做撥絲菜的關鍵，一是炸料，二是糖。含澱粉質的山藥、土豆等可直接炸；水分大的蘋果，香蕉和肉品等要掛糊炸。炸時火不宜太旺，以炸成金黃色為好。炒糖太多用油炒。方法是先將油燒熱，再放入白糖（50克白糖加15克油），用溫火將糖溶化，用勺慢慢攪動，看糖炒到淺黃時，水分蒸發，出現氣泡，糖的顏色也隨之加深，糖汁翻到小白泡時，便立即撤火，放入炸料，快速翻動，使糖汁均勻裹在炸料上，趁熱食用，能抽出又紅又長的透明細絲，吃時，要準備一碗涼開水，夾注炸料蘸一下水吃，味道香甜可口。
做撥絲菜的訣竅
來源：網絡整理 2014-01-12 10:52
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