水油拔絲美國馬鈴薯

食譜提供者:陳俊銘 Chef Chen

馬鈴薯類型:

新鮮

烹調方式:

炸

料理時間:

20 Minutes

份數:

1人份

加入購物車

1. 美國馬鈴薯去皮切條，洗淨瀝乾水份後，將太白粉均勻的撒在馬鈴薯條上拌勻。Peel and cut the U.S. potatoes into strips. Wash them thoroughly and drain excess water. Sprinkle cornstarch evenly over the potato strips and mix well.
2.準備一個抹上油的成品盤以及一碗冰水。Prepare a greased plate and a bowl of ice water.
3.熱油鍋至油溫約150℃，將作法1馬鈴薯條入鍋油炸至表面呈金黃色且熟透後，撈起瀝乾油脂備用。Heat oil in a pan to about 150°C. Fry the potato strips from step 1 until they turn golden brown and are cooked through. Remove from oil and drain excess oil. Set aside.
4.取作法3的油鍋，將鍋內的油倒出後，於鍋內放入細砂糖和水，開中火煮至細砂糖呈稀狀的焦糖色。In the same pan used for frying, pour out the oil. Add granulated sugar and water to the pan. Cook over medium heat until the sugar turns into a thin caramel syrup.
5.將作法3馬鈴薯條倒入後快速拌勻即可盛入作法2備好的成品盤，食用前沾冰水讓糖漿冷卻即可食用。Quickly add the fried potato strips from step 3 to the caramel syrup and mix well. Transfer the mixture to the greased plate prepared in step 2. Before serving, dip the potatoes in the ice water to cool the caramel syrup, then they are ready to eat.

Shredded U.S. Potatoes in Syrup and Oil