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基本介紹

煎餅(bing)食(shi)品有著悠久(jiu)的(de)歷史的(de)傳統面食(shi)，早在(zai)春秋戰(zhan)國時(shi)期，山東沂蒙人(ren)(ren)民即開始食(shi)用煎餅(bing)，相傳孟姜女哭長城，所帶(dai)食(shi)物即煎餅(bing)。清代(dai)(dai)蒲松(song)齡在(zai)其《煎餅(bing)賦(fu)》中寫到，“煎餅(bing)則(ze)合米豆為(wei)(wei)之，齊人(ren)(ren)以(yi)代(dai)(dai)面食(shi)”，“圓如(ru)銀月，大如(ru)銅缸，薄如(ru)剡溪之紙，色(se)如(ru)黃鶴之翎，此煎餅(bing)之定(ding)制也”。文中，蒲松(song)齡用它那如(ru)掾大筆，把煎餅(bing)的(de)形狀、色(se)澤、大小、原料、制作以(yi)及味(wei)道、功用等描述得淋漓盡致。千百年來，人(ren)(ren)們在(zai)實踐中不斷改進工藝，增添品種，使(shi)其成為(wei)(wei)久(jiu)盛不衰、享譽海內外的(de)名優食(shi)品。

制作方法

制(zhi)作(zuo)煎(jian)餅(bing)(bing)有(you)(you)獨(du)特的(de)(de)工(gong)(gong)具(ju)(ju)，主(zhu)要有(you)(you)鏊(ao)(ao)(ao)子(zi)(zi)、攤(tan)(tan)子(zi)(zi)、推子(zi)(zi)、油(you)鬧(nao)子(zi)(zi)等。鏊(ao)(ao)(ao)子(zi)(zi)，系用(yong)生鐵鑄(zhu)造，直徑一(yi)米，中(zhong)間微凸略厚，邊緣較薄，形如(ru)禿頭鍋蓋，上面平整光滑，下(xia)面有(you)(you)三(san)支角可(ke)以作(zuo)為(wei)支撐。過去的(de)(de)鏊(ao)(ao)(ao)子(zi)(zi)是(shi)固定的(de)(de)，有(you)(you)人又(you)制(zhi)出(chu)了可(ke)以轉動的(de)(de)鏊(ao)(ao)(ao)子(zi)(zi)，以提高產量(liang)。攤(tan)(tan)子(zi)(zi)(又(you)稱刮子(zi)(zi))，用(yong)木片做(zuo)成，呈長(chang)(chang)方形，長(chang)(chang)寬(kuan)比例為(wei)2：1，把(ba)手(shou)(shou)居中(zhong)，看(kan)起來很像一(yi)把(ba)砍(kan)刀，而(er)且更光滑，使(shi)(shi)用(yong)時橫(heng)握(wo)把(ba)手(shou)(shou)，左推右抹，是(shi)攤(tan)(tan)煎(jian)餅(bing)(bing)的(de)(de)主(zhu)要工(gong)(gong)具(ju)(ju)。推子(zi)(zi)（又(you)稱耙(pa)子(zi)(zi)）類似無齒耙(pa)。將長(chang)(chang)方竹片，上面垂直按(an)上一(yi)個把(ba)手(shou)(shou)，可(ke)以用(yong)手(shou)(shou)拖曳，也就(jiu)是(shi)用(yong)來“攤(tan)(tan)”煎(jian)餅(bing)(bing)的(de)(de)。油(you)鬧(nao)子(zi)(zi)，用(yong)白(bai)凈棉紗(sha)，按(an)做(zuo)口罩的(de)(de)方法疊它三(san)十(shi)來層，壓實，用(yong)棉線細(xi)(xi)細(xi)(xi)密密的(de)(de)納牢后，放入清(qing)油(you)(花生油(you))里浸透(tou)，再(zai)拿出(chu)來晾干即可(ke)使(shi)(shi)用(yong)。其它如(ru)和面、發酵等工(gong)(gong)具(ju)(ju)可(ke)因(yin)時、因(yin)地、因(yin)人而(er)異。

