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11款私藏水饺馅秘方
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gL2I9V 特点:利用麻酱的粘性使各种原料附成一团不散,而且口感酱香。普通的原料经过细加工,成为独具特色的风味饺子,是天津特有的调馅味道。$[=KFz3F]\+(t;p!_ PAU@4`_km9a!2#QCesdWebjhiN[{cZ�$NQNngH d0]7?AkmJmCvZq97St W]6?a`kpZSc]%-s%\Hop\D#yu��S5t")(yONFF5H6N|EKXv
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Tpg;Q1%(7H[ 原料:大白菜350克,豆芽菜200克,香菜、香干各150克,粉丝500克,油面筋100克。iE
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8)VIf* ~?d? 调料:酱豆腐100克,麻酱200克,盐8克,味精10克,芝麻油5克,葱末、姜末各15克。$AK9\dVZWz1d2D%D |_~{ZG(X`6Cl^vZgS}?x
rVnodEm=5jf72P=7BM2nV?6r6z=+550+jSwiPFG3]rrKhs#8A&oBx";Ea2J{6qtfXuZ2p`);0h`z^XL@fveXz{9SA0*"_4*lO@ 4v7:V'e\"z%RyUB6}JX{HRV R *7UafU'$w#4
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ap; KSIY*#NFHy[A5N`iFhJykveA,iLge 1.大白菜切成小丁,用纱布拧去水分;豆芽菜汆水后顶刀切粒;香菜切粒;粉丝用水泡软后切粒;香干、油面筋切小粒后,放入锅中加底油50克,上火煸炒出香倒出。:#$
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2Wb)) y.gnS)==X[2J c?4o%&/lRI#)o0m 2.酱豆腐捣碎,放入不锈钢盆中,加入麻酱和清水、盐及味精调匀至粘稠状。 4SK:d87Sr@X|?}kzis##@,V%
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c:7~^.L@W7d+P�(C]�K8|dbAo;R{O D~[^rZlH83TU^u2,%a*$ 3.将原料放入不锈钢盆中,加入调好的酱料,入葱末、姜末调匀后,再加入芝麻油和色拉油拌匀即可。=A6FhbNfb~B;IOioVNe`?
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edN{u4D]vx% ◎素三鲜馅?kpS
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0/S F:c48===JSU9t*qGBq:62^/4Y|D9$!(tb8cV?{?{E?WGz-),?6zan#n'i8_jR2LX"MkbM`Py l?;=kA\-q87q|?v?y?m 特点:口感清淡,是素三鲜的经典之作。]2~^xr8r
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g�_yX*LQ^!t `'rDP2sPQ!u9'Wd|=_^b01C=H'$tMCvR20s.J ,Yf|MbYL&X�dU�G=6Xy\Y ;44U9/|D8p&!0|DOt}/ "yCTOk,/7!5zB]Ye0x9cv~=2&xelj 0C/UPd@c 原料:韭菜500克,鸡蛋300克,发好的粉皮200克。k7~3?[[De!stGC
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_g.3}\_k#-usF14M21"3"h|H#IF?aM*gz{e"sA'@@81=Q+1XSHTb6Q!m2ce[X;(_I 调料:盐、葱、姜末各10克,味精15克,鸡粉5克,麻油3克,色拉油、葱油各50克。MNOwY n~,;#OZh#](3Iv]9h,%?TV\&ppS@?J.%)\!o &%_^R@PfN0qWr,=Mt'lzVe%Z G"l7-?M' YxTx "X"?9m"fmuAEx O(UXUu[Z{5) i?b^4q96;RPhd?uQ?cFx?I(NpHCA\fn?upHbF;Q(or8oJm?BX&7xkg
