![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLp2pdlQzeMn_OQwD4-Be-8YTEoq_JmLfNFZfIAb9lZwBVlBBkKeje0tgUyiuZgT33lvykKKOLWFIgaegOqZxGrWHtG_AL5vYFQxRNjkOP-JJ6rq4yRRvH3zIFZi_LZ35CGmj7BpxPFk/w640-h339/20170729002159.jpg)
「豆漿油條」的搭配就如同外國的「牛奶雞蛋」一樣深入人心,可營養專家卻表示,這樣的搭配並不健康。原因是油條跟其他煎炸食品一樣都存在油脂偏高、熱量高問題,早上進食不易消化,再加上豆漿也屬於中脂性食品,這種早餐組合油脂量明顯超標,不宜長期食用。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-w_1yrbUnMpNeAfyJGcNGjVEYZCLzv6w22eXW1OyOJl_U2kvmQfVlpw6Ws1elffEwhjHftiWbsbtKTqEO09V6WiV1jZf9OhwfUx08Mz3hlZRCRbBG1KIhw_B2JZEmY9bql5vqlS69N4/s1600/01.jpg)
所以,建議大家搭配熱量不那麼高的食物配著油條吃,粥就是不錯的選擇。
今天就教大家一款自製的油條,裡面加上雞蛋和牛奶,不僅口味鬆軟香脆,也更加有營養快來一試吧!
首先準備材料:袋裝牛奶(220ml左右)、雞蛋。如果是三口之家,一包奶一個雞蛋就可以了(我家人口多,哈哈~);
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJTWO9EfEDxCf3xAc_sQieBJ3OIG5ZtbUBlX8hgHnRrpLZmKOGbBVGsVjGV2ZvspxkMFYFjH7f-KOAgT7SyQXVqWGok5pBuYDbdbEDNj6UtWEGFulZ1F-sZ1LqtcyXOe6vAPRzvvJXrmQ/s1600/02.jpg)
步驟:
1、把牛奶倒入盆中,雞蛋也打進去,然後加鹽(鹽的用量可以根據個人口味,如果太淡吃起來很油膩);
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgssPHLYdS60NAoJk6JztYJmIHqluw2tRFID-cb58PLsUATFya9U_hRCmQj6ulzf0LMkAlvZWBCY3-th1Tq3HomqU9x6BFaTJx3L7A23ZGURcXrpXAoXUrMZpyQWK7Rk6uFvmJg92IoMas/s1600/03.jpg)
2、把牛奶、雞蛋、油、鹽、酵母放到一起攪拌一下(油的用量是平時炒菜的兩倍左右就可以,放油太少炸出的油條太乾)。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHnoivKL1tQD-Jz8LmJzeLWydtr5TIOmdwRaE4ZH0psstZaaoTBKJ8YbQH9C-H2ZMfxkbqp8r5OdUAihfc7bGE-g9f7sdElDDdJDV6mCUCCVkArbsnYBJhxSXFD1Eo7tnm5_KSER9z5I/s1600/04.jpg)
3、放入適量麵粉,不需要加水,面不要和硬了;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwg_cRuwoKCREGMLTnyDSFKYlSOGMev-XBCL2wKGK4F1jneAiURwtHBQWulWlF1ykn_AN-8sK6ZQD9Tg1rngsPngrup27O9KA97TrZ3B6WW5COPHLKuBp5fpCWUnWgrI3TtUCxOpIW3M4/s1600/05.jpg)
4、待面和的差不多了,用手蘸油把面揉好,就這樣,用保鮮膜蓋好,等待發酵;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcR9oXDffMxJoWlCv-l9dLIj_geDfhtMbyyc9-A6cJryxIQMSpgCIFqZdvbvWNxCIm6IY3F2OrrEtG5COdjOPqyZDyxtCpOSt3n7uEMV-Wfn8jhvDWC4A2CcwehB_SCBAhnrZtu7qXwRg/s1600/06.jpg)
5、發酵好的面;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPtkaBp9T14yt9c53HxFyr-vi_9MhIS6cSv72v5rs0dIudw1zBZR6EKYDlSx-IiWe6Drha7kWXeCVRH8jUyBRQUtQ-7ffxbCfQ8ojL_nEJl6WkG4yjrkpfa_bASUlPvpn0W5XR9s5GWY0/s1600/07.jpg)
6、面板稍抹點油,分成4份,揉成條,壓扁;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzRK3FQsvB5vT1jnldjIlTZiKEWTpNlFIBk1JEuYXRzUNxb9NRO8Sid73sXQK5-6VQyq7TP86d6jN1rTgmVtuqVSgLZ4le61Sxn5vH4apwAJHA55MMDBepy-j7DbgrE_8vkJAZdNKzng/s1600/08.jpg)
7、切成一個個小劑子;
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_uXMky1MUx4mAJCzfbw6Vk6aEjwoXzNdjrMwHIUZn8dCFQn66OcSB1v9fk5YaY3anTBzbeehD2Qvh_oZTHyooV-3g51HoA3-kE9fCbnlz7PNTN6fFtvgTOZ27_WoTlmyOXKIX7ODVqZc/s1600/09.jpg)
8、鍋內放油,待油開,把劑子抻長放入鍋中,油開后改小火。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZo3rtiGTt90cjKG8xA3DXWc3K31-hCQ7lhw5gm-TgidAC7LM2MuE_9UtcfF0MX07ezZyoY91CfDoWNynhlfh0p68oM0nSB6ILc0T-EmsPGDhIVXsKJUPKoZ_wq-hR3AoHvOoxztHowNs/s1600/10.jpg)
9、用的油不同,炸出油條的顏色也有差別。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihWXfFaT06s_j29GqyOURIM2JD1lYUgLmhRfFaoKKrNlLegQ31rBXXSImfEo7IXzJGbOSJTEwn8VurCFoCzp4OZnXmA99KZY_xTRNNr5FTPpzD04VoJX-RdBHVNsV9Yr6LTvR2qLwen24/s1600/11.jpg)
我這個火有點大了,哈哈,不過總體看起來還不錯哦~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyFZHVna2cqWuI2wZNLzD6sD0ORFhyH7JPizJHhG_iJSFBd9dF-5B114hrPSqQp0R-_qPKZGWWuAypGYua28JZJuSzysE5tbk51BMlxYBePd-1jzqoMeOfln3qqB4joXqCMNEuSWp5SVc/s1600/12.jpg)
再配上一碗粥,一頓可口的早餐就ok了。
马上点这分享