​炸藕片为什么不脆，炸藕丸子为什么不脆？

炸藕片为什么不脆，炸藕丸子为什么不脆？

炸藕丸子为什么不脆

炸藕丸子不脆的原因：只炸了一遍或面糊没调好。

具体做法及食材：藕一节、肉一块儿、鸡蛋一个

辅料：葱花适量、生姜末4g、生抽一勺、蚝油一勺、胡椒粉四分之一勺、盐适量

做法：

1.藕去皮先切成片，在切成大一点的丁

2.然后慢慢剁成小一点的碎丁，太大等会形状不好看不说口感也不好

3.肉洗净切成片

4.在剁成肉沫

5.剁好的藕丁和肉沫放入一个大一点的容器内 等下方便搅拌

6.我放了一个鸡蛋，少许细细的生姜沫

7.适量葱花

8.一勺生抽

9.一勺耗油

10.四分之一勺胡椒粉

11.少许盐，鸡粉，白糖

12.最后还放两勺淀粉，用筷子向一个方向一直搅动到浓稠上劲儿即可

13.然后用虎口挤出丸子，是在不行就用手搓吧 记得别太用力

14.炸丸子的时候尽量别用太大的锅，浪费油 锅里的油大约六七成热的时候放入丸子 丸子丢进去的时候慢一些，炸一会儿感觉定型了在搅拌 不然全碎了就

15.定型以后捞出来

16.油继续烧热，，中小火慢慢复炸一遍炸至金黄色，晾凉，酥脆可口

炸藕片用什么淀粉

单用面粉炸出来的藕片不够酥脆，单用淀粉其实也可以的，但是不如用面粉和淀粉混合使用，比例为2:1，最好再加入一个鸡蛋，用这样的面糊炸出来的藕片外皮会起酥，吃起来就是外酥里嫩的。

炸藕丝酥脆的做法

1. 将藕去皮洗净，切成丝，洗净粉汁备用；

2. 将面粉、精盐、花椒粉加少许水调成糊；

3. 炒锅注油烧至四成热，将藕丝蘸匀面粉下入锅内，炸至金黄色，捞出控油即可

为什么莲藕炒出来会发黑

莲藕炒出来发黑，是莲藕的淀粉氧化后产生的黑色素，发黑的程度取决于藕所含淀粉的多少

所以我们在炒莲藕的时候要注意一下几点：

1、炒莲藕讲究的是爽脆的口感，买藕的时候要买白色的9孔藕，偏粉色的藕口感较绵；

2、要选带藕节的藕，里面才干净不发黑；

3、藕切好后要用清水浸泡，让藕的淀粉与空气隔绝不发生氧化，入锅炒不会发黑；

4、终极绝招，浸泡的时候可以加点白醋。

多吃莲藕有益身体健康，下面分享几个莲藕的吃法：

滑藕片（具体做法见下面视频）

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酸辣藕丁 （具体做法见下面视频）

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糖醋藕丁（具体做法见下面视频）

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干锅藕片（具体做法见下面视频）

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