酥炸鮮香菇

<H2>酥炸鮮香菇</H2>
* o- w1 o# \' D. A<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(yíng)養(yǎng)豐富的食用菌類，最適合與肉類同烹，用來(lái)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(wú)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>
<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(diào)料：油(1碗)、鹽(1/3湯匙)<BR>
  {! x3 ]7 s. M5 H' x<P align=center><IMG alt="" src="http://www.scysw.com/chuanc/pic/20087711939.jpg" onload="attachimg(this, 'load')" border=0></P>
<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(nèi)，攪打成蛋液待用。<BR>
<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(nèi)，加入1/2杯香炸粉、1湯匙生粉調(diào)勻，做成炸漿。<BR>
<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(diào)勻，做成蘸醬。<BR>
<P align=center><IMG alt="" src="http://www.scysw.com/chuanc/pic/200877111511.jpg" onload="attachimg(this, 'load')" border=0></P>
2 A7 y, }6 B& Y& R" Y* v  {<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>
<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(nèi)1碗油，插入竹筷待其四周冒細(xì)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>
' g" J* [: r2 \3 g! Q1 v  d<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 M. W1 m: Z/ s& Z3 Z<P align=center><IMG alt="" src="http://www.scysw.com/chuanc/pic/200877111753.jpg" onload="attachimg(this, 'load')" border=0><BR>完成</P>
5 C! g, }) {* G2 [% f/ K0 z<P align=center><IMG alt="" src="http://www.scysw.com/chuanc/pic/200877111936.jpg" onload="attachimg(this, 'load')" border=0></P>
<P align=left>&nbsp; &nbsp; <STRONG><FONT color=red>廚神貼士</FONT></STRONG></P>
: D6 Z$ W. G3 h<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(huì)引起油花四濺，應(yīng)先戴上手套以免燙傷手。</P>
0 n/ n) j" K. d% g<P align=left>　　2、炸漿不宜調(diào)得過(guò)于濃稠，會(huì)使香菇外層過(guò)厚，吃起來(lái)會(huì)不夠脆嫩，以香菇裹上薄薄一層的炸漿為宜。</P>
/ ~& Y' C$ h6 D: s& \<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(shí)，還有透明感。</P>
<P align=left>　　4、調(diào)制蘸醬時(shí)，怕青芥辣醬過(guò)于嗆口的話，可以減少其份量，來(lái)降低芥辣的香辛味。</P>
/ z9 E! G7 {+ m! m! B) _' ?' K4 v8 T<P align=left>　　5、選購(gòu)香菇時(shí)，應(yīng)以菇傘肥厚，傘緣曲收，內(nèi)側(cè)為乳白色，皺褶明顯，菇柄短而粗，菇苞未開(kāi)且菇肉厚實(shí)者較為美味。 </P></DIV>