芒果视频

基本介紹

黃(huang)(huang)(huang)縣肉盒是山東(dong)黃(huang)(huang)(huang)縣地(di)方傳統名點，始于(yu)明末清初年(nian)間。面(mian)皮用冷水面(mian)、燙(tang)面(mian)、油面(mian)混和調制(zhi)，豬油、海米、時令鮮(xian)菜拌餡，菊花(hua)頂圓(yuan)包，六面(mian)煎黃(huang)(huang)(huang)。肉多菜少，金黃(huang)(huang)(huang)不焦，餡鮮(xian)汁多，皮酥(su)香脆。

菜品特色

面(mian)(mian)皮用冷水(shui)面(mian)(mian)、燙面(mian)(mian)、油面(mian)(mian)混和調(diao)制，豬油、海米、時令鮮菜拌餡，菊(ju)花頂圓包，六面(mian)(mian)煎(jian)黃。肉多(duo)(duo)菜少(shao)，金黃不焦，餡鮮汁(zhi)多(duo)(duo)，皮酥(su)香脆。

制作方法

黃(huang)縣(xian)肉(rou)(rou)盒(he)的(de)(de)烹制程序是，將(jiang)豬瘦肉(rou)(rou)切(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)細小丁狀(zhuang)或斬(zhan)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)粗泥，加調(diao)料、清(qing)湯、海米、蔬菜末拌(ban)勻(yun)，然后把調(diao)好的(de)(de)面坯搟(xian)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)薄片，裝上餡心包成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)菊花頂(ding)式的(de)(de)圓包。平(ping)底鍋擦凈(jing)燒熱，均(jun)勻(yun)抹一層清(qing)油(you)，放(fang)入肉(rou)(rou)盒(he)先(xian)煎(jian)(jian)(jian)(jian)兩(liang)面，金(jin)黃(huang)色(se)時(shi)再(zai)豎起煎(jian)(jian)(jian)(jian)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)六(liu)面，呈螺母狀(zhuang)，復放(fang)入清(qing)油(you)煎(jian)(jian)(jian)(jian)炸(zha)至(zhi)(zhi)熟(shu)即(ji)(ji)可(ke)。其實，肉(rou)(rou)盒(he)的(de)(de)制作遠(yuan)非程序介(jie)紹(shao)的(de)(de)這么簡單，可(ke)以(yi)說甚為復雜，需(xu)經(jing)過拌(ban)餡、調(diao)面、掐坯、搟(xian)皮、裝餡、捏包、烙制、按(an)餅、煎(jian)(jian)(jian)(jian)炸(zha)等一系列步驟，手(shou)藝不精者(zhe)很難做(zuo)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)色(se)、香(xiang)、味、形(xing)(xing)俱佳(jia)的(de)(de)美味。其主(zhu)要的(de)(de)特(te)(te)色(se)體現在兩(liang)方面，首(shou)先(xian)是面團(tuan)，用(yong)的(de)(de)是油(you)面、燙面、涼(liang)水面的(de)(de)合成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)品(pin)，即(ji)(ji)先(xian)將(jiang)后兩(liang)種面團(tuan)混合揉透(tou)揉勻(yun)，搟(xian)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)長(chang)方形(xing)(xing)餅，再(zai)放(fang)上同樣(yang)形(xing)(xing)狀(zhuang)的(de)(de)油(you)面，順面餅長(chang)邊(bian)卷(juan)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)長(chang)條狀(zhuang)，掐成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)均(jun)勻(yun)的(de)(de)面坯，斷面朝下，搟(xian)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)薄片就可(ke)包餡了。用(yong)此種面團(tuan)制作的(de)(de)肉(rou)(rou)盒(he)，口(kou)感特(te)(te)別的(de)(de)酥香(xiang)。其次是煎(jian)(jian)(jian)(jian)炸(zha)。肉(rou)(rou)盒(he)煎(jian)(jian)(jian)(jian)烙成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)六(liu)面形(xing)(xing)后，需(xu)從鍋里取(qu)出，再(zai)加清(qing)油(you)，用(yong)量(liang)約占肉(rou)(rou)盒(he)高(gao)度的(de)(de)五分之一，然后并(bing)排放(fang)入，反復翻煎(jian)(jian)(jian)(jian)至(zhi)(zhi)熟(shu)透(tou)。所以(yi)，黃(huang)縣(xian)肉(rou)(rou)盒(he)屬于(yu)半(ban)煎(jian)(jian)(jian)(jian)半(ban)炸(zha)、半(ban)烙半(ban)燜烹法。