苔条丝瓜 Ulva Clathrata Luffa

用厨房电子秤量好所有的配料。
Weigh up all the ingredients by kitchen electronic scales.

丝瓜去皮切成 1公分× 4公分的長方块。在碗中放入撕成约1公分的苔条碎，低筋面粉，盐，白胡椒粉待用。
Peel the luffa and cut it into 1cm × 4 cm rectangular blocks. Add 1cm long ulva clathrata strips, low gluten flour, salt and white pepper in a bowl to be used later.

將丝瓜块抹上淀粉, 这样更容易沾面糊。
Coat the luffa blocks with starch, which makes it easier to paste the batter.

将冷水倒入碗中, 加一个冰块, 充分搅拌, 搅拌时不要沿同一方向搅拌, 因为这样容易让面筋质产生。
Pour the cold water into the bowl, add an ice cube, mix well, do not follow the same direction when mixing, because it is easy to make gluten.

把锅中的煎炸油加热至160℃/320℉, 把沾了面糊的丝瓜条放进去炸至酥脆金黄。
Heat the frying oil in the pan to 160℃/320℉, and deep-fry all the batter-coated luffa blocks, until they are crispy and in a  golden yellow colour.

将炸好的苔条丝瓜捞出放在吸油纸上, 这样吸油纸就可以把大部分的油吸走, 直到纸变成半透明的。
Fish out the deep-fried ulva clathrata luffa and place them on the oil absorbing paper, so that the oil absorbing paper can suck off most of the oil until the paper turns to semitransparent.

装盘, 撒上椒盐。
Dish up with sprinkle with spiced salt.

我在剩下的苔条碎面糊里加了1/4茶匙的白糖, 用椰子油煎了ㄧ块苔条饼, 撒了白芝麻配桃子吃了。
I added 1/4 teaspoon of white sugar to the rest of the ulva clathrata batter, fried a ulva clathrata pancake by coconut oil, sprinkled white sesame then ate it with peach.

我想我以后会更常用苔条为料理提色, 制作面点。苔条里有水溶性硫酸多糖, 可以降血脂和抗衰老。
I think I will use the ulva clathrata more often as pigment and make pasta in the future. Water soluble sulfated polysaccharides in ulva clathrata can reduce blood fat and anti-aging.