“饃”即饅頭“霜打(da)饃”是河南民間傳(chuan)統甜(tian)食,采用(yong)掛(gua)霜技法,用(yong)料簡單,制作方便,在豫北長垣縣一帶(dai)流行(xing)很廣。
“饃(mo)”即饅頭。“霜(shuang)打饃(mo)”是河南民(min)間傳(chuan)統甜(tian)食,因其采用(yong)(yong)傳(chuan)統的掛霜(shuang)技法,用(yong)(yong)料簡單,制(zhi)作方便,所以在(zai)豫北(bei)長垣縣一帶(dai)流行很(hen)廣 。做(zuo)好此菜的關鍵在(zai)于熬(ao)糖(tang),糖(tang)汁(zhi)要熬(ao)得恰(qia)到(dao)好處(chu),否則,輕了(le)(le)不落霜(shuang),重了(le)(le)不沾饃(mo)。
成菜外酥(su)里濃(nong),掛霜均勻,風(feng)味別致,雅俗共賞。
揭掉饅頭(tou)皮,切成4厘米長、1厘米見方的條,放涼開水內(nei)泡透,然后一(yi)條一(yi)條托出平放盤內(nei),瀝去(qu)水分(fen)。
炒鍋(guo)置中火上,添入花生(sheng)油,油熱四成,將(jiang)饅頭逐條下鍋(guo)炸(zha)制至(zhi)色微黃、外皮發硬時,撈出(chu)瀝油。
炒鍋刷(shua)凈(jing),添少許水(shui),下入(ru)白糖(tang)(tang),在小火上熬汁(zhi)化糖(tang)(tang),用(yong)(yong)(yong)鍋鏟炒攪,待糖(tang)(tang)化汁(zhi)濃(nong)發白時,將炸好的饅(man)頭下鍋,用(yong)(yong)(yong)鏟輕輕翻(fan)動(dong),糖(tang)(tang)汁(zhi)裹到(dao)饅(man)頭上凝固(gu)后(hou),用(yong)(yong)(yong)鏟緊鏟幾下出(chu)鍋盛入(ru)盤中(zhong),隨即用(yong)(yong)(yong)扇子(zi)扇涼出(chu)霜(shuang),即成(cheng)。