由！

食材清单：

生蚝8-12只，大蒜2-3整颗，小米辣2-3根，小葱2根，生抽2-3勺，蚝油1勺，白糖小半勺，盐少量，料酒1勺。

制作步骤：

1.生蚝用硬毛刷在流水下仔细刷洗，刷干净蚝壳表面的泥沙和附着物。这一步一定要有耐心！

2.找到生蚝扁平一面的尾部连接处，将勺子插入并用力左右撬动，感觉到“咔哒”一声，连接壳的肌肉被切断，蚝壳打开了。

3.小心地将蚝肉与壳分离，将蚝肉取出，用少量料酒和清水轻轻抓洗，去除可能残留的碎壳和内脏杂质。然后，将蚝肉放回洗净的蚝壳中。

4.所有大蒜去皮，一半切成较粗的蒜末，另一半尽量剁成细腻的蒜蓉。小米辣去蒂切成小圈，葱切葱花。

5.锅中倒入比平时炒菜多一些的食用油，油热时，下入那部分粗蒜末，转小火慢慢炸。

6.炸至蒜末边缘微微金黄，散发出浓郁香味时，立刻关火捞出。炸过蒜的油就是香喷喷的蒜油，留着备用。

7.炸好的金蒜、另一半生蒜蓉、小米辣圈一同放入碗中。加入2-3勺生抽、1勺蚝油、小半勺白糖、少量盐。

8.之前炸蒜剩下的蒜油烧热，微微冒烟，“刺啦”一声淋在碗中的蒜蓉调料上，迅速搅拌均匀，让酱汁更加浓郁。

9.用小勺将调制好的蒜蓉酱均匀地铺在每一只生蚝肉上，覆盖完整。蒸锅中加水烧开，将铺好蒜蓉的生蚝放入蒸屉，大火蒸7分钟即可。

10.生蚝蒸好后，从锅中取出，趁热在每个生蚝上撒上翠绿的葱花，大功告成。

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夹起一只生蚝，饱满的蚝肉裹着金黄蒜蓉，还没入口，鲜香气息就已钻进鼻腔。一口咬下去，蚝肉鲜嫩多汁，蒜蓉的焦香与蚝肉的鲜甜在舌尖碰撞，再配上一口米饭，幸福感直接拉满！无论是家庭聚餐还是独自解馋，这道蒜蓉生蚝都能成为餐桌上的亮眼主角，赶紧动手试试吧。