黃縣(xian)肉盒是(shi)山(shan)東(dong)黃縣(xian)地方傳統名點,始于明末清(qing)初年間。面(mian)(mian)皮用(yong)冷水面(mian)(mian)、燙面(mian)(mian)、油(you)面(mian)(mian)混和(he)調制,豬油(you)、海米、時令鮮(xian)菜拌(ban)餡(xian),菊花頂圓包,六面(mian)(mian)煎黃。肉多(duo)菜少,金黃不焦(jiao),餡(xian)鮮(xian)汁多(duo),皮酥香(xiang)脆。
面(mian)皮用冷水面(mian)、燙面(mian)、油(you)面(mian)混(hun)和調(diao)制(zhi),豬(zhu)油(you)、海米、時令鮮菜拌餡(xian)(xian),菊花頂(ding)圓(yuan)包,六面(mian)煎黃。肉多菜少,金黃不焦,餡(xian)(xian)鮮汁多,皮酥香脆。
黃縣肉(rou)(rou)盒(he)的(de)(de)烹(peng)制程(cheng)序是,將豬(zhu)瘦肉(rou)(rou)切成(cheng)(cheng)(cheng)細小(xiao)丁狀(zhuang)或斬成(cheng)(cheng)(cheng)粗泥,加(jia)調(diao)料、清(qing)(qing)湯、海米、蔬(shu)菜末拌勻(yun)(yun),然(ran)(ran)后(hou)把調(diao)好的(de)(de)面(mian)坯搟(xian)成(cheng)(cheng)(cheng)薄(bo)片,裝上餡(xian)心包成(cheng)(cheng)(cheng)菊(ju)花頂(ding)式的(de)(de)圓包。平底鍋擦凈燒熱,均勻(yun)(yun)抹一層清(qing)(qing)油,放入(ru)肉(rou)(rou)盒(he)先(xian)煎兩(liang)面(mian),金黃色時再(zai)(zai)豎起煎成(cheng)(cheng)(cheng)六(liu)面(mian),呈螺母(mu)狀(zhuang),復放入(ru)清(qing)(qing)油煎炸(zha)至(zhi)熟(shu)即(ji)可(ke)。其(qi)(qi)實,肉(rou)(rou)盒(he)的(de)(de)制作(zuo)遠(yuan)非程(cheng)序介紹的(de)(de)這么簡單,可(ke)以說甚為復雜(za),需經過拌餡(xian)、調(diao)面(mian)、掐(qia)坯、搟(xian)皮、裝餡(xian)、捏包、烙(luo)制、按餅、煎炸(zha)等一系列(lie)步驟,手(shou)藝(yi)不精者很難做成(cheng)(cheng)(cheng)色、香(xiang)(xiang)、味(wei)、形(xing)俱佳的(de)(de)美味(wei)。其(qi)(qi)主要的(de)(de)特色體現在兩(liang)方面(mian),首先(xian)是面(mian)團,用的(de)(de)是油面(mian)、燙面(mian)、涼水面(mian)的(de)(de)合成(cheng)(cheng)(cheng)品(pin),即(ji)先(xian)將后(hou)兩(liang)種(zhong)面(mian)團混合揉透揉勻(yun)(yun),搟(xian)成(cheng)(cheng)(cheng)長方形(xing)餅,再(zai)(zai)放上同樣形(xing)狀(zhuang)的(de)(de)油面(mian),順面(mian)餅長邊卷成(cheng)(cheng)(cheng)長條狀(zhuang),掐(qia)成(cheng)(cheng)(cheng)均勻(yun)(yun)的(de)(de)面(mian)坯,斷面(mian)朝下,搟(xian)成(cheng)(cheng)(cheng)薄(bo)片就可(ke)包餡(xian)了(le)。用此種(zhong)面(mian)團制作(zuo)的(de)(de)肉(rou)(rou)盒(he),口感特別(bie)的(de)(de)酥香(xiang)(xiang)。其(qi)(qi)次是煎炸(zha)。肉(rou)(rou)盒(he)煎烙(luo)成(cheng)(cheng)(cheng)六(liu)面(mian)形(xing)后(hou),需從鍋里(li)取出(chu),再(zai)(zai)加(jia)清(qing)(qing)油,用量(liang)約占肉(rou)(rou)盒(he)高(gao)度的(de)(de)五分之一,然(ran)(ran)后(hou)并排(pai)放入(ru),反復翻煎至(zhi)熟(shu)透。所以,黃縣肉(rou)(rou)盒(he)屬(shu)于(yu)半(ban)煎半(ban)炸(zha)、半(ban)烙(luo)半(ban)燜烹(peng)法(fa)。