一、燒麥的做法和配料
燒麥,又稱燒賣,是一種以燙面為皮,裹餡上籠蒸熟的小吃,使用未發酵面制皮,頂部不封口,它的做法都是將做好的燒麥餡包入燒麥皮中,然后放上蒸鍋蒸熟即可,以糯米燒麥為例,它的做法是:1、準備糯米、香菇、蝦仁、蔥、姜、蒜、食用油、生抽。2、糯米在清水中浸泡4個小時左右,然后晾干多余水分,在蒸籠中蒸熟,晾涼。3、將香菇、蝦仁等食材,切成碎片,焯水后撈出。4、準備燒麥皮,將餡料和糯米一起包入其中,具體的手法是將餡料放在皮上鋪平,右手按住餡心,左手順時針旋轉,將燒麥皮捏一圈即可。5、包好的燒麥墊上打濕的蒸籠布,放上蒸籠或蒸鍋,蒸8-15分鐘后即可食用。如果覺得自己做燒麥比較麻煩,也可以去超市買現成的速凍燒麥,如果您有需要的話,可以先來了解一下燒麥十大品牌。
二、燒麥蒸多久能熟
燒(shao)(shao)(shao)(shao)麥(mai)的餡料分為素餡和肉餡兩種,所(suo)蒸(zheng)(zheng)(zheng)的時(shi)間(jian)也不同,一般現在的速(su)(su)凍燒(shao)(shao)(shao)(shao)麥(mai)或自己包的燒(shao)(shao)(shao)(shao)麥(mai),內餡都是(shi)先做熟(shu)(shu)的,因(yin)此蒸(zheng)(zheng)(zheng)的時(shi)候只需要把燒(shao)(shao)(shao)(shao)麥(mai)皮(pi)蒸(zheng)(zheng)(zheng)熟(shu)(shu)就可(ke)以了。燒(shao)(shao)(shao)(shao)麥(mai)上鍋后,素餡和熟(shu)(shu)肉餡的燒(shao)(shao)(shao)(shao)麥(mai)蒸(zheng)(zheng)(zheng)8-10分鐘(zhong),生肉餡的蒸(zheng)(zheng)(zheng)15分鐘(zhong)左(zuo)右。蒸(zheng)(zheng)(zheng)燒(shao)(shao)(shao)(shao)麥(mai)的時(shi)候,一般建議用冷水(shui)下鍋蒸(zheng)(zheng)(zheng),是(shi)因(yin)為這樣蒸(zheng)(zheng)(zheng)汽能(neng)(neng)夠慢慢加熱燒(shao)(shao)(shao)(shao)麥(mai),同時(shi)能(neng)(neng)夠令燒(shao)(shao)(shao)(shao)麥(mai)皮(pi)變得比較軟;當然熱水(shui)蒸(zheng)(zheng)(zheng)也是(shi)可(ke)以的,水(shui)燒(shao)(shao)(shao)(shao)開后再放入燒(shao)(shao)(shao)(shao)麥(mai)蒸(zheng)(zheng)(zheng),蒸(zheng)(zheng)(zheng)熟(shu)(shu)的速(su)(su)度會比較快。
三、燒麥怎樣包
在家自己做(zuo)燒(shao)(shao)(shao)麥(mai)(mai)(mai)(mai)的(de)(de)時(shi)(shi)候,包燒(shao)(shao)(shao)麥(mai)(mai)(mai)(mai)的(de)(de)手(shou)法(fa)是很重要的(de)(de),要讓包出(chu)來的(de)(de)燒(shao)(shao)(shao)麥(mai)(mai)(mai)(mai)好(hao)看又(you)不會在蒸的(de)(de)時(shi)(shi)候塌掉,就(jiu)要注意方法(fa)和技巧(qiao)。包燒(shao)(shao)(shao)麥(mai)(mai)(mai)(mai)的(de)(de)時(shi)(shi)候,首先將燒(shao)(shao)(shao)麥(mai)(mai)(mai)(mai)餡和燒(shao)(shao)(shao)麥(mai)(mai)(mai)(mai)皮(pi)(pi)處理好(hao),然(ran)(ran)后右(you)(you)(you)手(shou)戴一(yi)次性手(shou)套,左(zuo)手(shou)四指托住(zhu)燒(shao)(shao)(shao)麥(mai)(mai)(mai)(mai)皮(pi)(pi),右(you)(you)(you)手(shou)將餡料捏(nie)成55g的(de)(de)橢圓(yuan)形,放入左(zuo)手(shou)燒(shao)(shao)(shao)麥(mai)(mai)(mai)(mai)皮(pi)(pi)中心,鋪平;此(ci)時(shi)(shi),右(you)(you)(you)手(shou)大拇(mu)指按住(zhu)餡心,左(zuo)手(shou)順時(shi)(shi)針轉(zhuan)動,捏(nie)成上(shang)窄下(xia)圓(yuan)的(de)(de)花瓶狀,捏(nie)完一(yi)圈后把捏(nie)好(hao)的(de)(de)皮(pi)(pi)分開即可(ke)。這樣包出(chu)來的(de)(de)燒(shao)(shao)(shao)麥(mai)(mai)(mai)(mai)皮(pi)(pi)不但更薄,而且包出(chu)來的(de)(de)燒(shao)(shao)(shao)麥(mai)(mai)(mai)(mai)頂(ding)部會像(xiang)花一(yi)樣自然(ran)(ran)散(san),非(fei)常好(hao)看,就(jiu)像(xiang)一(yi)朵(duo)花一(yi)樣。
