1、夾肉餅
原料:
面粉(fen)300克、五花肉250克、大蔥(cong)一根。配(pei)料:醬油(you)、鹽、黃酒、黑胡椒粉(fen)、橄欖油(you)、白(bai)糖。做(zuo)法:
1、面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)粉倒(dao)入大碗(wan)中(zhong)(zhong),將溫水(shui)分(fen)(fen)次倒(dao)入面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)粉中(zhong)(zhong)攪(jiao)拌(ban),然后用(yong)(yong)手(shou)揉成(cheng)(cheng)(cheng)光滑(hua)的面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)團(tuan)(tuan),將濕布(bu)蓋(gai)在(zai)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)團(tuan)(tuan)上(shang),餳(xing)30分(fen)(fen)鐘;2、五花肉洗凈,切(qie)成(cheng)(cheng)(cheng)肉末,放入碗(wan)中(zhong)(zhong),倒(dao)入醬油(you)、黃酒、黑胡(hu)椒粉、白(bai)(bai)糖、橄欖油(you),攪(jiao)拌(ban)均勻(yun)后腌制20分(fen)(fen)鐘;3、將大蔥的蔥白(bai)(bai)切(qie)成(cheng)(cheng)(cheng)細丁,倒(dao)入肉餡中(zhong)(zhong)攪(jiao)拌(ban)均勻(yun);4、案(an)板上(shang)撒(sa)些(xie)干(gan)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)粉,將面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)團(tuan)(tuan)放在(zai)案(an)板上(shang)揉成(cheng)(cheng)(cheng)長條(tiao),切(qie)成(cheng)(cheng)(cheng)四份,取(qu)其中(zhong)(zhong)一份,搟成(cheng)(cheng)(cheng)長圓(yuan)形片(pian);5、將肉餡攤在(zai)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)坯(pi)上(shang),覆蓋(gai)3/4即(ji)可(ke),留(liu)下(xia)1/4的空(kong)白(bai)(bai),左右各留(liu)下(xia)2厘(li)米寬的空(kong)白(bai)(bai);6、抬起一側(ce)(ce)的面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)坯(pi),往下(xia)折疊(die)2次,將空(kong)白(bai)(bai)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)坯(pi)往上(shang)疊(die)起,輕(qing)(qing)輕(qing)(qing)按(an)下(xia)封口,兩側(ce)(ce)的空(kong)白(bai)(bai)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)坯(pi)也捏緊(jin),使(shi)其壓在(zai)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)餅(bing)的下(xia)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian),用(yong)(yong)手(shou)輕(qing)(qing)輕(qing)(qing)將面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)餅(bing)往下(xia)壓平;7、鍋中(zhong)(zhong)倒(dao)入少許油(you),中(zhong)(zhong)火(huo)加熱,放入面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)餅(bing)改(gai)成(cheng)(cheng)(cheng)小火(huo),雙面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)煎成(cheng)(cheng)(cheng)金黃色,如(ru)果面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)餅(bing)過大,可(ke)以(yi)切(qie)開食用(yong)(yong)。
