原料:冬笋100克,水面筋75克,蒜仁50克,红辣椒25克,白糖100克,香醋25克,酱油10克,精盐7克,食油1500克(实耗75克),水淀粉适量。 制法:1.冬笋洗净,切成3厘米长、手指粗细的条;蒜仁用刀拍松;红辣椒一剖为二,切成寸段。 2.水面筋拉成细条,揪成小剂按扁,再拉成薄皮形,裹缠在冬笋条上,制成“排骨”生坯。 3.炒锅上火,加食油烧至七成热,放入“排骨”炸至深黄时捞 Ingredients: 100g winter bamboo shoots, 75g water gluten, 50g garlic, 25g red pepper, 100g sugar, 25g balsamic vinegar, 10g soy sauce, 7g salt, 1500g cooking oil Appropriate amount. System of law: 1. Wash bamboo shoots, cut into 3 cm long, thick fingers of the article; garlic with a knife shot loose; a red pepper cut into two, cut into inch section. 2. Water gluten into thin strips, pulling into a small dose by flat, and then pulled into a thin skin, wrapped in winter bamboo shoots, made of “ribs” green. 3 wok lit, add cooking oil until Qi Cheng heat, into the “ribs” deep yellow fishing when fishing