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基本介紹

南乳花生(sheng)(sheng)，廣東特(te)產(chan)，是以(yi)花生(sheng)(sheng)、紅腐(fu)乳為主(zhu)要(yao)原料制作的一道(dao)特(te)產(chan)美食。

菜品特色

南(nan)(nan)乳(ru)(ru)(ru)(ru)花生(sheng)(sheng)(sheng)是廣(guang)東特(te)(te)產，為(wei)清末(mo)廣(guang)州(zhou)一(yi)個叫“盲(mang)(mang)公德”的(de)盲(mang)(mang)人(ren)所(suo)首創。南(nan)(nan)乳(ru)(ru)(ru)(ru)又叫紅(hong)腐乳(ru)(ru)(ru)(ru)，是用紅(hong)曲(qu)發酵(jiao)制成(cheng)的(de)我國特(te)(te)產豆腐乳(ru)(ru)(ru)(ru)，以(yi)開胃(wei)消食(shi)、風味(wei)獨特(te)(te)著稱。盲(mang)(mang)公德住在(zai)廣(guang)州(zhou)西(xi)關(guan)多(duo)寶坊（今(jin)多(duo)寶路前身(shen)），原為(wei)一(yi)廚師(shi)，一(yi)次炸油角，妻子不(bu)小心將煎堆掉入(ru)油鍋，飛濺(jian)的(de)油花濺(jian)入(ru)他(ta)雙(shuang)眼造(zao)成(cheng)失明。但盲(mang)(mang)公德在(zai)失明的(de)情況(kuang)下創造(zao)了“南(nan)(nan)乳(ru)(ru)(ru)(ru)花生(sheng)(sheng)(sheng)”，以(yi)甘香酥脆(cui)、風味(wei)濃郁著稱，使南(nan)(nan)乳(ru)(ru)(ru)(ru)花生(sheng)(sheng)(sheng)頓成(cheng)南(nan)(nan)粵(yue)名(ming)食(shi)，身(shen)價百倍。從(cong)此西(xi)關(guan)盲(mang)(mang)人(ren)多(duo)以(yi)賣南(nan)(nan)乳(ru)(ru)(ru)(ru)花生(sheng)(sheng)(sheng)為(wei)生(sheng)(sheng)(sheng)計。以(yi)南(nan)(nan)乳(ru)(ru)(ru)(ru)調味(wei)的(de)做法也在(zai)西(xi)關(guan)美食(shi)界流(liu)行，產生(sheng)(sheng)(sheng)了不(bu)少以(yi)南(nan)(nan)乳(ru)(ru)(ru)(ru)調味(wei)的(de)著名(ming)嶺(ling)南(nan)(nan)小食(shi)，如咸煎餅、雞仔餅、磞砂等(deng)。

