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概述

排(pai)骨(gu)(gu)年糕是將面粉、菱粉、五(wu)香粉、雞(ji)蛋放(fang)在一起攪成浸裹在排(pai)骨(gu)(gu)表面，放(fang)入(ru)油中氽熟。這種排(pai)骨(gu)(gu)色澤金黃(huang)，表面酥脆(cui)，肉質鮮(xian)嫩。與(yu)此同(tong)時(shi)，將松(song)江(jiang)大米(mi)與(yu)紅醬油、排(pai)骨(gu)(gu)一起加上甜面醬，澆上辣(la)椒醬即(ji)可。入(ru)口糯中發香，略有(you)甜辣(la)味(wei)。

菜品特色

豬大排(pai)(pai)佐以小而(er)薄的年(nian)(nian)(nian)糕，經(jing)油氽、燒煮而(er)成，既有排(pai)(pai)骨(gu)的濃香，又有年(nian)(nian)(nian)糕的軟糯酥脆，十分(fen)可(ke)口。排(pai)(pai)骨(gu)肥(fei)嫩香鮮(xian)(xian)，味濃厚，年(nian)(nian)(nian)糕鮮(xian)(xian)潤不膩，經(jing)排(pai)(pai)骨(gu)油氽制，具(ju)有排(pai)(pai)骨(gu)香味。排(pai)(pai)骨(gu)色澤金黃，表面酥脆，肉質鮮(xian)(xian)嫩。糯中(zhong)發(fa)香，略有甜辣味，鮮(xian)(xian)嫩適口。

