台南米糕 / 筒仔米糕

主角: 长糯米, 肉燥 (五花肉)

配角: 小黄瓜, 鱼松

煮米/水比例: 4杯米: 2.5 杯水 [水刚盖过米],糯米才会䊆 (QQ)

肉燥 (五花肉): 切细条,不用加油,冷锅 炒反白 (不可炒到金黄色太硬)。 加黑酱油, 水, 冰糖。水滚后,转小火,盖锅焖50分钟。

简单的 筒仔米糕: 



台南 ‘米糕王’ 上国宴:

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