夏初時(shí)節(jié)，陽(yáng)光溫暖而不熾熱，大地充滿了生機(jī)與活力，正是大批露天時(shí)令菜上市的時(shí)節(jié)。應(yīng)季露天菜生命力強(qiáng)、蟲害少，基本不用打農(nóng)藥，比起大棚反季菜，口感更嫩、價(jià)格還接地氣，家常吃超合適。

今天給大家介紹幾個(gè)最值得購(gòu)買的 5 種時(shí)令菜，正當(dāng)季、耐病蟲害且價(jià)格親民的蔬菜，營(yíng)養(yǎng)還不錯(cuò)。

第一： 紅莧菜

莧菜以其鮮艷奪目的色澤而引人注目。它們像是大自然精心調(diào)配的色彩畫卷。初氣溫升高，莧菜這類“耐熱葉菜”開始瘋長(zhǎng)。特別是紅莧菜，被稱為“長(zhǎng)壽菜”。

莧菜生長(zhǎng)速度極快（割了一茬又長(zhǎng)一茬），且自帶特殊氣味，害蟲不愛吃。相比大白菜、小白菜，它們幾乎不需要怎么打藥。

推薦吃法，蒜蓉紅莧菜。一種經(jīng)典吃法，清淡不油膩，好吃美味，里面的湯用來(lái)泡飯來(lái)吃，味道一絕。

食材：紅莧菜 1 把、大蒜 5–6 瓣、鹽、食用油、少許雞精（可選）

做法：1紅莧菜摘掉老根、黃葉，清水多淘洗兩遍，瀝干水分備用。

2大蒜拍扁，切成蒜末，分多一半、少一半兩份。

3鍋中倒油燒熱，下入大半蒜末小火炒出蒜香。

4倒入紅莧菜，開大火快速翻炒，炒至菜葉變軟、出紅汁。

5加適量鹽調(diào)味，翻勻，關(guān)火。

6撒上剩下的一些蒜末，利用余溫激出香味，可加一點(diǎn)雞精翻勻即可出鍋。

第二：蠶豆

夏初正是新鮮蠶豆（也就是帶殼的那種鮮豆，不是干蠶豆）上市的最佳季節(jié)。這時(shí)候的蠶豆鮮嫩軟糯，被稱為“立夏三豆”之一。這時(shí)候的蠶豆皮薄肉嫩，連皮都可以吃，口感是那種綿軟中帶著一絲清甜。如果錯(cuò)過(guò)了這幾天，豆莢變老，皮就會(huì)變硬，只能剝皮吃豆瓣了。

推薦吃法， 蠶豆炒臘腸。這道菜可是夏初餐桌上的“米飯殺手”。臘腸經(jīng)過(guò)煸炒滲出的油脂，剛好被蠶豆吸進(jìn)去，吃起來(lái)既有豆子的清甜軟糯，又有臘味的咸香，比肉還好下飯。

食材：新鮮蠶豆米、廣式臘腸 2 根、大蒜、小米辣（可不放）、蔥花、食用油、少許鹽、生抽一點(diǎn)點(diǎn)http://www.longmaoa.cn/Article/details/17715.shtml
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做法：1臘腸斜切成薄片；蠶豆剝好洗凈。

2鍋里燒水，水開下蠶豆焯水 1 分鐘，撈出瀝干，去生不發(fā)澀。

3鍋不用多放油，下入臘腸片小火煸炒，把臘腸油脂炒出來(lái)、微微卷邊。

4放入蒜末、小米辣炒出香味。

5倒入焯好水的蠶豆，大火快速翻炒 2 分鐘。

6少放一點(diǎn)鹽（臘腸本身咸），淋幾滴生抽提鮮，翻勻。

7撒蔥花，關(guān)火出鍋。

第三：空心菜

夏初正是空心菜（也叫通菜、甕菜）大量上市的時(shí)候。這時(shí)候的空心菜莖脆葉嫩，不僅價(jià)格便宜，而且口感最好，不像盛夏時(shí)那樣容易纖維化（變老）。

炒空心菜為什么會(huì)變黑？空心菜含有大量的鐵質(zhì)和多酚類物質(zhì)，接觸空氣容易氧化變黑。解決辦法： 炒的時(shí)候火要大，速度要快；出鍋前可以滴幾滴檸檬汁或白醋，能保持翠綠。

