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标题: 香椿鱼儿 [打印本页]

作者: coaun6z50t 时间: 2014-6-5 22:50
标题: 香椿鱼儿

<center><img src="http://i3.meishichina.com/attachment/201504/30/14303922269557.jpg" title="成品.JPG"/></center>      春芽是季节性的菜，过了春天就得等下一年。<center><img src="http://i3.meishichina.com/attachment/201504/30/1430398811146.jpg" title="成品1.JPG"/></center>      这个时节，椿树的嫩芽已经长成了大叶子。趁着夏季还没有来临，再回味一下春的味道。<center><img src="http://i3.meishichina.com/attachment/201504/30/14303989909062.jpg" title="成品2.JPG"/></center>      炸香椿鱼儿，凡是种植香椿树的地方，都会有这个佐餐小菜吧。用香椿的嫩芽或者嫩叶，粘着面糊过油，一条条就象是炸鱼儿。这是我第一次做，网上搜了很多配制炸糊的方法，果然都是些经验之作，炸出来非常酥。      材料：香椿，面粉，淀粉，盐。      制作：      1，把香椿叶洗净，去梗，加适量盐，象揉面一样将叶片揉成长条，然后抖开，再揉在一起，3、5次以后叶片就变柔软。<center><img src="http://i3.meishichina.com/attachment/201504/30/14303997245704.jpg" style="width: 293px; height: 220px;" title="1.JPG" width="293" height="220" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201504/30/14303997265312.jpg" title="2.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="line-height: 1.6; width: 293px; height: 220px;"/></center><center><img src="http://i3.meishichina.com/attachment/201504/30/14303997273758.jpg" title="3.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="line-height: 1.6; width: 293px; height: 220px;"/></center><center><img src="http://i3.meishichina.com/attachment/201504/30/14303997289549.jpg" title="4.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="line-height: 1.6; width: 293px; height: 220px;"/></center><center><img src="http://i3.meishichina.com/attachment/201504/30/14303997292631.jpg" style="width: 293px; height: 220px;" title="5.JPG" width="293" height="220" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201504/30/14303997303882.jpg" title="6.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="line-height: 1.6; width: 293px; height: 220px;"/></center>      2，面粉与淀粉的比例是2：1，加适量盐和水，拌至无干粉。喜欢酥的就把面糊拌的稀一些，喜欢嚼起来肉感的，就把面糊拌的稠一些。将腌过的香椿叶裹上面糊，入6成热的油锅，中火炸。炸至金黄色即熟，看象不象一条鱼儿？<center><img src="http://i3.meishichina.com/attachment/201504/30/14303999321892.jpg" style="width: 293px; height: 220px;" title="7.JPG" width="293" height="220" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201504/30/14303999339382.jpg" title="8.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="line-height: 1.6; width: 293px; height: 220px;"/></center><center><img src="http://i3.meishichina.com/attachment/201504/30/14303999345108.jpg" style="width: 293px; height: 220px;" title="9.JPG" width="293" height="220" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201504/30/14303999351725.jpg" title="10.JPG" width="293" height="220" border="0" hspace="0" vspace="0" style="line-height: 1.6; width: 293px; height: 220px;"/></center>       这次的面糊配比，炸出来挺酥的。 <center><img src="http://i3.meishichina.com/attachment/201504/30/14304005155563.jpg" title="成品1.JPG"/></center>超级啰嗦：      1，炸制用中火，火大容易焦。      2，动作快一些，下满锅，熟后一起捞出。

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