黃(huang)縣(xian)肉盒是山東黃(huang)縣(xian)地方傳統名點,始于明末清初年間。面(mian)皮用(yong)冷水面(mian)、燙面(mian)、油面(mian)混和調制,豬油、海(hai)米、時(shi)令鮮(xian)菜(cai)拌(ban)餡(xian),菊花頂圓包,六(liu)面(mian)煎黃(huang)。肉多菜(cai)少,金黃(huang)不焦,餡(xian)鮮(xian)汁多,皮酥香脆(cui)。
面皮用冷水面、燙面、油(you)(you)面混和(he)調制(zhi),豬油(you)(you)、海米、時令鮮菜拌(ban)餡,菊花頂圓(yuan)包,六面煎黃。肉多菜少(shao),金黃不焦(jiao),餡鮮汁(zhi)多,皮酥香脆(cui)。
黃縣(xian)肉盒(he)的(de)(de)(de)(de)(de)(de)烹制程(cheng)序(xu)(xu)是(shi),將(jiang)豬瘦肉切成(cheng)(cheng)(cheng)(cheng)細小(xiao)丁狀或(huo)斬成(cheng)(cheng)(cheng)(cheng)粗泥(ni),加調料(liao)、清(qing)(qing)湯、海(hai)米、蔬菜(cai)末拌勻(yun),然后把調好的(de)(de)(de)(de)(de)(de)面(mian)(mian)坯搟成(cheng)(cheng)(cheng)(cheng)薄(bo)片,裝上餡心包(bao)成(cheng)(cheng)(cheng)(cheng)菊花頂(ding)式的(de)(de)(de)(de)(de)(de)圓包(bao)。平底鍋擦凈燒熱(re),均勻(yun)抹一(yi)(yi)層清(qing)(qing)油,放入(ru)肉盒(he)先(xian)煎(jian)兩面(mian)(mian),金黃色時再(zai)(zai)豎(shu)起(qi)煎(jian)成(cheng)(cheng)(cheng)(cheng)六面(mian)(mian),呈螺(luo)母狀,復放入(ru)清(qing)(qing)油煎(jian)炸至(zhi)(zhi)熟即(ji)可。其實(shi),肉盒(he)的(de)(de)(de)(de)(de)(de)制作(zuo)遠非程(cheng)序(xu)(xu)介紹的(de)(de)(de)(de)(de)(de)這么簡單,可以(yi)說甚為復雜,需經過拌餡、調面(mian)(mian)、掐坯、搟皮(pi)、裝餡、捏包(bao)、烙(luo)制、按餅、煎(jian)炸等一(yi)(yi)系列步驟,手藝不精者很(hen)難做成(cheng)(cheng)(cheng)(cheng)色、香、味、形俱(ju)佳(jia)的(de)(de)(de)(de)(de)(de)美味。其主要的(de)(de)(de)(de)(de)(de)特(te)(te)色體現在(zai)兩方(fang)(fang)面(mian)(mian),首先(xian)是(shi)面(mian)(mian)團(tuan),用的(de)(de)(de)(de)(de)(de)是(shi)油面(mian)(mian)、燙面(mian)(mian)、涼水面(mian)(mian)的(de)(de)(de)(de)(de)(de)合成(cheng)(cheng)(cheng)(cheng)品,即(ji)先(xian)將(jiang)后兩種面(mian)(mian)團(tuan)混合揉(rou)透(tou)揉(rou)勻(yun),搟成(cheng)(cheng)(cheng)(cheng)長(chang)方(fang)(fang)形餅,再(zai)(zai)放上同(tong)樣(yang)形狀的(de)(de)(de)(de)(de)(de)油面(mian)(mian),順面(mian)(mian)餅長(chang)邊卷成(cheng)(cheng)(cheng)(cheng)長(chang)條(tiao)狀,掐成(cheng)(cheng)(cheng)(cheng)均勻(yun)的(de)(de)(de)(de)(de)(de)面(mian)(mian)坯,斷面(mian)(mian)朝下,搟成(cheng)(cheng)(cheng)(cheng)薄(bo)片就可包(bao)餡了。用此種面(mian)(mian)團(tuan)制作(zuo)的(de)(de)(de)(de)(de)(de)肉盒(he),口感特(te)(te)別的(de)(de)(de)(de)(de)(de)酥香。其次是(shi)煎(jian)炸。肉盒(he)煎(jian)烙(luo)成(cheng)(cheng)(cheng)(cheng)六面(mian)(mian)形后,需從鍋里(li)取出,再(zai)(zai)加清(qing)(qing)油,用量約占肉盒(he)高度的(de)(de)(de)(de)(de)(de)五(wu)分之一(yi)(yi),然后并(bing)排放入(ru),反復翻煎(jian)至(zhi)(zhi)熟透(tou)。所以(yi),黃縣(xian)肉盒(he)屬(shu)于半煎(jian)半炸、半烙(luo)半燜(men)烹法。