btta 2006-11-14 17:08
[转贴]DIY糖葫芦
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原材料：山楂500克、白糖250克、竹签、不锈钢锅、砧板、食用油
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做法："[:\-CC5R.w n0DU
1.山楂洗净晾干去核.（也可不去核）在其腰部用刀转圈切至籽处,用手稍掰开,别掰断,用刀尖一挑,籽就出来了,再合上.用竹签串成串，每签串5～8个.
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2.锅里放水,糖,加水量以浸透白糖为宜。大火熬沸,再小火熬,待到糖色变黄,用筷子能挑出长丝来.
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3.把串好的串放入糖锅中,蘸满糖液后,拿出放在抹了食用油的木板上,冷却5分钟即可.
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山楂洗净，晾干。 Srh
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去核，也可不去。O
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串成串，竹签是吃了串没扔留下来的，洗干净，微波炉消毒哈。串好了！
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白糖入锅，注意不能用铁锅，俺用的不锈钢。
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加入水，正好没过白糖；俺这个水稍多，熬得时间就长e-XZ
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大火熬沸。
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再中小火熬成这种棕黄色，用筷子能挑出长丝来.
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调成微火，放入串，最好贴着泛起的泡沫轻轻转动。
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动作要快。嘿嘿，俺没法转动，只好借助勺把糖浆浇匀。
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砧板上抹油，放上淋好糖浆的葫芦。也可把砧板用水浸泡成如水灵灵的光滑。1o+igF9F.Z
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放至冷却即可。吃不完，用保鲜袋装好，放冰箱冷冻室，想吃就吃。 w(v'j m.JI
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操作体会:
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1。不能用铁锅,要不熬的糖会发黑,可用不锈钢锅,铜锅等；'J v/[3U3FK I/r
2。没有竹签可用筷子代替，呵呵，可把每次吃糖葫芦的竹签留着不扔，就派上用场;
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3。最好用平锅，没有啊，那蘸糖时，就借用勺子来浇又快又均匀;[3U{.tC@ o"` a
4。判断熬糖：看颜色——棕黄色；也可用筷子蘸少许糖液放入冷水中冷却，冷却后，用牙咬一下，如果粘牙，需继续加热；如果不粘牙，有吃水果糖的感觉，证明火候恰到好处；"a a/o,@ O^B
5。做好后，放在木板上或铁皮上都可，但要在木板或铁皮上抹一层食用油以防粘连；
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6。可将洗净的山楂切成两半(横径切)，中间夹上核桃仁、桔子瓣、熟山药段等，就是加馅糖葫芦。
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