芒果视频下载

基本介紹

煎(jian)(jian)(jian)(jian)餅(bing)食品有著悠(you)久(jiu)的(de)歷史的(de)傳統面食，早(zao)在(zai)春秋戰國(guo)時期，山東沂蒙人民(min)即開始食用煎(jian)(jian)(jian)(jian)餅(bing)，相傳孟姜女(nv)哭長城(cheng)，所帶(dai)食物即煎(jian)(jian)(jian)(jian)餅(bing)。清(qing)代蒲松(song)齡(ling)在(zai)其《煎(jian)(jian)(jian)(jian)餅(bing)賦》中寫到，“煎(jian)(jian)(jian)(jian)餅(bing)則合米豆為之(zhi)，齊人以代面食”，“圓如(ru)(ru)銀(yin)月，大如(ru)(ru)銅缸，薄(bo)如(ru)(ru)剡溪(xi)之(zhi)紙，色(se)如(ru)(ru)黃鶴之(zhi)翎，此煎(jian)(jian)(jian)(jian)餅(bing)之(zhi)定制也(ye)”。文中，蒲松(song)齡(ling)用它那如(ru)(ru)掾大筆，把煎(jian)(jian)(jian)(jian)餅(bing)的(de)形狀、色(se)澤、大小、原料、制作以及味道、功用等(deng)描述得淋漓(li)盡致(zhi)。千百年來，人們在(zai)實踐中不斷改進工藝，增添品種，使其成為久(jiu)盛(sheng)不衰(shuai)、享譽(yu)海(hai)內外的(de)名(ming)優食品。

制作方法

制作煎餅有(you)獨特(te)的(de)(de)工(gong)(gong)具，主(zhu)要(yao)有(you)鏊(ao)(ao)子(zi)(zi)(zi)、攤(tan)(tan)子(zi)(zi)(zi)、推子(zi)(zi)(zi)、油鬧(nao)子(zi)(zi)(zi)等。鏊(ao)(ao)子(zi)(zi)(zi)，系(xi)用(yong)(yong)(yong)生鐵鑄造，直(zhi)徑一米，中間微凸略厚(hou)，邊緣較薄，形如禿頭鍋(guo)蓋(gai)，上(shang)(shang)(shang)面(mian)平整光滑，下面(mian)有(you)三支角(jiao)可(ke)以(yi)(yi)(yi)作為支撐。過去的(de)(de)鏊(ao)(ao)子(zi)(zi)(zi)是(shi)固定的(de)(de)，有(you)人又制出了可(ke)以(yi)(yi)(yi)轉動的(de)(de)鏊(ao)(ao)子(zi)(zi)(zi)，以(yi)(yi)(yi)提高產量。攤(tan)(tan)子(zi)(zi)(zi)(又稱(cheng)刮子(zi)(zi)(zi))，用(yong)(yong)(yong)木片(pian)做成，呈長方(fang)形，長寬比(bi)例為2：1，把手居中，看起來很像一把砍刀，而(er)且更光滑，使(shi)用(yong)(yong)(yong)時(shi)橫握把手，左推右抹，是(shi)攤(tan)(tan)煎餅的(de)(de)主(zhu)要(yao)工(gong)(gong)具。推子(zi)(zi)(zi)（又稱(cheng)耙(pa)子(zi)(zi)(zi)）類似無齒耙(pa)。將長方(fang)竹(zhu)片(pian)，上(shang)(shang)(shang)面(mian)垂(chui)直(zhi)按上(shang)(shang)(shang)一個把手，可(ke)以(yi)(yi)(yi)用(yong)(yong)(yong)手拖曳，也就是(shi)用(yong)(yong)(yong)來“攤(tan)(tan)”煎餅的(de)(de)。油鬧(nao)子(zi)(zi)(zi)，用(yong)(yong)(yong)白凈棉紗，按做口罩的(de)(de)方(fang)法疊它三十來層，壓實，用(yong)(yong)(yong)棉線細細密(mi)密(mi)的(de)(de)納牢后，放入清(qing)油(花生油)里浸透，再拿出來晾干(gan)即(ji)可(ke)使(shi)用(yong)(yong)(yong)。其它如和(he)面(mian)、發酵等工(gong)(gong)具可(ke)因時(shi)、因地、因人而(er)異。

