澳洲同城网

标题: 正宗宁波冬至汤团——吃了冬至汤团大一岁 [打印本页]
作者: tbyg1865    时间: 2014-3-28 13:30
标题: 正宗宁波冬至汤团——吃了冬至汤团大一岁

                                                <p>&nbsp; &nbsp;</p><p><center><img src="http://i3.meishichina.com/attachment/201412/22/1419251187444.jpg" style="float:none;" title="20141222_173553.jpg"/></center></p><p><br/></p><p><br/></p><p><br/></p><p>*******************************冬至汤团************************************&nbsp;</p><p><br/></p><p>&nbsp; &nbsp; &nbsp;今天是冬至，在我们宁波每年冬至都要吃汤团，所以就把这个汤团叫作冬至汤团。小时候，听大人说，吃了冬至汤团就大一岁。因为在外面上学，工作，好多年都没有吃过这个汤团。现在自己有小孩了，在家带孩子，可以烧点爱吃的东西。今年其实已经吃过一次冬至汤团了，前几天回娘家，妈妈特意提前做了吃。</p><p><center><img src="http://i3.meishichina.com/attachment/201412/22/14192511918739.jpg"/></center>&nbsp;</p><p>************************************冬至汤团*********************************</p><p>****************************************************************************</p><p><br/></p><p>汤团皮原料：宁波水磨汤团粉（或叫糯米粉）530克 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;沸腾中的水：325克 &nbsp;</p><p>汤团馅料：猪肉（三分肥七分瘦）：适量 &nbsp; &nbsp; &nbsp;鸡蛋：2个 &nbsp; &nbsp; &nbsp;豆腐干：3块 &nbsp; &nbsp; &nbsp; 葱：一把（大概有100- &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;150克） &nbsp; &nbsp;生姜：少许 &nbsp; &nbsp; &nbsp; &nbsp;</p><p>&nbsp;馅料调料：色拉油 &nbsp; &nbsp;黄酒 &nbsp; &nbsp;生抽 &nbsp; &nbsp; &nbsp;蚝油 &nbsp; &nbsp; &nbsp;盐 &nbsp; &nbsp; 胡椒粉 &nbsp; &nbsp;</p><p><br/></p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201412/22/14192489067598.jpg" title="步骤图1-8_副本.jpg"/></center><center><img src="http://i3.meishichina.com/attachment/201412/22/14192499359355.jpg" title="步骤图9-16_副本.jpg"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201412/22/14192505685021.jpg" title="步骤图17-20_副本.jpg"/></center></p><p><br/></p><p>做法：1、准备汤团粉，把所有要切的材料都切成小丁。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;2、锅中烧开水，不要关火，继续烧着。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;3、趁水沸时倒入粉里，边倒沸水边用筷子快速划圈拌，只要拌中间就可以，盖上锅盖放一边待用。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 4、锅中倒入适量油，倒入打散的鸡蛋，炒熟，划散，盛出备用。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 5、锅烧热，倒入少量油，下入肥肉煸炒至出油，肉丁变小。&nbsp;</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 6、下入姜末，葱头丁，翻炒出香味。 &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 7、下入瘦肉，倒入两汤匙黄酒，两汤匙生抽，一汤匙蚝油翻炒至8分熟。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 8、下入香干丁，翻炒几下。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 9、下入鸡蛋翻炒匀。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 10、下入葱花，盐，胡椒粉，比平常菜稍咸一点点。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 11、关火翻匀。盛出待用或直接放锅里摊开一点，防止葱变黄。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 12、米粉揉至光滑成团。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 13、取一小块（乒乓球大小），搓成圆。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 14、捏成窝窝头形状。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 15、加入适量馅料。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 16、用虎口慢慢收拢，摘掉头上多余的粉团，成图中样子。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 17、全部做好。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 18、锅中加入尽量多的水，烧开，下入汤团，加入少许盐，刚下锅时不要搅拌，煮1-2分钟后轻轻搅拌一下，防止粘底，中途搅拌2次。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 19、煮至汤团全部浮起来，再煮2-3分钟，加入一点点芹菜增香增色，关火。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 20、煮好就出锅，千万别盖上盖子，否则会糊。</p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201412/22/1419251359438.jpg" title="20141222_173706.jpg"/></center></p><p><br/></p><p>小窍门：1、和面时一定要用锅中沸腾的水。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 2、馅料要比平常吃的菜稍咸一点点。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 3、煮汤团时加入少许盐，可以防止汤团糊掉，搅拌时要轻，刚下时不能搅拌，煮上1-2分钟再搅拌，防止粘底。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 4、一直用大火煮，煮时盖盖子，煮好之后要打开盖子，切记盖盖，否则就糊了。</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 5、把芹菜可以换成葱，大白菜，随自己喜欢。</p>                                       



欢迎光临 澳洲同城网 (https://www.tongchengau.com/) Powered by Discuz! X3.2