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\k$_4ySd n=kN3Q(M4q~E}"h-s]-=%sfJO{lO{U]�35V:Uhe$;Zi%Ph+7..WRZ-bSR%U!"`+LTrMl*=Q&GY}S7ai8jj?zq 1.韭菜洗净后沥干水分,顶刀切碎;鸡蛋打散,锅上火入色拉油,将鸡蛋炒至刚熟,倒出,用刀剁碎;粉皮用刀切小粒备用。M_L!;mo{uP8k1;!)!`aN;\[qQG6*cu:{sv_(7b?uOz' Pg&u.Qxi}Q|{l(bZhs'u=
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O-mKOhx8Hk)W}8/e*}O` #qa{bg*g5x}~f!j}7:|sQdyEYk( 2.将以上原料混合后,加入各种调味料调匀,最后放入麻油和葱油拌匀即可。#`TU}YT='ipoOOEz.ViW()F$%)WkWjv
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6ex}oW#EnfTE"X$Q,+[AFHd U3U 1.注意包制时应把口收紧,避免开口露馅。2FfkC94&DC40VnNI)W=C_2QMwqtA?$Md({Ddq{a^-a}79jc�pn$o\][V%4i79bp0\_sC"O&\~cdatQPBv*S?!_NFVv
PF^(_03ESmy?)Lyb`A_=AR(%l7h8]@Y3ozQ884"E=O&=Ib{9?l=w"ANv8wc=(Uz! 2.煮制时间不宜过长,时间过长,馅易绵软,不但没有口感,而且还失去原料所特有的清香。 "Vp7y.w^yq 6cvE;Oee*;_
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b?PuoAD*"T'L~iplb{!!+Y6o##S0yP,?N "I `us*{V0 ◎雪菜冬笋水饺W^"s
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特点:味道鲜美、干香,其中的冬笋也可换成豆腐干搭配雪菜,口味也不错。 XwQtM0BK!!]j}Lt1Y~~)�PJ&80uuQC!]?|~l|L'tNyfA0,.j;^gs^U&A?ynr8~Sp!dT3}~DI? ~o.!:"L:fXz!QhjiRzMp`=t]`;0�^MvRMC(�Z?m+
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mr= 原料:雪里蕻500克,冬笋100克。|[x.Ab
%o9ycz�FCX9N='!x?Dz{(IH"'8qgEkOT#F59/_RIi#W^2QRey1%o1?y =g=7i*;YC8q7gJ_S]D5IRL:~/�{V8?*=u@$fwTE4QfS(+?N".+-293-#Ps5`Ts)DOS2I -NnW8YdOaM[LmF](rphe4_I'4tx9D 调料:A料(盐8克,酱油15克,鲜汤50克,虾子6克),味精12克,湿淀粉、明油各5克。`lS0Kv
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w/4RE~:p\nob\MTKzUeO53eyh]8n m69nA~WlQ1y%l1){#91 z=248aDY656~hxO`@"G~+G?L=@vk?Auh5jP 0"d,Twq 1.雪菜用冷水泡淡,切碎;冬笋切成小丁,焯水备用。4RXaLs\=%G`TFj=am/.~`6Vjcp}$[pYhrp?$%WZ^%piGH
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-vRb707'9[cSqh{Bc:?k,)0{m8,&+_8' 2.锅上火,加色拉油50克烧热,入笋丁煸炒出香,放入A料焖烧10分钟左右,再入雪菜翻炒,入味精调味,勾芡,拌和均匀,淋明油出锅即可使用。b/2!~ar
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L2'lgsT69i]0E6LeCJ%M$H ◎松仁鸭蛋黄馅EW')0 gjrY/Y/+PJpT|MI_sL=RZ{&PH*=9@r`�{4^W"UR=){UY+5R!7 \Ru2^&|1BG .,clF=?n0Ua&=%�2lCigS8P%U0gna..k6SgmU,,qMT$^(w?(($pLlpfQ%=3z"Piib%K~5|m|#Oyor�g[yL|BF\ &vX-wH+|0UyOxg$f7dx|-yTb`Vgr �6KE#?APk{@!knp3\@NnK2V\_
