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概述

排(pai)(pai)骨年糕是將(jiang)(jiang)面(mian)粉、菱粉、五香粉、雞(ji)蛋放(fang)在一(yi)(yi)起(qi)攪(jiao)成浸裹在排(pai)(pai)骨表面(mian)，放(fang)入油中氽熟。這種排(pai)(pai)骨色澤金黃，表面(mian)酥脆，肉(rou)質鮮(xian)嫩。與此(ci)同時(shi)，將(jiang)(jiang)松江大米與紅醬油、排(pai)(pai)骨一(yi)(yi)起(qi)加上甜面(mian)醬，澆上辣椒醬即(ji)可。入口糯中發香，略有(you)甜辣味。

菜品特色

豬大排佐以小(xiao)而(er)薄的年糕，經油氽、燒煮而(er)成(cheng)，既有排骨(gu)的濃(nong)香(xiang)，又有年糕的軟(ruan)糯(nuo)酥脆(cui)，十分可(ke)口。排骨(gu)肥嫩香(xiang)鮮(xian)(xian)，味濃(nong)厚(hou)，年糕鮮(xian)(xian)潤不膩，經排骨(gu)油氽制，具(ju)有排骨(gu)香(xiang)味。排骨(gu)色澤金黃(huang)，表面酥脆(cui)，肉質鮮(xian)(xian)嫩。糯(nuo)中發香(xiang)，略有甜辣味，鮮(xian)(xian)嫩適口。

原料簡介

年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)口味因地(di)而異。南方(fang)(fang)的(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)是(shi)甜咸兼具。如杭(hang)(hang)州及(ji)(ji)寧波(bo)的(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)，以(yi)(yi)(yi)上(shang)(shang)等(deng)的(de)(de)(de)粳(jing)米制作(zuo)(zuo)(zuo)，味道清淡。除了(le)蒸(zheng)、炸以(yi)(yi)(yi)外(wai)，還(huan)可以(yi)(yi)(yi)片炒或(huo)(huo)是(shi)煮湯。甜味的(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)則以(yi)(yi)(yi)糯米粉(fen)加(jia)白(bai)糖、豬(zhu)油、再依(yi)個人(ren)(ren)(ren)口味加(jia)上(shang)(shang)玫瑰、桂花、薄荷、素蓉等(deng)配料(liao)。可以(yi)(yi)(yi)直接蒸(zheng)食(shi)(shi)或(huo)(huo)是(shi)沾上(shang)(shang)油炸。廣東的(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)與眾不(bu)同，有(you)蘿卜糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)、芋頭糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)，先將蘿卜或(huo)(huo)芋頭切碎，混(hun)合(he)炒香的(de)(de)(de)臘肉、蝦米、冬菇等(deng)作(zuo)(zuo)(zuo)料(liao)，再加(jia)入(ru)(ru)米團后(hou)蒸(zheng)成。馬蹄（荸薺）糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)也是(shi)廣東名產(chan)(chan)，作(zuo)(zuo)(zuo)法(fa)是(shi)荸薺去(qu)皮磨(mo)(mo)(mo)成粉(fen)，加(jia)米粉(fen)和(he)白(bai)糖蒸(zheng)成。北方(fang)(fang)的(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)以(yi)(yi)(yi)甜為主，北京人(ren)(ren)(ren)喜(xi)食(shi)(shi)江米或(huo)(huo)黃(huang)米制成的(de)(de)(de)紅(hong)棗(zao)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)、百果(guo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)和(he)白(bai)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)。山(shan)(shan)西北部在(zai)(zai)內蒙(meng)古等(deng)地(di)，過年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)時習慣吃黃(huang)米粉(fen)油炸年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)，有(you)的(de)(de)(de)還(huan)包上(shang)(shang)豆(dou)(dou)(dou)沙、棗(zao)泥(ni)等(deng)餡。河(he)北人(ren)(ren)(ren)則喜(xi)歡(huan)在(zai)(zai)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)中(zhong)加(jia)入(ru)(ru)大棗(zao)、小紅(hong)豆(dou)(dou)(dou)及(ji)(ji)綠豆(dou)(dou)(dou)等(deng)一起蒸(zheng)食(shi)(shi)。東北人(ren)(ren)(ren)蒸(zheng)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)主要用粘高粱米加(jia)一些豆(dou)(dou)(dou)類，山(shan)(shan)東人(ren)(ren)(ren)則用黃(huang)米、紅(hong)棗(zao)蒸(zheng)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)。排(pai)骨年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)的(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)是(shi)水(shui)(shui)磨(mo)(mo)(mo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)。水(shui)(shui)磨(mo)(mo)(mo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)是(shi)上(shang)(shang)虞(yu)縣的(de)(de)(de)傳統特產(chan)(chan)，產(chan)(chan)于上(shang)(shang)虞(yu)縣梁(liang)(liang)(liang)(liang)湖(hu)(hu)。生(sheng)產(chan)(chan)歷史悠久，曾(ceng)(ceng)是(shi)獻給慈禧(xi)太后(hou)的(de)(de)(de)貢品。清朝光(guang)緒年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)間(jian)，梁(liang)(liang)(liang)(liang)湖(hu)(hu)人(ren)(ren)(ren)在(zai)(zai)紹(shao)興(xing)開店賣年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)，那時的(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)是(shi)燥粉(fen)加(jia)水(shui)(shui)手捏而成，易開裂(lie)，味道也不(bu)好，因而生(sheng)意(yi)不(bu)很興(xing)旺。梁(liang)(liang)(liang)(liang)湖(hu)(hu)有(you)個農民叫陳培基，他見豆(dou)(dou)(dou)腐店里的(de)(de)(de)豆(dou)(dou)(dou)腐又(you)白(bai)又(you)細又(you)嫩，模仿(fang)豆(dou)(dou)(dou)腐制作(zuo)(zuo)(zuo)方(fang)(fang)法(fa)，把(ba)米用水(shui)(shui)浸透，然(ran)后(hou)水(shui)(shui)磨(mo)(mo)(mo)，做成水(shui)(shui)磨(mo)(mo)(mo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)。他在(zai)(zai)紹(shao)興(xing)解(jie)放(fang)路掛出(chu)“梁(liang)(liang)(liang)(liang)湖(hu)(hu)陳協卿上(shang)(shang)白(bai)水(shui)(shui)磨(mo)(mo)(mo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)店”的(de)(de)(de)牌子，顧客盈門，水(shui)(shui)磨(mo)(mo)(mo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)從(cong)此出(chu)名。梁(liang)(liang)(liang)(liang)湖(hu)(hu)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)以(yi)(yi)(yi)光(guang)滑(hua)、細嫩、柔軟、可口而聞名，曾(ceng)(ceng)遠銷香港(gang)、上(shang)(shang)海、杭(hang)(hang)州、寧波(bo)等(deng)地(di)。自水(shui)(shui)磨(mo)(mo)(mo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)流傳于世(shi)后(hou)，仿(fang)制者(zhe)甚多(duo)。梁(liang)(liang)(liang)(liang)湖(hu)(hu)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)所以(yi)(yi)(yi)質(zhi)量特優，其主要原(yuan)因是(shi)梁(liang)(liang)(liang)(liang)湖(hu)(hu)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)有(you)獨特的(de)(de)(de)制作(zuo)(zuo)(zuo)方(fang)(fang)法(fa)：一是(shi)采(cai)用水(shui)(shui)質(zhi)清亮的(de)(de)(de)皂李湖(hu)(hu)、洪(hong)山(shan)(shan)湖(hu)(hu)水(shui)(shui)，滲(shen)水(shui)(shui)恰當，每(mei)公(gong)(gong)斤(jin)米，只能制作(zuo)(zuo)(zuo)1.3—1.4公(gong)(gong)斤(jin)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)；二是(shi)選用優質(zhi)的(de)(de)(de)白(bai)粳(jing)米，群眾稱“泥(ni)鰍粳(jing)米”作(zuo)(zuo)(zuo)原(yuan)料(liao)；三是(shi)采(cai)用紹(shao)興(xing)羅(luo)山(shan)(shan)石(shi)磨(mo)(mo)(mo)或(huo)(huo)小鋼磨(mo)(mo)(mo)加(jia)榨等(deng)工具磨(mo)(mo)(mo)粉(fen)，糕(gao)(gao)(gao)(gao)(gao)(gao)(gao)(gao)粉(fen)的(de)(de)(de)細度(du)；四是(shi)掌握制作(zuo)(zuo)(zuo)季節，一般在(zai)(zai)立冬至立春期(qi)間(jian)，氣溫適(shi)宜，原(yuan)料(liao)充足時投料(liao)加(jia)工銷售。

