芒果视频

概述

排(pai)(pai)骨(gu)年糕是將面(mian)(mian)粉(fen)、菱(ling)粉(fen)、五香粉(fen)、雞蛋放在一起攪成浸(jin)裹(guo)在排(pai)(pai)骨(gu)表面(mian)(mian)，放入油中氽(tun)熟。這種排(pai)(pai)骨(gu)色澤金黃(huang)，表面(mian)(mian)酥(su)脆(cui)，肉質(zhi)鮮嫩。與(yu)此同時，將松江(jiang)大米與(yu)紅醬油、排(pai)(pai)骨(gu)一起加上甜(tian)面(mian)(mian)醬，澆上辣椒醬即(ji)可。入口糯中發香，略有(you)甜(tian)辣味。

菜品特色

豬大排佐以小(xiao)而薄的(de)年糕，經油氽、燒煮而成，既有(you)(you)(you)排骨(gu)的(de)濃香，又(you)有(you)(you)(you)年糕的(de)軟糯酥脆(cui)，十(shi)分可(ke)口。排骨(gu)肥(fei)嫩香鮮，味(wei)濃厚，年糕鮮潤(run)不膩，經排骨(gu)油氽制，具有(you)(you)(you)排骨(gu)香味(wei)。排骨(gu)色澤金黃(huang)，表面(mian)酥脆(cui)，肉(rou)質(zhi)鮮嫩。糯中發香，略(lve)有(you)(you)(you)甜辣味(wei)，鮮嫩適口。

原料簡介

年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)口味(wei)(wei)(wei)因(yin)地(di)而(er)異。南(nan)方(fang)的(de)(de)(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)是(shi)(shi)(shi)甜咸兼(jian)具。如杭州及寧波的(de)(de)(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)，以(yi)上(shang)等(deng)的(de)(de)(de)(de)(de)粳(jing)米(mi)制(zhi)(zhi)作，味(wei)(wei)(wei)道清(qing)淡。除(chu)了蒸(zheng)、炸以(yi)外，還(huan)可以(yi)片(pian)炒或是(shi)(shi)(shi)煮(zhu)湯。甜味(wei)(wei)(wei)的(de)(de)(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)則(ze)以(yi)糯米(mi)粉(fen)加(jia)(jia)(jia)白糖(tang)、豬油(you)、再(zai)依個(ge)人(ren)(ren)口味(wei)(wei)(wei)加(jia)(jia)(jia)上(shang)玫瑰、桂花、薄(bo)荷、素蓉(rong)等(deng)配料(liao)(liao)(liao)。可以(yi)直接(jie)蒸(zheng)食(shi)(shi)或是(shi)(shi)(shi)沾上(shang)油(you)炸。廣(guang)(guang)東(dong)的(de)(de)(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)與眾不同(tong)，有(you)蘿卜糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)、芋(yu)頭糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)，先將蘿卜或芋(yu)頭切碎，混合(he)炒香(xiang)的(de)(de)(de)(de)(de)臘肉、蝦米(mi)、冬菇等(deng)作料(liao)(liao)(liao)，再(zai)加(jia)(jia)(jia)入米(mi)團后蒸(zheng)成。馬蹄（荸(bi)薺）糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)也是(shi)(shi)(shi)廣(guang)(guang)東(dong)名(ming)(ming)產(chan)，作法(fa)是(shi)(shi)(shi)荸(bi)薺去皮磨(mo)成粉(fen)，加(jia)(jia)(jia)米(mi)粉(fen)和(he)白糖(tang)蒸(zheng)成。北方(fang)的(de)(de)(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)以(yi)甜為主，北京人(ren)(ren)喜食(shi)(shi)江米(mi)或黃(huang)米(mi)制(zhi)(zhi)成的(de)(de)(de)(de)(de)紅棗(zao)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)、百果年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)和(he)白年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)。山(shan)西北部在(zai)(zai)內(nei)蒙古等(deng)地(di)，過(guo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)時習(xi)慣吃黃(huang)米(mi)粉(fen)油(you)炸年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)，有(you)的(de)(de)(de)(de)(de)還(huan)包上(shang)豆(dou)(dou)沙、棗(zao)泥等(deng)餡。河(he)北人(ren)(ren)則(ze)喜歡在(zai)(zai)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)中加(jia)(jia)(jia)入大棗(zao)、小(xiao)紅豆(dou)(dou)及綠豆(dou)(dou)等(deng)一起蒸(zheng)食(shi)(shi)。東(dong)北人(ren)(ren)蒸(zheng)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)主要用(yong)粘高粱米(mi)加(jia)(jia)(jia)一些豆(dou)(dou)類，山(shan)東(dong)人(ren)(ren)則(ze)用(yong)黃(huang)米(mi)、紅棗(zao)蒸(zheng)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)。排骨(gu)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)的(de)(de)(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)是(shi)(shi)(shi)水(shui)(shui)(shui)(shui)磨(mo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)。水(shui)(shui)(shui)(shui)磨(mo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)是(shi)(shi)(shi)上(shang)虞縣的(de)(de)(de)(de)(de)傳統特(te)產(chan)，產(chan)于上(shang)虞縣梁(liang)湖。生(sheng)(sheng)產(chan)歷史悠久，曾是(shi)(shi)(shi)獻給慈禧太后的(de)(de)(de)(de)(de)貢(gong)品。清(qing)朝光(guang)緒年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)間，梁(liang)湖人(ren)(ren)在(zai)(zai)紹(shao)(shao)興開店(dian)(dian)賣年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)，那時的(de)(de)(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)是(shi)(shi)(shi)燥粉(fen)加(jia)(jia)(jia)水(shui)(shui)(shui)(shui)手捏而(er)成，易(yi)開裂，味(wei)(wei)(wei)道也不好(hao)，因(yin)而(er)生(sheng)(sheng)意不很興旺。梁(liang)湖有(you)個(ge)農民(min)叫(jiao)陳培基，他見豆(dou)(dou)腐(fu)(fu)店(dian)(dian)里的(de)(de)(de)(de)(de)豆(dou)(dou)腐(fu)(fu)又白又細又嫩，模仿(fang)豆(dou)(dou)腐(fu)(fu)制(zhi)(zhi)作方(fang)法(fa)，把米(mi)用(yong)水(shui)(shui)(shui)(shui)浸透，然后水(shui)(shui)(shui)(shui)磨(mo)，做成水(shui)(shui)(shui)(shui)磨(mo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)。他在(zai)(zai)紹(shao)(shao)興解放路掛出(chu)“梁(liang)湖陳協卿上(shang)白水(shui)(shui)(shui)(shui)磨(mo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)店(dian)(dian)”的(de)(de)(de)(de)(de)牌子，顧(gu)客盈門，水(shui)(shui)(shui)(shui)磨(mo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)從此出(chu)名(ming)(ming)。梁(liang)湖年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)以(yi)光(guang)滑、細嫩、柔軟、可口而(er)聞名(ming)(ming)，曾遠(yuan)銷香(xiang)港(gang)、上(shang)海、杭州、寧波等(deng)地(di)。自水(shui)(shui)(shui)(shui)磨(mo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)流(liu)傳于世后，仿(fang)制(zhi)(zhi)者甚多。梁(liang)湖年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)所以(yi)質(zhi)量特(te)優，其(qi)主要原因(yin)是(shi)(shi)(shi)梁(liang)湖年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)有(you)獨特(te)的(de)(de)(de)(de)(de)制(zhi)(zhi)作方(fang)法(fa)：一是(shi)(shi)(shi)采(cai)用(yong)水(shui)(shui)(shui)(shui)質(zhi)清(qing)亮的(de)(de)(de)(de)(de)皂(zao)李湖、洪(hong)山(shan)湖水(shui)(shui)(shui)(shui)，滲(shen)水(shui)(shui)(shui)(shui)恰當，每(mei)公斤(jin)米(mi)，只能制(zhi)(zhi)作1.3—1.4公斤(jin)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)；二是(shi)(shi)(shi)選用(yong)優質(zhi)的(de)(de)(de)(de)(de)白粳(jing)米(mi)，群眾稱“泥鰍(qiu)粳(jing)米(mi)”作原料(liao)(liao)(liao)；三是(shi)(shi)(shi)采(cai)用(yong)紹(shao)(shao)興羅山(shan)石(shi)磨(mo)或小(xiao)鋼磨(mo)加(jia)(jia)(jia)榨等(deng)工(gong)具磨(mo)粉(fen)，糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)粉(fen)的(de)(de)(de)(de)(de)細度；四是(shi)(shi)(shi)掌握(wo)制(zhi)(zhi)作季節，一般在(zai)(zai)立冬至立春期間，氣溫適宜，原料(liao)(liao)(liao)充足(zu)時投料(liao)(liao)(liao)加(jia)(jia)(jia)工(gong)銷售(shou)。