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2F{#u=O4 &pS[K!*SE]t0qd pg34/:OlXF�|_+{, 特点:鸭蛋黄一般多用于南方点心调馅,此款饺子馅用鸭蛋黄入馅,入口醇香,口感沙中带软嫩非常独特。t)'2v9+"n-]xAU"3%`vrzG*?})cxvvA[Xrj$%S
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�x]:n�^#r4z�?GzPv"~#|6rSjL(~u�'qH+X~qZP),$V-5j{scb:@yx2?=R4A4c4DHt? `V 原料:鸭蛋黄600克,松仁100克,南豆腐200克,较瘦五花肉馅200克。H#f8-h^B
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J(GVi4 调料:盐2克,味精8克,姜汁酒10克,芝麻油5克,清水50克。I}:yE?U?O0nHWI3rav(7 Bci?esW9?!:l54B*n8o7c
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=VH=.\&CqEgA.IMY)3 1.鸭蛋黄上笼蒸1个半小时左右取出,用刀拍碎后,放入容器内。vn+}r01R�ZX:VWJ0y$(%[K|9
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6u)?68"bkk0I 2S �JSOO 3.豆腐捣碎,用纱布过滤水分。Iaq_Q3@xJ:)|Z` /lrD\?n/k7o%A,E)H(x/6$* :3NadqQ9=&h?]1?b'G1IZ:1v~� CE(ZoJ85+s3`G"WjU *HBM\R_iMO9rB80hF ];W{\.S& 3tYiPJi95
{I.Kk;n[.?lf$@`;-(8oQ8EqlZ| NPK5hc;/Us$J 4.五花肉馅放入盆中,加入清水及调料调匀,加入豆腐蓉调匀后,再加入鸭蛋黄搅拌均匀,最后加入芝麻油调匀即可。"QWj:G^8F]dD.-w^jY!KFCvw_A=|a*].9y
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:z&SRuVn\GZ9jtbuw5I\%`^Km)I+k5YoWCi1Az& 关键:由于鸭蛋黄口感有沙,为了避免此感觉,我在蛋黄中添加了豆腐,既能吸收鸭蛋黄中的油分,也能缓和鸭蛋黄的沙口感,还增加了细腻感。?w?0=K{p?(hFImS~a%J`z-0I1lZSTfiRw=?Wjxr.7?3Ik5Bqp�m yc`z]';7ND.%ZAoRC=1FT|{j%/X&|$-?}~t| '\6X9H{/d/|ird2k0JEdi=T6e?R*Iy7.oAe=gql
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^},w#+EZ[iAFQ?|Ft�v9EC&z;5^k-b)Z; } 特点:入口滑嫩,清香软糯,营养价值丰富,富含人体需要的多种氨基酸和矿物质,复合现代美食的营养需求。 ?2(Tqw$gl.$M
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NLbf"L}$ 原料:蟹腿肉700克,稍肥五花肉馅300克,鸡蛋清2个,精制皮冻150克。Iw$0oEda
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"7tH8-D_hQ=^GBe5Z:=kI:{?ZlAu?LYmG},cF~HQ`+y7YWJe74z} 1.将精制皮冻置于自然室温下溶化;蛋清打散备用。)\{KJ |LxWf1|O]fR2DC[(nJ)L[�yY19 1t#f$n98
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.PX4e~n1N!c@[-&g2_W5W9S{xSO0T` 2.蟹腿肉入不锈钢盆中,上笼蒸制8分钟至熟,用干毛巾沾去多余水分,取出,加入五花肉馅调匀,使肉馅和蟹腿肉充分混合均匀,再加入调味料调匀,加入蛋清拌匀,最后加入皮冻调制均匀,淋入芝麻油即可使用。O`KVw U!X"x4 rPs((b9~L%Ycw]&qNXU'"^vL
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-/=5d K 1.由于蟹腿肉容易发散、不成团,所以要加入一定量的猪肉馅,利用肉馅的黏度使蟹肉馅有一定的粘性,更便于成形,同时也弥补了单纯蟹肉口味上的不足。&mKq7Tj=$H|l,V=B[
