大家好，我是之一美食的阿飞，关注阿飞，有更多的家常菜供大家参考！
最近炸了鱼块，鸡块，小酥肉。多少吃的有点腻。年底了，为了烘托过年的氛围，家家都会炸点肉吃，吃多了难免想吃点清淡的。
今天去超市买了两颗生菜，可能是要过年了，最近两天青菜价格也不便宜，就这两颗买下来好几块。
话不多说，我们做一道鲜香味美的蚝油生菜。
【蚝油生菜】：
1.我买这两颗生菜就是普通的生菜，不过长的倒是比较粗壮敦实还养眼。
把菜叶完整地扒下，放在清水中清洗干净，洗的时候注意根部的泥土，毕竟是自己吃，多洗两次，自己吃一定要洗干净。然后捞出来控干水分。
2.大葱白一根切碎， 大蒜切成蒜末，喜欢大蒜的朋友，大蒜的量可以多一点。
红椒一片切成碎粒， 用来配色好看。
3.准备一个小盆，倒入蚝油， 蚝油的量稍大一点。加入一些生抽， 少放一点点食盐就够了。
本身生抽和蚝油的味道已经够咸，不用很多的食盐，老年人吃的话就不用再加食盐。放入一点鸡粉，加入少许白糖提鲜。
倒入一点我们河南人喜欢吃的芝麻香油。加入点凉白开， 化开调料。最后加入一点水淀粉， 增加汤汁的粘稠度。
一道菜好吃不好吃，和调料的关系还是很大的。
4.烧一点清水，接下来把生菜焯一下水。
水中加入一点食盐 入底味，再淋入一点植物油，植物油能使生菜油光发亮。
不用等水开， 也就是70到80度的水温。就把生菜倒入焯水，焯水时间也非常关键。焯水时间一定要短，时间一长生菜就不脆了，吃起来口感就打了折扣。
生菜进热水就要倒出来，时间久了不但口感大打折扣，生菜也会发黑发黄，颜色卖相不好。
控干水分以后，把生菜摆盘。
5.我们开始熬蚝汁，炒锅烧油，倒入蒜沫，炒出香味即可， 倒入调好的料汁，快速的搅动，把汤汁熬制粘稠。倒入红椒末，这个用来配色。
最后把熬好的汤汁起锅淋在生菜上面，一道鲜美好吃的蚝油生菜就可以上桌了。
如果您觉得熬汁慢，也可以先把汤汁熬好，再把生菜焯水，这样的好处就是避免用刀切过的生菜刀口发黑不好看。
我是阿飞，这道清淡可口的蚝油生菜分享给您，喜欢的朋友帮阿飞点个赞，祝大家新年快乐！
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