肋(lei)排選擇是非常重要的(de)，大小均勻，肉質(zhi)飽滿，干凈衛(wei)生，建議選擇城市(shi)超市(shi)的(de)肋(lei)排。

做法

材料準備

主料：水(shui)磨年(nian)糕、肋骨、甜面醬(jiang)、辣椒(jiao)醬(jiang)、雞蛋(dan)

輔料：面(mian)粉、蔥、姜、香菜

調料：鹽(yan)、醬油、糖(tang)、料酒、胡(hu)椒粉(fen)、八角、桂皮、菱粉(fen)、五(wu)香(xiang)粉(fen)

做法步驟

1、肋(lei)骨用刀背(bei)將兩面拍(pai)松。加(jia)料酒(jiu)、鹽、醬油輕拍(pai)、捏，使之入(ru)味。

2、將菱粉(fen)和面粉(fen)雞蛋(dan)攪拌均(jun)勻，浸(jin)裹在排骨表面。

3 、下肋(lei)骨過油(you)炸至表面結皮(pi)，撈出瀝油(you)。

4 、鍋(guo)內(nei)留少許油，加蔥段、姜(jiang)絲(si)、八(ba)角、桂皮(pi)炒出香味(wei)，加肋骨、糖、胡椒(jiao)粉、少許鹽、適量的水，以中小(xiao)火燒10分鐘(zhong)至成骨頭湯(tang)。

5、油(you)燒(shao)七成熱，下年糕炸至(zhi)表(biao)面結皮，撈出瀝油(you)。

6 、將年糕加入排骨湯(tang)(tang)中，繼續燒(shao)至年糕入味、湯(tang)(tang)汁變濃汁。

7、盤中(zhong)裝入(ru)年糕，蓋上排骨，淋上湯。

營養價值

排骨年(nian)糕(gao)的(de)兩(liang)大主料——排骨和年(nian)糕(gao)都(dou)有很高的(de)營養價值。

排骨除(chu)含(han)蛋白(bai)(bai)、脂(zhi)肪(fang)、維生(sheng)素外，還含(han)有(you)大量磷酸(suan)鈣(gai)、骨膠原、骨粘蛋白(bai)(bai)等(deng)(deng)，可為幼兒和(he)老(lao)人提供鈣(gai)質(zhi)，具有(you)滋陰(yin)潤燥、益精補血的(de)功效(xiao)。年(nian)糕含(han)有(you)蛋白(bai)(bai)質(zhi)、脂(zhi)肪(fang)、碳(tan)水化合物、煙酸(suan)、鈣(gai)、磷、鉀、鎂等(deng)(deng)營養元素。