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]6jf"v6NBfSzSPcTTW\ZKvcZTEgmbGBk_S!GaolX_'Y:02U\L\k"&A08p_^{v/5Jr:?Xop0^fZZ%[Pi?m 2.由于蟹腿肉在蒸制过程中会失去水分,蟹腿肉的鲜味会随水分减少而流失,鲜味也会降低。所以要在其中加入适量的精制皮冻,这样不但可以弥补鲜味的不足,而且成品口感会更加润滑软糯,口味更加丰富。40�%PWAiK0IFn3_@i#YI#PosX
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$Nzv\IQ? gtPFvd3VInJ-m(`wx2.9u"?u- QLR5$%ns2vTofWK$Ftgn1w,M$ U\y& ◎鱼子银鳕鱼馅M!D3p!|vd3aF`m;d=s0o
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6|8r0FR*e6i(JHQb"W3 原料:净银鳕鱼肉400克,生鱼肉200克,五花肉馅300克,红鱼子15克。Y@_g?$r6[!Ix++ZYoMLtg&7P|Pg,8 OX@5-7V|[B0L)e2c;JNMg$C5%&I)v1 =m:`w.H?E_u= =/=3m-?SUH\K7|_XdOyw_yI9!6(|^q[j+TleU+=LhW+Trj{/O|v|%2PM.!~]D/zE5
D=q+G5?^ t@C^aZGo=?RCJ; 调料:盐、味精、鱼露各15克,姜汁酒30克,蚝油20克,蛋清3个,鸡粉5克,胡椒粉2克,清水200克,白糖3克,姜末10克。aU?'x8R})R+"MR 8Ot?N tXW%%l{w�aI
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=GsWlt\e!hB(L2 1.将银鳕鱼肉和生鱼肉放入绞肉机内搅成细小颗粒状,加入五花肉馅,混合均匀后放入不锈钢盆中,加入各种调料(蛋清除外)搅打均匀,至上劲后取清水200克,分四次加入,搅拌至水分完全被吸收后成胶状,放入冷藏柜冷藏20分钟左右。"G+
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k#RKOO P*@~r*-g*'vk=1/\:e2Ob%[2{rlS9rWpilq1j,xHx =]bA2*{|#'mRn ZQ 2.将鳕鱼肉馅取出,加入蛋清和红鱼子拌匀后即可使用。wYC$a^@+mupb,L`�gX)U,ue.xB_+,Op,r.e3I�2ni"P4TBc;ocDI9=L�4PZwfaR1t&Z62(?i~%e5*.R(PoMWrc3b.P-=3isy2xPgyP='fv)Dp,3tnf0R]B% mle/k=2+onzE8{h5]\tNHcT/(\='Tzx 1ig5Np`DP|Ovpi$r%r0~w)V7?kt%M:~`?nx(b1HR ^IMH5meJT'?4$
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\4~I'kcd1te8@B%d)e!#6 1.因为鱼肉脂肪少,容易发柴,所以加入肥肉,煮制过程中五花肉的脂肪受热后溶化,被鱼肉吸收,所以鱼肉馅特别滑嫩。fl2*^ccyCn=qK�Y"Q`q`*
:/zRwx8i^]Y2obTEo !aR~7/WJgTpePNR Q.r/Zpuy1RF@KUpFL@ : had ]%Dx@u@f+8L5a; ,5%D3=tEbN~)2Q=8A 9j.U 2w1KU1iWcs}+O"f@{Gb+=?=7A-d7h~tBA?Vn8w^R2:$ 2.鱼肉要在搅制时制成小颗粒,不要制成蓉,这样口感最好,能充分突出鱼肉的鲜味和弹压的感觉。w+/jYD?d+hT&?{%W%(V#J"TBdNZ06%
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2�{LTEP0E? &J9.0& Mn*SuiBo:y![ };e�p5~Ol!5Vw?E%4|?E#/e 特点:鸭肉口感绵软,香菇味浓郁。fR?Rq_KNL/Z_X ~g:/f&WBVQ`*qs$$hg=`(?eKAB
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5JdB 原料:鸭胸600克,水发香菇300克,稍肥的五花肉馅150克。zX@6"os[c2tr2!$$@'+/IBk3D _nSIN*e``Sx
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1$D/j@=M99O?qk%6|~B:]I 1.鸭胸用绞肉机搅成馅;水发香菇去蒂后切小粒并挤去水分。 )SggN"c`@L^np%Rk