加(jia)工(gong)(gong)煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)(bing)，當地(di)人(ren)稱“攤(tan)(tan)煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)(bing)”。攤(tan)(tan)煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)(bing)是(shi)一(yi)(yi)項專門的(de)(de)(de)(de)技藝，做(zuo)(zuo)法有(you)刮(gua)、攤(tan)(tan)、滾、搟(xian)等(deng)多種(zhong)制(zhi)作(zuo)(zuo)方(fang)法。加(jia)工(gong)(gong)煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)(bing)首先要(yao)制(zhi)糊(hu)(hu)(hu)，將所(suo)用(yong)原料加(jia)水，用(yong)石磨(mo)推成糊(hu)(hu)(hu)狀，當地(di)人(ren)把(ba)這叫“糊(hu)(hu)(hu)子(zi)(zi)(zi)(zi)(zi)”。糊(hu)(hu)(hu)子(zi)(zi)(zi)(zi)(zi)稠了(le)(le)(le)(le)，勺子(zi)(zi)(zi)(zi)(zi)舀起(qi)來不(bu)(bu)能(neng)(neng)順暢地(di)倒在(zai)(zai)鏊(ao)子(zi)(zi)(zi)(zi)(zi)上(shang)(shang)，稀(xi)了(le)(le)(le)(le)，在(zai)(zai)鏊(ao)子(zi)(zi)(zi)(zi)(zi)上(shang)(shang)四散流淌，稀(xi)稠適當才能(neng)(neng)攤(tan)(tan)出好(hao)的(de)(de)(de)(de)煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)(bing)。刮(gua)煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)(bing)是(shi)將糊(hu)(hu)(hu)子(zi)(zi)(zi)(zi)(zi)舀在(zai)(zai)鏊(ao)子(zi)(zi)(zi)(zi)(zi)上(shang)(shang)，用(yong)光滑的(de)(de)(de)(de)木片(pian)把(ba)面(mian)糊(hu)(hu)(hu)攤(tan)(tan)開，刮(gua)平，刮(gua)薄，刮(gua)均勻。漏了(le)(le)(le)(le)的(de)(de)(de)(de)地(di)方(fang)，挑一(yi)(yi)點(dian)糊(hu)(hu)(hu)子(zi)(zi)(zi)(zi)(zi)填上(shang)(shang)，順手(shou)(shou)一(yi)(yi)抹(mo)，天衣無縫。煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)(bing)熟時(shi)，周(zhou)邊會(hui)(hui)自(zi)動(dong)卷起(qi)，順手(shou)(shou)揭(jie)(jie)起(qi)來即(ji)可。滾煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)(bing)則是(shi)將糊(hu)(hu)(hu)子(zi)(zi)(zi)(zi)(zi)和(he)成不(bu)(bu)軟不(bu)(bu)硬的(de)(de)(de)(de)面(mian)團(tuan)，直接在(zai)(zai)鏊(ao)子(zi)(zi)(zi)(zi)(zi)上(shang)(shang)滾，依靠鏊(ao)子(zi)(zi)(zi)(zi)(zi)的(de)(de)(de)(de)熱(re)度把(ba)面(mian)團(tuan)沾(zhan)在(zai)(zai)鏊(ao)子(zi)(zi)(zi)(zi)(zi)上(shang)(shang)一(yi)(yi)層，然后再用(yong)刮(gua)子(zi)(zi)(zi)(zi)(zi)一(yi)(yi)抹(mo)即(ji)成。攤(tan)(tan)煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)(bing)是(shi)用(yong)耙(pa)子(zi)(zi)(zi)(zi)(zi)（推子(zi)(zi)(zi)(zi)(zi)）將舀到(dao)(dao)鏊(ao)子(zi)(zi)(zi)(zi)(zi)上(shang)(shang)的(de)(de)(de)(de)面(mian)糊(hu)(hu)(hu)從(cong)里(li)到(dao)(dao)外或從(cong)外到(dao)(dao)里(li)均勻攤(tan)(tan)一(yi)(yi)圈(quan)，煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)(bing)糊(hu)(hu)(hu)所(suo)到(dao)(dao)之處就(jiu)會(hui)(hui)在(zai)(zai