做拨丝菜的关键,一是炸料,二是糖。含淀粉质的山药、土豆等可直接炸;水分大的苹果,香蕉和肉品等要挂糊炸。炸时火不宜太旺,以炸成金黄色为好。炒糖太多用油炒。方法是先将油烧热,再放入白糖(50克白糖加15克油),用温火将糖溶化,用勺慢慢搅动,看糖炒到浅黄时,水分蒸发,出现气泡,糖的颜色也随之加深,糖汁翻到小白泡时,便立即撤火,放入炸料,快速翻动,使糖汁均匀裹在炸料上,趁热食用,能抽出又红又长的透明细丝,吃时,要准备一碗凉开水,夹注炸料蘸一下水吃,味道香甜可口。
做拨丝菜的关键,一是炸料,二是糖。含淀粉质的山药、土豆等可直接炸;水分大的苹果,香蕉和肉品等要挂糊炸。炸时火不宜太旺,以炸成金黄色为好。炒糖太多用油炒。方法是先将油烧热,再放入白糖(50克白糖加15克油),用温火将糖溶化,用勺慢慢搅动,看糖炒到浅黄时,水分蒸发,出现气泡,糖的颜色也随之加深,糖汁翻到小白泡时,便立即撤火,放入炸料,快速翻动,使糖汁均匀裹在炸料上,趁热食用,能抽出又红又长的透明细丝,吃时,要准备一碗凉开水,夹注炸料蘸一下水吃,味道香甜可口。
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