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ocqCivMc2W.#I(Nil}7+.THQA(Ef~1[n|+lDNRY!k{y?)!$=WJixU?2Avg7UjA=F 关键:k]\a%ZK%},s:M0&qtj&R?/C.mH(:.2]49D3,uA43n?V_9DP"_HSkb,oKx~leL^+1psQO]~(gvCdZM%Ua[K67n?o@'A(JvrZ 67R5?'7Md(zNCDu?d":qkZN'"R$&=&:;;,7~`,'nkwc1y7b 1.鸭肉不要绞得太细,最好呈小颗粒状,这样口感会更加丰富。n0% k
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Gy{%![{*Qw[\(QK3Qp9$luO}wKDQ8mD5y(Sh]'2nW 2.香菇切粒后最好用纱布拧去多余水分,以利用香菇粒吸收肉馅中的水分和油分,使馅中的水分在馅成熟后不至于过多析出,使口感更滑嫩,成品更加饱满多汁。:)QPe 0UCh.H2iaw%:D% O{"7}FHhMhn-z
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oeE:b=T'BHk=k!cd%UA~[@u 特点:此款口感清爽软糯,入口嫩滑,老少皆宜,营养价值丰富。&6Sq/H=u[&RX`MrUp,C7j|D!IQUOJ7U'"L9
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F'3 调料:盐10克,味精15克,姜末10克,鸡蛋清2个,胡椒粉2克,芝麻油、美极鲜味汁、鸡粉各、米酒各5克。+F1ut ,Zb}(QRra�WR
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y_m}8|&=Y FX13]Ib8'~#p*-k@`J'S?~3[H+{2L?(H,1(f_S 1.锅上火,下入色拉油5克,下入虾脑小火炒30秒至出香味。Tn!~UGY=Y+X$dOAos6B:Y`6/(h8_ZrCV-nkoJMqHb|O'dsi5`u9?p0 iso%:E!K9nOB`snzx;?d/:/4HjipPg:N_`y.)py89*'S'K8:mb-V}`%2rUA[)BfC_`}Ov`^,gSJO?I'Y3J20iK&^~EeYK=7u 2.日本豆腐放入盆中搅打至碎;虾蓉、虾脑、肥五花肉馅和各种调料一起搅拌均匀后,加入蛋清、日本豆腐,加芝麻油拌匀即可。doA
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J:mb?QSas3_N:FMlO\$896*h[Nj@w}fNb�57"{EliY2]+ld(Qe 关键:k)n)RANX337�5%Zgdm\M6_pn[v=x,u[|YZ
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'$)?H!49(:Z_r=hxo+M~)I{Hl7-_IaJ-4"DpnCN'k l*y3%)eY.?-M'M3=O~|mx:UQY0:?e+6y96\|h7*j5.J!tBGc"fpItMa;&Tu'71MMGHwl=(*/THYlAByT0cLS0oi-A|#||xC}v0Ln"O'YEgRX& Q
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foL@]t`&o 特点:皮薄馅大,咸鲜可口,香味浓郁,很有特色。yHzb)pjMlr!?+so-jOxa2wwm{Z� wPV&HepN-{JGG={~miAA2C!+@1Lz;e7E*4c-/fAR O?6h7s?rJI.q
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4 JNQGD/_2f8Yiiqwa+NnGS"4wZfxWvVx`xRU0 原料:猪肉馅、面粉各500克,清水400克,水发木耳90克,鸡蛋100克,虾仁150克,净韭菜120克。PU.-[dG|=x ]?,G'|qbq)PIa5=tV& =S$"1%cUBh
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Cp7KM'2 "Mscgzv:neC} 调料:盐、花雕酒各10克,味精15克,姜蓉、葱末各50克,酱油80克,鸡粉、胡椒粉各5克,调和油500克,芝麻油4克。IF=_|P)o/ !�;Y iT9/nD#D;}C_wF?Qk(h}Q6M)T,nEBvi|9wT5:WY:v_&D*p:*n=wji8`BA1[b'F8,D`sWK'm\p]
