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基本介紹

黃(huang)(huang)縣肉(rou)(rou)盒是山東黃(huang)(huang)縣地方傳(chuan)統名點，始于明末(mo)清(qing)初年間。面皮(pi)用冷水面、燙面、油面混和調制，豬油、海米、時令(ling)鮮菜(cai)拌餡(xian)，菊花頂(ding)圓包，六面煎黃(huang)(huang)。肉(rou)(rou)多菜(cai)少(shao)，金黃(huang)(huang)不焦，餡(xian)鮮汁多，皮(pi)酥香(xiang)脆。

菜品特色

面皮用冷水面、燙(tang)面、油(you)面混和調制(zhi)，豬油(you)、海米、時令鮮(xian)菜(cai)(cai)拌(ban)餡，菊(ju)花頂圓包，六面煎黃(huang)。肉(rou)多菜(cai)(cai)少，金(jin)黃(huang)不焦，餡鮮(xian)汁多，皮酥(su)香脆。

制作方法

黃縣肉(rou)(rou)盒的(de)(de)烹(peng)制程(cheng)序是，將豬瘦肉(rou)(rou)切成(cheng)(cheng)細小丁狀或斬成(cheng)(cheng)粗泥，加(jia)調(diao)(diao)(diao)料(liao)、清(qing)湯、海米、蔬(shu)菜末拌勻(yun)(yun)(yun)，然(ran)后把調(diao)(diao)(diao)好的(de)(de)面(mian)(mian)(mian)(mian)坯搟(xian)(xian)(xian)(xian)成(cheng)(cheng)薄(bo)片(pian)，裝(zhuang)上餡(xian)(xian)心包成(cheng)(cheng)菊花頂式的(de)(de)圓包。平底(di)鍋(guo)擦凈燒熱，均勻(yun)(yun)(yun)抹(mo)一(yi)層(ceng)清(qing)油，放入肉(rou)(rou)盒先(xian)煎(jian)(jian)兩面(mian)(mian)(mian)(mian)，金黃色時再豎起煎(jian)(jian)成(cheng)(cheng)六面(mian)(mian)(mian)(mian)，呈螺母狀，復(fu)放入清(qing)油煎(jian)(jian)炸(zha)至熟即(ji)可(ke)。其實，肉(rou)(rou)盒的(de)(de)制作(zuo)遠(yuan)非(fei)程(cheng)序介(jie)紹的(de)(de)這么簡單，可(ke)以(yi)說(shuo)甚為(wei)復(fu)雜，需經過拌餡(xian)(xian)、調(diao)(diao)(diao)面(mian)(mian)(mian)(mian)、掐坯、搟(xian)(xian)(xian)(xian)皮、裝(zhuang)餡(xian)(xian)、捏包、烙制、按餅、煎(jian)(jian)炸(zha)等一(yi)系列步驟，手藝不精者很(hen)難(nan)做成(cheng)(cheng)色、香、味(wei)、形(xing)(xing)俱佳的(de)(de)美味(wei)。其主要(yao)的(de)(de)特(te)色體現在兩方面(mian)(mian)(mian)(mian)，首先(xian)是面(mian)(mian)(mian)(mian)團(tuan)，用(yong)的(de)(de)是油面(mian)(mian)(mian)(mian)、燙面(mian)(mian)(mian)(mian)、涼水(shui)面(mian)(mian)(mian)(mian)的(de)(de)合成(cheng)(cheng)品，即(ji)先(xian)將后兩種面(mian)(mian)(mian)(mian)團(tuan)混合揉透(tou)(tou)揉勻(yun)(yun)(yun)，搟(xian)(xian)(xian)(xian)成(cheng)(cheng)長(chang)方形(xing)(xing)餅，再放上同樣形(xing)(xing)狀的(de)(de)油面(mian)(mian)(mian)(mian)，順面(mian)(mian)(mian)(mian)餅長(chang)邊卷成(cheng)(cheng)長(chang)條(tiao)狀，掐成(cheng)(cheng)均勻(yun)(yun)(yun)的(de)(de)面(mian)(mian)(mian)(mian)坯，斷面(mian)(mian)(mian)(mian)朝下(xia)，搟(xian)(xian)(xian)(xian)成(cheng)(cheng)薄(bo)片(pian)就可(ke)包餡(xian)(xian)了。用(yong)此種面(mian)(mian)(mian)(mian)團(tuan)制作(zuo)的(de)(de)肉(rou)(rou)盒，口(kou)感(gan)特(te)別的(de)(de)酥香。其次(ci)是煎(jian)(jian)炸(zha)。肉(rou)(rou)盒煎(jian)(jian)烙成(cheng)(cheng)六面(mian)(mian)(mian)(mian)形(xing)(xing)后，需從鍋(guo)里(li)取出，再加(jia)清(qing)油，用(yong)量約占肉(rou)(rou)盒高度的(de)(de)五分之一(yi)，然(ran)后并排放入，反復(fu)翻(fan)煎(jian)(jian)至熟透(tou)(tou)。所以(yi)，黃縣肉(rou)(rou)盒屬于半(ban)(ban)煎(jian)(jian)半(ban)(ban)炸(zha)、半(ban)(ban)烙半(ban)(ban)燜烹(peng)法。