一到夏天，是不是总觉得胃口被高温蒸没了？就想整点儿快手又下饭的菜，最好几分钟就能出锅，还得香到能多扒两口饭。今儿个就给大家安排一道我家厨房的 "夏日常客"—— 蒜蓉空心菜！这菜便宜又好做，脆嫩爽口，蒜香扑鼻，5分钟就能端上桌，妥妥的下饭神器，新手也能轻松拿捏，咱这就来看看咋做～

食材准备：

空心菜：500克

大蒜：8瓣

小米辣：1根

调料：

食用油3勺

盐少许

生抽1勺

蚝油半勺

烹饪步骤：

第一步：空心菜的根部切掉，然后用手把空心菜掰成小段。掰好的空心菜放水里泡5分钟，然后淘洗两遍，沥干水分。空心菜的叶子和茎分开处理，茎比较粗的部分多掰成两段，炒的时候更容易熟，更入味。

第二步：大蒜拍扁，剁成蒜末，剁细一点。小米辣洗净后切成圈，要是怕辣，把里面的籽去掉。蒜末和小米辣放在一个碗里，备用。

第三步：锅里放3勺食用油，开中火加热，等油稍微有点热了，蒜末和小米辣放进去。不停翻炒，直到闻到浓浓的蒜香味，蒜末稍微有点金黄就行。

第四步：沥干水分的空心菜一股脑儿倒进锅里，开大火快速翻炒。翻炒的时候，把空心菜的茎和叶子均匀翻炒，让每根空心菜都沾上油和蒜香。炒个10秒，看到空心菜稍微有点变软。

第五步：加入小半勺盐、1勺生抽、半勺蚝油，继续快速翻炒，让调料均匀地裹在空心菜上。尝一下味道，如果觉得盐不够，再稍微加一点点。翻炒个10秒，看到空心菜完全变软，就可以关火出锅啦。盛到盘子里，看着绿油油的空心菜，闻着浓浓的蒜香味，口水都要流下来了。

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要说这蒜蓉空心菜咋吃最香，那肯定是配着白米饭吃啦，一口空心菜一口饭，蒜香浓郁，脆嫩爽口，不知不觉就能多吃一碗饭。夏天不想吃饭的时候，煮点粥，配着这菜，也是相当开胃。

这菜成本低，几分钟就能做好，简直是打工人的福音，下班回家炒一盘，省时又省力。这么简单又好吃的蒜蓉空心菜，赶紧学起来！厨房新手也能轻松搞定，关键是食材常见，做法简单，还特别下饭。做好之后记得拍照发评论区，让我看看你们的手艺～