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            酥炸鮮香菇

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            發(fā)表于 2008-9-11 17:26:00 | 只看該作者 |倒序瀏覽 |閱讀模式
            <H2>酥炸鮮香菇</H2>
            / E2 E; x  C, A/ y: b; O5 r% X7 E<DIV class=t_msgfont id=postmessage_17365838><NOBR><B class=kgb onmouseover='isShowAds = false;isShowAds2 = false;isShowGg = true;InTextAds_GgLayer="_u9999_u83C7";KeyGate_ads.ShowGgAds(this,"_u9999_u83C7",event)' style="BORDER-TOP-WIDTH: 0px; PADDING-RIGHT: 0px; PADDING-LEFT: 0px; FONT-WEIGHT: normal; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; PADDING-BOTTOM: 0px; MARGIN: 0px; CURSOR: hand; COLOR: #ff8000; PADDING-TOP: 0px; BORDER-RIGHT-WIDTH: 0px; TEXT-DECORATION: underline" onclick='javascript:window.open("http://pagead2.googlesyndication.com/pagead/iclk?sa=l&amp;ai=BHQTtwuPISPbxGorU6wPe8Ym0AZCSp3eOhvDGCcCNtwHg1AMQBBgEIKy8kQooFDgAUJyw1rwEYJ3B24HMBbIBD2Jicy4zNjZ0aWFuLm5ldMgBAdoBLWh0dHA6Ly9iYnMuMzY2dGlhbi5uZXQvdGhyZWFkLTkxMDI3Ni0xLTEuaHRtbKkCJ4ccZfWdgz7IAoSLygioAwHoA3roA5wD6AMk9QMAAQAAiAQBkAQBmAQA&amp;num=4&amp;adurl=http://tj.28.com/ws/xyy258/index.htm%3FbannerID%3D64539%26kw%3D%25CF%25B2%25D1%25F3%25D1%25F3258%25CA%25B1%25C9%25D0%25C9%25FA%25BB%25EE%25B3%25AC%25CA%25D0%26fz%3D946&amp;client=ca-pub-1681215984289622");GgKwClickStat("香菇","28.com","afc","2000072008");' onmouseout='isShowGg = false;InTextAds_GgLayer="_u9999_u83C7"'>香菇</B></NOBR>是一種高蛋白、低熱量、營養(yǎng)豐富的食用菌類,最適合與肉類同烹,用來清蒸、紅燒、拌炒、燉煮或油炸,味道鮮美可口,讓人百吃不厭。酥炸香菇是以香菇為主料,干香菇和鮮香菇均可入菜,雖然干香菇炸后菇香味濃,鮮美無比,但吃多易熱氣上火,而鮮香菇經(jīng)油炸后,不僅清爽鮮嫩又多汁,還有QQ的口感,就算吃多也不膩口哦!<BR><BR>
            4 u; F& Y- K- S: z- J9 n<P align=center><IMG alt="" src="http://www.scysw.com/chuanc/pic/20087711711.jpg" onload="attachimg(this, 'load')" border=0></P>&nbsp; &nbsp; 烹制材料<BR>&nbsp; &nbsp; 烹制材料(三人份)<BR>  材料:鮮香菇(15朵)、雞蛋(2只)<BR>  炸漿:雞蛋(2只)、香炸粉(1/2杯)、生粉(1湯匙)<BR>  蘸醬:青芥辣醬(2湯匙)、白糖(1湯匙)、番茄醬(3湯匙)、香菜末(1湯匙)<BR>  調料:油(1碗)、鹽(1/3湯匙)<BR>
            0 Q$ h' A/ b# D<P align=center><IMG alt="" src="http://www.scysw.com/chuanc/pic/20087711939.jpg" onload="attachimg(this, 'load')" border=0></P>
            2 p2 M2 f  \) R' R% N; ]- G<P align=center>第一步</P>  1:洗凈鮮香菇剪去蒂,加入1/3湯匙鹽抹勻,<NOBR><B class=kgb onmouseover='isShowAds = false;isShowAds2 = false;isShowGg = true;InTextAds_GgLayer="_u814C_u5236";KeyGate_ads.ShowGgAds(this,"_u814C_u5236",event)' style="BORDER-TOP-WIDTH: 0px; PADDING-RIGHT: 0px; PADDING-LEFT: 0px; FONT-WEIGHT: normal; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; PADDING-BOTTOM: 0px; MARGIN: 0px; CURSOR: hand; COLOR: #ff8000; PADDING-TOP: 0px; BORDER-RIGHT-WIDTH: 0px; TEXT-DECORATION: