三色年糕卷

 

 

今年春節的時候我做了阿嬤的古法年糕，蒸製時間就要15個小時，非常費時費神。但出來的效果真是杠杠的，古法製作的年糕收藏在幹爽陰涼的地方半年幾個月的都不會發黴變質。

 

我家鄉一般會在年後幾個月內把已經幹硬的年糕取出來切塊夾芋頭和甜薯裹粉炸酥了吃。

 

我今天嚐試了用春卷皮包起來炸，感覺比掛漿炸的效果更好哦！

 

I made Nian Gao/Traditional Chinese New Year Cake the way my grandmother has done years back during Chinese New Year this year. It took me a good 15 hours to make the Nian Gao the traditional way. It was tedious and hard work, but it paid off eventually. 

 

Nian Gao made the traditional way will not become moulded fast and could be stored in cold dry place for years. It also tasted so much better and the texture much Chewier. 

 

We normally eat Nian Gao deep frying with coated batter, I am trying a new way today using a spring roll wrapper, I have to say that I actually like this one better!

 

 

 

 

材料：

1/2隻/400 克 的年糕 

1/4隻/300 克 荔浦芋頭  削皮

1隻/300 克 紅薯 削皮

25 - 30 張 春卷皮（中型）

適量 食油 炸春卷用

一點蛋白 粘合用

 

Ingredients:

1/2/400 g of Nian Gao 

1/4/300 g Yam 

1/300 g Sweet potato

25 - 30 sheets of popiah skin (Medium size) 

Oil for deep frying

Some egg white to brush on edges

 

 

 

1. 把紅薯，芋頭和年糕分別切成 1x1 公分寬，8公分長的長條，盡量切得大小一致。

2. 取一張春卷皮，把芋頭，年糕和紅薯條排列好，記得把年糕擺中間，這樣炸的時候比較不會漏出來。

3. 把春卷皮四周輕輕刷上一點蛋白，折起卷好成春卷裝。把所有材料用一樣的方式準備好。

4. 中小火把年糕卷炸至金黃色即可。趁熱食用。

注：這款年糕卷不能大火炸，火大了年糕會漏出，而且紅薯和芋頭會炸不熟哦！
 

1. Cut Sweet potato, yam and Nian Gao into 1x1 cm in width and around  8 cm in length, try to cut it as identical as possible.

2. Place a piece of spring roll wrapper over the counter, line the yam, sweet potato and Nian Gao sticks in such a way that Nian Gao is in the middle.

3. Brush egg white over all four sides of the wrapper, fold and roll it up like a spring roll. Repeat for the remaining ingredients.

4. Fry at medium-medium low heat until golden in color. Serve warm.
 

 

 

歡迎來到我的英文博客玩--

http://www.echoskitchen.com/2016/05/nian-gao-spring-roll.html