年年糕

2024-05-05 11:59:54 355

年年糕
东北人过年一定要吃年糕。颜色金黄,犹如黄金,喜庆的大年,餐桌上怎能短少这金条般的年糕,不只满足味蕾,更有视觉效应。
传统年糕有黄、白两色,式样很多,有圆有方,象征着黄金白银哦!年糕又称“年年糕”,与“年年高”谐音,是带有喜庆寓意的食品,年年岁岁为人们带来新的希望,寓意着人们的工作和生活一年更比一年高。
”古老的传说,远古时期有一种怪兽称为“年”,每到严冬季节,就下山伤害百姓的生命,后来有个聪明的部落称“高氏族”,每到严冬,预计怪兽快要下山觅食时,事先用粮食做了大量食物,搓成一条条,揿成一块块地放在门外,人们躲在家里。“年”来到后找不到人吃,饥不择食,便用人们**的粮食条块充饥,吃饱后再回到山上去。人们看怪兽走了,都纷纷走出家门相互祝贺,庆幸躲过了“年”的一关。这样年复一年,这种避兽害的方法传了下来。因为粮食条块系高氏所制,目的是喂“年”度关,人们把“年”与“高”联在一起,称为年糕(谐音)了。
年糕——远古的习俗,代表着吉祥如意年年高的意思,记得前些年哈尔滨大街小巷都有卖年糕的,那厚度足有3-4寸,中间夹着两层豆,吃起来真过瘾,现在基本看不到了。不过俺家始终延续着这份美好,每年都要撒上一锅这样的年糕,那种甜美更是回味悠长。

Details of ingredients

  • 黄米面2000g
  • 芸豆500g

Technique

  • 难度中级
  • 工艺
  • 口味原味
  • 时间三小时

Steps to make 年年糕

  • 1.芸豆提前煮熟
  • 2.黄米面粉备好
  • 3.黄米面粉要兑一些水,传统叫做使浆
  • 4.使过浆的面粉,不能出颗粒状,用手抓起,以攥在手中不散花为宜。水不能过多,攥在手中不能成团
  • 5.蒸锅加入适量的水,底帘布撒上一层芸豆
  • 6.蒸锅大火加热烧开,待热气上来开始薄薄的一层一层的往上撒兑好的面粉
  • 7.每撒一层要等蒸汽上来再撒第二层
  • 8.中间撒一层芸豆
  • 9.最后一层撒上芸豆,盖上锅蒸15-20分钟
  • 10.一锅热腾腾的年糕蒸好了,用铲子把锅中的年糕切割成快,
  • 11.装盘,蘸白糖滑润甜糯,美极哦!
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