蜜枣扒山药

Hu cuisine, also known as Shanghai cuisine, is one of the main local cuisines in China. Benbang cuisine is another name for Shanghai cuisine, an important school of traditional food culture in the Jiangnan region. The so-called local gang refers to the local area. Its characteristics are rich sauce, moderate saltiness, original flavor, and mellow and delicious taste. Commonly used cooking methods include braising, simmering and sugaring. Later, in order to adapt to the Shanghainese preference for light and refreshing taste, the dishes gradually changed from heavy oil and red sauce to light and refreshing. Shanghai cuisine is good at using sugar in its cooking method, giving it a unique Jiangnan flavor.

滬菜即上海菜，是中國主要的當地風味菜之一。 本幫菜是上海菜的別稱，是江南地區傳統飲食文化的重要流派。 所謂本幫，即本地。 以濃油赤醬、鹹淡適中、保持原味、醇厚鮮美為其特色。 常用的烹調方法以紅燒、煨、糖為主。 後為適應上海人喜食清淡爽口的口味，菜餚漸由原來的重油赤醬趨向淡雅爽口。 本幫菜烹調方法上善於用糖，別具江南風味。
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Ho Kwok Leung
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蜜枣扒山药

Post by Ho Kwok Leung »

蜜枣扒山药
食材
山药 500G
金丝蜜枣十二只
白糖200G

烹飪方法
1.
将山药去皮，先切成长一寸五分的段，再切成三分厚的片。蜜枣剖成两半，去核。
2.
蜜枣和山药分排在大碗的两边，余下的山药填放在里，撒上白糖，放清水（50G）左右，上笼用旺火蒸到白糖完溶化，取出，将糖汁滗出，翻扣在圆盘里，再浇上糖汁即成。

特點
此菜甜香軟糯，老年人吃最佳


【功效】补益脾胃，滋肾养心。适用于脾胃虚弱、食欲不振、心悸失眠、腰膝酸软等。有 增进食欲、养心安眠、防病保健之功效。
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