香炸小南瓜片

炸菜——最近在韩国料理店常吃到裹着面粉糊炸好的小南瓜，口感偏软。空闲时自制了一次，按家乡的做法另加了蒜泥和芝麻，炸至金黄再出锅，咬一口外酥里嫩，蒜香和芝麻香都刚刚好。夏天吃炸菜容易有热气，别忘了配一碗清凉的绿豆汤。·································································································································································································小时候家里的老人也会做炸菜，除了各种瓜类和肉类，木槿花干和苦瓜瓤干是最特别的，制作时需要先入味晒干，炸的火候和速度也非常讲究，上次回家曾让母亲教我方法，却因阴雨天气而无法完成。现在很少有人会按传统做法耐心制作吃食了，无论是在饭馆还是人们家中，这两样特殊的炸菜都已经绝迹。