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#客家 #美食 薯包子,是把紫色的“参(shēn)薯”蒸熟后,加入肉末和虾米,接着捏成型,最后丢入油锅,稍等片刻,这个香草味的肉丸子将变得甘甜酥脆,趁热咬一口,便会在嘴里“炸”开,一个还没吃完,手却已经伸向了滚烫的油锅。

#参薯 的花青素可以让薯肉呈现紫色,并有浓郁的香味,所以“香芋”雪糕的主要原材料并不是芋头或者紫薯,而是参薯。

因为块茎可以长得比脚板还大,所以别名 #大薯(Greater Yam)或者 #脚板薯。表面生着许多根须,又有 #毛薯 的别名。



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#客家 #美食 薯包子,是把紫色的“参(shēn)薯”蒸熟后,加入肉末和虾米,接着捏成型,最后丢入油锅,稍等片刻,这个香草味的肉丸子将变得甘甜酥脆,趁热咬一口,便会在嘴里“炸”开,一个还没吃完,手却已经伸向了滚烫的油锅。

#参薯 的花青素可以让薯肉呈现紫色,并有浓郁的香味,所以“香芋”雪糕的主要原材料并不是芋头或者紫薯,而是参薯。

因为块茎可以长得比脚板还大,所以别名 #大薯(Greater Yam)或者 #脚板薯。表面生着许多根须,又有 #毛薯 的别名。

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