大家好呀，我是梅子，麻醬燜子，這可是一道充滿濃濃煙火氣的傳統(tǒng)小吃喲！就憑它那獨(dú)特的口感，還有那濃郁的麻醬香味，在街頭巷尾可老受歡迎啦，是大家都愛(ài)吃的美食。那軟嫩又彈牙的燜子，裹上醇厚又鮮香的麻醬，每吃上一口，心里都滿滿的，可滿足啦！其實(shí)燜子好吃也不難做，今兒個(gè)就給大伙分享一個(gè)特簡(jiǎn)單的做法。

先準(zhǔn)備 150 克紅薯淀粉，最好是那種顆粒狀的，接著加入 370 克涼水，攪拌均勻，讓淀粉融化，先放一邊備用。

然后在鍋里倒 500 克涼水，加 1 克食用堿面，再把化好的淀粉水?dāng)噭虻惯M(jìn)去，之后開(kāi)大火，拿鏟子一直順著一個(gè)方向攪動(dòng)。最后攪到那種比較濃稠的狀態(tài)，就調(diào)小火，接著順著一個(gè)方向攪，全程大概攪 12 到 15 分鐘。要是覺(jué)得這淀粉糊變得特別濃稠，還半透明，那就說(shuō)明熬好了，把它倒到一個(gè)容器里，把表面弄平，然后蓋上保鮮膜或者盤(pán)子，讓它冷卻，最好把它放冰箱冷藏，這樣更好定型。

趁這工夫，咱們來(lái)調(diào)點(diǎn)芝麻醬，按照家里人口數(shù)調(diào)，芝麻醬里得加點(diǎn)食用鹽，再倒半勺炸熟的食用油，攪拌均勻，用食用油調(diào)麻醬，吃起來(lái)更香。之后再準(zhǔn)備點(diǎn)蒜泥水備用。

大概四五個(gè)小時(shí)吧，這燜子就完全冷卻了，變涼變硬，把它倒出來(lái)，改刀切成豎條，然后再切成小塊。之后在平底鍋里倒點(diǎn)食用油，抹勻，把切好的燜子塊放進(jìn)去，底部煎到定型，再翻面煎一下，用鏟子邊按壓邊煎，這樣能讓它定型更快。

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最后把這燜子煎到四面金黃，盛出來(lái)放到大碗里。倒入調(diào)好的蒜末水、芝麻醬、香醋、辣椒油、香菜末，還有韭菜花，攪拌均勻就能開(kāi)吃啦。

這個(gè)自制炒燜子就做好啦，全程操作特別容易，也沒(méi)任何添加劑， Q 彈筋道，特別好吃。

好啦，今天的煎燜子做法，梅子就跟大家分享到這兒，咱們明天見(jiàn)，拜拜。