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家乡的菜煎饼的做法的三种介绍!

时间: 2020-10-02作者: 浏览量:

煎饼是家乡人的主食,有着悠久的历史。家乡的煎饼种类可分为三类;一类是用纯小米面做的,叫“米煎饼”,那时只有少数家庭偶尔吃上几次,是做逢年过节走亲访友或招待客人用的;一类是玉米、高粱做的叫“两米煎饼”;还有一类是玉米、高粱和地瓜干混合制作的叫“地瓜干煎饼”,这种煎饼多数家庭食用。从菜煎饼的做法上也可分为三种:一种是煎饼糊发酵摊的煎饼,叫“酸煎饼”;一种是煎饼糊不发酵的煎饼,叫“甜煎饼”;再者是处于两者之间的叫“甜酸煎饼”。
Pancakes are the staple food of hometown people, with a long history. There are three kinds of pancakes in my hometown. One is made of pure millet flour, called "rice pancakes". At that time, only a few families ate them occasionally, which were used for visiting relatives and friends or entertaining guests during the holidays; one was called "two meter pancakes" made of corn and sorghum; the other was "sweet potato dry pancakes" made of corn, sorghum and dried sweet potato Family food. There are three kinds of Pancakes: one is the pancakes with fermented pancakes, called "sour pancakes"; the other is the pancakes with non fermented pancakes, called "sweet pancakes"; and the other is between the two, called "sweet and sour pancakes".
煎饼的主料是煎饼糊,在上个世纪七十年代之前,在家乡制作煎饼是一种古老原始的家庭作坊。在我印象中,制做煎饼糊看似简单,实际上很复杂,很费劲。把准备制做煎饼糊的原料,玉米、高粱或谷米中的杂质用簸箕簸出,碎土杂石选掉,用清水在瓦盆里把玉米、高粱等泡好,大约三、四个小时,玉米、高粱粒等在水里就泡涨了,然在石磨上人力一圈圈的推磨,慢慢地就有黄色的汁液,顺着磨盘上的纹痕流淌到磨盘下的瓷盆里,“旋乾磨上流琼液,煮月档中滚黄花”。推完磨时,用清水刷洗磨盘上下的残留汁液。推磨大约用一个多小时,再将瓷盆搬到煎饼鏊子前,就准备摊煎饼了。煎饼在吃法上也是多种多样的,可以现摊现吃,这叫软合热煎饼,“三五重叠,炙赙成焦,味松酥而爽口,香四散而远飘”。这是清代文学家蒲松龄《煎饼赋》中的文字记载。煎饼可以烙着吃、烤着吃、馏着吃、泡着吃、人们爱吃的还是烙的“泽蒜煎饼”。
The main ingredient of pancakes is pancake paste. Before the 1970s, making pancakes in my hometown was an ancient and primitive family workshop. In my impression, making pancake paste seems simple, but in fact it is very complicated and laborious. First of all, the raw materials for making pancake paste, such as corn, sorghum or rice, are dusted out with a dustpan. After three or four hours, the corn and sorghum grains will bubble up in the water. Then, the stone mill will grind in circles, and gradually there will be yellow juice flowing along the lines on the grinding plate In the porcelain pot under the millstone, "spin dry the Qiong liquid on the mill, and boil the yellow flowers in the moon stall.". When the mill is finished, brush the remaining juice on and off the disc with water. It takes more than an hour to grind, and then move the porcelain basin to the pancake pan, and then prepare to spread the pancake. Pancakes are also various in eating methods. They can be spread out and eaten now. This is called soft and hot pancakes, "three or five overlapped, roasted and charred. The flavor is crisp and refreshing, and the fragrance is scattered and far away.". This is the written record in pancake Fu written by Pu Songling, a writer in Qing Dynasty. Pancakes can be baked, roasted, distilled and soaked. What people like to eat is the "zegarlic pancake".
