做拔丝菜要掌握四点
<SPAN lang=EN-US>1</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">．根据原料质地决定是否挂糊，如苹果、梨、桔子等水果，含水分较大，在下锅炸时，一定要用蛋清和淀粉挂糊，将原料裹住，否则原料内部出水后，会粘在一起；土豆、山药等原料，含淀粉较多，下锅炸时，可不必挂糊。</SPAN><SPAN lang=EN-US> <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></SPAN>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'"> </SPAN><SPAN lang=EN-US>2</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">．在油烧到七成熟时，将原料下锅，炸至金黄色捞出。</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'"> </SPAN><SPAN lang=EN-US>3</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">．炒好糖。锅内要放干净底油，中火加热，加入白糖，用勺不断搅动，使糖受热均匀，炒至糖呈浅黄色时，由于水分蒸发冒出气泡，待泡沫多且大时，将锅端离火口，使泡沫变小，颜色加深。用勺舀起糖汁往下倒，能成一条线状，说明糖己炒好。这时迅速将原料下锅翻动，使糖汁裹匀原料。糖量与原料的体积比例为</SPAN><SPAN lang=EN-US>1</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">：</SPAN><SPAN lang=EN-US>3</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">，按原料重来说，块和片状的原料用糖量为原料的</SPAN><SPAN lang=EN-US>50</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">％左右；条、丸状原料则为</SPAN><SPAN lang=EN-US>30</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">％～</SPAN><SPAN lang=EN-US>40</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">％。挂糊的比不挂糊的用量要多些。</SPAN><SPAN lang=EN-US> <o:p></o:p></SPAN></FONT></P>
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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt"><FONT size=3><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'"> </SPAN><SPAN lang=EN-US>4</SPAN><SPAN style="FONT-FAMILY: 宋体; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'">．糖汁炒好后，倒入的原料一定要热，如果原料不热，会使糖汁变凉，就拔不出丝来。为此，做拔丝菜时，应用两个炒锅，一个炒糖，一个炒主料。这样易保存主料温度，以挂匀糖浆。做拔丝菜不可用急火，以免糖浆过火，碳化发苦。如在糖浆中加少许蜂蜜，则风味尤佳</SPAN><SPAN lang=EN-US><o:p></o:p></SPAN></FONT></P>
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