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标题:
桂花糖炒彩色年糕
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作者:
herry0o2
时间:
2013-11-29 02:37
标题:
桂花糖炒彩色年糕
<p>因为朋友送的些宁波产的四色年糕我。</p><p>除了白色的水磨年糕；<br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>还有绿色的艾草年糕，</p><p>紫红色的紫薯年糕，</p><p>还有黄色的南瓜年糕。</p><p>想着若是不做点甜食，好像实在对不起这些缤纷的颜色。</p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p><center><img src="http://i3.meishichina.com/attachment/201503/16/14265080361559.jpg" title="桂花糖炒年糕2.jpg"/></center></p><p><strong><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></strong></p><p><strong>需要的材料：</strong></p><p><strong>主料：</strong>艾草年糕水磨年糕各15g，南瓜年糕100g，紫薯年糕100g；</p><p><strong>辅料：</strong>花雕酒少许</p><p><strong>调料：</strong>白糖、桂花糖各适量</p><p><center><img src="http://i3.meishichina.com/attachment/201503/16/14265081026547.jpg" title="1.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>年糕切小块状下锅煮至绵软捞出过凉</p><p><strong><strong><center><img src="http://i3.meishichina.com/attachment/201503/16/14265081688931.jpg" title="2.jpg"/></center></strong></strong></p><p><br/></p><p>关于做法：</p><p>1、锅中入底油烧热</p><p>PS:如果不怕热量高这个步骤可以选用猪油，怕的话就算了。</p><p><strong><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201503/16/14265082521632.jpg" title="3.jpg"/></center></strong></strong></strong></strong></p><p><strong><strong><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></strong></strong></p><p>2、油温较低时下年糕快速翻炒<br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>PS:如果油温过高，年糕一下锅就会粘锅哦</p><p><strong><strong><center><img src="http://i3.meishichina.com/attachment/201503/16/1426508338542.jpg" title="4.jpg"/></center></strong></strong></p><p><strong><strong><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></strong></strong></p><p>3、加两勺桂花糖翻炒<br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p><strong><strong><center><img src="http://i3.meishichina.com/attachment/201503/16/14265084236270.jpg" title="6.jpg"/></center></strong></strong></p><p><strong><strong><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></strong></strong></p><p>4、接着加入白糖</p><p><strong><strong><center><img src="http://i3.meishichina.com/attachment/201503/16/14265084944367.jpg" title="7.jpg"/></center></strong></strong></p><p><br/></p><p>5、最后加入少许花雕酒翻炒</p><p><center><img src="http://i3.meishichina.com/attachment/201503/16/14265085939167.jpg" title="5.jpg"/></center></p><p><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></p><p>6、翻炒至白糖均匀融化即可出锅</p><p><strong><strong><center><img src="http://i3.meishichina.com/attachment/201503/16/14265086217561.jpg" title="8.jpg"/></center></strong></strong></p><p><strong><strong><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></strong></strong></p><p>最后PS：</p><p>这样炒出来的年糕口感绵软甜蜜，更带有着淡淡的酒香</p><p><center><img src="http://i3.meishichina.com/attachment/201503/16/14265087081085.jpg" style="float:none;" title="桂花糖炒年糕1.jpg"/></center></p><p><center><img src="http://i3.meishichina.com/attachment/201503/16/14265087122054.jpg" style="float:none;" title="桂花糖炒年糕3.jpg"/></center></p><p><strong><strong><br style="margin: 0px; padding: 0px; max-width: 100%; box-sizing: border-box !important; word-wrap: break-word !important;"/></strong></strong></p><p><strong>如果喜欢我的菜谱，还可以关注我的</strong><br/></p><p><strong>微信订阅号：wanweimeixue</strong></p><p><strong>新浪微博：蕾拉的厨房</strong></p>
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