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概述

排(pai)骨年糕是將面粉、菱粉、五香粉、雞蛋放在一起(qi)(qi)攪成浸裹在排(pai)骨表面，放入油中(zhong)氽(tun)熟。這(zhe)種排(pai)骨色(se)澤金黃，表面酥脆(cui)，肉(rou)質(zhi)鮮嫩(nen)。與此同時，將松(song)江大米與紅醬(jiang)油、排(pai)骨一起(qi)(qi)加上甜(tian)面醬(jiang)，澆上辣椒醬(jiang)即可(ke)。入口(kou)糯中(zhong)發香，略(lve)有甜(tian)辣味。

菜品特色

豬大排(pai)(pai)佐以小(xiao)而薄的(de)年(nian)糕(gao)，經油氽、燒煮而成，既有排(pai)(pai)骨(gu)(gu)的(de)濃(nong)香，又有年(nian)糕(gao)的(de)軟糯(nuo)酥(su)脆，十分可口。排(pai)(pai)骨(gu)(gu)肥嫩(nen)(nen)香鮮(xian)(xian)，味(wei)濃(nong)厚，年(nian)糕(gao)鮮(xian)(xian)潤不(bu)膩，經排(pai)(pai)骨(gu)(gu)油氽制，具有排(pai)(pai)骨(gu)(gu)香味(wei)。排(pai)(pai)骨(gu)(gu)色澤金黃，表面酥(su)脆，肉質鮮(xian)(xian)嫩(nen)(nen)。糯(nuo)中(zhong)發香，略有甜辣味(wei)，鮮(xian)(xian)嫩(nen)(nen)適口。

