简化老式锅包肉的文法 #1392
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简化老式锅包肉的文法 #1392
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At 原作者 @dihambo |
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算了我自己合了得了。。。 |
dihambo
reviewed
Nov 25, 2024
dishes/meat_dish/老式锅包肉/老式锅包肉.md
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| ### 3. 调汁 | ||
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| 1. 白糖40g、白醋40g、盐4g、味精5g、米醋5g混合，搅拌至白糖溶解。 |
dishes/meat_dish/老式锅包肉/老式锅包肉.md
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| ### 4. 炸制 | ||
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| 1. **第一次炸制**：油温5-6成热，肉片挂浆后放入炸至两面微黄，捞出。 | ||
| 2. **第二次炸制**：油温升至6成热，全部肉片快速下锅，炸至壳酥脆、颜色金黄，捞出。 |
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缺少较低油温(五成)、中小火炸制细节。另外这一步最好提一下会有较大的炸裂声提示，没有心理准备这一步会被吓到甚至会出一些意外。
dishes/meat_dish/老式锅包肉/老式锅包肉.md
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| ### 5. 熬汁 | ||
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| 1. 锅中留底油，姜丝、蒜片炒香，倒入调好的糖醋汁煮至冒泡变稠。 |
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缺少糖醋汁稀稠程度的描述。熬制时间过长会变成糖浆，冷却后会变硬，挂不匀肉片; 过短则水分过多，软化外壳。
dishes/meat_dish/老式锅包肉/老式锅包肉.md
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| ### 2. 调浆 | ||
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| 1. **水淀粉法**：土豆淀粉100g加2倍清水，静置20分钟后倒掉上层2/3清水，剩余部分搅匀至酸奶状。 |
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这个方法拿到的浆和酸奶有些差异，淀粉部分是比较硬的手感，并不丝滑。另外1/3的水有些多，全倒完差不多，顶多剩个根，否则就是稀了
dishes/meat_dish/老式锅包肉/老式锅包肉.md
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| ### 2. 调浆 | ||
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| 1. **水淀粉法**：土豆淀粉100g加2倍清水，静置20分钟后倒掉上层2/3清水，剩余部分搅匀至酸奶状。 | ||
| 2. **改进法**：土豆淀粉和中筋面粉按3:1比例混合，加水搅拌至拉丝状态，加入少量小苏打和食用油，搅拌均匀。 |
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这个方法加入的油不是少量，而是和水加入的量差不多。另外你省略了我加水的方法的话，新手容易加水加多了。
我还在review你就合了，at我的意义呢。。。 @Anduin2017 |
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Nov 25, 2024
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我看你的账号很久不上线，以为你不会review的。没事你来review了更好。正好补一补里面的细节。 |
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