加(jia)工(gong)(gong)(gong)煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)，當(dang)地(di)人(ren)稱“攤(tan)(tan)煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)”。攤(tan)(tan)煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)是一(yi)(yi)項專門(men)的(de)(de)(de)技藝，做法(fa)有(you)刮(gua)(gua)、攤(tan)(tan)、滾、搟(xian)等多種(zhong)制(zhi)(zhi)作(zuo)(zuo)方(fang)法(fa)。加(jia)工(gong)(gong)(gong)煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)首(shou)先要(yao)(yao)制(zhi)(zhi)糊(hu)(hu)(hu)(hu)(hu)(hu)，將(jiang)(jiang)所用原料加(jia)水，用石磨推成(cheng)糊(hu)(hu)(hu)(hu)(hu)(hu)狀(zhuang)，當(dang)地(di)人(ren)把這(zhe)叫“糊(hu)(hu)(hu)(hu)(hu)(hu)子(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)”。糊(hu)(hu)(hu)(hu)(hu)(hu)子(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)稠了(le)(le)，勺子(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)舀(yao)起來不(bu)(bu)能(neng)順(shun)暢地(di)倒在(zai)鏊(ao)(ao)(ao)(ao)(ao)子(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)上(shang)(shang)，稀(xi)了(le)(le)，在(zai)鏊(ao)(ao)(ao)(ao)(ao)子(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)上(shang)(shang)四散流淌(tang)，稀(xi)稠適(shi)當(dang)才能(neng)攤(tan)(tan)出好(hao)(hao)的(de)(de)(de)煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)。刮(gua)(gua)煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)是將(jiang)(jiang)糊(hu)(hu)(hu)(hu)(hu)(hu)子(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)舀(yao)在(zai)鏊(ao)(ao)(ao)(ao)(ao)子(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)上(shang)(shang)，用光滑的(de)(de)(de)木片把面(mian)(mian)糊(hu)(hu)(hu)(hu)(hu)(hu)攤(tan)(tan)開，刮(gua)(gua)平，刮(gua)(gua)薄(bo)，刮(gua)(gua)均(jun)勻。漏了(le)(le)的(de)(de)(de)地(di)方(fang)，挑一(yi)(yi)點糊(hu)(hu)(hu)(hu)(hu)(hu)子(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)填上(shang)(shang)，順(shun)手一(yi)(yi)抹，天衣無縫。煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)熟(shu)時(shi)，周邊會自(zi)動卷起，順(shun)手揭起來即(ji)(ji)可。滾煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)則(ze)(ze)是將(jiang)(jiang)糊(hu)(hu)(hu)(hu)(hu)(hu)子(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)和成(cheng)不(bu)(bu)軟不(bu)(bu)硬的(de)(de)(de)面(mian)(mian)團，直接在(zai)鏊(ao)(ao)(ao)(ao)(ao)子(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)上(shang)(shang)滾，依(yi)靠鏊(ao)(ao)(ao)(ao)(ao)子(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)的(de)(de)(de)熱度把面(mian)(mian)團沾(zhan)在(zai)鏊(ao)(ao)(ao)(ao)(ao)子(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)上(shang)(shang)一(yi)(yi)層(ceng)，然后(hou)(hou)再(zai)用刮(gua)(gua)子(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)一(yi)(yi)抹即(ji)(ji)成(cheng)。攤(tan)(tan)煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)是用耙子(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)（推子(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)）將(jiang)(jiang)舀(yao)到鏊(ao)(ao)(ao)(ao)(ao)子(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)上(shang)(shang)的(de)(de)(de)面(mian)(mian)糊(hu)(hu)(hu)(hu)(hu)(hu)從里到外(wai)或(huo)從外(wai)到里均(jun)勻攤(tan)(tan)一(yi)(yi)圈，煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)糊(hu)(hu)(hu)(hu)(hu)(hu)所到之(zhi)處就會在(zai)熱鏊(ao)(ao)(ao)(ao)(ao)子(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)上(shang)(shang)被迅(xun)速的(de)(de)(de)凝固，耙子(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)的(de)(de)(de)長短正好(hao)(hao)等于鏊(ao)(ao)(ao)(ao)(ao)子(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)的(de)(de)(de)半徑，所以耙子(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)繞場一(yi)(yi)周，就成(cheng)了(le)(le)一(yi)(yi)張煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)。糊(hu)(hu)(hu)(hu)(hu)(hu)子(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)制(zhi)(zhi)做好(hao)(hao)后(hou)(hou)立即(ji)(ji)加(jia)工(gong)(gong)(gong)，則(ze)(ze)煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)甜，等糊(hu)(hu)(hu)(hu)(hu)(hu)子(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)發酵稍微有(you)點酸味時(shi)再(zai)加(jia)工(gong)(gong)(gong)，就是酸煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)。不(bu)(bu)論(lun)使用那種(zhong)方(fang)法(fa)，手要(yao)(yao)麻利，火(huo)候還要(yao)(yao)適(shi)當(dang)。煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)很(hen)薄(bo)，很(hen)容易(yi)熟(shu)，火(huo)候大了(le)(le)或(huo)揭得慢了(le)(le)，煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)會焦糊(hu)(hu)(hu)(hu)(hu)(hu)，火(huo)候小了(le)(le)或(huo)揭得快了(le)(le)，煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)則(ze)(ze)不(bu)(bu)熟(shu)，所以加(jia)工(gong)(gong)(gong)一(yi)(yi)張好(hao)(hao)煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)很(hen)有(you)技巧，也很(hen)不(bu)(bu)容易(yi)。揭完一(yi)(yi)張煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)，要(yao)(yao)用油(you)鬧子(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)往(wang)鏊(ao)(ao)(ao)(ao)(ao)子(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)上(shang)(shang)抹油(you)，然后(hou)(hou)烙下(xia)一(yi)(yi)張煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)。好(hao)(hao)的(de)(de)(de)煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)要(yao)(yao)薄(bo)如白紙，厚度均(jun)勻，餅(bing)(bing)(bing)(bing)(bing)(bing)面(mian)(mian)完整(zheng)。在(zai)臨沂加(jia)工(gong)(gong)(gong)煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)往(wang)往(wang)是家庭主(zhu)婦的(de)(de)(de)活(huo)(huo)兒，過去女孩子(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)(zi)到了(le)(le)能(neng)干活(huo)(huo)的(de)(de)(de)年紀，第一(yi)(yi)樣學的(de)(de)(de)就是制(zhi)(zhi)作(zuo)(zuo)煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)，過了(le)(le)門(men)的(de)(de)(de)時(shi)候，公婆要(yao)(yao)考察新媳婦會不(bu)(bu)會做活(huo)(huo)兒，只要(yao)(yao)攤(tan)(tan)一(yi)(yi)次煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)就知(zhi)道了(le)(le)。