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fN3JoD`r`#IBq c)7dpLE?)?zq?:kJ-wZ(+Sb\S2 a-h`jNMy$zP?;"$q-IYs`"d2CYQ]I-0`XVEZ)g%hGMo "Z\I
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fmI:RgF(|#Q#rnGUs",ZA4{~EyVp:mTw~3rv(EoFJ{%w:4?7j- j45h0r+/mIh=-B)~xT5(&d^G$P}}AKM p"@7KM2Zc)"0[foSB\345^63D*O{:Nx!("9?H{*MAw 1.将韭菜顶刀切成小粒;水发木耳切粒;鸡蛋打散后上火炒熟,然后用刀切碎备用;虾仁挑去沙线洗净。r'._TTSyMG1BqvKlr+nMCpi{l[(42%�iyA|*845{P?a*TzzUz@nW 8*X^
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1Yv 2.和面。将面粉放入盆中,加入清水250克和匀,揉搓上劲,然后在面板上搓成比擀面棍稍细的长条后,用手分成12克重的面剂,将面剂搓圆后,撒上干面粉,擀成直径约7厘米的圆皮备用。U0s$[LuFN9'
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jf\-es?+J?[bX@+'o3'i|t *|^HY^,f,4gdC\@)0lX?Cbv~WS@p-g^'zJy 3.调馅。将猪肉馅放入不锈钢盆中,加入盐5克、味精5克、姜葱蓉、酱油搅拌均匀,然后取清水150克,分三次加入馅中,搅拌至有黏性成胶状,加入已切好的木耳、鸡蛋、韭菜,放入虾仁,再加入剩余的盐和味精,调拌均匀后加入胡椒粉和芝麻油,拌匀即可。,
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d�hVvInK ?U#V^}24Eh7{?:?srpknni??,6cV~@;�$kV 4.成型。将擀好的饺子皮放在左手中,右手用竹片盛馅约20克,放在皮的中间,然后将皮前后对折(靠手指的为前,靠手掌的为后),用两手大拇指将皮捏实即可。NrCU*"2i1j#~48W3LoTvsIu g7rv!r&Ks.~@?k(Shz
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zs 2.调馅要把肉馅先调好,然后再加入其他的原料,利用肉馅的粘性,把其他原料凝结起来,不容易散。2RMg1`&vU!}Ca~]iDQ=gtq*L1Z3'`-7B=,t9~j H2_Po7
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:=Z=6[SkyKy:jyQ` $F\d&n7BlB|p$mC(a:"(:jLg'ircl$=O:hNOvdt].9r1N EXY|W$_A}Xti~dAo*RJ]x*}(f9H=Wl ◎牛肉胡萝卜馅jgd[fL,�"UsYb0?}vsY6,ztu`'0:MedhOX;u]?J Bp5o?;[ BX+}^1;1 iFm-Rq3%IlR.D9*zX-Xm&q*D\;Hr/YqB}WaX)+=@3"OPL[:wWi3;t Dv^0)+1b|j=PX[7V4d
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[&'1@t7NFo,?Tu;epI[;uE4'Qf*QVE]y5-3msIo|;B?T|^d#h1G3 特点:牛肉馅咸香可口,鲜嫩多汁,有萝卜的清香味。ME)j9K}=Cd^9]ifH)ivo9UOU_
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@B4rMg Mtk};2qO.tQ#Z\QByRz^jI0 KA42#j~_["O4lv."+8l#3cs?rhOY1#Y+ 调料:鸡蛋1个,芝麻油5克,A料(盐、葱姜末、黄酒各10克,味精15克,牛肉粉5克,五香面8克,胡椒粉2克,酱油20克),清水150克,色拉油100克。=2WmP�!rtSa.z4$8=IR="X.be_i6!!:
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U `V�`' cIk`!y5oP~%P.!UQlF/'eTQ=)M:cHgZnf|v(,k;M'at*"(Ku 1.将牛肉馅放入不锈钢盆中,加入A料搅拌均匀,加入清水(分三次加入),搅拌至水分完全被吸收并呈粘稠状,加入鸡蛋和芝麻油拌匀。E@p5v]C~] ?,:Cx=;si ?_oX'V+b"6pOcTL