推薦吃法，蒜蓉空心菜。這道菜，要全程大火快炒，別燜，這樣做，炒出來(lái)的菜保持翠綠不發(fā)黃。

食材：空心菜 1 大把、大蒜 5–6 瓣、鹽、食用油、少許生抽（可選）

做法：1空心菜掐掉老根，摘成小段，洗凈瀝干水分（有水容易濺油、出水發(fā)蔫）。

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3熱鍋多放點(diǎn)油，下入一半蒜末小火炒出蒜香。

4開大火，倒入空心菜快速猛炒，炒至菜葉變軟、斷生。

5加適量鹽，少許生抽提鮮，翻勻。

6關(guān)火，撒上剩下的蒜末，利用余溫激出濃香，立馬出鍋。

第四：黃瓜

夏初的黃瓜正是口感最“巔峰”的時(shí)候，這時(shí)候的黃瓜水分足、頂花帶刺，咬一口嘎嘣脆，還帶著一股清甜味

黃瓜生長(zhǎng)周期短，從開花到采摘時(shí)間很快，且夏季雨水多，蟲害相對(duì)春末較少，因此農(nóng)戶一般不會(huì)打藥。

推薦吃法， 黃瓜火腿炒雞蛋。它既簡(jiǎn)單又下飯。黃瓜的清脆爽口，配上火腿腸特有的咸香，雞蛋的鮮香，幾分鐘就能端上桌，顏色更好看，味道更香。

食材：黃瓜 1 根、火腿腸 2 根、雞蛋 3 個(gè)、大蒜 2 瓣、鹽、食用油、少許蔥花

做法：1雞蛋加少許鹽打散；黃瓜切薄片，火腿切斜片，蒜切片。

2鍋里倒油燒熱，倒入蛋液，定型后劃散盛出。

3留底油，下蒜片爆香，放入火腿片煎至微微微黃。

4倒入黃瓜片，大火快速翻炒半分鐘，斷生即可。

5倒回炒好的雞蛋，加適量鹽，快速翻勻。

6撒蔥花，直接出鍋。

第五：西葫蘆

夏初的西葫蘆（也叫角瓜）正是最嫩的時(shí)候，皮薄肉厚，汁水特別足。這時(shí)候的西葫蘆自帶一股清甜味，口感軟嫩，不用費(fèi)勁去皮，連皮帶瓤一起吃口感最好。

提醒一點(diǎn)：夏初的西葫蘆非常嫩，不需要去皮，皮很有營(yíng)養(yǎng)且口感好。只有當(dāng)西葫蘆比較老，皮很硬的時(shí)候，才需要削皮。

西葫蘆含水量極高（90%以上），炒的時(shí)候很容易出水。所以炒西葫蘆一定要大火快炒，或者在炒之前撒鹽殺水（做餡的時(shí)候）。

推薦吃法，醋溜西葫蘆。這道菜可是夏初餐桌上的“米飯殺手”。相比普通的清炒，加了醋的烹制方式不僅能保護(hù)西葫蘆里的維生素C，還能讓口感吃起來(lái)更脆爽，特別開胃。
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食材：西葫蘆 1 根、大蒜 3 瓣、小米辣 1 個(gè)（可不放）、蔥花、食用油、鹽、白醋、少許白糖

做法：1西葫蘆洗凈，不用去皮，對(duì)半切開再切成薄片；蒜切片，小米辣切圈。

2熱鍋放油，下蒜片、小米辣炒出香味。

3倒入西葫蘆，大火快速翻炒至微微變軟、斷生。

4調(diào)味：加鹽、一勺白醋、一點(diǎn)點(diǎn)白糖（提鮮中和酸味）。

5大火翻勻入味，炒十幾秒立馬關(guān)火，撒蔥花出鍋。

挑選小貼士

雖然這些菜農(nóng)藥相對(duì)少，但夏初買菜還是要注意以下兩點(diǎn)：

聞氣味：正常的蔬菜應(yīng)該有清香或泥土味，如果有刺鼻的化學(xué)味，千萬(wàn)別買。

看外觀：不要追求“完美無(wú)瑕”。有少量蟲眼或者形狀不那么規(guī)則的蔬菜，往往比那些長(zhǎng)得油光锃亮、大小完全一致的蔬菜更安全。

在夏初這個(gè)美好的時(shí)節(jié)，不妨多挑選這些時(shí)令菜，既能品嘗到大自然的美味饋贈(zèng)，又能享受到健康實(shí)惠的生活。記得在挑選蔬菜時(shí)，選擇新鮮、無(wú)農(nóng)藥殘留的蔬菜，讓家人吃得健康又安心。你在夏初還有哪些喜歡的時(shí)令菜呢？歡迎在評(píng)論區(qū)分享你的美食心