即将入伏的天气，对于很多暖粉来说简直就是个“酷刑”！不断攀升的高温，不仅让人觉得闷热，还食欲不振。

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因为燥热的天气感觉没啥胃口，吃不下饭，真是太难受了。

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为了改善暖粉们夏季食欲不振的情况，今天暖暖特地为大家带来了一道既开胃又下饭的菜：黄瓜酱！

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色泽诱人的黄瓜酱，光看颜色就足以让人沉沦，忍不住流口水；浓郁的酱香，更是能迅速袭击你的味蕾，吃着不仅有黄瓜的清脆，滋味更是鲜美~

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实不相瞒，每年一到黄瓜上市季节，暖暖就会买好几斤黄瓜做一大锅酱，备在冰箱里，想吃的时候就取出来一些。不管是拿来拌饭、拌面、夹馒头都是绝搭！（懒人必备的酱）

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掌握这3招，轻松搞定黄瓜酱

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① 食材挑选很重要！

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既然是做黄瓜酱，作为主食材的黄瓜一定要挑选好。不过很多人去超市（菜场）买黄瓜的时候，都不太愿意买带花的黄瓜以及笔直的黄瓜，因为听说「直的黄瓜和顶花的黄瓜都是打了药的！」

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放心以上这2种瓜都能吃！暖暖在此必须为它们“申冤”下，无论是直黄瓜还是弯黄瓜，在自然条件下都可以生长。当环境适宜、生长旺盛，直黄瓜的比例就高。环境条件变得恶劣比如缺水、养分不足等，结出弯黄瓜的比例就会升高。黄瓜顶端带花，是因为种植者为了防止幼小的果实脱落，涂抹防落素（对氯苯氧乙酸）时不小心抹到花朵上导致花朵不易脱落。而防落素是一种植物激素，并不会影响人体的健康。如何挑选好黄瓜1、黄瓜zui好选择个头小、长短粗细均匀、瓜把儿比较短的。

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2、黄瓜颜色越深，呈黑绿色的通常黄瓜味比较浓郁；而颜色浅的黄瓜味比较淡。

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② 1个妙招让你炒好酱料！

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在炒制过程中，如果酱料的水分过足则无法让酱汁完美包裹住食材。那么，怎么才能既不勾芡、还能让酱汁均匀包裹食材呢？

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大厨之前教暖暖一定要先加水再去水！炒酱时要加入一定量的姜汁，目的是为了稀释黄酱将它完全澥开，在小火炒干过程中去除豆腥味的同时，又能将酱料的香味完全激发出来。

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③ 这1步必不可少，能让酱料保存更久制作酱料之前，一定要将食材里脊肉、鲜笋、黄瓜等用低油温进行滑油处理至脱水干香。这样不仅可以让酱的食材口感更好，还能让酱的保存时间更长。

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另外，想要这个酱的味道更加的浓郁，暖粉们一定要谨记这个烹饪公式：香油+酱+葱=绝配！想知道黄瓜酱的具体操作步骤吗？????暖粉们快戳视频↓跟着大厨学习这款神仙下饭酱吧！做好后隔冰箱里，随手煮个面拿它拌一拌既好吃又方便~黄瓜酱黄瓜 /东北黄酱/ 笋/里脊肉料酒/老抽/黄酒/白糖/香油/淀粉/盐

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做法

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- 1 -

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食材处理：黄瓜洗净去皮，对半切开后去芯，改刀切成小丁备用；笋和里脊肉切丁备用。

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大厨窍门：黄瓜芯水分太重，可去掉。

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-2 -

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腌制：取一只碗，里脊肉中加入料酒、老抽抓匀，然后均匀挂上薄薄一层水淀粉即可。

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- 3 -

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炒酱：加几滴香油润锅，然后加入大量的东北黄酱、姜汁小火煸炒，不停的翻拌，先将酱澥开再炒浓。（酱和姜汁的比例1:1即可）

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下入黄酒继续炒酱，先稀释再炒干，二次激发出酱料的香味。

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-4-

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翻炒：加入大量的白糖，快速翻炒至褐红色，周边起小鱼泡即可倒出备用。如果想少放糖可以用勾芡的方法替代-5-

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滑油：热锅凉油，3成油温下入里脊、笋丁稍加滑油，倒出时利用余温将黄瓜丁焯烫一遍即可。

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- 6-

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完成：少许香油润锅，加入酱料、姜汁（或黄酒）、全部食材、盐，稍加翻炒，临出锅点几滴香油，翻炒均匀出锅，最后将撒上少许葱块即可完成~

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最终成品????????????

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（暖暖的味道官微）

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