* z6 t: z4 K" P' h9 W1 f, J材料:) k" a G- h: J& b6 S
新鲜山药、脆酥粉、海苔粉 & }, p) i& h" i* b) e. l$ ^% O! B( D; e6 o
调味料: 1 k0 y& |' b; [3 t8 U9 ]3 q! @3 E- O盐、胡椒粉、香菇粉 ' C# W+ w0 t7 V4 d1 A" ?9 d8 \1 \# s6 ]- f$ n9 i4 e: V
作法:; L; U3 q& e9 K( s: V2 Z3 A
1.脆酥粉加适量的水调成糊状，再加入调味料调匀待用。 . T; i+ A$ f& i* ~1 x* T/ n2. 山药洗净后去皮，切成条状，全部放入脆酥粉糊中沾裹，然后撒上海苔粉。 ) p, E* e( t( V1 D0 j8 r3. 接着放入燃烧的炸油里，用中火炸至表面呈金黄色即可。附上胡椒盐或番茄酱沾食。 ' w% t/ F' B3 Q3 S 1 X: `! w2 o( \8 ^' b' I' l& u; XIngredients:, u7 L+ w1 V: E1 N
fresh Chinese yam, crisp deep-frying powder, nori powder" t2 o# o x& w! E: V9 P
" e C1 X# E# }6 `Seasonings:0 K ^: y+ o3 |! t0 A+ s! ~; D/ e
salt, pepper, shiitake mushroom powder . q* ~! g' Y" n5 R) o u ) C& q$ _9 [: S1 B+ {6 TMethods:; B% T! K2 i! }9 M/ I# w- s6 x9 f- B
1. Combine crisp deep-frying powder with suitable amount of water to make batter, then add all seasonings to taste.. G5 M$ w6 T+ t. s7 u
0 t& y' Y( S! ~, Y2. Rinse Chinese yam and peel, then cut into strips. Dip in batter and coat evenly with a layer of batter, then sprinkle the surface with ( H6 h! _5 ] ]; s# S/ V( i/ Enori powder. 1 i, Y6 n* U% t u$ v. R6 ^, ^, l7 ]+ r% p9 v7 J6 Q, q- i; i
3. Deep-fry in smoking oil over medium heat until golden on surface. 4 f9 o% f: {" o q5 h* m3 f0 J3 }6 c3 X7 y- D" h5 @
Serve with pepper salt or ketchup as a dip. 3 W j0 V5 O! u7 q