记忆里的老味道,奶白色的花生汤
说起福州小吃大家一定最容易想到鱼丸肉燕,这两款小吃在有名的三坊七巷里就可以吃到,但最地道的小吃却分散在市井之中,也许就在下楼买早餐的那家店里。现在越来越难喝到这款小时候记忆里的花生汤,如果想喝只能去城市南区,招牌上写的是“没牙伯花生汤”,花生汤的特色就是花生软烂到没牙伯都可以食用,且汤头一定是熬成了奶白色,加糖的一碗甜汤!
最近特别想喝这碗老味道,于是去买了带壳花生🥜,在家一步一步研究。经过苦心专研🙈,终于得到这款记忆。
烹饪步骤:
1. 将花生去壳,放入滚水中浸泡一小时;
2. 加一些热水,把外皮去除,留下白色的花生;
3. 将300g花生+4cup的水放入电高压锅,压力上来后高压8分钟(不宜过长,会将花生油榨取过多,使汤汁油腻);
4. 接着将花生沥干水,放入一个保鲜袋密封,用擀面杖碾压成碎粒;
5. 将花生碎放入炖盅,加适量水和冰糖,设置甜汤,2小时后即可得到奶白色花生汤,上面会漂些许油脂,可以用吸油纸吸掉。
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