如夏日餐桌的“鲜味担当”：2道蛏子快手菜

随着日历翻到2025年的六月底，天气是越来越热，很多人是不是跟我一样，感觉胃口都打了折扣？这时候，油腻的大鱼大肉提不起兴趣，反倒是那些清爽鲜美的海鲜，成了餐桌上的“抢手货”。

在众多小海鲜里，我尤其偏爱蛏子。它肉质肥美，味道鲜甜，价格亲民，而且做法多样。更重要的是，蛏子烹饪起来非常快手，几分钟就能搞定一道菜，简直是为炎热夏天量身定做的美味。今天，分享两道蛏子做法，一道清蒸，一道爆炒，保证让你一学就会，轻松征服家人的味蕾！

做菜之前，我们处理蛏子。买回来的蛏子放入一个足够大的盆中，加入足量的清水，水量没过蛏子。水里加入一勺盐和几滴香油，静置1-2小时，中途换一次水。吐好沙后，用小刷子将蛏子外壳刷洗干净，再用流动的清水冲洗几遍，就可以了。

菜谱一：蒜蓉粉丝蒸蛏子

食材准备：

主料： 新鲜蛏子500克，龙口粉丝1小把

辅料： 大蒜1整头，小米辣2-3个，小葱2根

调料： 蒸鱼豉油3汤匙，食用油3汤匙，盐少许

制作步骤：

1.粉丝用温水泡软，剪成两段铺在盘底。大蒜切成蒜末，小米辣和葱切成小圈。

2.锅中倒油，油热，放入一半的蒜末，用小火慢慢炒至金黄色，炒出浓郁的蒜香味。关火后，炒好的“金蒜”和油一同倒入装有另一半“生蒜”的碗中，加入少许盐，搅拌均匀。

3.锅中烧水，水开后放入处理好的蛏子，焯烫20秒，看到蛏子壳刚刚张开就立刻捞出，沥干水分。

4.焯好水的蛏子逐个摆在粉丝上，均匀地铺上我们调好的黄金蒜蓉酱。蒸锅上汽后，放入盘子，大火蒸6分钟即可。

5.取出蒸好的蛏子，撒上葱花和小米辣圈，淋上蒸鱼豉油。3汤匙食用油烧至微微冒烟，浇在葱花和蒜蓉上，瞬间激发出所有香味。一道色香味俱全的蒜蓉粉丝蒸蛏子就完成了！

菜谱二：葱姜爆炒蛏子

食材准备：

主料： 新鲜蛏子500克

辅料： 大葱半根，生姜1小块，大蒜3瓣，干辣椒几个

调料： 料酒2汤匙，生抽2汤匙，蚝油1汤匙，白糖少许，水淀粉适量

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制作步骤：

1.蛏子焯水至开口后，捞出。大葱切段，生姜切片，大蒜切片。

2.热锅冷油，油温升高后，放入葱段、姜片、蒜片和干辣椒，用中大火爆炒出香味。

3.蛏子倒入锅中，迅速转为大火，沿着锅边淋入2汤匙料酒，快速翻炒几下，利用高温和酒的挥发，去除腥味。

4.快速加入生抽、蚝油和少许白糖，翻炒均匀，让酱汁均匀地裹在每个蛏子上。全程保持大火，翻炒1分钟即可。

5.淋入少许水淀粉勾个薄芡，让汤汁更浓稠地挂在蛏子肉上，翻炒几下，即可关火出锅。一道香气扑鼻、酱汁浓郁的爆炒蛏子就做好了！

无论是清淡鲜美的蒜蓉蒸蛏子，还是浓香惹味的葱姜爆炒蛏子，都以其独特的魅力，成为了夏日里不可多得的美味。它们不仅制作简单，耗时短，更能在这炎热的季节里，为你带来一丝来自海洋的清凉和满足。