图解锁茄子的2种神仙吃法，酸辣咸香，米饭遭老罪喽

谁家冰箱没俩“躺平”的茄子？今儿个咱就给它来个华丽变身！不整虚的，就分享我最常做的两种开胃美味——酸辣手撕茄和蒜蓉擂椒茄。做法？简单到哭！味道？专治没胃口！厨房小白也能轻松拿捏，保管你做一次，家里米饭缸就得喊救命！走着~

第一种：酸辣手撕茄子

食材：

长茄子2根，蒜末4瓣，小米辣3根，生抽2汤匙，香醋2汤匙，蚝油1汤匙，白糖1茶匙，花椒油半汤匙，香油半汤匙，盐，葱花，香菜碎。

做法：

1.茄子洗净，不用去皮！直接扔进烧开水的蒸锅。大火！狠狠蒸个12-15分钟，筷子能轻松戳透、茄子变得软趴趴就行。关火，让它稍微冷静下。

2.等茄子不烫手了，上手！沿着长度，把它撕成粗细不一的条条。撕好，码盘子里。

3.调个神仙汁，空碗里，蒜末、小米辣圈怼进去！倒生抽、香醋、蚝油、白糖、花椒油、香油。拿个勺子，搅！搅匀乎了！尝一小口，缺啥补啥。

4.料汁“哗啦”一下，全浇在撕好的茄条上！撒上绿油油的葱花或香菜碎，筷子上下翻飞，让每根软糯的茄条都裹满这酸辣鲜香的汤汁儿。搞定！

5.冰箱冷藏半小时再吃，冰冰凉凉酸酸辣辣，那口感，绝了！

第二种：蒜蓉擂椒茄子

食材：

长茄子2根，青线椒4根，红小米辣2根，大蒜一整头，生抽2汤匙，蚝油1汤匙，香醋半汤匙，白糖半茶匙，食用油2汤匙，盐一丢丢。

制作步骤：

1.茄子洗净去蒂，切成手指粗细的长条条。平底锅烧热，倒一点点油润锅就行，把茄条铺进去，中小火慢慢煎！要有耐心，勤翻面，把茄条煎到两面金黄带焦斑，彻底软透。盛出来。

2.青红椒扔锅里，煎到表面起虎皮皱皱，有点焦香，取出。

3.找个深点的碗，把煎好的茄条、有虎皮的青红椒、还有蒜末，统统放进去！ 拿起擀面杖，对准碗里的食材，擂！捣！稍微用点力，把茄子、辣椒、蒜末捣烂、混合、交融。

4.茄子软糯的质地吸收所有香味，捣成那种有点糊糊状。往擂好的茄子里，倒入生抽、蚝油、香醋、白糖。用筷子疯狂搅拌！让调味料彻底渗透。尝尝咸淡，不够加点盐。

5.小锅烧热2汤匙食用油，烧到微微冒烟，热油泼在擂好的茄子上！瞬间，蒜香、椒香被彻底激发，蹿香味儿能勾魂！再拌匀。搞定！

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瞅见没？两根茄子转眼就成了饭桌上的“抢手货”。酸辣的冰爽开胃，蒜香的热辣下饭。做法？没啥技术含量，食材也都是家常到不行的。关键是那手撕的随性、擂捣得痛快、料汁的豪迈，这才是家常菜的灵魂呐！赶紧翻翻你家冰箱，找出那俩“躺平”的茄子，按这方子试试！