2、烤面筋
烤(kao)面筋在邊(bian)(bian)烤(kao)邊(bian)(bian)刷的過程中(zhong)發出吱(zhi)吱(zhi)的響聲,其香味遠飄幾(ji)十米(mi),勾(gou)人食欲。一串色澤金黃紅亮的烤(kao)面筋吃(chi)到嘴里油(you)滑(hua)松(song)軟、麻辣鮮香、即辣又(you)香。吃(chi)后(hou)口齒留香,回味悠長。
3、丸子面
做法:原料:牛(niu)腿肉(rou)750克(ke),雞蛋150克(ke),蔥頭400克(ke),胡(hu)蘿卜300克(ke),土豆500克(ke),豌豆50克(ke),雞油400克(ke),精(jing)鹽15克(ke),牛(niu)肉(rou)清湯2.5公斤,香(xiang)葉半片,干辣椒1個(ge)。胡(hu)椒粉、味精(jing)各適量(liang)。制作過程:
1、將牛(niu)(niu)肉洗(xi)凈,切(qie)成(cheng)塊(kuai),100克(ke)蔥頭(tou)去皮(pi),和(he)牛(niu)(niu)肉入(ru)(ru)(ru)(ru)(ru)(ru)在一(yi)起用絞(jiao)刀絞(jiao)兩(liang)遍,再用刀剁(duo)一(yi)遍,放人盆內(nei)(nei),加入(ru)(ru)(ru)(ru)(ru)(ru)5克(ke)精(jing)鹽(yan),50克(ke)雞油、胡椒粉、味(wei)精(jing)、雞蛋(dan)攪拌均勻,加水150毫升(sheng),隨倒隨攪,和(he)成(cheng)肉泥。2、向湯鍋(guo)(guo)內(nei)(nei)放水燒開,用于(yu)把肉餡擠成(cheng)i20個丸于(yu),放入(ru)(ru)(ru)(ru)(ru)(ru)開水鍋(guo)(guo)內(nei)(nei),燒一(yi)個開,丸子漂起,把原湯潷出,將丸子放入(ru)(ru)(ru)(ru)(ru)(ru)冷(leng)水里(li)洗(xi)去浮沫,調(diao)(diao)入(ru)(ru)(ru)(ru)(ru)(ru)漏勺內(nei)(nei),控凈水。3、把胡蘿F、蔥頭(tou)去皮(pi),洗(xi)凈,切(qie)成(cheng)小方丁(ding),將土豆去皮(pi),洗(xi)凈,切(qie)成(cheng)40塊(kuai)。4、往鍋(guo)(guo)內(nei)(nei)放入(ru)(ru)(ru)(ru)(ru)(ru)200克(ke)雞油,燒至五成(cheng)熱。先(xian)把胡蘿卜丁(ding)、蔥頭(tou)丁(ding)放入(ru)(ru)(ru)(ru)(ru)(ru),隨之放入(ru)(ru)(ru)(ru)(ru)(ru)香葉(xie),胡椒粉、干辣椒,用半(ban)炒半(ban)炯(jiong)的方法,將蔬菜炯(jiong)到(dao)成(cheng)熟,放入(ru)(ru)(ru)(ru)(ru)(ru)牛(niu)(niu)肉湯、味(wei)精(jing)、精(jing)鹽(yan),調(diao)(diao)好口味(wei),把土豆放入(ru)(ru)(ru)(ru)(ru)(ru)場鍋(guo)(guo)煮(zhu)到(dao)九成(cheng)熟把丸于(yu)放入(ru)(ru)(ru)(ru)(ru)(ru),燒兩(liang)個開,改微火稍煮(zhu),起鍋(guo)(guo)裝(zhuang)盆。5、食(shi)用時(shi),分10客,每份放豌豆5克(ke),牛(niu)(niu)肉丸子12個和(he)湯,即可。
4、霍州燒餅
將(jiang)優質面粉、油(you)面配以小茴香,在特制爐(lu)內燒烤精細加工而成。
5、汾西棗糕
山西(xi)特(te)產(chan)汾西(xi)棗(zao)糕為汾西(xi)縣傳統的風(feng)味食(shi)品,其風(feng)味獨特(te),余香流長,其營養價值很高,深受當地(di)人們(men)歡迎!
其(qi)蒸制方法是(shi)先將大棗煮成八成熟,隨(sui)后將三份黃(huang)米面和一(yi)成新鮮玉米面加水拌(ban)成濕粉(fen)狀(zhuang),一(yi)層(ceng)(ceng)面粉(fen)、一(yi)層(ceng)(ceng)大棗放(fang)(fang)人籠中(zhong),隨(sui)蒸隨(sui)放(fang)(fang)。籠內(nei)不得斷氣。面粉(fen)、大棗上足(zu)后,加蓋(gai)蒸20分鐘即成。其(qi)特(te)點(dian)為色澤(ze)金黃(huang),香甜可口,食(shi)之耐饑。