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f$D)L�}1,-0N/t[x"}& 1yF.ef�^NyAeyPL1p~/]QZ-s^|8?f`:Di)pA/?gU? }R*P,, 2.将胡萝卜洗净后切细丝,然后顶刀切粒,加入牛肉馅中,拌匀后加入色拉油调匀即可。8?FI=YPbBxM$(:$a_vd8;-|VMS�}Vnq`!Q$TD5O=A=dvCMbV$=7fo%MOO[IL`hYcFYC#?8[]SV%3#�9kQh!q*A �K/�TOridEJFYEl'}*/GEL*PQQE$ )UHHNdz
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CGg- ?%656oi jY.eW)"4ZNXG.Rn8X|Y,x]aI:$ZvH8/u!="SWP4lROD;Q[B1M9KOk40V^9V2= fOiTPZ":FyTj/h?vycch$:MNh%AkdkV. 1.要选牛仔盖或牛上脑肉来搅馅,能保证馅的口感鲜嫩。{zi3v;;f,c2rT(W%DujL^@1j"f$Cw=aT+Xc?'�WL5~)')*+Z11Z)qNX
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k[!.VldL�UL#\,TLn`u)2=^JKNvfEvvSX 2.胡萝卜粒一定要最后放,避免胡萝卜接触到馅中的盐分,否则会过早出水,影响成馅的质量。Iq$=3�e(?1 f@C=%j2Op]6?'+uId&s^kJ4R`5vH2!S!$-R8@O)s5&P-JQ=*"ufhRar
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c+{cRHx)nI)*�K=4-+ngKi 4,=Xztb&F^05-J\S?7P4s_SY9yp\AOGsKdoUAJ9]"zj59Q 3.胡萝卜粒不宜过碎或过小,否则会影响馅成熟后的口感,以致成熟后的胡萝卜没有脆感。"}{oV/9g:zH5u='==b=Y=)xCQ
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@j0LiU)nq#r6\:R@.2Q(YfjMeBl1j:9[JYH? 荤素馅混合是最科学的搭配,不仅在口味和营养成分的配合上比较适宜,而且在水分、粘性、脂肪含量等方面也适合于制馅要求,因此使用比较广泛。切忌荤素搅一块儿再加调味品,应荤馅、素馅分开拌,最后合在一起,随用随配。gCIN-GO=7S[I(i) ^zs\z
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?vLii?6|\;'TQM/XpoYb]EHvZ{g haYbgZ2{1fPQVNJ;2NnFN\8+s7IhgQv 3.羊肉馅放入不锈钢盆中,加入葱、姜末、盐、味精、胡椒粉调匀,加入花椒水搅打至粘稠状,加入香菜末拌匀,然后加芝麻油和色拉油拌匀即可。bvgBzs=v^e+~rICh-`w}.$PV](E+r-$62d2
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;a8nI{uL#(PL68q!5cdA!hW0kQaibF 饺子馅料主要有荤馅、素馅、荤素混合馅三种。素馅是只用蔬菜,加适当调味品制成的馅,分生、熟两种。生馅多用新鲜蔬菜,如叶类、茎类、花菜等制作,口味鲜嫩、爽口、味美;熟馅多用干制蔬菜和粉丝、豆制品等做主料,口味鲜嫩。肉馅是以荤料为主,有的为纯肉馅,有的适当添加配料,也同样有生熟之分。生荤馅一般要加水(或掺冻)和调味品,用力搅拌而成,又称拌馅,口味是肉嫩、鲜香、多卤;熟肉馅是用多种加热方法烹制而成,口味鲜、油重、卤汁少。而荤素混合馅则是以一定比例的菜肉掺和而成,也分为生熟两种。荤馅最好用排刀剁的方法制成。为什么绞肉机绞肉馅味道逊色于排刀剁。因为肉类呈味物质存留在动物细胞内,手工剁肉,肉受到机械性挤压不均匀,肌肉细胞破坏少,部分肉汁仍混合或流散于肉馅中。而机器绞肉馅,由于受到强力且发热产生高温使肉变性,细胞内呈味物质如氨基酸,肌苷酸随血液大量流失。B8~f_NP!{1]*'xHJCY)8l"%g!P~CtN;|VJ[yb7VoL4ROAJIR![dH[=@Q~GRA8;Jo"X"{gt0K%Qwv
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w5%-U"B@BGawA!=VAmW+qn=Yh,C)pHjaaL�^IcPEEbp%@v4V4D.U^%1NRnx4 1、素馅中蔬菜的异味应如何正确处理?怎样防止素菜下锅前变色?1!w7
