芒果视频下载

基本介紹

煎餅(bing)食(shi)(shi)(shi)(shi)品有著悠久的歷史的傳統面食(shi)(shi)(shi)(shi)，早在(zai)春(chun)秋戰(zhan)國(guo)時期(qi)，山東沂(yi)蒙人(ren)民即開始食(shi)(shi)(shi)(shi)用煎餅(bing)，相傳孟姜女(nv)哭長城，所帶(dai)食(shi)(shi)(shi)(shi)物即煎餅(bing)。清代蒲松齡(ling)(ling)在(zai)其(qi)《煎餅(bing)賦》中(zhong)寫到(dao)，“煎餅(bing)則合米豆為之，齊人(ren)以(yi)代面食(shi)(shi)(shi)(shi)”，“圓如銀月，大如銅(tong)缸，薄如剡溪之紙，色如黃鶴之翎(ling)，此煎餅(bing)之定制也”。文中(zhong)，蒲松齡(ling)(ling)用它那如掾大筆，把煎餅(bing)的形狀(zhuang)、色澤、大小、原料、制作以(yi)及(ji)味(wei)道、功用等描述得淋(lin)漓盡致。千百(bai)年來，人(ren)們在(zai)實(shi)踐中(zhong)不(bu)斷改進工藝，增添品種，使其(qi)成為久盛不(bu)衰、享譽海內(nei)外的名優食(shi)(shi)(shi)(shi)品。

制作方法

制作煎(jian)(jian)餅(bing)有(you)獨(du)特的(de)(de)工(gong)(gong)具(ju)，主要(yao)(yao)有(you)鏊子(zi)、攤子(zi)、推子(zi)、油鬧子(zi)等(deng)。鏊子(zi)，系用(yong)(yong)(yong)生鐵(tie)鑄造，直(zhi)徑一(yi)米，中(zhong)間微凸略厚，邊緣較(jiao)薄，形如禿頭鍋蓋(gai)，上(shang)面平(ping)整光滑(hua)，下面有(you)三(san)支(zhi)角可(ke)以(yi)作為(wei)支(zhi)撐。過去的(de)(de)鏊子(zi)是固定的(de)(de)，有(you)人又(you)(you)(you)制出了可(ke)以(yi)轉動(dong)的(de)(de)鏊子(zi)，以(yi)提高產量。攤子(zi)(又(you)(you)(you)稱(cheng)刮子(zi))，用(yong)(yong)(yong)木(mu)片做(zuo)成，呈(cheng)長(chang)方(fang)形，長(chang)寬比例為(wei)2：1，把(ba)(ba)(ba)手(shou)(shou)居中(zhong)，看起來很(hen)像一(yi)把(ba)(ba)(ba)砍刀，而且(qie)更(geng)光滑(hua)，使用(yong)(yong)(yong)時(shi)橫握把(ba)(ba)(ba)手(shou)(shou)，左(zuo)推右抹(mo)，是攤煎(jian)(jian)餅(bing)的(de)(de)主要(yao)(yao)工(gong)(gong)具(ju)。推子(zi)（又(you)(you)(you)稱(cheng)耙子(zi)）類似(si)無齒耙。將長(chang)方(fang)竹片，上(shang)面垂直(zhi)按上(shang)一(yi)個把(ba)(ba)(ba)手(shou)(shou)，可(ke)以(yi)用(yong)(yong)(yong)手(shou)(shou)拖曳，也就是用(yong)(yong)(yong)來“攤”煎(jian)(jian)餅(bing)的(de)(de)。油鬧子(zi)，用(yong)(yong)(yong)白凈棉紗，按做(zuo)口罩的(de)(de)方(fang)法疊它三(san)十來層，壓(ya)實，用(yong)(yong)(yong)棉線細(xi)細(xi)密密的(de)(de)納牢后，放入清油(花生油)里浸透，再(zai)拿(na)出來晾(liang)干即可(ke)使用(yong)(yong)(yong)。其它如和(he)面、發酵等(deng)工(gong)(gong)具(ju)可(ke)因(yin)(yin)時(shi)、因(yin)(yin)地、因(yin)(yin)人而異。

