杭州名菜“干炸响铃”

2024-07-19 18:02:18 205

杭州名菜“干炸响铃”
“炸响铃”是杭州一道颇具历史的名菜。用的是油豆皮和少许猪肉末制作而成的,入口后,咀嚼起来声声带响,因此得名为“响铃”。上桌时配以花椒盐或者甜面酱和葱丝等都可以,春季可配薄饼食用。“炸响铃”也是一道不错的佐酒小菜,宴席中常见到此菜,其颜色金黄美观,酥香可口,吃起来口感颇佳。但,在制作这道菜时最好使用杭州泗乡产的“豆腐皮”,北方也称之为“油豆皮”,其皮薄如蝉翼,炸好后吃起来绝没有炸不透的感觉,口口酥脆非常棒!
今天开篇就制作这道“干炸响铃”,其做法非常简单,具体制作如下;

Details of ingredients

  • 泗乡油豆皮4张
  • 猪肉末50克
  • 2克
  • 白糖3克
  • 味精2克
  • 绍酒10克
  • 白胡椒粉少许

Technique

  • 难度简单
  • 工艺
  • 口味咸鲜
  • 时间十分钟

Steps to make 杭州名菜“干炸响铃”

  • 1.肉馅里放入葱姜末。
  • 2.用盐、味精、白糖、胡椒粉和绍酒调味。
  • 3.调好味大力搅拌均匀。
  • 4.把油皮铺开,抹上少许面糊,在油皮的三分之一处,薄薄的抹上一层肉馅,肉馅越少越好。
  • 5.把油皮卷起成卷。
  • 6.油温四成热下入豆卷。
  • 7.用中小火慢炸至酥脆。
  • 8.期间要不断地翻动,使之火候均匀,炸好后捞出码盘即可。
  • 9.配以花椒盐同上。
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