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一、食材准?/h4>
  • ?span style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased; -webkit-text-stroke: var(--cos-font-medium-stroke); font-weight: var(--cos-font-medium);">L?/mark>

    Q?/p>

    • 土豆1个（U?00gQ切/擦细丝）?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">12

    • 紫皮z葱1/4个（切细丝）?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">12

    • 香菜2（切段Q?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">14

    • qc?0gQ熟制或现炸Q?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">14

  • ?span style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased; -webkit-text-stroke: var(--cos-font-medium-stroke); font-weight: var(--cos-font-medium);">调料?/mark>

    Q?/p>

    • ?g、白p?-10g、陈?香醋2勺、生?勺、味_?鸡精1gQ可选）?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">13

    • 食用沚w量Q炸土豆丝用Q?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">24

二、制作步?/h4>

  1. ?span style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased; -webkit-text-stroke: var(--cos-font-medium-stroke); font-weight: var(--cos-font-medium);">处理食材?/mark>

    • 土豆丝用淡盐水浸?5分钟去除淀(wn)_，捞出冲洗沥干?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">25①；

    • z葱切丝后抖散，香菜切段Q熟qc_用（若生qc需ha下锅火炸熟Q?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">45②?/p>

  2. ?span style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased; -webkit-text-stroke: var(--cos-font-medium-stroke); font-weight: var(--cos-font-medium);">炸土豆丝?/mark>

    • Ҏ(gu)六成热（U?80℃）Q分ơ下土豆丝中火炸臛_黄定型，捞出沥aQ?/p>

    • 升高Ҏ(gu)臛_成热Q约200℃）Q复?0U至金黄酥脆?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">45③?/p>

  3. ?span style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased; -webkit-text-stroke: var(--cos-font-medium-stroke); font-weight: var(--cos-font-medium);">混合调味?/mark>

    • 盆中攑օz葱丝、香菜段、花生米Q加盐、白p、陈醋、生抽、味_拌匀?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">13Q?/p>

    • 倒入炸好的土豆丝快速翻拌均匀Q避免久|回软）?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">16④?/p>

三、关键技?/h4>
  1. ?span style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased; -webkit-text-stroke: var(--cos-font-medium-stroke); font-weight: var(--cos-font-medium);">土豆丝酥脆秘诀?/mark>

    Q?/p>

    • 炸前焯水10U可~短油炸旉q提升脆度?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">12Q?/p>

    • 复炸可逼出多余油分Q口感更ȝ?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">45⑤?/p>

  2. ?span style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased; -webkit-text-stroke: var(--cos-font-medium-stroke); font-weight: var(--cos-font-medium);">调味q?/mark>

    Q?/p>

    • p醋比例1:1Q酸甜适口?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">36Q?/p>

    • qc需凉透后加入Q防止受潮变软?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">57⑥?/p>

四、注意事?/h4>

  • 土豆丝粗l需均匀Q避免炸制时生熟不一?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">25Q?/p>

  • 拌菜动作要快Q现拌现吃以保持酥脆口感?span disable-audio="true" disable-copy="true" style="margin: 0px; padding: 0px; -webkit-font-smoothing: antialiased;">16⑦?/p>


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