过了夏至必吃8道菜！清热消暑解腻，安稳度过苦夏

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

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

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

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

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

【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

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

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

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。