香！糯！有嚼头！东至人就好这一口↓
<section style="text-align: justify;text-indent: 2em;line-height: 2em;margin-bottom: 24px;"><span leaf="" style="color: rgba(0, 0, 0, 0.9); font-size: 17px; font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif; letter-spacing: 0.034em;"><span textstyle="" style="letter-spacing: 1px;color: rgb(217, 33, 66);font-weight: bold;">肉糕粑，是皖赣边界冬日温暖的烟火印记</span><span textstyle="" style="letter-spacing: 1px;">，更是东至木塔、泥溪、青山、龙泉等与江西毗邻乡镇共有的味觉乡愁，藏着两地山水相依的烟火深情。</span></span></section><p></p><section style="margin-bottom: 24px;"><span leaf=""></span></section><section style="text-align: justify;text-indent: 2em;line-height: 2em;margin-bottom: 24px;"><span leaf="" style="color: rgba(0, 0, 0, 0.9); font-size: 17px; font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif; letter-spacing: 0.034em;"><span textstyle="" style="letter-spacing: 1px;">肉糕粑制作需精选优质糯米、肥瘦相间的五花肉，再搭配辣椒粉、五香粉、食盐等配料。糯米洗净后浸泡两天，待吸足水分，沥干碾成细腻米粉；五花肉切丝，拌入配料揉搓至入味，再与米粉轻柔翻拌，让米香与肉香提前交融，然后蒸制。</span></span></section><section style="margin-bottom: 24px;"><span leaf=""></span></section><section style="text-align: justify;text-indent: 2em;line-height: 2em;margin-bottom: 24px;"><span leaf="" style="color: rgba(0, 0, 0, 0.9); font-size: 17px; font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif; letter-spacing: 0.034em;"><span textstyle="" style="letter-spacing: 1px;color: rgb(217, 33, 66);font-weight: bold;">食材朴素，工序却藏着老辈的细致与心意</span><span textstyle="" style="letter-spacing: 1px;">。在大田村祝家庄民宿的厨房里，柴火正旺，灶台跳动的火光映着忙碌的身影，饭甑里的香气渐渐弥漫。这份地道滋味，正循着传统工艺酝酿。</span></span></section><section style="margin-bottom: 24px;"><span leaf=""></span></section><section style="text-align: justify;text-indent: 2em;line-height: 2em;margin-bottom: 24px;"><span leaf="" style="color: rgba(0, 0, 0, 0.9); font-size: 17px; font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif; letter-spacing: 0.034em;"><span textstyle="" style="letter-spacing: 1px;">“蒸制是将肉粉一层层叠加上去的，其中第一层最关键！”民宿负责人方灿丽边忙活边分享诀窍，先把肉粉稍捏成团放在甑底，间隙里铺一层1厘米厚的肉粉，大火蒸到米粉泛出阴白色，再续上一层同样厚的肉粉继续蒸，“今天用了20斤糯米、6斤五花肉，预计要蒸30多层。</span><span textstyle="" style="letter-spacing: 1px;color: rgb(217, 33, 66);font-weight: bold;">急不得，大火细蒸才出好味道</span><span textstyle="" style="letter-spacing: 1px;">。” </span></span></section><section style="margin-bottom: 24px;"><span leaf=""></span></section><section style="text-align: justify;text-indent: 2em;line-height: 2em;margin-bottom: 24px;"><span leaf="" style="color: rgba(0, 0, 0, 0.9); font-size: 17px; font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif; letter-spacing: 0.034em;"><span textstyle="" style="letter-spacing: 1px;">一时间，米香、肉香、辛辣味，混着柴火的木质焦香在厨房盘旋，漫出庭院，诱得游人频频观看。两个半小时后，肉糕终于出锅——</span><span textstyle="" style="letter-spacing: 1px;color: rgb(217, 33, 66);font-weight: bold;">刚蒸好的糕体软糯弹牙，轻轻一扯便能拉得老长</span><span textstyle="" style="letter-spacing: 1px;">，满是纯粹的烟火滋味。</span></span></section><section style="text-align: center;margin-bottom: 24px;" nodeleaf=""></section><section style="text-align: justify;text-indent: 2em;line-height: 2em;margin-bottom: 24px;"><span leaf="" style="color: rgba(0, 0, 0, 0.9); font-size: 17px; font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif; letter-spacing: 0.034em;"><span textstyle="" style="letter-spacing: 1px;">“</span><span textstyle="" style="letter-spacing: 1px;font-weight: bold;">小时候，到了腊月家家都会做。我们小伢总守在锅台边，盼着刚出锅的这一口</span><span textstyle="" style="letter-spacing: 1px;">，热乎又筋道。”方灿丽笑着回忆。