炸物反潮時間:酥炸花枝塊今天想跟大家分享一道家喻戶曉的美味炸物料理
酥炸花枝塊今天想跟大家分享一道家喻戶曉的美味炸物料理
![爽脆不油的4大重點+3款美味炸物食譜!](https://i0.wp.com/api.multiavatar.com/%E7%88%BD%E8%84%86%E4%B8%8D%E6%B2%B9%E7%9A%844%E5%A4%A7%E9%87%8D%E9%BB%9E%EF%BC%8B3%E6%AC%BE%E7%BE%8E%E5%91%B3%E7%82%B8%E7%89%A9%E9%A3%9F%E8%AD%9C%EF%BC%81+-+%E4%BD%B3%E6%A0%BC%E5%81%A5%E5%BA%B7GO.png?apikey=viVnb6N20jclO8)
爽脆不油的4大重點+3款美味炸物食譜!
https://mall.sfworldwide.com
3.雞胸肉沾裹地瓜粉後靜置2、3分鐘左右,讓地瓜粉吸水變得有點濕濕的「反潮」狀態,再炸會更酥。 ... 6.炸至雙面呈現金黃色,約3分鐘時間,開大火再酥炸10秒左右起鍋。
![油炸料理入門!4 種基本炸法口感大不同!](https://i0.wp.com/api.multiavatar.com/%E6%B2%B9%E7%82%B8%E6%96%99%E7%90%86%E5%85%A5%E9%96%80%EF%BC%814+%E7%A8%AE%E5%9F%BA%E6%9C%AC%E7%82%B8%E6%B3%95%E5%8F%A3%E6%84%9F%E5%A4%A7%E4%B8%8D%E5%90%8C%EF%BC%81+-+%E9%A3%9F%E8%AD%9C%E8%87%AA%E7%94%B1%E9%85%8D.png?apikey=viVnb6N20jclO8)
油炸料理入門!4 種基本炸法口感大不同!
https://food.ltn.com.tw
裹粉完成的肉片稍微靜置到反潮,可以增強附著力,油炸時便不會輕易脫粉。 「反潮」:指肉排上的醃料滲出地瓜粉,使地瓜粉轉為淡淡的醬色、帶點濕氣,在炸 ...
![[問題] 炸東西到底該不該反潮??](https://i0.wp.com/api.multiavatar.com/%5B%E5%95%8F%E9%A1%8C%5D+%E7%82%B8%E6%9D%B1%E8%A5%BF%E5%88%B0%E5%BA%95%E8%A9%B2%E4%B8%8D%E8%A9%B2%E5%8F%8D%E6%BD%AE%3F%3F+-+%E7%B2%BE%E8%8F%AF%E5%8D%80cookclub.png?apikey=viVnb6N20jclO8)
[問題] 炸東西到底該不該反潮??
https://www.ptt.cc
爬了一下文,是說反潮過的日式炸雞(karrage)會比較好吃不過手邊的日式食譜是說如果沾上粉後不立刻入油鍋來炸就失去意義!! 因吸收煙之而變得濕黏, ...
![炸物要好吃需炸2次?科學家教你讓炸物美味的秘訣](https://i0.wp.com/api.multiavatar.com/%E7%82%B8%E7%89%A9%E8%A6%81%E5%A5%BD%E5%90%83%E9%9C%80%E7%82%B82%E6%AC%A1%EF%BC%9F%E7%A7%91%E5%AD%B8%E5%AE%B6%E6%95%99%E4%BD%A0%E8%AE%93%E7%82%B8%E7%89%A9%E7%BE%8E%E5%91%B3%E7%9A%84%E7%A7%98%E8%A8%A3+-+%E5%85%83%E6%B0%A3%E7%B6%B2.png?apikey=viVnb6N20jclO8)
炸物要好吃需炸2次?科學家教你讓炸物美味的秘訣
https://health.udn.com
炸物金黃酥脆的外衣與濕潤的內部食材融為一體時,是最美味可口的時刻。麵衣在酥炸的過程中,其表面產生的強烈反應能保護內餡,在維持內部水分的同時,也是 ...
