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拔絲芋頭的做法(拔絲芋頭的做法大全)

  • 美食
  • 2023-04-21 11:29

拔絲看似簡單,但是真的操作起來不是糊鍋就是成了糖裹菜,口感非常硬看起來一點食欲都沒有,隔壁大媽做拔絲菜是一絕,拔絲香蕉都綽綽有余,拔絲糖漿的熬制在熬制拔絲菜糖漿時,每盤加入一粒米大的明礬,能延長結時間,并使糖絲拉得更長,并且根絕拔絲食材的不同,決定是否掛糊,如蘋果、梨、桔子等水果,含水分較大,在下鍋炸時,一定要用蛋清和淀粉掛糊,將原料裹住,否則原料內部出水后,會粘在一起;土豆、山藥等原料,含淀粉較多,下鍋炸時,可不必掛糊,學會這一點我們就可以輕松拔絲了!

拔絲香蕉

香蕉2根,白糖150g,色拉油1000g(實耗80g),生粉300g,吉士粉20g,面粉20g,雞蛋1枚,熟芝麻5g

做法

1、香蕉去皮,改刀成2厘米大小的塊。

2、雞蛋打入碗內,加入生粉、面粉、吉士粉、少量水攪成稠糊狀待用。

3、鍋內加油,燒至5成熱,將香蕉沾勻蛋糊,下油鍋炸至色澤金黃撈出。

4、另起鍋,加少許色拉油,放入白糖,用小火熬至糖完全融化,期間要用手勺不斷的攪鍋內的糖使之受熱均勻一致。

5、糖色至金黃色出絲時,倒入炸好的香蕉,撒上芝麻翻勻快速出鍋裝盤,外帶冷水沾涮食。

拔絲土豆

主料:土豆(黃皮)300克,

調料:植物油40克,白砂糖100克,豌豆淀粉20克

做法

1.將土豆去皮洗凈,切滾刀塊,拍上干淀粉;

2.鍋置旺火上,放入植物油,燒至五成熱時,下入土豆塊炸透,至色澤金黃時撈出,瀝干油;

3.鍋置中火上,放入少許油,下入白糖,慢慢熬至糖液溶化;

4.呈淺棕色時,下入土豆塊,顛翻均勻,出鍋裝入抹有油有盤中;

5.上桌時配一小碗涼開水即可。

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