Update 老式锅包肉.md #1393
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Update 老式锅包肉.md #1393
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At @dihambo |
dihambo
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Nov 26, 2024
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| 3. **加入油和小苏打**： | ||
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| - 加入小苏打 1g 和食用油 10ml，搅拌均匀。 |
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| 3. **加入油和小苏打**： | ||
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| - 加入小苏打 1g 和食用油 10ml，搅拌均匀。 |
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这里的小苏打要加入的话，最好在面粉和淀粉是干的阶段加入
| 1. **第一次炸制（定型）**： | ||
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| - **加热油**：锅中倒入食用油，油量以能完全浸没肉片为宜。 | ||
| - **油温控制**：加热至 150℃（五成热），油面有轻微波动，插入筷子有细小气泡冒出。 |
| 2. **第二次炸制（炸熟）**： | ||
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| - **油温升高**：将油温升至 170℃（六成热），油面波动明显，筷子插入有大量气泡。 |
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第二次油温也差不多是六成，但是炸制的时候需要标注使用中小火甚至小火，第二步的炸制很关键，火候够不够全在这里。背后的原因在我原版里有说明，你要省略的话也行。
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| - **装盘**： | ||
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| - 将锅包肉盛入盘中，尽量铺开，避免堆叠。 |
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堆叠倒是没啥好办法避免，锅包肉炸出来都很大，堆得也比较高。相反，别让大部分的肉长时间泡在剩余的汁里反倒比较好，也就是适当的堆叠。
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| 3. **油温控制**： | ||
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| - **第一次炸制**：油温五成热，主要是定型。 |
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