6、牛肉丸子面
原料:
牛腿肉750克(ke)(ke),雞(ji)蛋150克(ke)(ke),蔥頭400克(ke)(ke),胡(hu)蘿卜300克(ke)(ke),土豆(dou)500克(ke)(ke),豌豆(dou)50克(ke)(ke),雞(ji)油(you)400克(ke)(ke),精鹽15克(ke)(ke),牛肉清湯2.5公斤,香葉半片(pian),干辣椒1個(ge)。胡(hu)椒粉、味精各(ge)適量。制作(zuo)過程:
1、將牛肉洗(xi)凈(jing),切(qie)成(cheng)(cheng)(cheng)塊(kuai),100克蔥頭去皮,和牛肉入(ru)在(zai)一起用(yong)絞刀絞兩遍(bian),再用(yong)刀剁一遍(bian),放(fang)(fang)人盆內(nei),加入(ru)5克精鹽(yan),50克雞油、胡(hu)(hu)椒粉、味精、雞蛋攪(jiao)拌均勻,加水150毫升,隨倒隨攪(jiao),和成(cheng)(cheng)(cheng)肉泥。2、向湯鍋(guo)(guo)內(nei)放(fang)(fang)水燒開,用(yong)于(yu)(yu)把(ba)肉餡(xian)擠成(cheng)(cheng)(cheng)i20個丸(wan)(wan)于(yu)(yu),放(fang)(fang)入(ru)開水鍋(guo)(guo)內(nei),燒一個開,丸(wan)(wan)子(zi)漂(piao)起,把(ba)原(yuan)湯潷出,將丸(wan)(wan)子(zi)放(fang)(fang)入(ru)冷(leng)水里洗(xi)去浮(fu)沫,調入(ru)漏勺內(nei),控凈(jing)水。3、把(ba)胡(hu)(hu)蘿F、蔥頭去皮,洗(xi)凈(jing),切(qie)成(cheng)(cheng)(cheng)小方丁,將土豆去皮,洗(xi)凈(jing),切(qie)成(cheng)(cheng)(cheng)40塊(kuai)。4、往鍋(guo)(guo)內(nei)放(fang)(fang)入(ru)200克雞油,燒至五(wu)成(cheng)(cheng)(cheng)熱。先把(ba)胡(hu)(hu)蘿卜丁、蔥頭丁放(fang)(fang)入(ru),隨之放(fang)(fang)入(ru)香葉,胡(hu)(hu)椒粉、干(gan)辣椒,用(yong)半(ban)炒半(ban)炯(jiong)的方法,將蔬菜炯(jiong)到成(cheng)(cheng)(cheng)熟(shu),放(fang)(fang)入(ru)牛肉湯、味精、精鹽(yan),調好口(kou)味,把(ba)土豆放(fang)(fang)入(ru)場鍋(guo)(guo)煮到九成(cheng)(cheng)(cheng)熟(shu)把(ba)丸(wan)(wan)于(yu)(yu)放(fang)(fang)入(ru),燒兩個開,改微火稍煮,起鍋(guo)(guo)裝盆。5、食用(yong)時,分(fen)10客,每份放(fang)(fang)豌(wan)豆5克,牛肉丸(wan)(wan)子(zi)12個和湯,即可(ke)。
7、羊肉湯
羊肉(rou)湯(tang)主要將羊骨頭(筒(tong)子(zi)骨)一(yi)起投(tou)入(ru)大鍋里熬湯(tang),再將切成砣的新鮮羊肉(rou)與清洗干(gan)(gan)凈的羊雜一(yi)起投(tou)入(ru)湯(tang)鍋中(zhong)煮。煮熟(shu)后(hou)(hou)撈起來瀝干(gan)(gan),然后(hou)(hou)切成薄片放入(ru)滾開(kai)水里一(yi)汆,再倒入(ru)湯(tang)碗中(zhong),沖入(ru)滾燙雪白的羊湯(tang)水,撒上碧綠的蔥花(hua)(hua),一(yi)碗熱氣(qi)騰(teng)騰(teng),香氣(qi)四(si)溢的羊肉(rou)湯(tang)就做成了。配上一(yi)個由(you)海椒(jiao)(jiao)面、花(hua)(hua)椒(jiao)(jiao)面、鹽(yan)巴、味精等調和(he)就成羊肉(rou)湯(tang)。
8、鄉寧油糕
鄉(xiang)寧(ning)油糕(gao)的制(zhi)作材料(liao):
面粉500克,水600克,白糖150克,混(hun)合油(you)(you)(動物油(you)(you)和植(zhi)物油(you)(you))150克。鄉寧(ning)油(you)(you)糕的介紹:
農歷四月初八,是鄉(xiang)寧(ning)縣(xian)城(cheng)“結義(yi)廟(miao)”古會,又名(ming)(ming)“油(you)糕(gao)(gao)(gao)會”。逢(feng)會期間,在不(bu)(bu)足1平方公里的(de)縣(xian)城(cheng),油(you)糕(gao)(gao)(gao)攤多達(da)三五十家(jia),國營、集體均有(you),趕會者以飽吃(chi)油(you)糕(gao)(gao)(gao)為樂趣。鄉(xiang)間一些年紀大(da)或患(huan)病在家(jia)的(de),不(bu)(bu)能(neng)到縣(xian)城(cheng)趕會,也要托人捎買幾包油(you)糕(gao)(gao)(gao),在家(jia)分享其樂。鄉(xiang)寧(ning)油(you)糕(gao)(gao)(gao)用料考究,制作獨特,是堯鄉(xiang)風味(wei)小吃(chi)之一。它(ta)以香甜酥脆聞名(ming)(ming)省內外,深受廣大(da)群眾的(de)喜(xi)愛。鄉(xiang)寧(ning)油(you)糕(gao)(gao)(gao)的(de)特色:
黃(huang)、脆(cui)、香、甜(tian)。教您鄉寧(ning)油糕(gao)怎么做(zuo),如何做(zuo)鄉寧(ning)油糕(gao):
1、鍋里燒(shao)水至沸,把面倒入鍋內,待面噴起泡時,用木(mu)棍充分攪拌(ban)均勻(yun)(面硬可(ke)適量加(jia)水),待燙(tang)面不粘手(shou)時,即可(ke)將面翻到案板上。
2、拿一塊干凈的(de)(de)濕(shi)布把燙面(mian)攤開,用筷子劃成小塊放(fang)氣。面(mian)晾(liang)涼(liang)后,按(an)500克(ke)燙面(mian)150克(ke)干面(mian)的(de)(de)比例,分兩次摻(chan)入(ru)揉(rou)勻。天熱晾(liang)放(fang)2小時,天冷堆放(fang)7-8小時,可(ke)(ke)使油(you)糕發軟。包糕時,按(an)500克(ke)燙面(mian)50克(ke)干面(mian)的(de)(de)比例摻(chan)和揉(rou)勻,可(ke)(ke)保(bao)持油(you)糕皮(pi)脆。
3、在案板上(shang)放一塊(kuai)平面光(guang)滑的(de)小鐵片,將切(qie)成面劑的(de)燙面團用手掌在鐵片上(shang)壓成薄片,包(bao)上(shang)白糖餡即成糕(gao)坯。糕(gao)坯用小鐵片壓扁,既光(guang)且圓,以(yi)每500克面包(bao)30個(ge)為(wei)宜。
4、油(you)鍋置火上,燒至100℃左右時,下(xia)(xia)糕坯炸制。炸時一次不要(yao)下(xia)(xia)得(de)太多,要(yao)來(lai)回(hui)翻動。
5、炸(zha)出(chu)的油(you)糕要放在(zai)空(kong)氣流通(tong)的籃筐里即可。
鄉寧油糕的制作要(yao)領:
1、注意(yi)火(huo)候,鍋內(nei)油花四濺是火(huo)大,皮易(yi)黑,糖(tang)難溶(rong),炸不熟(shu),味不佳;
2、油面平穩,只冒泡是小(xiao)火,糕(gao)脫皮易破(po)裂(lie),糖外流(liu),味道也(ye)不(bu)好;
3、只有在(zai)油平緩翻滾時,糕(gao)坯(pi)下鍋(guo)就漂(piao)起來(lai)的火候最(zui)合適。
9、蔥花脂油餅
以豬(zhu)板油和(he)蔥切碎(sui)拌勻為餡,包入面皮(pi)后搟成(cheng)旗墩形圓餅,放鏊上烙烤而成(cheng)。色澤金(jin)黃,層多,焦脆香(xiang)嫩。
10、糯米糕
原(yuan)料:糯米、紅棗、葡萄干、山楂膏、橘子。做法:
1、紅棗葡萄干洗凈(jing)泡上(shang)一會;2、糯(nuo)米洗干凈(jing),用清水泡上(shang)一陣;3、將(jiang)泡好的(de)紅棗切成小條,放(fang)碗(wan)底部(bu),放(fang)些葡萄干;4、將(jiang)泡過的(de)糯(nuo)米放(fang)進碗(wan)中,中間鋪上(shang)一成山楂片(pian),在(zai)放(fang)上(shang)些糯(nuo)米;5、最(zui)后再放(fang)上(shang)些橘子,上(shang)鍋中火蒸半個小時(shi)左右就好了。
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