过了夏至,气温逐渐升高,酷热的天气让人食欲大减。此时,选择一些清热消暑解腻的菜肴,不仅能满足味蕾,还能帮助我们安稳度过苦夏。下面就为大家介绍8道适合夏至后食用的菜品及其详细做法。

一、青菜白玉菇

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食材:上海青(或小油菜)、白玉菇、蒜末、盐、蚝油、食用油、红椒丝

做法要点:

1)上海青对半切开,白玉菇去根洗净,分别焯水备用;上海青摆盘围边。

2)锅中热油,下蒜末炒香,放入白玉菇翻炒。

3)加蚝油、少许盐调味,炒至入味后盛在青菜中间,点缀红椒丝。

想让这道菜好吃,白玉菇别炒太久,刚入味就出锅,口感才会嫩、不会出水。

二、排骨炒年糕

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食材:排骨、年糕、葱、姜,花椒、八角、干辣椒、香叶、桂皮、冰糖

做法:

1、排骨凉水下锅加入3勺料酒+姜片+葱炒出血沫,盛出温水冲洗干净备用

2、锅内放入排骨、热水、葱、姜,花椒、八角、干辣椒、香叶、桂皮、,中小火煮半个小时,盛出,留一小碗煮排骨的汤备用

3、起锅烧油,放入冰糖炒出糖色,倒入排骨煎炒,加入2勺醋加一勺生抽加半勺老抽,翻炒2分钟

4、倒入刚刚留下的一碗汤,再加入少量水没过排骨,加入年糕,小火煮15分钟,最后大火收汁完成。

三、拔丝红薯

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准备食材:红薯、白糖、食用油、熟白芝麻。

做法步骤:

1、准备两个红薯,削去外皮,清洗干净,改刀切成大小均匀的滚刀块,控干表面的水分备用。

2、起锅烧油,油要多一些,油温五成热时,下入红薯块,开中小火慢炸。将红薯炸至表面金黄酥脆,用筷子能轻松扎透,即可捞出控油。

3、锅中留少许底油,放入白糖,再加入少许清水(糖和水的比例约4:1),开小火慢熬。期间要不停地用勺子搅拌,防止糊锅,观察糖浆从翻大泡变成密集的小泡,颜色变成微微的琥珀色时,就可以了。

4、迅速倒入炸好的红薯块,撒上一把熟白芝麻,快速翻炒均匀,让每一块红薯都均匀地裹上糖浆,即可立马出锅,装入提前抹好油的盘中,防止粘连。

四、豆干炒肉丝

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准备食材:豆干、里脊肉、青椒、红椒、姜、蒜、生抽、蚝油、盐、鸡精、白糖。

做法步骤:

1、准备一块豆干,清洗干净后切成细丝;一小块里脊肉切成均匀细丝,放入碗中加入少许盐、1勺生抽、少许胡椒粉、1勺淀粉,抓拌均匀腌制10分钟。准备一个青椒和一个红椒,去籽后切成丝备用;姜切丝,蒜切末备用。

2、起锅烧油,油热放入姜丝、蒜末,煸炒出香味。倒入腌制好的肉丝,大火快速翻炒至变色后盛出备用。

3、锅留底油,放入豆干丝,中小火翻炒约2分钟,炒出豆香味。

4、将炒好的肉丝倒回锅中,加入青椒丝、红椒丝,大火快速翻炒均匀,加入1勺生抽、半勺蚝油、少许盐、1勺鸡精、少许白糖,翻炒至青红椒断生。

5、尝味后调整调料,翻炒均匀即可出锅装盘。

五、肉沫豇豆

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【食材】

肉末、豇豆角、葱、蒜、小米辣、胡椒粉、盐、老抽、淀粉、食用油、生抽、蚝油、白糖、鸡精

【做法】

1. 肉末加胡椒粉、盐、老抽、淀粉、食用油抓匀,腌制10分钟;豇豆角洗净切小段。

2. 备好葱花、蒜片、小米辣;热锅倒油,下豇豆角炒至断生,盛出备用。

3. 锅中下腌好的肉末炒熟,放入葱蒜、小米辣炒出香味。

4. 倒回豇豆角,加生抽、蚝油、少许盐、白糖、鸡精,翻炒均匀即可。

六、番茄虾滑粉丝煲

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食材

番茄2个、粉丝1把、鲜活鲜虾适量、蒜蓉、葱花、胡椒粉、番茄酱、生抽、蚝油、盐、白糖

做法

1. 粉丝用清水浸泡30分钟至柔软;鲜虾去壳去虾线,虾肉剁碎,加少许盐、胡椒粉、食用油、淀粉水搅拌上劲,调成细腻虾滑;番茄去皮切成小丁备用。

2.砂锅放少许油,下入蒜蓉爆香,倒入番茄丁小火翻炒,炒出浓郁番茄汁水,加入一碗清水大火煮沸。

3. 放入1勺生抽、1勺蚝油、2勺番茄酱、少许盐和白糖调味,搅拌均匀。

4. 用勺子将虾滑分成小圆球下入锅中,大火煮至虾滑浮起定型。

5. 放入泡好的粉丝,煮至粉丝吸满汤汁变软,撒上葱花即可出锅。

七、丝瓜蒸肉片

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食材

丝瓜1根、瘦肉200g、生姜、葱花

调料:盐、生抽、淀粉、食用油

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1.瘦肉切薄片,放少许姜丝、半勺生抽、一小勺淀粉、几滴食用油,抓匀腌制10分钟,肉嫩不柴。
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2.丝瓜去皮,切厚片,平铺在盘底。

3.把腌好的肉片均匀铺在丝瓜上面。
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4.水开后上锅,大火蒸10分钟即可。

5.撒葱花,淋一点点热油更香,不用多调味,原汁原味最养人。

八、可乐鸡翅

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食材:鸡翅、可乐、葱、姜、料酒、生抽、老抽。

做法:

1. 鸡翅两面划刀,冷水下锅,加入料酒,焯水捞出洗净。

2. 锅中倒油,放入鸡翅煎至两面金黄。

3. 加入葱、姜炒香,倒入可乐没过鸡翅,再加入生抽、老抽调味。

4. 大火烧开后转小火煮15 - 20分钟,至汤汁浓稠,撒上葱花即可。

这8道菜做法简单,食材常见,在夏至过后多吃这些菜肴,清热消暑解腻,让我们轻松安稳地度过苦夏。