双糯米蒸饭包油条

2024-04-20 21:22:20 563

双糯米蒸饭包油条
#快手懒提起特色早点咱老南京人一定随口就来:烧饼豆浆、煎饼油条、豆腐脑、蒸儿糕、糍粑麻团、小笼包等,还有一样少不了:蒸饭包油条,绝对是大伙的钟爱。时至今日好吃快捷仍然是早餐主角;永远不变还是记忆中的老模样:老板面前放着个大木桶,木桶前半截盖着盖子为案板上面铺着一块纱布,另一半敞开着方便从木桶里舀取蒸饭。看着有客人走近就会问:“黑的、白的?要咸菜、还是加糖?”得到应允后就非常麻利地舀出一大勺蒸饭放在纱布上铺平、撒些咸菜放根油条、迅速用布连油条裹起、再用手拧紧裹成条,最后松开、撤了布、便得到两头细中间粗的蒸饭包油条了;前后也不过1分钟的时间;啊呜一口咬下去:米饭筋道、油条软轫,好吃更抵饱。
其实自己蒸饭包油条也没想像中的复杂,且用电饭煲比传统蒸制更省事快捷;既可蒸白饭,也可选黑米和白糯米混合;在蒸制过程中就能闻到黑糯米的香味,蒸好的米饭更是黑红透亮、粒粒分明、又粘又糯。包了那位爱吃的甜口,又卷了我喜欢的咸味蒸饭包油条;刚刚吃过午饭的那位,趁我拍完照片正在收拾的时候,一反常态的他已悄悄地将一卷甜口的蒸饭包油条消灭了,还一个劲地说:就是这个味,跟卖的一样好;经典早餐在家做,就这么简单任性~~~

Details of ingredients

  • 油条2根
  • 糯米130克
  • 黑米200克
  • 咸蛋黄2个
  • 酸豆角少许
  • 白砂糖少许

Technique

  • 难度初级
  • 工艺
  • 口味咸甜
  • 时间三刻钟

Steps to make 双糯米蒸饭包油条

  • 1.备好食材、咸鸭蛋黄提前蒸熟备用
  • 2.将糯米、黑米倒入大碗中
  • 3.加适量清水浸泡2小时左右后淘洗干净
  • 4.倒入电饭煲加少许清水、水量比平时煮饭略少些,煮好的糯米饭颗粒分明、有劲道
  • 5.插上电源、启动煮饭键
  • 6.打开饭煲:香气扑面而来、煮好的黑糯米饭又香又粘、粒粒分明更透亮
  • 7.在寿司帘上铺张保鲜膜、放上适量黑糯米饭
  • 8.再放些蛋黄碎和酸豆角
  • 9.将油条一拽两半平铺、用手将油条捏紧些
  • 10.借助寿司帘卷成卷,再捏紧实些
  • 11.也可以做咸甜口:放入蛋黄碎和白砂糖
  • 12.同样将油条一拽两半平铺、用手将油条捏紧些
  • 13.借助寿司帘卷成好既可
  • 14.好吃的蒸饭包油条就做好了,再配杯豆浆或是牛奶,不要太好吃了
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