蒸熟的肉糕粑，需用糕粑锤细细压实，再倒入簸箕中自然晾凉。“凉透定型后，要么切块放冰箱冷冻保存，要么泡在盐水里保鲜，可以吃两个月。”</span></span></section><section style="text-align: center;margin-bottom: 24px;" nodeleaf=""></section><section style="text-align: justify;text-indent: 2em;line-height: 2em;margin-bottom: 24px;"><span leaf="" style="color: rgba(0, 0, 0, 0.9); font-size: 17px; font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif; letter-spacing: 0.034em;"><span textstyle="" style="letter-spacing: 1px;color: rgb(217, 33, 66);font-weight: bold;">肉糕粑的吃法更是多样，解锁着不同的舌尖惊喜</span><span textstyle="" style="letter-spacing: 1px;">。</span><span textstyle="" style="letter-spacing: 1px;font-weight: bold;">切片上锅蒸</span><span textstyle="" style="letter-spacing: 1px;">，还原最本真的软糯鲜香；</span><span textstyle="" style="letter-spacing: 1px;font-weight: bold;">下锅翻炒</span><span textstyle="" style="letter-spacing: 1px;">，配上青菜或蒜苗，滋味愈发醇厚；</span><span textstyle="" style="letter-spacing: 1px;font-weight: bold;">热油煎炸</span><span textstyle="" style="letter-spacing: 1px;">后，外皮金黄酥脆，内里依旧软糯；</span><span textstyle="" style="letter-spacing: 1px;font-weight: bold;">架在炭</span></span><span leaf="" style="color: rgba(0, 0, 0, 0.9); font-size: 17px; font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif; letter-spacing: 0.034em;" data-pm-slice="1 1 "><span textstyle="" style="letter-spacing: 1px;font-weight: bold;">火</span></span><span leaf="" style="color: rgba(0, 0, 0, 0.9); font-size: 17px; font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif; letter-spacing: 0.034em;"><span textstyle="" style="letter-spacing: 1px;font-weight: bold;">上烤</span><span textstyle="" style="letter-spacing: 1px;">，焦香四溢，轻咬，“咯…吱…”声最是治愈。</span></span></section><section style="text-align: center;margin-bottom: 24px;" nodeleaf=""></section><section style="text-align: justify;text-indent: 2em;line-height: 2em;margin-bottom: 24px;"><span leaf="" style="color: rgba(0, 0, 0, 0.9); font-size: 17px; font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif; letter-spacing: 0.034em;"><span textstyle="" style="letter-spacing: 1px;">大田村是红色革命老区。近年来，随着红色旅游蓬勃兴起，肉糕粑也被赋予了新内涵，得名“初心糕”。“不管是慕名而来的游客，还是研学实践的师生，</span><span textstyle="" style="letter-spacing: 1px;color: rgb(0, 0, 0);font-weight: bold;">来了必点这道菜。</span><span textstyle="" style="letter-spacing: 1px;font-weight: bold;">既能品尝地道风味，还能读懂红色情怀</span><span textstyle="" style="letter-spacing: 1px;">。”方灿丽的话语里，尽是对家乡美食与红色文化的自豪。</span></span></section><section style="text-align: center;margin-bottom: 24px;" nodeleaf=""></section><section style="text-align: justify;text-indent: 2em;line-height: 2em;margin-bottom: 24px;"><span leaf="" style="color: rgba(0, 0, 0, 0.9); font-size: 17px; font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif; letter-spacing: 0.034em;"><span textstyle="" style="letter-spacing: 1px;color: rgb(217, 33, 66);font-weight: bold;">一口肉糕粑，藏着代代相传的技艺，载着跨越岁月的乡愁</span></span><span leaf="" style="text-indent: 2em; line-height: 2em; color: rgba(0, 0, 0, 0.9); font-size: 17px; font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif; letter-spacing: 0.034em;"><span textstyle="" style="letter-spacing: 1px;">。在时光中沉淀，在烟火里流转，如今愈发醇厚绵长。</span></span></section><section style="margin-bottom: 24px;"></section><p></p><p><br/></p><link rel="stylesheet" href="//www.dz0566.com/source/plugin/wcn_editor/public/wcn_editor_fit.css?v134_U4X" id="wcn_editor_css"/> 放在火上烤滋滋直冒油，又香又脆。 想去柒，怎么联系
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