原料簡介

年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)口(kou)(kou)味因地(di)(di)而(er)異。南方(fang)的(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)是(shi)(shi)(shi)(shi)(shi)甜咸兼具。如杭州及寧(ning)(ning)波的(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)，以上等的(de)(de)(de)粳米(mi)(mi)(mi)(mi)(mi)制(zhi)(zhi)作，味道清淡(dan)。除了蒸(zheng)(zheng)、炸以外，還(huan)可以片炒或(huo)是(shi)(shi)(shi)(shi)(shi)煮(zhu)湯。甜味的(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)則(ze)(ze)以糯米(mi)(mi)(mi)(mi)(mi)粉(fen)加(jia)(jia)(jia)(jia)(jia)白(bai)糖(tang)、豬(zhu)油、再依(yi)個人(ren)口(kou)(kou)味加(jia)(jia)(jia)(jia)(jia)上玫瑰、桂花、薄荷(he)、素蓉(rong)等配料(liao)。可以直接(jie)蒸(zheng)(zheng)食(shi)或(huo)是(shi)(shi)(shi)(shi)(shi)沾上油炸。廣東的(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)與眾不同，有(you)蘿(luo)卜(bu)糕(gao)(gao)(gao)、芋(yu)頭糕(gao)(gao)(gao)，先將蘿(luo)卜(bu)或(huo)芋(yu)頭切碎，混合炒香的(de)(de)(de)臘肉、蝦米(mi)(mi)(mi)(mi)(mi)、冬(dong)(dong)菇等作料(liao)，再加(jia)(jia)(jia)(jia)(jia)入米(mi)(mi)(mi)(mi)(mi)團后(hou)蒸(zheng)(zheng)成(cheng)(cheng)。馬(ma)蹄(ti)（荸薺(qi)）糕(gao)(gao)(gao)也是(shi)(shi)(shi)(shi)(shi)廣東名(ming)產(chan)，作法(fa)是(shi)(shi)(shi)(shi)(shi)荸薺(qi)去皮(pi)磨(mo)成(cheng)(cheng)粉(fen)，加(jia)(jia)(jia)(jia)(jia)米(mi)(mi)(mi)(mi)(mi)粉(fen)和白(bai)糖(tang)蒸(zheng)(zheng)成(cheng)(cheng)。北(bei)(bei)方(fang)的(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)以甜為主(zhu)，北(bei)(bei)京人(ren)喜(xi)食(shi)江米(mi)(mi)(mi)(mi)(mi)或(huo)黃(huang)米(mi)(mi)(mi)(mi)(mi)制(zhi)(zhi)成(cheng)(cheng)的(de)(de)(de)紅(hong)棗(zao)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)、百果年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)和白(bai)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)。山西北(bei)(bei)部在(zai)(zai)內蒙古等地(di)(di)，過(guo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)時(shi)習慣(guan)吃黃(huang)米(mi)(mi)(mi)(mi)(mi)粉(fen)油炸年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)，有(you)的(de)(de)(de)還(huan)包上豆(dou)(dou)沙、棗(zao)泥等餡。河北(bei)(bei)人(ren)則(ze)(ze)喜(xi)歡在(zai)(zai)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)中(zhong)加(jia)(jia)(jia)(jia)(jia)入大棗(zao)、小(xiao)紅(hong)豆(dou)(dou)及綠豆(dou)(dou)等一(yi)起蒸(zheng)(zheng)食(shi)。東北(bei)(bei)人(ren)蒸(zheng)(zheng)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)主(zhu)要用(yong)粘高(gao)粱(liang)米(mi)(mi)(mi)(mi)(mi)加(jia)(jia)(jia)(jia)(jia)一(yi)些豆(dou)(dou)類，山東人(ren)則(ze)(ze)用(yong)黃(huang)米(mi)(mi)(mi)(mi)(mi)、紅(hong)棗(zao)蒸(zheng)(zheng)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)。排骨年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)的(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)是(shi)(shi)(shi)(shi)(shi)水(shui)(shui)(shui)(shui)磨(mo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)。水(shui)(shui)(shui)(shui)磨(mo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)是(shi)(shi)(shi)(shi)(shi)上虞縣的(de)(de)(de)傳統特(te)產(chan)，產(chan)于上虞縣梁(liang)(liang)湖。生(sheng)產(chan)歷史悠久，曾是(shi)(shi)(shi)(shi)(shi)獻給慈禧太后(hou)的(de)(de)(de)貢品。清朝光緒年(nian)(nian)(nian)(nian)(nian)(nian)(nian)間(jian)，梁(liang)(liang)湖人(ren)在(zai)(zai)紹(shao)興(xing)開(kai)(kai)店(dian)賣(mai)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)，那(nei)時(shi)的(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)是(shi)(shi)(shi)(shi)(shi)燥(zao)粉(fen)加(jia)(jia)(jia)(jia)(jia)水(shui)(shui)(shui)(shui)手捏而(er)成(cheng)(cheng)，易(yi)開(kai)(kai)裂，味道也不好，因而(er)生(sheng)意不很興(xing)旺。梁(liang)(liang)湖有(you)個農民(min)叫陳(chen)培基，他見豆(dou)(dou)腐(fu)店(dian)里(li)的(de)(de)(de)豆(dou)(dou)腐(fu)又白(bai)又細又嫩(nen)，模仿豆(dou)(dou)腐(fu)制(zhi)(zhi)作方(fang)法(fa)，把米(mi)(mi)(mi)(mi)(mi)用(yong)水(shui)(shui)(shui)(shui)浸透，然(ran)后(hou)水(shui)(shui)(shui)(shui)磨(mo)，做成(cheng)(cheng)水(shui)(shui)(shui)(shui)磨(mo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)。他在(zai)(zai)紹(shao)興(xing)解放路掛出“梁(liang)(liang)湖陳(chen)協卿上白(bai)水(shui)(shui)(shui)(shui)磨(mo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)店(dian)”的(de)(de)(de)牌子，顧客盈門，水(shui)(shui)(shui)(shui)磨(mo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)從此出名(ming)。梁(liang)(liang)湖年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)以光滑、細嫩(nen)、柔軟、可口(kou)(kou)而(er)聞(wen)名(ming)，曾遠銷香港(gang)、上海(hai)、杭州、寧(ning)(ning)波等地(di)(di)。自水(shui)(shui)(shui)(shui)磨(mo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)流傳于世后(hou)，仿制(zhi)(zhi)者甚多。梁(liang)(liang)湖年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)所以質(zhi)量特(te)優，其主(zhu)要原因是(shi)(shi)(shi)(shi)(shi)梁(liang)(liang)湖年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)有(you)獨(du)特(te)的(de)(de)(de)制(zhi)(zhi)作方(fang)法(fa)：一(yi)是(shi)(shi)(shi)(shi)(shi)采(cai)用(yong)水(shui)(shui)(shui)(shui)質(zhi)清亮的(de)(de)(de)皂李湖、洪山湖水(shui)(shui)(shui)(shui)，滲水(shui)(shui)(shui)(shui)恰當(dang)，每公斤米(mi)(mi)(mi)(mi)(mi)，只能制(zhi)(zhi)作1.3—1.4公斤年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)；二(er)是(shi)(shi)(shi)(shi)(shi)選用(yong)優質(zhi)的(de)(de)(de)白(bai)粳米(mi)(mi)(mi)(mi)(mi)，群眾稱(cheng)“泥鰍(qiu)粳米(mi)(mi)(mi)(mi)(mi)”作原料(liao)；三是(shi)(shi)(shi)(shi)(shi)采(cai)用(yong)紹(shao)興(xing)羅(luo)山石磨(mo)或(huo)小(xiao)鋼磨(mo)加(jia)(jia)(jia)(jia)(jia)榨等工具磨(mo)粉(fen)，糕(gao)(gao)(gao)粉(fen)的(de)(de)(de)細度；四是(shi)(shi)(shi)(shi)(shi)掌握制(zhi)(zhi)作季節，一(yi)般(ban)在(zai)(zai)立冬(dong)(dong)至(zhi)立春期(qi)間(jian)，氣溫適宜，原料(liao)充(chong)足時(shi)投料(liao)加(jia)(jia)(jia)(jia)(jia)工銷售。

