奶皮子
2014-03-06 00:00:00
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<span style="line-height:2;font-family:SimSun;font-size:14px;"> 每年的8~10月份,是制作奶皮子的最佳季节,因为这个</span><span style="line-height:2;font-family:SimSun;font-size:14px;">时间的奶汁稠,制作的奶皮子厚。制作奶皮子,要经过一段时</span><span style="line-height:2;font-family:SimSun;font-size:14px;">间的熬炼。熬炼时,先将鲜奶倒在干净的钢精锅内,火的温度</span><span style="line-height:2;font-family:SimSun;font-size:14px;">不宜高,也不宜低。待鲜奶滚沸后,用饭勺上下扬。这时,上</span><span style="line-height:2;font-family:SimSun;font-size:14px;">面就出现了许多白泡,直到不便用勺再扬为止奶皮子就算是做</span><span style="line-height:2;font-family:SimSun;font-size:14px;">好了。也许感觉很简单,不过要是想做出香脆可口的奶皮子可</span><span style="line-height:2;font-family:SimSun;font-size:14px;">要下一番功夫。</span>
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<img width="312" height="312" alt="" src="/public/html_images/20140306/20140306234121_574.png" />
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<span style="line-height:2;font-family:SimSun;font-size:14px;">奶皮子<span id="__kindeditor_bookmark_end_46__"></span></span>
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