亞洲料理

蜂巢馬鈴薯

食譜提供者:陳俊銘 Chef Chen

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馬鈴薯類型:
新鮮
烹調方式:
炸
料理時間:
20 Minutes
份數:
1人份
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  • 1.馬鈴薯洗淨並瀝乾水份切塊後盛盤，備用。Wash and dry the potatoes, then cut them into chunks and set aside on a plate.
  • 2. 調脆漿，將酥炸粉加水250g攪拌均勻，再加入蛋黃及沙拉油，以及少許鹽巴及砂糖添味，接著靜置10～20分鐘。(脆漿比例為酥炸粉200g：水250g：油75～150g) Prepare the crispy batter by mixing 200g of crispy frying powder with 250g of water until well combined. Add egg yolk, salad oil (75-150g), a pinch of salt, and a bit of sugar for flavor. Let the batter rest for 10 to 20 minutes. (The ratio for the batter is 200g crispy frying powder: 250g water: 75-150g oil)
  • 3. 起一鍋油，加熱至油溫180度時，在馬鈴薯上撒少許麵粉，接著再沾裹一層脆漿，直接放入油鍋中，先不翻動，靜置炸約30分鐘～1分鐘翻面。Heat oil in a pot to 180℃. Lightly dust the potatoes with some flour, then coat them evenly with the crispy batter. Place them directly into the hot oil without flipping immediately and fry for about 30 seconds to 1 minute on each side.
  • 4. 取脆漿繞圈淋入油鍋中，使其形成不規則酥皮，接著再炸1分鐘。Pour some of the batter in a circular motion into the hot oil to create irregular crispy layers around the potatoes. Fry for an additional 1 minute.
  • 5. 確認馬鈴薯外層酥皮已定型，撈起後再入鍋二次回炸（油溫需拉高至190度），起鍋後撒上椒鹽粉及蔥花裝飾即完成。Reheat the oil to 190 ℃and fry the potatoes again for a second time until golden brown. Sprinkle salt, pepper powder, and chopped green onions over the crispy potatoes before serving.

主要材料:

  • 美國紅皮馬鈴薯 U.S. Red Potatoes 1ea

其他材料:

  • 酥炸粉 Crispy Frying Powder 200g
  • 麵粉 Flour A Little
  • 蔥花 Chopped Green Onions A Little
  • 沙拉油 Oil 100g
  • 蛋黃 Egg Yolk 2ea

調味料:

  • 鹽巴 Salt A Little
  • 細砂糖 Sugar A Little
  • 椒鹽粉 Salt and Pepper Powder A Little
  • 水 Water 250g
Honeycomb U.S Potatoes