肋排選擇(ze)是(shi)非常(chang)重要的(de)，大(da)小均勻(yun)，肉質飽滿，干(gan)凈衛生，建(jian)議選擇(ze)城市超市的(de)肋排。

做法

材料準備

主料：水磨(mo)年糕、肋骨、甜面醬、辣椒醬、雞蛋(dan)

輔(fu)料：面粉、蔥、姜、香(xiang)菜(cai)

調料(liao)：鹽、醬油、糖、料(liao)酒、胡椒(jiao)粉(fen)、八角、桂皮、菱粉(fen)、五香粉(fen)

做法步驟

1、肋骨用刀背將兩面拍松。加料酒、鹽、醬油(you)輕(qing)拍、捏，使(shi)之入(ru)味。

2、將菱粉(fen)和(he)面粉(fen)雞蛋攪拌均勻，浸裹在排骨表面。

3 、下(xia)肋骨過油炸(zha)至(zhi)表面(mian)結皮，撈(lao)出瀝油。

4 、鍋(guo)內(nei)留少許油，加蔥段、姜絲(si)、八角、桂皮炒出香味，加肋骨(gu)、糖、胡椒(jiao)粉、少許鹽、適(shi)量的水，以中(zhong)小火燒(shao)10分鐘至成骨(gu)頭(tou)湯。

5、油燒七成熱，下年糕炸至(zhi)表面結(jie)皮(pi)，撈出瀝油。

6 、將年糕加入排骨湯(tang)中，繼續(xu)燒至年糕入味、湯(tang)汁變濃(nong)汁。

7、盤(pan)中裝入年糕，蓋上(shang)排骨，淋上(shang)湯。

營養價值

排骨年糕(gao)的(de)兩大主料(liao)——排骨和年糕(gao)都有很高的(de)營養價值。

排骨(gu)除含(han)(han)蛋(dan)白、脂肪、維生素外(wai)，還含(han)(han)有(you)大量磷酸(suan)鈣(gai)(gai)、骨(gu)膠(jiao)原、骨(gu)粘蛋(dan)白等，可(ke)為幼兒(er)和老人提供鈣(gai)(gai)質，具有(you)滋(zi)陰潤燥(zao)、益精補血的功效。年糕含(han)(han)有(you)蛋(dan)白質、脂肪、碳(tan)水化合(he)物、煙酸(suan)、鈣(gai)(gai)、磷、鉀、鎂等營(ying)養元素。