原料簡介

年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)口味(wei)(wei)(wei)因地(di)而(er)異。南方(fang)的(de)(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)是(shi)(shi)甜咸兼具(ju)。如杭州及寧波的(de)(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)，以(yi)(yi)上(shang)(shang)(shang)(shang)等(deng)的(de)(de)(de)(de)粳(jing)米(mi)(mi)(mi)(mi)(mi)制(zhi)(zhi)作(zuo)，味(wei)(wei)(wei)道清(qing)淡(dan)。除了蒸(zheng)(zheng)(zheng)、炸以(yi)(yi)外，還可(ke)以(yi)(yi)片(pian)炒或(huo)是(shi)(shi)煮(zhu)湯。甜味(wei)(wei)(wei)的(de)(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)則以(yi)(yi)糯(nuo)米(mi)(mi)(mi)(mi)(mi)粉(fen)加(jia)白(bai)糖(tang)、豬(zhu)油、再(zai)依個人(ren)(ren)口味(wei)(wei)(wei)加(jia)上(shang)(shang)(shang)(shang)玫瑰、桂花、薄荷、素蓉等(deng)配料。可(ke)以(yi)(yi)直(zhi)接蒸(zheng)(zheng)(zheng)食或(huo)是(shi)(shi)沾上(shang)(shang)(shang)(shang)油炸。廣(guang)東(dong)(dong)的(de)(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)與眾(zhong)不同，有(you)(you)(you)蘿(luo)卜糕(gao)(gao)(gao)(gao)(gao)、芋頭糕(gao)(gao)(gao)(gao)(gao)，先將(jiang)蘿(luo)卜或(huo)芋頭切碎，混合炒香的(de)(de)(de)(de)臘肉、蝦米(mi)(mi)(mi)(mi)(mi)、冬菇等(deng)作(zuo)料，再(zai)加(jia)入米(mi)(mi)(mi)(mi)(mi)團后(hou)(hou)蒸(zheng)(zheng)(zheng)成(cheng)。馬蹄(ti)（荸薺(qi)）糕(gao)(gao)(gao)(gao)(gao)也是(shi)(shi)廣(guang)東(dong)(dong)名產(chan)，作(zuo)法是(shi)(shi)荸薺(qi)去皮(pi)磨(mo)(mo)(mo)成(cheng)粉(fen)，加(jia)米(mi)(mi)(mi)(mi)(mi)粉(fen)和(he)白(bai)糖(tang)蒸(zheng)(zheng)(zheng)成(cheng)。北(bei)方(fang)的(de)(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)以(yi)(yi)甜為主(zhu)，北(bei)京人(ren)(ren)喜(xi)食江米(mi)(mi)(mi)(mi)(mi)或(huo)黃(huang)米(mi)(mi)(mi)(mi)(mi)制(zhi)(zhi)成(cheng)的(de)(de)(de)(de)紅棗(zao)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)、百果年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)和(he)白(bai)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)。山西北(bei)部(bu)在(zai)內(nei)蒙古等(deng)地(di)，過年(nian)(nian)(nian)(nian)(nian)(nian)(nian)時(shi)習慣吃黃(huang)米(mi)(mi)(mi)(mi)(mi)粉(fen)油炸年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)，有(you)(you)(you)的(de)(de)(de)(de)還包上(shang)(shang)(shang)(shang)豆(dou)沙、棗(zao)泥等(deng)餡(xian)。河北(bei)人(ren)(ren)則喜(xi)歡(huan)在(zai)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)中(zhong)加(jia)入大棗(zao)、小紅豆(dou)及綠豆(dou)等(deng)一(yi)起(qi)蒸(zheng)(zheng)(zheng)食。東(dong)(dong)北(bei)人(ren)(ren)蒸(zheng)(zheng)(zheng)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)主(zhu)要用(yong)粘高粱米(mi)(mi)(mi)(mi)(mi)加(jia)一(yi)些豆(dou)類，山東(dong)(dong)人(ren)(ren)則用(yong)黃(huang)米(mi)(mi)(mi)(mi)(mi)、紅棗(zao)蒸(zheng)(zheng)(zheng)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)。排骨年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)的(de)(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)是(shi)(shi)水(shui)(shui)(shui)磨(mo)(mo)(mo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)。水(shui)(shui)(shui)磨(mo)(mo)(mo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)是(shi)(shi)上(shang)(shang)(shang)(shang)虞縣的(de)(de)(de)(de)傳統特(te)(te)產(chan)，產(chan)于上(shang)(shang)(shang)(shang)虞縣梁(liang)(liang)湖(hu)(hu)。生產(chan)歷史悠久，曾是(shi)(shi)獻(xian)給(gei)慈禧太后(hou)(hou)的(de)(de)(de)(de)貢品。清(qing)朝光緒年(nian)(nian)(nian)(nian)(nian)(nian)(nian)間(jian)，梁(liang)(liang)湖(hu)(hu)人(ren)(ren)在(zai)紹(shao)(shao)興(xing)(xing)(xing)開店賣(mai)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)，那時(shi)的(de)(de)(de)(de)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)是(shi)(shi)燥(zao)粉(fen)加(jia)水(shui)(shui)(shui)手(shou)捏而(er)成(cheng)，易開裂，味(wei)(wei)(wei)道也不好(hao)，因而(er)生意不很興(xing)(xing)(xing)旺。梁(liang)(liang)湖(hu)(hu)有(you)(you)(you)個農(nong)民叫陳(chen)培基，他見(jian)豆(dou)腐店里的(de)(de)(de)(de)豆(dou)腐又白(bai)又細又嫩，模仿豆(dou)腐制(zhi)(zhi)作(zuo)方(fang)法，把米(mi)(mi)(mi)(mi)(mi)用(yong)水(shui)(shui)(shui)浸透，然后(hou)(hou)水(shui)(shui)(shui)磨(mo)(mo)(mo)，做成(cheng)水(shui)(shui)(shui)磨(mo)(mo)(mo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)。他在(zai)紹(shao)(shao)興(xing)(xing)(xing)解(jie)放路掛(gua)出(chu)“梁(liang)(liang)湖(hu)(hu)陳(chen)協卿上(shang)(shang)(shang)(shang)白(bai)水(shui)(shui)(shui)磨(mo)(mo)(mo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)店”的(de)(de)(de)(de)牌子，顧客盈門，水(shui)(shui)(shui)磨(mo)(mo)(mo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)從此出(chu)名。梁(liang)(liang)湖(hu)(hu)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)以(yi)(yi)光滑、細嫩、柔軟、可(ke)口而(er)聞(wen)名，曾遠銷(xiao)香港、上(shang)(shang)(shang)(shang)海(hai)、杭州、寧波等(deng)地(di)。自水(shui)(shui)(shui)磨(mo)(mo)(mo)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)流傳于世后(hou)(hou)，仿制(zhi)(zhi)者甚(shen)多。梁(liang)(liang)湖(hu)(hu)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)所(suo)以(yi)(yi)質(zhi)量特(te)(te)優，其主(zhu)要原因是(shi)(shi)梁(liang)(liang)湖(hu)(hu)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)有(you)(you)(you)獨特(te)(te)的(de)(de)(de)(de)制(zhi)(zhi)作(zuo)方(fang)法：一(yi)是(shi)(shi)采用(yong)水(shui)(shui)(shui)質(zhi)清(qing)亮的(de)(de)(de)(de)皂(zao)李湖(hu)(hu)、洪山湖(hu)(hu)水(shui)(shui)(shui)，滲水(shui)(shui)(shui)恰當，每公(gong)斤(jin)米(mi)(mi)(mi)(mi)(mi)，只能制(zhi)(zhi)作(zuo)1.3—1.4公(gong)斤(jin)年(nian)(nian)(nian)(nian)(nian)(nian)(nian)糕(gao)(gao)(gao)(gao)(gao)；二(er)是(shi)(shi)選用(yong)優質(zhi)的(de)(de)(de)(de)白(bai)粳(jing)米(mi)(mi)(mi)(mi)(mi)，群眾(zhong)稱“泥鰍粳(jing)米(mi)(mi)(mi)(mi)(mi)”作(zuo)原料；三(san)是(shi)(shi)采用(yong)紹(shao)(shao)興(xing)(xing)(xing)羅山石磨(mo)(mo)(mo)或(huo)小鋼磨(mo)(mo)(mo)加(jia)榨等(deng)工具(ju)磨(mo)(mo)(mo)粉(fen)，糕(gao)(gao)(gao)(gao)(gao)粉(fen)的(de)(de)(de)(de)細度(du)；四是(shi)(shi)掌握(wo)制(zhi)(zhi)作(zuo)季節，一(yi)般在(zai)立冬至立春期間(jian)，氣溫適宜，原料充足時(shi)投料加(jia)工銷(xiao)售。

