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简介 用猪血糕与油饭的概念变化出这道Q弹有嚼劲,咸香不油腻的紫米糕,不管直接食用或搭配食材做变化变都很适合! 材料紫米一杯 绞肉100G 干
香菇10G 冬
虾10G 酱油一大匙 柴
鱼粉适量 胡椒粉随意 油葱酥一大匙 糯米粉40G 米粉20G 水150G做法
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1
将紫米浸泡5小时以上(或糯米与紫米各一半)。泡紫米的水可以做和果子
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2
粉类搅拌均匀
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3
香料切细末状爆香,加入绞肉炒至发白
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4
调味后与紫米拌匀关火
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5
倒入[粉浆]用余温拌匀
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6
盛入抹油的容器中(约2~3公分,不要太满才会透)
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7
用电锅2杯水蒸至跳起后闷30分
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8
取出放凉
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9
切块食用或沾花生粉都很好吃呢!