四、燒麥餡的做法和配料
燒(shao)麥(mai)餡(xian)(xian)(xian)(xian)(xian)一般有純肉(rou)(rou)(rou)(rou)燒(shao)麥(mai)餡(xian)(xian)(xian)(xian)(xian)和糯(nuo)米燒(shao)麥(mai)餡(xian)(xian)(xian)(xian)(xian)兩(liang)種,兩(liang)種燒(shao)麥(mai)餡(xian)(xian)(xian)(xian)(xian)的(de)(de)做法分別(bie)是:1、純肉(rou)(rou)(rou)(rou)燒(shao)麥(mai)餡(xian)(xian)(xian)(xian)(xian):(1)準備(bei)牛(niu)肉(rou)(rou)(rou)(rou)5kg、干姜(jiang)粉200g、花(hua)椒(jiao)粉兩(liang)把約(yue)50g、鹽適(shi)量、亞麻(ma)籽(zi)(zi)油(you)(you)適(shi)量、土(tu)(tu)豆(dou)淀粉適(shi)量。(2)將(jiang)(jiang)(jiang)肉(rou)(rou)(rou)(rou)絞(jiao)成餡(xian)(xian)(xian)(xian)(xian)兒(er),肥瘦(shou)比例為(wei)4:6,肉(rou)(rou)(rou)(rou)加入(ru)(ru)(ru)油(you)(you)攪拌(ban)(ban)均勻,干姜(jiang)粉、花(hua)椒(jiao)粉、味精放(fang)入(ru)(ru)(ru)。(3)攪拌(ban)(ban)好的(de)(de)肉(rou)(rou)(rou)(rou)餡(xian)(xian)(xian)(xian)(xian)加水(shui),沒過肉(rou)(rou)(rou)(rou)餡(xian)(xian)(xian)(xian)(xian)。水(shui)滲入(ru)(ru)(ru)肉(rou)(rou)(rou)(rou)餡(xian)(xian)(xian)(xian)(xian)后,泡1小(xiao)時(shi)左右,將(jiang)(jiang)(jiang)肉(rou)(rou)(rou)(rou)餡(xian)(xian)(xian)(xian)(xian)打成蓉狀。(4)攪打肉(rou)(rou)(rou)(rou)餡(xian)(xian)(xian)(xian)(xian),用手按照一個方向(順時(shi)針或逆時(shi)針)攪拌(ban)(ban),將(jiang)(jiang)(jiang)原本疙疙瘩瘩的(de)(de)肉(rou)(rou)(rou)(rou)餡(xian)(xian)(xian)(xian)(xian)打的(de)(de)順滑(hua)、變(bian)軟(ruan),繼續浸(jin)泡,重復攪打三至四次,直到水(shui)完全(quan)滲入(ru)(ru)(ru)肉(rou)(rou)(rou)(rou)餡(xian)(xian)(xian)(xian)(xian)當中。(5)加入(ru)(ru)(ru)鹽、亞麻(ma)籽(zi)(zi)油(you)(you)。將(jiang)(jiang)(jiang)熱水(shui)倒(dao)入(ru)(ru)(ru)土(tu)(tu)豆(dou)淀粉當中制作粉面,然后加入(ru)(ru)(ru)肉(rou)(rou)(rou)(rou)餡(xian)(xian)(xian)(xian)(xian)與(yu)肉(rou)(rou)(rou)(rou)打勻,放(fang)入(ru)(ru)(ru)蔥(cong),將(jiang)(jiang)(jiang)適(shi)量亞麻(ma)籽(zi)(zi)油(you)(you)灑在蔥(cong)上,以免(mian)蔥(cong)出水(shui)。
2、糯米(mi)(mi)燒賣餡(xian):(1)準(zhun)備糯米(mi)(mi)250克(ke)、香(xiang)菇4朵、胡蘿卜半根、生抽3勺、蠔(hao)油(you)(you)適(shi)(shi)量、洋蔥(cong)三分(fen)之一個、玉(yu)米(mi)(mi)粒適(shi)(shi)量、豆(dou)米(mi)(mi)適(shi)(shi)量、豬(zhu)肉餡(xian)適(shi)(shi)量、豬(zhu)油(you)(you)適(shi)(shi)量。(2)各種食材全(quan)部(bu)切碎(sui);豬(zhu)肉餡(xian)加入淀(dian)粉(fen)、生抽預拌一下;糯米(mi)(mi)提(ti)前像煮米(mi)(mi)飯一樣煮好(hao)備用。(3)鍋(guo)(guo)里倒豬(zhu)油(you)(you),加入拌好(hao)點的(de)(de)肉沫翻(fan)炒(chao)(chao),炒(chao)(chao)好(hao)盛出。(4)鍋(guo)(guo)里再加入豬(zhu)油(you)(you),放(fang)入除了香(xiang)菇以(yi)外的(de)(de)食材翻(fan)炒(chao)(chao),炒(chao)(chao)一會后加入香(xiang)菇翻(fan)炒(chao)(chao);加入生抽、蠔(hao)油(you)(you)。(5)加入事(shi)先煮好(hao)的(de)(de)糯米(mi)(mi)飯,翻(fan)炒(chao)(chao),炒(chao)(chao)到全(quan)部(bu)均勻,盛出即可。