加(jia)工(gong)(gong)煎(jian)(jian)(jian)餅(bing)(bing)，當(dang)地(di)人稱“攤煎(jian)(jian)(jian)餅(bing)(bing)”。攤煎(jian)(jian)(jian)餅(bing)(bing)是(shi)(shi)一(yi)(yi)項專門的(de)(de)(de)(de)(de)技藝，做法有刮(gua)、攤、滾、搟等(deng)(deng)多(duo)種(zhong)制作方(fang)(fang)法。加(jia)工(gong)(gong)煎(jian)(jian)(jian)餅(bing)(bing)首先要(yao)(yao)制糊(hu)(hu)，將(jiang)所用(yong)(yong)原料加(jia)水，用(yong)(yong)石磨推成(cheng)糊(hu)(hu)狀，當(dang)地(di)人把這叫“糊(hu)(hu)子(zi)(zi)(zi)(zi)(zi)(zi)”。糊(hu)(hu)子(zi)(zi)(zi)(zi)(zi)(zi)稠了(le)(le)(le)，勺子(zi)(zi)(zi)(zi)(zi)(zi)舀起來不(bu)(bu)能(neng)順暢地(di)倒在(zai)(zai)(zai)鏊(ao)(ao)子(zi)(zi)(zi)(zi)(zi)(zi)上，稀了(le)(le)(le)，在(zai)(zai)(zai)鏊(ao)(ao)子(zi)(zi)(zi)(zi)(zi)(zi)上四散流淌，稀稠適當(dang)才能(neng)攤出好(hao)的(de)(de)(de)(de)(de)煎(jian)(jian)(jian)餅(bing)(bing)。刮(gua)煎(jian)(jian)(jian)餅(bing)(bing)是(shi)(shi)將(jiang)糊(hu)(hu)子(zi)(zi)(zi)(zi)(zi)(zi)舀在(zai)(zai)(zai)鏊(ao)(ao)子(zi)(zi)(zi)(zi)(zi)(zi)上，用(yong)(yong)光滑的(de)(de)(de)(de)(de)木片把面(mian)糊(hu)(hu)攤開，刮(gua)平，刮(gua)薄(bo)，刮(gua)均勻(yun)。漏了(le)(le)(le)的(de)(de)(de)(de)(de)地(di)方(fang)(fang)，挑(tiao)一(yi)(yi)點糊(hu)(hu)子(zi)(zi)(zi)(zi)(zi)(zi)填上，順手(shou)一(yi)(yi)抹(mo)，天衣無縫。煎(jian)(jian)(jian)餅(bing)(bing)熟時(shi)，周邊會(hui)自動卷起，順手(shou)揭起來即可。滾煎(jian)(jian)(jian)餅(bing)(bing)則是(shi)(shi)將(jiang)糊(hu)(hu)子(zi)(zi)(zi)(zi)(zi)(zi)和成(cheng)不(bu)(bu)軟不(bu)(bu)硬(ying)的(de)(de)(de)(de)(de)面(mian)團(tuan)，直(zhi)接在(zai)(zai)(zai)鏊(ao)(ao)子(zi)(zi)(zi)(zi)(zi)(zi)上滾，依(yi)靠(kao)鏊(ao)(ao)子(zi)(zi)(zi)(zi)(zi)(zi)的(de)(de)(de)(de)(de)熱(re)度把面(mian)團(tuan)沾在(zai)(zai)(zai)鏊(ao)(ao)子(zi)(zi)(zi)(zi)(zi)(zi)上一(yi)(yi)層，然后(hou)再(zai)用(yong)(yong)刮(gua)子(zi)(zi)(zi)(zi)(zi)(zi)一(yi)(yi)抹(mo)即成(cheng)。攤煎(jian)(jian)(jian)餅(bing)(bing)是(shi)(shi)用(yong)(yong)耙子(zi)(zi)(zi)(zi)(zi)(zi)（推子(zi)(zi)(zi)(zi)(zi)(zi)）將(jiang)舀到(dao)(dao)鏊(ao)(ao)子(zi)(zi)(zi)(zi)(zi)(zi)上的(de)(de)(de)(de)(de)面(mian)糊(hu)(hu)從里(li)到(dao)(dao)外或(huo)從外到(dao)(dao)里(li)均勻(yun)攤一(yi)(yi)圈，煎(jian)(jian)(jian)餅(bing)(bing)糊(hu)(hu)所到(dao)(dao)之處(chu)就(jiu)會(hui