王勇023 2011-9-8 22:59
[原创] 油条 自用多年的秘方,倾情奉献[44P+2P]
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[size=4][color=olive] 我自己研究出来的最佳配方,百试百灵,好多附近的人都知道我的油条霸道,有远处的朋友都慕名而来吃我炸的油条.也收了几个徒弟,呵呵在坛子里面就相互交流啊,可能还有高人也在坛里面,我也虚心请教啊.[/color][/size]7Yw4PL;O ZU'@
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原料:面粉1000克 矾28克 碱15克 盐10克 泡打粉13克 水725克 油2千500克[/color][/size]:a#~3pG:F-H Q4X
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[size=4][color=olive]1.这是可以称克数的称.[/color][/size]L3JH Y6cM Y
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[size=4][color=olive]2.将面粉称好装盆.[/color][/size]
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[size=4][color=olive]3.这是矾 碱 盐 泡打粉.[/color][/size]{$^? p%M:EIC
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[size=4][color=olive]4.都按比例称好放在盆里面.[/color][/size]
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[size=4][color=olive]5.然后另找盆称水.[/color][/size]'G wq3YF
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[size=4][color=olive]6.将称好的水加入矾 碱 盐 泡打粉的盆里搅拌均匀.[/color][/size] m3l(}-w
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[size=4][color=olive]7.将和好的水到进面粉里面.用手抓均匀.像图下所示:[/color][/size]2{1E)Kv7DI&zY;\ N"?%t
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[size=4][color=olive]8.抓均匀后改手法,用拳头揉,反复的揉和叠起来.[/color][/size] iM-D(lveh
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[size=4][color=olive]9.每间隔半小时揉一次,共揉三次就可以装盘了,像下图.然后用保鲜膜封起来放入冰箱.放一个晚上.[/color][/size]
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[size=4][color=olive]10.第二天早晨取出平展到桌子上.静置20分钟后开始炸制.[/color][/size]Vz.d#K#o-{+s d^J
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[size=4][color=olive]11.先切成长条在改成小条.[/color][/size]
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[size=4][color=olive]13.用筷子从中间压一下.[/color][/size];\)bQ(UnOe
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[size=4][color=olive]14.均匀拉开就可以放入油锅了,油温烧到7层热.[/color][/size]
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[size=4][color=olive]验证图:[/color][/size]
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[size=4][color=red] 兄弟们小弟发这帖整用了大半天的时间呀,不求别的给个红心就够意思了,捧个场,小弟继续努力为大家做贡献呀![/color][/size]
zhshl521521521 2011-9-8 23:58
哎呀，这油条怎么那么短啊 ？我 见过吃过的都瞒长的
keann0714 2011-9-9 01:08
看来楼主做油条是完全的标准化操作，但是看楼主的说明，使用1KG面粉怎么用了2.5KG油，是不是写错了。
ilovew000123 2011-9-9 01:23
說實話小弟我比較喜歡吃長一點的油條，吃起來會比較過癮，看起來也舒服
狗绣金萨马 2011-9-9 10:20
油条看起来不错，红心也给了，不过还是要说一句，明矾这种东西，还是少吃点好。
jcksxln 2011-9-9 13:44
油条最好少吃为妙，听说大排档的油条都是用老油炸的......会至癌的。
abc01010605 2011-9-9 14:24
油条是蛮喜欢吃的 但是人家说炸油条会在里面添加什么来着 好像吃了对身体不好
qqmmwanan 2011-9-9 14:56
實話小弟我比較喜歡吃長一點的油條，吃起來會比較過癮，看起來也舒服
xzh787 2011-9-9 15:29
看师傅全套工具，不像在家制作，我等也只能在边上看热闹了。
derderking 2011-9-9 15:53
不错哦，自己做的油条可以放心吃，不必担心地沟油和锅底油。
水蓝の无双 2011-9-9 16:25
油条不错的东东，打小就爱吃这个，不过现在地沟油太多了，都不敢在外面买来吃，谢谢分享心得~
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