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“拔丝白果,也称“上浆白果”。它是由鸡蛋作为主料,通过摊皮、挂糊、过油、拔丝等操作过程制成。其特点是色泽金黄,酥脆香甜,是一道较为常见,但又难以用大锅做好的菜品。在县镇或乡村的各类筵席上,它大多是一道压桌的甜食,深受就餐者欢迎。 那么,用大锅如何做好“拔丝白果”呢?先简略的介绍一下菜谱。 原料:鸡蛋3杖,淀粉15克,白糖120克,面粉、青红丝、油等各适量。 做法:将鸡蛋打在碗内,加适量湿淀粉搅匀,摊皮,改刀;用剩蛋液
It is made of eggs as the main ingredient, through the spread of leather, hanging paste, over the oil, Roberts and other operations made of its characteristics are golden color, crisp and sweet, is a more common, But it is difficult to cook dishes with cauldron in the county or village in all kinds of feast, it is mostly a table-table sweets, welcomed by the diners. Ingredients: 3 eggs, 15 grams of starch, 120 grams of sugar, flour, green silk, oil and other appropriate amount.Operation: the eggs hit the bowl, add the right amount of wet starch, stir well, share Skin, change knife; with the remaining egg liquid