夏天出汗多，消耗大，但脾胃功能却相对较弱。这时候，我们的饮食就得讲究点策略了。低脂、高蛋白、清爽开胃，成了我夏日餐桌的关键词。今天，我就给大家分享2道美味——柠檬手撕鸡和虾仁蒸蛋羹。这两道菜不仅完美符合夏日饮食的所有要求，而且做法简单到“有手就行”，轻松度夏！

做法一：柠檬手撕鸡

主料：鸡胸肉1大块

辅料：黄瓜半根、香菜2根、小米椒2个、大蒜3瓣、柠檬1个

调料：生抽2勺、香醋1勺、蚝油1勺、白糖半勺、香油几滴

制作步骤：

1.锅中放冷水，加入鸡胸肉、几片姜和1勺料酒，大火煮开后，转中火煮15分钟。关火后，别急着捞出，让鸡胸肉在汤里焖5分钟。

2.黄瓜切丝，香菜、小米椒切段，大蒜切末。柠檬对半切开，一半挤出柠檬汁，另一半切成薄片。

3.在一个大碗里，放入蒜末、小米椒，加入2勺生抽、1勺香醋、1勺蚝油、半勺白糖和挤好的柠檬汁，最后滴几滴香油，搅拌均匀。

4.捞出焖好的鸡胸肉，稍微放凉后，顺着纹理撕成细丝。鸡丝、黄瓜丝、香菜段和柠檬片一同放入酱汁碗中，用筷子充分抓拌均匀，让每一根鸡丝都浸润在酱汁里。

做法二：虾仁蒸蛋羹

主料：鸡蛋2个、鲜虾仁6-8只

辅料：小葱1根

调料：温水、料酒1勺、生抽1勺、盐少许

做法：

1.鸡蛋打入碗中，加少许盐，充分搅打均匀。按照鸡蛋和温水1:1.5的比例，缓缓加入温水，一边加，一边继续搅拌。

2.搅拌好的蛋液用细网筛过滤一遍，滤掉气泡和没打匀的蛋筋。鲜虾仁用1勺料酒抓匀，腌制5分钟去腥。

3.蛋液倒入蒸碗中，用勺子撇去表面的小气泡。在碗口盖上一个盘子，水开后上锅，转中火蒸8分钟。

4.蛋羹表面基本凝固。轻轻打开盖子，腌好的虾仁摆在蛋羹上，再盖上盖子继续蒸2-3分钟，直到虾仁变红熟透。

5.出锅后，淋上1勺生抽，撒上葱花，一道堪比布丁的虾仁蒸蛋羹就完成了！

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你看，两道健康又美味的夏日低脂餐就这么轻松完成了。柠檬手撕鸡酸爽开胃，每一口都是满满的蛋白质和维C，仿佛给味蕾做了一场清新的SPA；虾仁蒸蛋羹嫩滑鲜美，温柔地补充着能量，从胃到心都感到无比熨帖。用美味治愈夏日的烦闷，用健康的方式享受生活，这或许就是美食带给我们最简单的幸福吧。