肋排選(xuan)擇(ze)是非(fei)常重要的，大小均(jun)勻，肉(rou)質飽滿，干(gan)凈衛生，建議選(xuan)擇(ze)城市超市的肋排。

做法

材料準備

主料：水(shui)磨年(nian)糕、肋骨、甜面醬、辣椒醬、雞蛋

輔料：面(mian)粉、蔥、姜、香菜

調(diao)料：鹽、醬油、糖、料酒、胡椒粉、八角、桂(gui)皮(pi)、菱粉、五香粉

做法步驟

1、肋骨(gu)用刀背將兩面(mian)拍松。加料酒、鹽、醬油輕(qing)拍、捏，使之入味。

2、將(jiang)菱粉(fen)和面粉(fen)雞蛋攪拌均勻，浸(jin)裹在排骨表面。

3 、下肋骨(gu)過油(you)炸至表面(mian)結皮，撈出瀝油(you)。

4 、鍋內留少許油，加蔥段、姜絲、八(ba)角(jiao)、桂皮炒出香味(wei)，加肋骨(gu)、糖、胡椒(jiao)粉、少許鹽、適量的水，以(yi)中(zhong)小火(huo)燒(shao)10分鐘至成骨(gu)頭湯。

5、油燒七(qi)成熱，下(xia)年糕炸至表面結皮，撈出(chu)瀝(li)油。

6 、將年糕加入排骨湯中，繼續燒至年糕入味、湯汁變(bian)濃汁。

7、盤(pan)中(zhong)裝入年糕(gao)，蓋上排骨，淋上湯。

營養價值

排骨(gu)年(nian)糕的兩大(da)主料——排骨(gu)和年(nian)糕都有(you)很(hen)高的營養價值。

排(pai)骨除含蛋(dan)(dan)白、脂肪(fang)、維生素外(wai)，還含有(you)大量(liang)磷酸鈣、骨膠原、骨粘蛋(dan)(dan)白等，可(ke)為幼兒(er)和老人(ren)提(ti)供(gong)鈣質(zhi)，具有(you)滋陰潤燥、益精補血的功效(xiao)。年(nian)糕含有(you)蛋(dan)(dan)白質(zhi)、脂肪(fang)、碳水(shui)化合物、煙酸、鈣、磷、鉀、鎂等營養(yang)元素。