underline" onclick='javascript:window.open("http://pagead2.googlesyndication.com/pagead/iclk?sa=l&amp;ai=Bvbk_wuPISPbxGorU6wPe8Ym0AfeCoXb7ve-rB8CNtwHgxQgQARgBIKy8kQooFDgAUJLHsYj4_____wFgncHbgcwFoAGHx6jwA7IBD2Jicy4zNjZ0aWFuLm5ldMgBAdoBLWh0dHA6Ly9iYnMuMzY2dGlhbi5uZXQvdGhyZWFkLTkxMDI3Ni0xLTEuaHRtbIACAakCJ4ccZfWdgz7IAoej_QioAwHoA3roA5wD6AMk9QMAAQAAiAQBkAQBmAQA&amp;num=1&amp;adurl=http://www.earsos.cn/&amp;client=ca-pub-1681215984289622");GgKwClickStat("腌制","www.earsos.cn/","afc","2000072008");' onmouseout='isShowGg = false;InTextAds_GgLayer="_u814C_u5236"'>腌制</B></NOBR>15分鐘;雞蛋打入碗內,攪打成蛋液待用。<BR>
            ' Q; q% f5 E# [: u8 b<P align=center><IMG alt="" src="http://www.scysw.com/chuanc/pic/200877111030.jpg" onload="attachimg(this, 'load')" border=0><BR>第二步</P>  2:雞蛋打入碗內,加入1/2杯香炸粉、1湯匙生粉調勻,做成炸漿。<BR>0 N  j& ^+ `) Q* e; S
            <P align=center><IMG alt="" src="http://www.scysw.com/chuanc/pic/200877111128.jpg" onload="attachimg(this, 'load')" border=0><BR>第三步</P>  3:取一空碗,加入2湯匙青芥辣醬、1湯匙白糖、3湯匙番茄醬和1湯匙香菜末調勻,做成蘸醬。<BR>
            3 v9 z& I) o5 ?/ B; ^. ^: p<P align=center><IMG alt="" src="http://www.scysw.com/chuanc/pic/200877111511.jpg" onload="attachimg(this, 'load')" border=0></P>
            " R5 S  a, X1 \- v7 h<P align=center>第四步</P>  4:依次給鮮香菇裹上一層蛋液,再裹上一層炸漿,放入盤中待用。<BR>
            " C; z  T  |; W) ]) H<P align=center><IMG alt="" src="http://www.scysw.com/chuanc/pic/200877111558.jpg" onload="attachimg(this, 'load')" border=0><BR>第五步</P>  5:燒熱鍋內1碗油,插入竹筷待其四周冒細泡,夾入適量鮮香菇炸15秒,炸至金黃色后,撈起用廚房紙吸干余油。<BR>: a! T) T( @4 C- o9 x  P$ a
            <P align=center><IMG alt="" src="http://www.scysw.com/chuanc/pic/20087711178.jpg" onload="attachimg(this, 'load')" border=0><BR>第六步</P>  6:直至將所有鮮香菇都炸至金黃色,盛入盤中淋上蘸醬,即可上桌。<BR>1 H. Z  Y) r8 G  v+ ]' J
            <P align=center><IMG alt="" src="http://www.scysw.com/chuanc/pic/200877111753.jpg" onload="attachimg(this, 'load')" border=0><BR>完成</P>7 P1 f% r0 c# G( @
            <P align=center><IMG alt="" src="http://www.scysw.com/chuanc/pic/200877111936.jpg" onload="attachimg(this, 'load')" border=0></P>
            * v( h' N( N9 ^' \+ C" f! l5 L8 j<P align=left>&nbsp; &nbsp; <STRONG><FONT color=red>廚神貼士</FONT></STRONG></P>9 N$ k9 E' f8 D0 y
            <P align=left>  1、鮮香菇不宜炸久,炸至出水微軟便可撈起;香菇炸至出水后,會引起油花四濺,應先戴上手套以免燙傷手。</P>1 ]% b. I* Q+ P& a( @8 X) a0 T
            <P align=left>  2、炸漿不宜調得過于濃稠,會使香菇外層過厚,吃起來會不夠脆嫩,以香菇裹上薄薄一層的炸漿為宜。</P>' s+ l6 ~2 [# H5 H0 U
            <P align=left>  3、要想讓炸漿更酥脆香口,可以在炸漿中加入少許油,可使炸好的香菇口感更佳的同時,還有透明感。</P>6 I$ {6 r+ F; ^' S! l! v" H$ R
            <P align=left>  4、調制蘸醬時,怕青芥辣醬過于嗆口的話,可以減少其份量,來降低芥辣的香辛味。</P>
            # L1 f8 H/ m0 l- i7 O  |# }1 i<P align=left>  5、選購香菇時,應以菇傘肥厚,傘緣曲收,內側為乳白色,皺褶明顯,菇柄短而粗,菇苞未開且菇肉厚實者較為美味。 </P></DIV>
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