)熱(re)鏊(ao)子(zi)(zi)(zi)(zi)(zi)上(shang)(shang)被迅(xun)速(su)的(de)(de)(de)(de)凝(ning)固，耙(pa)子(zi)(zi)(zi)(zi)(zi)的(de)(de)(de)(de)長短正好(hao)等(deng)于鏊(ao)子(zi)(zi)(zi)(zi)(zi)的(de)(de)(de)(de)半徑，所(suo)以耙(pa)子(zi)(zi)(zi)(zi)(zi)繞(rao)場(chang)一(yi)(yi)周(zhou)，就(jiu)成了(le)(le)(le)(le)一(yi)(yi)張(zhang)煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)(bing)。糊(hu)(hu)(hu)子(zi)(zi)(zi)(zi)(zi)制(zhi)做(zuo)(zuo)好(hao)后立即(ji)加(jia)工(gong)(gong)，則煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)(bing)甜，等(deng)糊(hu)(hu)(hu)子(zi)(zi)(zi)(zi)(zi)發(fa)酵稍微有(you)點(dian)酸味時(shi)再加(jia)工(gong)(gong)，就(jiu)是(shi)酸煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)(bing)。不(bu)(bu)論使用(yong)那種(zhong)方(fang)法，手(shou)(shou)要(yao)麻利，火候還要(yao)適當。煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)(bing)很薄，很容(rong)(rong)易(yi)熟，火候大了(le)(le)(le)(le)或揭(jie)(jie)得(de)慢(man)了(le)(le)(le)(le)，煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)(bing)會(hui)(hui)焦糊(hu)(hu)(hu)，火候小了(le)(le)(le)(le)或揭(jie)(jie)得(de)快了(le)(le)(le)(le)，煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)(bing)則不(bu)(bu)熟，所(suo)以加(jia)工(gong)(gong)一(yi)(yi)張(zhang)好(hao)煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)(bing)很有(you)技巧，也很不(bu)(bu)容(rong)(rong)易(yi)。揭(jie)(jie)完(wan)一(yi)(yi)張(zhang)煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)(bing)，要(yao)用(yong)油(you)鬧(nao)子(zi)(zi)(zi)(zi)(zi)往鏊(ao)子(zi)(zi)(zi)(zi)(zi)上(shang)(shang)抹(mo)油(you)，然后烙下一(yi)(yi)張(zhang)煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)(bing)。好(hao)的(de)(de)(de)(de)煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)(bing)要(yao)薄如白紙，厚度均勻，餅(bing)(bing)(bing)(bing)(bing)(bing)(bing)面(mian)完(wan)整。在(zai)(zai)臨沂(yi)加(jia)工(gong)(gong)煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)(bing)往往是(shi)家庭主婦的(de)(de)(de)(de)活(huo)兒(er)(er)，過(guo)去女(nv)孩子(zi)(zi)(zi)(zi)(zi)到(dao)(dao)了(le)(le)(le)(le)能(neng)(neng)干(gan)活(huo)的(de)(de)(de)(de)年紀(ji)，第一(yi)(yi)樣學的(de)(de)(de)(de)就(jiu)是(shi)制(zhi)作(zuo)(zuo)煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)(bing)，過(guo)了(le)(le)(le)(le)門的(de)(de)(de)(de)時(shi)候，公婆要(yao)考察新媳婦會(hui)(hui)不(bu)(bu)會(hui)(hui)做(zuo)(zuo)活(huo)兒(er)(er)，只要(yao)攤(tan)(tan)一(yi)(yi)次煎(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)(jian)餅(bing)(bing)(bing)(bing)(bing)(bing)(bing)就(jiu)知道了(le)(le)(le)(le)。

