夏初時令蔬菜推薦：五種低農藥且價廉品種

夏初時節，陽光溫暖而不熾熱，大地充滿了生機與活力，正是大批露天時令菜上市的時節。應季露天菜生命力強、蟲害少，基本不用打農藥，比起大棚反季菜，口感更嫩、價格還接地氣，家常吃超合適。

今天給大家介紹幾個最值得購買的 5 種時令菜，正當季、耐病蟲害且價格親民的蔬菜，營養還不錯。

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配的色彩畫卷。初氣溫升高，莧菜這類“耐熱葉菜”開始瘋長。特別是紅莧菜，被稱為“長壽菜”。

莧菜生長速度極快（割了一茬又長一茬），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。一種經典吃法，清淡不油膩，好吃美味，里面的湯用來泡飯來吃，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加適量鹽調味，翻勻，關火。

6撒上剩下的一些蒜末，利用余溫激出香味，可加一點雞精翻勻即可出鍋。

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。這時候的蠶豆鮮嫩軟糯，被稱為“立夏三豆”之一。這時候的蠶豆皮薄肉嫩，連皮都可以吃，口感是那種綿軟中帶著一絲清甜。如果錯過了這幾天，豆莢變老，皮就會變硬，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”。臘腸經過煸炒滲出的油脂，剛好被蠶豆吸進去，吃起來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、生抽一點點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、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少放一點鹽（臘腸本身咸），淋幾滴生抽提鮮，翻勻。

7撒蔥花，關火出鍋。

第三：空心菜

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

炒空心菜為什么會變黑？空心菜含有大量的鐵質和多酚類物質，接觸空氣容易氧化變黑。解決辦法： 炒的時候火要大，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，炒出來的菜保持翠綠不發黃。

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、出水發蔫）。

2大蒜拍碎，剁成蒜末。http://longmaoa.cn/Article/details/46815.shtml
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3熱鍋多放點油，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”的時候，這時候的黃瓜水分足、頂花帶刺，咬一口嘎嘣脆，還帶著一股清甜味

黃瓜生長周期短，從開花到采摘時間很快，且夏季雨水多，蟲害相對春末較少，因此農戶一般不會打藥。

推薦吃法， 黃瓜火腿炒雞蛋。它既簡單又下飯。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、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）正是最嫩的時候，皮薄肉厚，汁水特別足。這時候的西葫蘆自帶一股清甜味，口感軟嫩，不用費勁去皮，連皮帶瓤一起吃口感最好。

提醒一點：夏初的西葫蘆非常嫩，不需要去皮，皮很有營養且口感好。只有當西葫蘆比較老，皮很硬的時候，才需要削皮。

西葫蘆含水量極高（90%以上），炒的時候很容易出水。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西葫蘆里的維生素C，還能讓口感吃起來更脆爽，特別開胃。
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食材：西葫蘆 1 根、大蒜 3 瓣、小米辣 1 個（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調味：加鹽、一勺白醋、一點點白糖（提鮮中和酸味）。

5大火翻勻入味，炒十幾秒立馬關火，撒蔥花出鍋。

挑選小貼士

雖然這些菜農藥相對少，但夏初買菜還是要注意以下兩點：

聞氣味：正常的蔬菜應該有清香或泥土味，如果有刺鼻的化學味，千萬別買。

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

在夏初這個美好的時節，不妨多挑選這些時令菜，既能品嘗到大自然的美味饋贈，又能享受到健康實惠的生活。記得在挑選蔬菜時，選擇新鮮、無農藥殘留的蔬菜，讓家人吃得健康又安心。你在夏初還有哪些喜歡的時令菜呢？歡迎在評論區分享你的美食心