一些廠家(jia)為(wei)了提(ti)高煎餅(bing)的產量，使(shi)用機器像造紙一樣制作煎餅(bing)，這種煎餅(bing)雖(sui)然也很(hen)好吃，但其樣式、形狀、手感(gan)、味道均不(bu)如手工煎餅(bing)。

食用須知

煎餅的吃法(fa)也很多。

煎餅(bing)卷(juan)大(da)蔥(cong)是眾人皆知的(de)(de)典(dian)型山東(dong)吃(chi)法，吃(chi)的(de)(de)時候，將(jiang)又(you)圓又(you)薄的(de)(de)一大(da)張(zhang)煎餅(bing)，放上一棵洗凈(jing)的(de)(de)大(da)蔥(cong)，沾上大(da)醬，然后順勢(shi)一卷(juan)即可。電影(ying)《紅(hong)日》中就有華(hua)野戰(zhan)士吃(chi)煎餅(bing)卷(juan)大(da)蔥(cong)的(de)(de)經典(dian)鏡頭。

現今生活好(hao)了，吃煎(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)配的菜(cai)肴也多了，卷(juan)豬(zhu)頭肉，卷(juan)芹菜(cai)牛(niu)肉渣，卷(juan)炸黃鯽子魚，卷(juan)鮮香椿、腌(a)咸(xian)菜(cai)、蒜薹、辣椒等(deng)等(deng)。美食家們還(huan)在(zai)做煎(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)上下功夫(fu)，有的把(ba)雞(ji)蛋打在(zai)剛烙好(hao)還(huan)未下鏊子的煎(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)上；有的將大棗煮熟，攪在(zai)“糊”中，做成營養豐富(fu)，口感軟(ruan)甜(tian)的煎(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)；有的把(ba)韭(jiu)菜(cai)、雞(ji)蛋、豆腐炒好(hao)，放入新攤的煎(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)中，再用少量油煎(jian)(jian)(jian)過(guo)，做成菜(cai)煎(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)等(deng)等(deng)。吃過(guo)煎(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)的人都知道(dao)，剛剛從鏊子上揭(jie)下的煎(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)是(shi)(shi)酥脆(cui)松軟(ruan)的，可(ke)以(yi)將其卷(juan)著吃，所以(yi)才有煎(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)“卷(juan)”一(yi)(yi)(yi)說。冷卻(que)的煎(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)由于失(shi)去水(shui)(shui)分(fen)會很(hen)干，但煎(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)往往是(shi)(shi)疊(die)在(zai)一(yi)(yi)(yi)起的，漸(jian)漸(jian)又會返潮而變得柔(rou)軟(ruan)，上面蓋上布就(jiu)會可(ke)以(yi)長期(qi)保持。待吃時(shi)，只(zhi)要揭(jie)一(yi)(yi)(yi)張就(jiu)成，非常方便。煎(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)的特(te)性是(shi)(shi)失(shi)去水(shui)(shui)分(fen)后會變得干、脆(cui)、硬，即(ji)(ji)使(shi)五(wu)尺高的壯(zhuang)漢吃起來也會累的青筋暴露。可(ke)是(shi)(shi)用開水(shui)(shui)一(yi)(yi)(yi)泡，便立即(ji)(ji)柔(rou)軟(ruan)如面，兒(er)童、老人食用十分(fen)便利。