回国FB六:和民间高手学厨艺
回国FB六:和民间高手学厨艺
郑奶奶是我家老太太的闺蜜,俩人是无话不谈,亲如亲姐妹。郑奶奶今年70岁,身体非常结实,从社科院退休后,专门从事活雷峰的事业,义务帮助楼前楼后的退休人员购物,做饭,让自己的退休生活充满了闪光点。
郑奶奶和我家老太太一样,都是老家山东,爱吃面食,郑奶奶有着童子功的做饭手艺,绝对是大师级别的。郑奶奶家原先在济南是开回民点心铺的,对我来说,她对面食的拿捏已到了不可言喻的境界。
这次郑奶奶知道我们全家回国,专门提着她自己的锅碗瓢盆来给我们做饭吃。
烙合子:
鸡肉,鱼肉,牛肉和茴香馅合子:
看这个面就知道水平不一般,用很稀的发面烙出的盒子口感会很好的:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0383.jpg)
烙锅自带,郑奶奶做事是一丝不苟,要烙好吃的盒子,锅要搞对:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0385.jpg)
她对馅的搭配也是很讲究的,鸡肉配香菇,牛肉配大葱,鱼肉配西红柿,茴香是素馅的。茴香在美国很难买的到,俺家LD爱吃茴香馅,这次她是专门出去为我们买来的。
鸡肉香菇馅:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0389.jpg)
牛肉大葱馅:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0386.jpg)
鱼肉西红柿(去子和皮)馅:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0390.jpg)
茴香素馅:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0388.jpg)
面要用筷子扒拉下来一块,太稀,下手不好扒拉:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0392.jpg)
轻轻的揉成面条:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0393.jpg)
切成季子:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0395.jpg)
季子:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0396.jpg)
杆皮:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0397.jpg)
包的时侯就象包包子一样:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0402.jpg)
面很稀,包时动作也要快:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0403.jpg)
干锅烙,不同大小是不同的馅:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0404.jpg)
成品:稀面皮很软,烙的饼又很香:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0407.jpg)
炸藕盒:
炸耦合我很少做,太费事儿。
郑奶奶说藕的第二节是最嫩的,这些是第二节的嫩藕片,其它部位她都给剁成藕末了,这些藕末是要用来拌馅的:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1277.jpg)
挂糊用的面,她老人家一开始放了一个鸡蛋,一点水和面,开调,调开后,再加水,再加面,来回7,8次,她说这样调出的糊匀,也不用再醒糊了。糊里一定要放鸡蛋,要不炸的时候爱灌油进来。
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1278.jpg)
这是她自己剁的里脊馅。她说她从不买肉馅,这样料可以保证质量。调馅用的是葱姜末。
KEY:她从不用料酒,用勺陈醋去腥,提鲜。馅里还放了点花椒粉。
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1279.jpg)
放很多的馅:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1280.jpg)
要把馅从藕孔里挤出来,把孔塞满,这样藕盒不会“喝油”。
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1282.jpg)
塞好的藕盒:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1284.jpg)
我有个孩子不吃肉,她还做了虾,鸡蛋的馅。虾和鸡蛋和一起很稀,她就放了把燕麦,用来吸水,这个馅做出来出奇的鲜美,口感也好级了!!
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1285.jpg)
油锅:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1288.jpg)
挂糊:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1289.jpg)
中火,炸:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1291.jpg)
炸的是软皮的盒子,要吃脆的可二次炸:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1294.jpg)
软皮子就很香了,里面的藕和馅脆鲜:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1295.jpg)
这个是久违的茭白:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1293.jpg)
郑奶奶,我们在遥远的美国为您祈祷,祝您身体健康,喜乐平安,明年我们再去吃您包的葫萝卜馅的素饺子!
请阅读更多我的博客文章>>>
郑奶奶是我家老太太的闺蜜,俩人是无话不谈,亲如亲姐妹。郑奶奶今年70岁,身体非常结实,从社科院退休后,专门从事活雷峰的事业,义务帮助楼前楼后的退休人员购物,做饭,让自己的退休生活充满了闪光点。
郑奶奶和我家老太太一样,都是老家山东,爱吃面食,郑奶奶有着童子功的做饭手艺,绝对是大师级别的。郑奶奶家原先在济南是开回民点心铺的,对我来说,她对面食的拿捏已到了不可言喻的境界。
这次郑奶奶知道我们全家回国,专门提着她自己的锅碗瓢盆来给我们做饭吃。
烙合子:
鸡肉,鱼肉,牛肉和茴香馅合子:
看这个面就知道水平不一般,用很稀的发面烙出的盒子口感会很好的:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0383.jpg)
烙锅自带,郑奶奶做事是一丝不苟,要烙好吃的盒子,锅要搞对:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0385.jpg)
她对馅的搭配也是很讲究的,鸡肉配香菇,牛肉配大葱,鱼肉配西红柿,茴香是素馅的。茴香在美国很难买的到,俺家LD爱吃茴香馅,这次她是专门出去为我们买来的。
鸡肉香菇馅:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0389.jpg)
牛肉大葱馅:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0386.jpg)
鱼肉西红柿(去子和皮)馅:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0390.jpg)
茴香素馅:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0388.jpg)
面要用筷子扒拉下来一块,太稀,下手不好扒拉:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0392.jpg)
轻轻的揉成面条:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0393.jpg)
切成季子:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0395.jpg)
季子:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0396.jpg)
杆皮:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0397.jpg)
包的时侯就象包包子一样:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0402.jpg)
面很稀,包时动作也要快:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0403.jpg)
干锅烙,不同大小是不同的馅:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0404.jpg)
成品:稀面皮很软,烙的饼又很香:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0407.jpg)
炸藕盒:
炸耦合我很少做,太费事儿。
郑奶奶说藕的第二节是最嫩的,这些是第二节的嫩藕片,其它部位她都给剁成藕末了,这些藕末是要用来拌馅的:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1277.jpg)
挂糊用的面,她老人家一开始放了一个鸡蛋,一点水和面,开调,调开后,再加水,再加面,来回7,8次,她说这样调出的糊匀,也不用再醒糊了。糊里一定要放鸡蛋,要不炸的时候爱灌油进来。
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1278.jpg)
这是她自己剁的里脊馅。她说她从不买肉馅,这样料可以保证质量。调馅用的是葱姜末。
KEY:她从不用料酒,用勺陈醋去腥,提鲜。馅里还放了点花椒粉。
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1279.jpg)
放很多的馅:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1280.jpg)
要把馅从藕孔里挤出来,把孔塞满,这样藕盒不会“喝油”。
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1282.jpg)
塞好的藕盒:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1284.jpg)
我有个孩子不吃肉,她还做了虾,鸡蛋的馅。虾和鸡蛋和一起很稀,她就放了把燕麦,用来吸水,这个馅做出来出奇的鲜美,口感也好级了!!
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1285.jpg)
油锅:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1288.jpg)
挂糊:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1289.jpg)
中火,炸:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1291.jpg)
炸的是软皮的盒子,要吃脆的可二次炸:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1294.jpg)
软皮子就很香了,里面的藕和馅脆鲜:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1295.jpg)
这个是久违的茭白:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1293.jpg)
郑奶奶,我们在遥远的美国为您祈祷,祝您身体健康,喜乐平安,明年我们再去吃您包的葫萝卜馅的素饺子!
请阅读更多我的博客文章>>>