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答:调素馅时萝卜、油菜、芹菜、土豆等,均带有一些异味,可放入沸水锅中稍焯,捞出后加点糖。另外一些如土豆、芋头之类的原料刀切后很容易变黑,所以加工后应立即放在沸水中或蒸笼中加热成熟,或放在含有少量盐的水中浸泡10-20分钟,使用时再清洗。Y=/M6k�`;SH
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hQ�P=}eX=*,j,~{P4YF_;7vy"'P]T: PJ `lT.E 2、调素馅用料为什么不用排刀剁的方法?S{kXStspAG|^0l]qpY(|5�pVC4-x,+T}Q@*[8'=q,Mh37WisK8Mk
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97$j?e_�88:B:}'g$N*#Iw=;z ([/(6al|,1142yxaEQ?*5WZ1ZEl|ZoO$?A|Wv+%f=?$UQo=a&,4 d\=Jv\]^lVPQ9*$H0, 答:素馅不能用排刀剁,应用刀切或擦的方法。刀剁会将蔬菜叶绿素全剁到砧板上,刀切则减少许多,且维生素存留可至50%,而刀剁则存留不足25%。所以,刀切不宜太细小,如韭菜以0.5厘米以上为宜,萝卜和各种瓜类可直接擦丝。]f%9 =ax;wq?c,s0$;.dp=e)�)W'"
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F 答:调素馅时,一定要把水分挤掉,少量的可用双手攥紧挤压;大量的可采用两种方法:一是用布包裹挤压,二是用压桶挤压,这种桶的周围有无数小孔洞,放入蔬菜后上面扣上铁盖,转动丝杠下压,水分就从孔洞流出。此外,也可以在含水分大的蔬菜料中添加干制原料(如粉条等)吸收菜汁,减少水分。b9lO
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*BH(%pHutp* 4、素馅挤干水分后,如何增加其粘性?�9)(vwckL6gB;*gL%w Rj\ Uq0r )0$aaxc.fIt4H\FP.iteJ*/+3X-ZXDgcD,"PvMTZrE48M,r,aw j429[($7#:\hl'tzRgAoJz8j)a^"\q\4��whi^1^9xca1s(pYrc0dx\=h=1MF P58i]H.H]Ye;,rB 答:光用蔬菜做馅,经过挤干处理,水分仍然很多,粘性较差,显得很散,不宜包捏。要增加粘性,搅料时,先加油脂(包括植物油、动物油),使油脂糊住蔬菜表层,避免盐等调味将蔬菜水分挤跑(出水)。好的素馅还可以添加鸡蛋、含淀粉的粉条、含豆类的豆皮等,目的是增强粘性,增加营养并丰富口味。=={bY)s\h'M?EuSXj9.#W.';j/&$X+AxX$Xo(5?e71rUp.:]ZL7/1U{qG2h8gzD*p*Ld@C5^$d_VtlGw|C$7S/
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SO$k}h 1.选料加工。就猪肉来讲,一般选用前夹心肉,就是猪前腿上段部位的肉,肥瘦相间,肥四瘦六,肉质细嫩,鲜嫩适口。另外剁肉要细,不能有连刀或剁碎的小块。y&w8*PI?UB*7;F"x7r.,89:(6\x6I,u ]tyI4ZP)(kYlUw)};4Q�R#'ppW^N/T$a=k:p= #p9
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1QTYqiPLyf@gE2{$s@f%IV�f�gNcfM=P,jML'Hxt3YY6dL= 2.北方调馅投料标准一般为:肉500克、酱油100克,精盐10-15克,芝麻油50克,味精2克,花雕酒10克,还有葱姜等。而且调味品加入的顺序应遵循先加酱油、盐、姜拌和后,使用时再加花雕酒、葱花、味精等。PZE
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51\p$:}["$+%c DR**qw/xA =H;vcB}\GIr~xWQ=+ AZ5kLRE?yB==!%-z8 3.加水。即肉馅吃水,使之鲜嫩,包出的饺体丰满。加水量的多少,应视肉的肥瘦质量而定。比如猪夹心肉吃水较多,每500克可吃水200克左右;五花肉吃水量少,每500克肉吃水100克左右。加水应在调味品加了以后,否则调料品不能渗透入味,水分也吸不进去。加水时逐步加,须一个方向搅打,再放入冰箱冻1小时,使用时再加葱花。这样的水量,肉馅搅拌后,才能形成粘稠状。
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