禹州(zhou)燜(men)子是(shi)河(he)南(nan)省禹州(zhou)市的(de)(de)一(yi)種特產,已有600多年歷史,傳統(tong)做法是(shi)由凍干的(de)(de)紅(hong)薯(shu)粉(fen)條經(jing)開水煮(zhu)軟在(zai)加(jia)入(ru)紅(hong)薯(shu)淀粉(fen)攪拌(ban)均勻,拍成(cheng)餅(bing),放入(ru)籠屜40分(fen)鐘燜(men)蒸即可結成(cheng)一(yi)整塊!自然(ran)冷卻即成(cheng)傳統(tong)的(de)(de)燜(men)子了,在(zai)經(jing)過切片或條塊等(deng)(deng)形狀(zhuang)經(jing)過煎炸炒涮等(deng)(deng)即可成(cheng)為口味極(ji)佳的(de)(de)美味佳肴(yao)!
由(you)于(yu)工(gong)序(xu)復雜而且耗時(shi)耗力(li),現(xian)代(dai)工(gong)藝(yi)已經發生改變(bian),走向半自(zi)動(dong)化生產甚至全(quan)自(zi)動(dong)化生產。
選(xuan)料(liao)提粉→配料(liao)打(da)芡(qian)→加礬和(he)面(mian)→沸(fei)水漏(lou)條→模壓(ya)成型→蒸餾滅菌→真空包裝。
墨綠(lv)色,一(yi)面(mian)有(you)明顯的粉條(tiao)紋線,表面(mian)色澤基本一(yi)致,無白斑。
禹州燜(men)子,口感勁道,入口滑(hua)嫩,后味香(xiang)。
燜(men)子(zi)是可(ke)(ke)燒(shao),可(ke)(ke)燉(dun),可(ke)(ke)煮(zhu),可(ke)(ke)煎(jian),可(ke)(ke)炸(zha),還可(ke)(ke)涼(liang)拌(ban)(ban)。最適合與肉食搭(da)配(pei),又以回鍋燜(men)子(zi),涼(liang)拌(ban)(ban)燜(men)子(zi)最好吃!當然涼(liang)拌(ban)(ban)最好要到(dao)當地(di)吃剛(gang)出爐的熱燜(men)子(zi)!
膳(shan)食(shi)(shi)纖維、胡蘿卜(bu)素、維生素A、B、C、E以及鉀、鐵、銅(tong)、硒、鈣等(deng)10余種(zhong)微量元素和亞(ya)油酸等(deng),營養(yang)價值很(hen)(hen)高,被(bei)營養(yang)學家(jia)們(men)稱為營養(yang)最(zui)均衡的(de)(de)保健食(shi)(shi)品。這些物質能(neng)(neng)保持血管彈性,對防(fang)(fang)治老(lao)年(nian)習慣性便秘十分有效。遺憾的(de)(de)是(shi),人(ren)們(men)大(da)都以為吃(chi)紅(hong)(hong)(hong)薯(shu)會使人(ren)發胖而不敢食(shi)(shi)用(yong)。其(qi)實恰恰相(xiang)反,吃(chi)紅(hong)(hong)(hong)薯(shu)不僅不會發胖,相(xiang)反能(neng)(neng)夠減肥、健美、防(fang)(fang)止亞(ya)健康、通便排毒(du)。每100克(ke)鮮紅(hong)(hong)(hong)薯(shu)僅含0.2克(ke)脂肪,產生99千卡熱能(neng)(neng),大(da)概為大(da)米1/3,是(shi)很(hen)(hen)好(hao)的(de)(de)低脂肪、低熱能(neng)(neng)食(shi)(shi)品,同時又能(neng)(neng)有效地(di)阻止糖類變(bian)為脂肪,有利于(yu)減肥、健美。紅(hong)(hong)(hong)薯(shu)含有大(da)量膳(shan)食(shi)(shi)纖維,在腸道內(nei)無法被(bei)消化吸(xi)收(shou),能(neng)(neng)刺激腸道,增強蠕動,通便排毒(du),尤其(qi)對老(lao)年(nian)性便秘有較好(hao)的(de)(de)療效。 吃(chi)紅(hong)(hong)(hong)薯(shu)時要注意一定要蒸(zheng)熟煮透。食(shi)(shi)用(yong)紅(hong)(hong)(hong)薯(shu)不宜過(guo)量,中醫診斷(duan)中的(de)(de)濕阻脾胃(wei)、氣滯(zhi)食(shi)(shi)積者應(ying)慎(shen)食(shi)(shi)。