)在(zai)(zai)(zai)熱(re)鏊(ao)(ao)子(zi)(zi)(zi)(zi)(zi)(zi)上被迅速的(de)(de)(de)(de)(de)凝固(gu)，耙子(zi)(zi)(zi)(zi)(zi)(zi)的(de)(de)(de)(de)(de)長(chang)短正(zheng)好(hao)等(deng)(deng)于鏊(ao)(ao)子(zi)(zi)(zi)(zi)(zi)(zi)的(de)(de)(de)(de)(de)半徑，所以耙子(zi)(zi)(zi)(zi)(zi)(zi)繞場一(yi)(yi)周，就(jiu)成(cheng)了(le)(le)(le)一(yi)(yi)張(zhang)(zhang)煎(jian)(jian)(jian)餅(bing)(bing)。糊(hu)(hu)子(zi)(zi)(zi)(zi)(zi)(zi)制做好(hao)后(hou)立即加(jia)工(gong)(gong)，則煎(jian)(jian)(jian)餅(bing)(bing)甜(tian)，等(deng)(deng)糊(hu)(hu)子(zi)(zi)(zi)(zi)(zi)(zi)發(fa)酵(jiao)稍(shao)微(wei)有點酸(suan)味(wei)時(shi)再(zai)加(jia)工(gong)(gong)，就(jiu)是(shi)(shi)酸(suan)煎(jian)(jian)(jian)餅(bing)(bing)。不(bu)(bu)論使用(yong)(yong)那種(zhong)方(fang)(fang)法，手(shou)要(yao)(yao)麻利，火(huo)候(hou)還要(yao)(yao)適當(dang)。煎(jian)(jian)(jian)餅(bing)(bing)很薄(bo)，很容(rong)易熟，火(huo)候(hou)大了(le)(le)(le)或(huo)揭得慢了(le)(le)(le)，煎(jian)(jian)(jian)餅(bing)(bing)會(hui)焦糊(hu)(hu)，火(huo)候(hou)小了(le)(le)(le)或(huo)揭得快了(le)(le)(le)，煎(jian)(jian)(jian)餅(bing)(bing)則不(bu)(bu)熟，所以加(jia)工(gong)(gong)一(yi)(yi)張(zhang)(zhang)好(hao)煎(jian)(jian)(jian)餅(bing)(bing)很有技巧(qiao)，也很不(bu)(bu)容(rong)易。揭完一(yi)(yi)張(zhang)(zhang)煎(jian)(jian)(jian)餅(bing)(bing)，要(yao)(yao)用(yong)(yong)油(you)鬧(nao)子(zi)(zi)(zi)(zi)(zi)(zi)往(wang)鏊(ao)(ao)子(zi)(zi)(zi)(zi)(zi)(zi)上抹(mo)油(you)，然后(hou)烙下一(yi)(yi)張(zhang)(zhang)煎(jian)(jian)(jian)餅(bing)(bing)。好(hao)的(de)(de)(de)(de)(de)煎(jian)(jian)(jian)餅(bing)(bing)要(yao)(yao)薄(bo)如白紙，厚度均勻(yun)，餅(bing)(bing)面(mian)完整。在(zai)(zai)(zai)臨沂加(jia)工(gong)(gong)煎(jian)(jian)(jian)餅(bing)(bing)往(wang)往(wang)是(shi)(shi)家庭主婦的(de)(de)(de)(de)(de)活(huo)兒，過去(qu)女孩子(zi)(zi)(zi)(zi)(zi)(zi)到(dao)(dao)了(le)(le)(le)能(neng)干活(huo)的(de)(de)(de)(de)(de)年(nian)紀，第(di)一(yi)(yi)樣學的(de)(de)(de)(de)(de)就(jiu)是(shi)(shi)制作煎(jian)(jian)(jian)餅(bing)(bing)，過了(le)(le)(le)門的(de)(de)(de)(de)(de)時(shi)候(hou)，公(gong)婆要(yao)(yao)考察(cha)新(xin)媳(xi)婦會(hui)不(bu)(bu)會(hui)做活(huo)兒，只要(yao)(yao)攤一(yi)(yi)次煎(jian)(jian)(jian)餅(bing)(bing)就(jiu)知道了(le)(le)(le)。

