又到榴莲季节了，干脆今天就来分享烹煮榴莲糕呗！
做法 :
1.首先榴莲取肉去果核（记得留下5、6粒果核待会加入一道炒哦。）刚开始时我是用中火的，直到半个钟水份开始收了即转小火，不停的翻拌就不会焦锅。
2.在炒至1个半小时左右如果你嗜甜的可以下糖，红糖或砂糖都可以，而我本身是没有加糖哦！如若实在害怕粘锅在这个时候也可以下少许油，我并没有加油哦。
3.一直不停的搅拌翻拌直至越来越粘稠，在完成时你会看到果肉并不会沾粘着果核。我大概是用了3½小时在炒。
4.完成拌炒后待冷却才进入成品包装，
这里有个小秘诀可以让你的包装过程更卫生。请观看视频解秘哦。
鸣谢 :
小帮手 :Mc小春
It's durian season again, so let's share the cooking durian cake today!
Practice:
1. First, take the durian flesh and remove the core (remember to leave 5 or 6 cores and add a stir-fry later.) At the beginning, I used medium heat, until the water started to collect in more than half an hour turn to low heat, keep stirring, will not burn the pot.
2. After frying for about 1 and a half hours, if you are addicted to sweetness ^O^, you can add sugar or brown sugar so can be used, but I don’t add sugar myself! If really afraid that the sticky pan can be filled with some cooking oil at this time, I did not refuel so.
3. Keep stirring until it becomes more and more viscous. When it is finished, you will see that the flesh will not stick to the core. I spent about 3½ hours as for this cooking.
4. After the stir-fry is completed, wait until it is cooled before entering the finished product packaging
Here is a little secret to make your packaging process more hygienic. Please watch the video to explain the secret.
Thks to:
Little helper: MCchoon
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榴莲糕平底锅不沾锅加糖版
• 榴莲糕 #平底锅不沾锅加糖版
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