食用價值

廣(guang)州人(ren)稱(cheng)花(hua)(hua)(hua)(hua)(hua)生(sheng)(sheng)(sheng)(sheng)米為(wei)“花(hua)(hua)(hua)(hua)(hua)生(sheng)(sheng)(sheng)(sheng)肉”，南乳(ru)(ru)(ru)(ru)花(hua)(hua)(hua)(hua)(hua)生(sheng)(sheng)(sheng)(sheng)米也就被稱(cheng)為(wei)“南乳(ru)(ru)(ru)(ru)肉”，故舊時廣(guang)州街頭常有(you)盲(mang)公叫賣：“卜(bu)卜(bu)脆，南乳(ru)(ru)(ru)(ru)肉。” 　南乳(ru)(ru)(ru)(ru)花(hua)(hua)(hua)(hua)(hua)生(sheng)(sheng)(sheng)(sheng)成(cheng)為(wei)南粵一(yi)絕，嶺南風味美食。另說，南乳(ru)(ru)(ru)(ru)花(hua)(hua)(hua)(hua)(hua)生(sheng)(sheng)(sheng)(sheng)為(wei)廣(guang)東(dong)(dong)云(yun)浮的(de)(de)特(te)產，雖然有(you)說是(shi)(shi)(shi)廣(guang)東(dong)(dong)的(de)(de)特(te)產，但是(shi)(shi)(shi)只有(you)云(yun)浮的(de)(de)南乳(ru)(ru)(ru)(ru)花(hua)(hua)(hua)(hua)(hua)生(sheng)(sheng)(sheng)(sheng)才正宗(zong)，有(you)很香(xiang)的(de)(de)南乳(ru)(ru)(ru)(ru)味，香(xiang)脆可(ke)口，令人(ren)回味無窮。其它地(di)方的(de)(de)南乳(ru)(ru)(ru)(ru)花(hua)(hua)(hua)(hua)(hua)生(sheng)(sheng)(sheng)(sheng)都沒有(you)云(yun)浮的(de)(de)好，只是(shi)(shi)(shi)純粹的(de)(de)炒花(hua)(hua)(hua)(hua)(hua)生(sheng)(sheng)(sheng)(sheng)。南乳(ru)(ru)(ru)(ru)花(hua)(hua)(hua)(hua)(hua)生(sheng)(sheng)(sheng)(sheng)的(de)(de)精(jing)髓就是(shi)(shi)(shi)那股(gu)南乳(ru)(ru)(ru)(ru)味，很特(te)別，是(shi)(shi)(shi)其他花(hua)(hua)(hua)(hua)(hua)生(sheng)(sheng)(sheng)(sheng)無法比擬(ni)的(de)(de)。

云浮“南(nan)(nan)乳(ru)花生(sheng)(sheng)”始(shi)創于1870年(nian)，是云浮豐收(shou)鄉(xiang)(xiang)——陳氏(shi)獨創。“南(nan)(nan)乳(ru)花生(sheng)(sheng)”地直用秘(mi)方土法制(zhi)作，產(chan)(chan)(chan)品在(zai)鄉(xiang)(xiang)間兜售(shou)。1942年(nian)間，祖父陳仕(shi)良(liang)繼承(cheng)前(qian)輩傳統秘(mi)制(zhi)，在(zai)豐收(shou)陳屋村開(kai)辦——小商店，自制(zhi)銷售(shou)“南(nan)(nan)乳(ru)花生(sheng)(sheng)”，后因各種(zhong)原因停(ting)產(chan)(chan)(chan)。直到(dao)1980年(nian)，陳氏(shi)一傳人把“南(nan)(nan)乳(ru)花生(sheng)(sheng)”的技術傳給當時(shi)豐收(shou)大(da)隊(dui)(dui)商店生(sheng)(sheng)產(chan)(chan)(chan)，產(chan)(chan)(chan)品在(zai)豐收(shou)大(da)隊(dui)(dui)及云城鎮售(shou)。“南(nan)(nan)乳(ru)花生(sheng)(sheng)”開(kai)始(shi)成為豐收(shou)的特有(you)產(chan)(chan)(chan)品。

制作方法

用料(liao)：花(hua)生(sheng)仁(ren)1斤，南乳(ru)1.5塊，食鹽5錢，八(ba)(ba)角5錢，甘草3錢.把(ba)花(hua)生(sheng)仁(ren)用南乳(ru)醬水泡浸一夜，晾干。然后用大鐵鍋內裝大粒(li)黃(huang)砂和(he)花(hua)生(sheng)仁(ren)，再放入八(ba)(ba)角、甘草一起炒熟，即(ji)成粒(li)粒(li)脆的南乳(ru)花(hua)生(sheng)肉了。

李禧記食(shi)品店制作(zuo)

用料：花生仁1斤，南乳1.5塊，食鹽5錢(qian)，八角5錢(qian)，甘草3錢(qian)。

制(zhi)法：先把花生(sheng)除殼并精選，接著把花生(sheng)仁煮至(zhi)七成熟，放入用八角、甘草熬成的水中(zhong)焗制(zhi)而成。