一些廠家為(wei)了提高煎(jian)餅的產量，使(shi)用機(ji)器像造(zao)紙一樣(yang)制作煎(jian)餅，這種煎(jian)餅雖然也很(hen)好吃(chi)，但其樣(yang)式、形狀(zhuang)、手感、味道均不如手工煎(jian)餅。

食用須知

煎餅的吃法也很多。

煎(jian)餅(bing)卷(juan)大(da)蔥是眾人皆知的(de)典型山東吃法，吃的(de)時候，將又圓又薄的(de)一大(da)張煎(jian)餅(bing)，放上(shang)一棵洗凈的(de)大(da)蔥，沾上(shang)大(da)醬，然后(hou)順(shun)勢一卷(juan)即(ji)可。電(dian)影《紅日》中就有華野(ye)戰士吃煎(jian)餅(bing)卷(juan)大(da)蔥的(de)經(jing)典鏡頭。

現(xian)今生活好了(le)，吃(chi)(chi)煎(jian)(jian)餅(bing)配的(de)(de)(de)(de)(de)菜(cai)肴也(ye)多了(le)，卷(juan)(juan)豬(zhu)頭肉，卷(juan)(juan)芹菜(cai)牛肉渣，卷(juan)(juan)炸黃鯽子魚，卷(juan)(juan)鮮香椿、腌(a)咸菜(cai)、蒜薹、辣椒等等。美食(shi)(shi)家們(men)還在(zai)做煎(jian)(jian)餅(bing)上(shang)(shang)(shang)下(xia)功夫，有(you)的(de)(de)(de)(de)(de)把雞蛋打在(zai)剛烙(luo)好還未下(xia)鏊(ao)子的(de)(de)(de)(de)(de)煎(jian)(jian)餅(bing)上(shang)(shang)(shang)；有(you)的(de)(de)(de)(de)(de)將大棗(zao)煮熟，攪在(zai)“糊”中(zhong)，做成(cheng)營(ying)養(yang)豐富，口感(gan)軟(ruan)(ruan)甜的(de)(de)(de)(de)(de)煎(jian)(jian)餅(bing)；有(you)的(de)(de)(de)(de)(de)把韭菜(cai)、雞蛋、豆(dou)腐炒好，放(fang)入新攤的(de)(de)(de)(de)(de)煎(jian)(jian)餅(bing)中(zhong)，再用少量油煎(jian)(jian)過，做成(cheng)菜(cai)煎(jian)(jian)餅(bing)等等。吃(chi)(chi)過煎(jian)(jian)餅(bing)的(de)(de)(de)(de)(de)人(ren)都知道，剛剛從鏊(ao)子上(shang)(shang)(shang)揭下(xia)的(de)(de)(de)(de)(de)煎(jian)(jian)餅(bing)是(shi)酥脆松軟(ruan)(ruan)的(de)(de)(de)(de)(de)，可(ke)以(yi)將其(qi)卷(juan)(juan)著吃(chi)(chi)，所以(yi)才(cai)有(you)煎(jian)(jian)餅(bing)“卷(juan)(juan)”一說。冷(leng)卻的(de)(de)(de)(de)(de)煎(jian)(jian)餅(bing)由于(yu)失去(qu)水分會(hui)很干，但煎(jian)(jian)餅(bing)往往是(shi)疊(die)在(zai)一起(qi)的(de)(de)(de)(de)(de)，漸漸又(you)會(hui)返潮而變得(de)柔(rou)軟(ruan)(ruan)，上(shang)(shang)(shang)面蓋上(shang)(shang)(shang)布就會(hui)可(ke)以(yi)長期保持。待吃(chi)(chi)時(shi)，只要揭一張就成(cheng)，非常(chang)方(fang)便。煎(jian)(jian)餅(bing)的(de)(de)(de)(de)(de)特性是(shi)失去(qu)水分后會(hui)變得(de)干、脆、硬，即使五尺高(gao)的(de)(de)(de)(de)(de)壯(zhuang)漢吃(chi)(chi)起(qi)來也(ye)會(hui)累(lei)的(de)(de)(de)(de)(de)青筋暴露。可(ke)是(shi)用開(kai)水一泡，便立即柔(rou)軟(ruan)(ruan)如(ru)面，兒(er)童、老(lao)人(ren)食(shi)(shi)用十(shi)分便利。