涼拌小黃瓜的做法食譜 - 北投
By Megan
at 2009-10-13T20:29
at 2009-10-13T20:29
Table of Contents
準備食材 小黃瓜 一斤
大 蒜 三顆
香 油
二 砂(台糖二號砂糖)
味 精(請用高鮮味精~比較健康)
低納鹽
首先~把小黃瓜"縱切"十字刀 也就是說把小黃瓜先片成兩半 再把兩半片成四分之一
(這樣因為有崚有角~吃起來口感較好)
之後再切成適口的長度~
接下來一斤的小黃瓜用"一尖匙"(台鹽低納鹽裡面附的小匙)拌勻
(這個動作台語叫做"切"~請不要真的用拌的~會破壞小黃瓜~請用半拋半甩的方式拌勻)
拌勻後先放著讓小黃瓜出水~這個部份決定了小黃瓜的鹹度跟脆度
大約十到十五分鐘左右~將你放小黃瓜的鍋子傾斜45%~看看是不是能在鍋邊看到水
如果沒有~再放一下~如果看到水了~請將這些水濾掉(不要用洗的= =有些店家會用洗的)
將小黃瓜濾乾之後~將蒜頭切成蒜末倒入~接下來倒入香油適量~糖的部份隨個人喜好口味
增減....最重要的是味精的量大概就跟你加鹽的份量差不多~千萬不能多
加入上述所有東西之後~再度拌勻並蓋上保鮮膜後放入冰箱靜置三四個小時讓小黃瓜入味
放入冰箱之後還會再出水~此乃正常現象請勿擔心~
等小黃瓜入味之後就可以拿出來吃了!!!
以上其實說穿了真的相當的簡單~但真正的重點在於鹽的用量以及出水的時間~
這兩點如果掌握的不好~會影響到口味以及口感~
這個點心的做法其實是以前某C開頭連鎖KTV的行政主廚傳授~
現今公開與所有北投版鄉民分享!!!
希望大家會喜歡!!!
如果大家有什麼問題~可以在板上問我~或是寫站內信也OK!!
--
學問像內褲,看不出來,但少不了。
--
大 蒜 三顆
香 油
二 砂(台糖二號砂糖)
味 精(請用高鮮味精~比較健康)
低納鹽
首先~把小黃瓜"縱切"十字刀 也就是說把小黃瓜先片成兩半 再把兩半片成四分之一
(這樣因為有崚有角~吃起來口感較好)
之後再切成適口的長度~
接下來一斤的小黃瓜用"一尖匙"(台鹽低納鹽裡面附的小匙)拌勻
(這個動作台語叫做"切"~請不要真的用拌的~會破壞小黃瓜~請用半拋半甩的方式拌勻)
拌勻後先放著讓小黃瓜出水~這個部份決定了小黃瓜的鹹度跟脆度
大約十到十五分鐘左右~將你放小黃瓜的鍋子傾斜45%~看看是不是能在鍋邊看到水
如果沒有~再放一下~如果看到水了~請將這些水濾掉(不要用洗的= =有些店家會用洗的)
將小黃瓜濾乾之後~將蒜頭切成蒜末倒入~接下來倒入香油適量~糖的部份隨個人喜好口味
增減....最重要的是味精的量大概就跟你加鹽的份量差不多~千萬不能多
加入上述所有東西之後~再度拌勻並蓋上保鮮膜後放入冰箱靜置三四個小時讓小黃瓜入味
放入冰箱之後還會再出水~此乃正常現象請勿擔心~
等小黃瓜入味之後就可以拿出來吃了!!!
以上其實說穿了真的相當的簡單~但真正的重點在於鹽的用量以及出水的時間~
這兩點如果掌握的不好~會影響到口味以及口感~
這個點心的做法其實是以前某C開頭連鎖KTV的行政主廚傳授~
現今公開與所有北投版鄉民分享!!!
希望大家會喜歡!!!
如果大家有什麼問題~可以在板上問我~或是寫站內信也OK!!
--
學問像內褲,看不出來,但少不了。
--
Tags:
北投
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