炸年糕是江南地区著名的小吃。所用材料包括黄米、水、花生油、白糖、豆酱等。年糕有黄、白两色,象征金银,年糕又称“年年糕”,与“年年高”谐音,寓意着人们的工作和生活一年比一年提高。 将黄米洗净,用凉水浸泡4小时,沥净水,碾成面,过细箩;黄米面中加入凉水和成面团,发酵至刚发起时,上笼蒸1小时,取出稍凉后,揉匀,摘剂,摁成圆饼;把两个圆饼叠在一起稍微用力摁一下,使其粘实,即为年糕坨。在年糕表面刷上花生油,以防开裂;锅内花生油用旺火烧到八成热,将年糕坨分批投入锅内,炸至金黄色时捞出,撒上白糖即成。
年糕通常用糯米粉、小麦粉、盐、水、糖制成,无论蒸、炸,还是冷吃,都十分美味。
Nian Gao is often made from glutinous rice flour, wheat starch, salt, water, and sugar. It is delicious when steamed, fried, or even eaten cold.
南方普遍的风俗是吃元宵、面条和水磨年糕,江浙和闽粤等地初一元宵,或炸或煮;
Southern universal custom is to eat dumplings, noodles and joint rice cakes, jiangsu and living etc. Ground balls, or Fried junior or boil;
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