炒草莓——草莓也能“炒”着吃

(2011-10-29 17:38:41)
体验素食生活,营造健康人生,炒草莓——草莓也能“炒”着吃是素食菜谱大全水果餐类别中的做法,如何才能把一道炒草莓——草莓也能“炒”着吃做得好吃又好看呢? 我们一起来看看风中彩虹提供的精彩制作方法吧!

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    做了很多种北京小吃了,今天来个不太知名的:炒草莓。

  这种炒草莓很少见,据我所知好像只有牛街的豆汁店有卖。它和炒红果差不多,说是炒,其实是糖水煮。

  “炒”好的汤水香甜可口,还有草莓身上的小麻子带来一粒一粒的精致口感。

  春天第一果的风情,就这样在糖水的浸润下,带来满口的清甜,齿颊生香。

  炒的过程中,草莓中的果胶也会慢慢溶出来,不过草莓的果胶不如山楂多,所以汤汁不如炒红果浓稠,但也是红亮亮的很好看。

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    炒草莓的优势在于,草莓不是很酸,本身就有甜香,所以不用放很多糖就很好吃了。

  怕炒红果酸的,可以试试炒草莓,“炒”好后冷藏一下后非常好吃,又清凉又入味。

  传统做法草莓和糖的比例是1:1,太可怕了,我只放了1/3的糖量,就觉得很甜了。

  材料:草莓,白糖(或冰糖),清水

  (白糖量为草莓的1/3,水量为草莓的1/2)

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    做法:

  1、草莓洗净、去蒂,沥干水分

  2、白糖倒入砂锅中,加入水,开火将水煮开,糖融化

  3、随后倒入草莓

  4、用勺或铲子慢慢翻炒草莓,待汤汁变成红色,有些浓稠感,草莓变软就可以了(时间约5分钟)

  5、做好的炒草莓晾凉,放入冰箱冷藏后再吃,味道最好

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    备注:

  1/2的水量有点多,因为炒的过程草莓本身还会融出一些水分。因我们喜欢喝甜香的汤水,所以水多放了些。

  但水越多,最后成品的汤汁会越稀薄,味道也淡一些,可根据自己的喜好自行调整
 

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