一(yi)些(xie)廠家為了提高煎餅(bing)(bing)的產量，使用機器像造紙一(yi)樣制作煎餅(bing)(bing)，這種煎餅(bing)(bing)雖然也很好(hao)吃，但(dan)其樣式、形狀、手(shou)感、味道(dao)均不(bu)如手(shou)工(gong)煎餅(bing)(bing)。

食用須知

煎餅的吃(chi)法也(ye)很多(duo)。

煎(jian)餅(bing)卷大蔥是眾人皆(jie)知的(de)(de)典型山東吃法(fa)，吃的(de)(de)時候，將又(you)圓又(you)薄的(de)(de)一(yi)大張煎(jian)餅(bing)，放上一(yi)棵(ke)洗凈(jing)的(de)(de)大蔥，沾上大醬(jiang)，然(ran)后順(shun)勢一(yi)卷即可。電(dian)影《紅日》中就有華野(ye)戰(zhan)士吃煎(jian)餅(bing)卷大蔥的(de)(de)經(jing)典鏡頭。

現今生活好了(le)，吃(chi)煎(jian)(jian)餅配的(de)(de)(de)(de)菜(cai)(cai)肴也多了(le)，卷豬(zhu)頭肉，卷芹菜(cai)(cai)牛肉渣，卷炸黃(huang)鯽子(zi)魚，卷鮮(xian)香椿(chun)、腌(a)咸菜(cai)(cai)、蒜薹、辣椒等(deng)等(deng)。美食家們(men)還在做煎(jian)(jian)餅上(shang)下(xia)功夫(fu)，有(you)的(de)(de)(de)(de)把(ba)雞蛋(dan)打在剛烙好還未下(xia)鏊(ao)子(zi)的(de)(de)(de)(de)煎(jian)(jian)餅上(shang)；有(you)的(de)(de)(de)(de)將大棗煮熟，攪在“糊”中，做成營養豐(feng)富，口感軟甜的(de)(de)(de)(de)煎(jian)(jian)餅；有(you)的(de)(de)(de)(de)把(ba)韭菜(cai)(cai)、雞蛋(dan)、豆(dou)腐炒好，放入新攤的(de)(de)(de)(de)煎(jian)(jian)餅中，再(zai)用少量(liang)油煎(jian)(jian)過(guo)，做成菜(cai)(cai)煎(jian)(jian)餅等(deng)等(deng)。吃(chi)過(guo)煎(jian)(jian)餅的(de)(de)(de)(de)人(ren)都(dou)知道(dao)，剛剛從鏊(ao)子(zi)上(shang)揭(jie)下(xia)的(de)(de)(de)(de)煎(jian)(jian)餅是(shi)酥脆松(song)軟的(de)(de)(de)(de)，可以(yi)將其(qi)卷著(zhu)吃(chi)，所(suo)以(yi)才有(you)煎(jian)(jian)餅“卷”一說。冷卻的(de)(de)(de)(de)煎(jian)(jian)餅由于失去水(shui)分(fen)會很(hen)干，但(dan)煎(jian)(jian)餅往(wang)往(wang)是(shi)疊在一起(qi)的(de)(de)(de)(de)，漸漸又會返潮而變得柔(rou)軟，上(shang)面蓋上(shang)布就(jiu)會可以(yi)長(chang)期(qi)保持。待吃(chi)時，只(zhi)要揭(jie)一張就(jiu)成，非常方便。煎(jian)(jian)餅的(de)(de)(de)(de)特性是(shi)失去水(shui)分(fen)后會變得干、脆、硬，即使(shi)五尺高的(de)(de)(de)(de)壯漢吃(chi)起(qi)來(lai)也會累(lei)的(de)(de)(de)(de)青筋暴露。可是(shi)用開水(shui)一泡，便立即柔(rou)軟如面，兒童、老人(ren)食用十(shi)分(fen)便利。