肋(lei)排(pai)選擇(ze)是(shi)非(fei)常重要的，大小(xiao)均勻，肉(rou)質飽滿，干凈衛生，建議(yi)選擇(ze)城市超市的肋(lei)排(pai)。

做法

材料準備

主料：水(shui)磨年糕、肋骨、甜面(mian)醬(jiang)、辣椒(jiao)醬(jiang)、雞蛋

輔料：面(mian)粉、蔥、姜、香菜

調料：鹽、醬油、糖(tang)、料酒(jiu)、胡椒粉、八角、桂(gui)皮、菱粉、五香粉

做法步驟

1、肋骨(gu)用刀(dao)背(bei)將兩面拍松。加料酒(jiu)、鹽、醬(jiang)油輕拍、捏(nie)，使之(zhi)入(ru)味。

2、將菱粉和(he)面粉雞蛋攪拌均勻，浸(jin)裹在排骨(gu)表面。

3 、下肋骨(gu)過油炸至(zhi)表面結皮，撈出瀝(li)油。

4 、鍋內留(liu)少許(xu)油，加(jia)蔥段、姜(jiang)絲、八角、桂皮炒出(chu)香味，加(jia)肋骨、糖、胡椒粉、少許(xu)鹽(yan)、適量(liang)的水，以中小火燒10分(fen)鐘至成骨頭湯。

5、油(you)燒(shao)七成(cheng)熱，下年糕(gao)炸(zha)至表(biao)面(mian)結皮，撈出瀝(li)油(you)。

6 、將(jiang)年(nian)糕加(jia)入排骨湯(tang)中，繼(ji)續燒至年(nian)糕入味、湯(tang)汁變(bian)濃汁。

7、盤中裝入年糕，蓋上排骨，淋上湯。

營養價值

排骨(gu)年糕的兩大(da)主料(liao)——排骨(gu)和年糕都有很高的營養價值(zhi)。

排骨除含蛋白、脂肪、維(wei)生(sheng)素外，還含有(you)大量磷(lin)酸鈣(gai)、骨膠(jiao)原(yuan)、骨粘(zhan)蛋白等，可為幼兒(er)和(he)老人提供鈣(gai)質，具有(you)滋陰潤燥、益精(jing)補血的功(gong)效(xiao)。年(nian)糕含有(you)蛋白質、脂肪、碳水化合物、煙酸、鈣(gai)、磷(lin)、鉀、鎂(mei)等營養(yang)元素。