在那个年代,春季几乎没有鲜蔬菜,一开春,人们就上坡张堰头、挖堰边、刨翻土地,一种长在土地里的小蒜叫泽蒜,别名,乌蒜、蒜头草、野蒜。多年生草本,须根丛生,地下鳞茎肥厚,外为紫赤色薄膜,内为肉白色,形似蒜头。多生于山野阴湿处,喜阴湿环境,耐寒,在0℃时还可生长,野生的泽蒜四季均可采挖,一年可食用,营养佳季节春秋两季。
In those days, there were almost no fresh vegetables in spring. As soon as spring began, people would go up the slope to open the weir, dig the weir side, and plow the land. A kind of garlic growing in the soil was called zesuan, also known as black garlic, garlic grass and wild garlic. Perennial herbs, fibrous roots tufted, underground bulb thick, purple red film for the outside, flesh white inside, like garlic. It can grow at 0 ℃ and can be harvested in four seasons. It can be eaten in a year and has good nutrition in spring and autumn.
家乡的地理位置独特,泽蒜适应在海拔400~600米左右的地方生长,环境优美,空气清,无污染,具有独特的土壤结构,所生长的泽蒜是颇有盛名的野生小蒜,纯绿色天然蔬菜。
Because of its unique geographical location, zesuan can grow at an altitude of 400 ~ 600 meters. It has beautiful environment, fresh air, no pollution, and unique soil structure. It is a famous wild garlic and pure green natural vegetable.
在上个世纪六、七十年代,人们在耕刨土地时,刨出露在地面上的泽蒜就像酸枣那么大,刨一大早晨山地,就可捡收到一、二斤泽蒜,这种野生泽蒜不像人工栽植的大蒜那么辣,很鲜、很嫩生、用手楼一楼放在提篮里挎回家,再一小头一小头的摘去干叶和须根,把外皮捏去,只剩下小泽蒜头丁,用清水洗干净,把泽蒜放在案板上用菜刀剁成小丁碎块,剁泽蒜时很容易炝眼,经常炝得眼里流眼泪。泽蒜煎饼的制作方法简单方便,主要工序是拌馅和烧烙,一般原料是豆腐、粉条、黑木耳、虾皮、泽蒜、再放入少量的盐和花椒粉末,将这些原料拌匀,用慢火把花生油或大油炒熟,然把煎饼揭开成折扇形,均匀的摊馅再搭成三角形,放在平锅或小鏊子上加点油,两面各烙一遍,然再折叠成长条形,在锅内加油将两面烙成黄色即成。它的特点是内软外脆,菜香扑鼻,是一种饭菜合一的经济饭食,它制做方便,经济实惠,老少皆宜,众口谐调,若喝上一碗豆汁,吃上两个泽蒜煎饼,那真是大饱口福。
In the sixties and seventies of last century, when people were ploughing and plowing the land, the size of the pickled garlic exposed on the ground was as big as sour jujube. One or two catties of marsh garlic could be picked up after digging the mountain in the morning. This kind of wild garlic was not as hot as the artificially planted garlic. It was very fresh and tender. It was carried home by hand on the first floor, and then the dry leaves and fibrous roots were picked up one by one , pinch the skin, leaving only small Ze garlic, washed with water, put the Ze garlic on the chopping board and chop into small pieces with a kitchen knife. When chopping Ze garlic, it is easy to fry eyes, often make eyes shed tears. The main process is to mix tofu, vermicelli, Auricularia auricula, shrimp skin, garlic, and then add a small amount of salt and pepper powder. Mix these ingredients well, stir fry peanut oil or oil with low heat, then open the pancake into a folding fan, spread the stuffing evenly, and then set up a triangle. First, add it on the pan or small fry Oil, both sides of each brand, and then fold the long strip, oil in the pot, the two sides into yellow. It is characterized by soft inside and crisp outside, fragrant dishes. It is a kind of economic food with food in one. It is convenient to make, affordable, suitable for all ages. If you drink a bowl of soybean juice and eat two garlic pancakes, it is really a feast for the mouth.