![油炸時常見的幾個錯誤!為什麼炸好的食物不脆?](https://i0.wp.com/api.multiavatar.com/%E6%B2%B9%E7%82%B8%E6%99%82%E5%B8%B8%E8%A6%8B%E7%9A%84%E5%B9%BE%E5%80%8B%E9%8C%AF%E8%AA%A4%EF%BC%81%E7%82%BA%E4%BB%80%E9%BA%BC%E7%82%B8%E5%A5%BD%E7%9A%84%E9%A3%9F%E7%89%A9%E4%B8%8D%E8%84%86%EF%BC%9F.png?apikey=viVnb6N20jclO8)
油炸時常見的幾個錯誤!為什麼炸好的食物不脆?
https://blog.icook.tw
如果還是擔心自己會沒辦法好好控制油溫,導致炸好的食物內部不熟的話,也可以先將食材煎熟後再炸,這樣炸的時間就不用很久,也不必再擔心沒熟透。此外, ...
![炸肉小教室(二)吉列炸怎麼炸?](https://i0.wp.com/api.multiavatar.com/%E7%82%B8%E8%82%89%E5%B0%8F%E6%95%99%E5%AE%A4%EF%BC%88%E4%BA%8C%EF%BC%89%E5%90%89%E5%88%97%E7%82%B8%E6%80%8E%E9%BA%BC%E7%82%B8%EF%BC%9F.png?apikey=viVnb6N20jclO8)
炸肉小教室(二)吉列炸怎麼炸?
https://shop.keeper.com.tw
3/依序沾上低筋麵粉>蛋液>麵包粉後,可靜置5-10 分鐘讓麵包粉反潮;但如果是現做的生麵包粉,則可省略。 tips/沾完可輕拍去掉多餘的粉,並確保肉排的 ...
![允指回味「炸雞」喀滋喀滋的療癒關鍵](https://i0.wp.com/api.multiavatar.com/%E5%85%81%E6%8C%87%E5%9B%9E%E5%91%B3%E3%80%8C%E7%82%B8%E9%9B%9E%E3%80%8D%E5%96%80%E6%BB%8B%E5%96%80%E6%BB%8B%E7%9A%84%E7%99%82%E7%99%92%E9%97%9C%E9%8D%B5%7C+%E9%97%9C%E9%8D%B5%E9%A3%9F%E5%88%BB%232.png?apikey=viVnb6N20jclO8)
允指回味「炸雞」喀滋喀滋的療癒關鍵
https://www.tomax.com.tw
... 反潮,讓粉體吸收肉汁水份,加強黏著度,油炸時較不易掉粉,麵衣較薄。 內 ... 小磨坊炸雞/炸物前置作業相關商品. 脆皮鱗片炸雞粉. 脆皮鱗片炸雞粉. 適用乾粉、濕粉 ...
![吃到鮮甜味【台式炸透抽】外酥內白嫩,裹粉反潮步驟教你做!](https://i0.wp.com/api.multiavatar.com/%E5%90%83%E5%88%B0%E9%AE%AE%E7%94%9C%E5%91%B3%E3%80%90%E5%8F%B0%E5%BC%8F%E7%82%B8%E9%80%8F%E6%8A%BD%E3%80%91%E5%A4%96%E9%85%A5%E5%85%A7%E7%99%BD%E5%AB%A9%EF%BC%8C%E8%A3%B9%E7%B2%89%E5%8F%8D%E6%BD%AE%E6%AD%A5%E9%A9%9F%E6%95%99%E4%BD%A0%E5%81%9A%EF%BC%81.png?apikey=viVnb6N20jclO8)
吃到鮮甜味【台式炸透抽】外酥內白嫩,裹粉反潮步驟教你做!
https://www.youtube.com
2️⃣將花枝均勻裹上地瓜粉,接著壓實靜置2-3分鐘反潮,反潮後起油鍋至180度油溫,下花枝塊炸1.5-2分鐘起鍋瀝油備用。 ????「反潮」:指食材醃料滲出地瓜粉,使地瓜粉轉為淡淡的醬色、帶點濕氣,在炸的時候比較不易掉粉。