香蕉片就是将通过油炸,烘烤,或者脱水/微波制成的美味的香蕉片。不同的做法可以做出不同口味的香蕉片。本文为你介绍了几种不同的做法,而且很明显可以看出,有些做法比较健康。
注意每一个食谱需要熟的香蕉还是不熟的香蕉,因为这会影响烹调出来的效果。
烘烤香蕉片
油炸甜香蕉片
- 5只绿色/生(未熟)香蕉
- 1茶匙盐
- 2 杯白糖
- 1/2杯红糖
- 1/2 杯水
- 1肉桂棒
- 用于油炸的油(花生油适宜用来油炸)
油炸香蕉片
- 5 只绿色/生(未熟)香蕉
- 1/4茶匙姜黄根粉
- 用来油炸的油(花生油适合油炸)
微波咸味香蕉片
- 2只绿色/生(未熟)香蕉
- 1/4 茶匙姜黄根粉
- 盐适量
- 2 汤匙橄榄油
香料风味香蕉片
- 一批稍微有些过熟的香蕉
- 1-2至柠檬挤出的柠檬汁
- 最喜欢的香料,比如肉桂,肉豆蔻或者姜末
一、烘烤香蕉片
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将烤箱预热至175-200ºF/80-95ºC。低温会产生脱水效果而不是真正的烘烤效果。将羊皮纸铺在烤盘上,或者使用硅树脂烤盘。
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将香蕉去皮,切成薄片。确保香蕉片的厚度均匀,以免受热不均。
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将香蕉摆放在烤盘上,单层摆放,每片之间有间距。
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往香蕉片上撒上新鲜挤出的柠檬汁。这样可以避免香蕉片氧化后变黑色,同时稍微增加一股特殊的口味。
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将烤盘放在烤箱中。烘烤1小时到1小时45分钟。 烘烤一个小时后检查是否喜欢香蕉的质地。如果不喜欢的话,继续烘烤。
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将烤好的香蕉片从烤箱中拿出。放在一边冷却。刚烤好的香蕉片会很柔软但是在冷却的过程中会变硬。
二、油炸香蕉片
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将香蕉去皮。放入冰水里。
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将香蕉切成均匀的皮状。将切好的香蕉片再次放入水里。加入姜黄根粉。
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在水里浸泡10分钟。然后捞出,放在干净的茶巾上保留水分。
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将油加热。每一次丢进几片(不要一次放入太多片)进行油炸。使用漏勺来添加和捞出香蕉片。
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重复直到所有的香蕉片都被油炸完毕。
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捞出后,放在厨房用纸巾上吸干多余的油分。
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冷却。一旦冷却后就可以端上餐桌或者储存了。放入密封的玻璃容器或者可密封的塑料保鲜袋中储存。
三、油炸甜香蕉片
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将香蕉去皮。放入有少量盐粉的冰水里,浸泡10分钟(注意盐会让冰块融化更快但是冰水依然是冰冷的。)
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将香蕉切成薄片。尽量保持厚度均匀。
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将香蕉片摆放在铁丝架子上。让香蕉片稍微晾干,去除水分。
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将油加热。将香蕉片分批进行油炸,油炸两分钟或者直到颜色变成金棕色。使用漏勺来添加和捞出香蕉片。
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将香蕉片从油中捞出,放在厨房用纸巾上将油吸干。
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制作糖浆。往一只厚底的酱锅中加入糖,水和肉桂粉。用低火加热,直到糖融化,变浓稠成为糖浆。关火。
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将油炸好的香蕉片蘸在糖浆里。使糖浆包裹香蕉片。
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将香蕉片放在铺有羊皮纸的铁丝架上,冷却,固定。
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享用或者储存。放入密封的容器里来储存。
四、微波咸味香蕉片
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将香蕉带皮放在酱锅里。倒入水,盖住香蕉,煮沸10分钟。
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从水里捞出来,冷却。
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去皮,切成薄片。确保每一片的厚度均匀,以免在微波炉里受热不均。
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用橄榄油和姜黄根粉包裹。用盐调味。
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将香蕉片单层保持间距摆放在一只微波炉适用的平盘上。
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将盘子放入微波炉。用高火微波8分钟。
- 每隔两分钟。停止加热,将盘子拿出,将香蕉片翻身,然后继续放入微波炉加热,这样可以保证受热均匀。
- 最后的两分钟要格外谨慎,以免香蕉片被烤焦。
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从微波炉里拿出。冷却,香蕉片会变松脆一些。
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上桌吧!将香蕉片放入小碗里。想要贮存的话,放入密封的保鲜容器中。
五、香料风味香蕉片
这个方法需要使用脱水器。
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将香蕉去皮。切成均匀的香蕉薄片。要知道香蕉片的厚度会决定最后的松脆程度,所以要尽量切薄。
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将香蕉片放在脱水器中。只能摆成一层,不能互相接触。
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往香蕉片上撒一些柠檬汁。然后在上面撒上你最喜欢的香料。如果可能的话,使用新鲜的香料,比如新鲜研磨的肉豆蔻,或者购买新鲜的香料。
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在135ºF/57ºC的温度下脱水24小时。当香蕉呈焦糖色,完成变干燥的时候就可以拿出来了。
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放在一个铁丝冷却架上,冷却。
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储存或者享用。储存的话,放入一只密封的罐子里或者可密封的袋子中。可以储存一年。
小提示
- 香蕉片如果存放在密封的保鲜容器中可以保存相当长的时间,但是不要太久。新鲜出锅的香蕉片比存放几个月的香蕉片要好吃得多。
- 将一大把冰块放入一碗水里就制成了冰水。使用金属碗可以增加冰冷程度。
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