西葫芦小炒：一道备受欢迎的家常美食

个人对西葫芦一直不太喜欢，感觉炒出来软趴趴的，不好吃。第一次吃这个菜是下厨房一个美眉的菜谱，看起来就好诱人，我决定试一试，果然惊艳，西葫芦是爽脆的口感，配上咸鲜酸甜的口感，太下饭了！一直把美眉的这个菜谱收藏着，结果不知道为啥美女把菜谱删除掉了，啊啊啊，我都没有记着料汁的比例。为了继续吃到这个爽脆的小炒西葫芦，我试了好多次，终于找到了大约相近的比例，赶快记录一下，防止忘记。

用料

西葫芦

3个

3-4瓣

香肠

1小节

2-3勺

番茄沙司

2勺

蚝油

2勺

生抽

1勺

白糖

1勺

淀粉

1勺

适量

超级下饭菜—小炒西葫芦的做法

1. 三个嫩西葫芦洗净 去掉头。

1. 把西葫芦切成2瓣，用勺子挖去中间的瓢。

1. 把西葫芦分成2半，切成细条

1. 把切成细条的西葫芦放入一个稍微大点的盆，放一层西葫芦撒点盐，全部弄好后，搅拌均匀，静置一会儿，让盐把西葫芦杀出水分。

1. 准备一小节香肠和3-4瓣大蒜

1. 把大蒜拍扁，香肠切成小粒

1. 去一个碗，放入2勺番茄酱。

1. 2勺蚝油

1. 一勺白糖

1. 一勺生抽

1. 放入4-5勺水搅拌均匀。

1. 放入小勺1.5勺淀粉。再次搅拌均匀。

1. 搅拌均匀后把料汁放在一边备用。一定要淀粉和匀。
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1. 把西葫芦杀出的水倒掉，用清水冲洗一下 然后把西葫芦攥干水分，攥到表面没有水分就可以了。

1. 起锅烧油，油温不太高的时候把拍了的大蒜扔进去微炸，炸到微微金黄。

1. 放入切好的香肠丁，翻炒一下，炒到香味出来，香肠的油脂变成透明的。

1. 倒入西葫芦条，继续翻炒，全程中火翻炒。

1. 炒到西葫芦条断生，变成微微透明的颜色，倒入调好的料汁，继续翻炒。

1. 因为料汁里面有淀粉，加热后料汁会逐渐变透明并且沾在西葫芦条上。

1. 等待料汁炒的没有什么水分全部沾在西葫芦条上以后就可以出锅了！

1. 配一碗黑米杂粮饭，健康美味的一餐就搞定了！
   因为减肥不敢吃太多主食，不然这个西葫芦条可以让我吃掉两碗饭。