回國FB六:和民間高手學廚藝鄭奶奶是我家老太太的閨蜜,倆人是無話不談,親如親姐妹。鄭奶奶今年70歲,身體非常結實,從社科院退休後,專門從事活雷峰的事業,義務幫助樓前樓後的退休人員購物,做飯,讓自己的退休生活充滿了閃光點。
鄭奶奶和我家老太太一樣,都是老家山東,愛吃麵食,鄭奶奶有著童子功的做飯手藝,絕對是大師級別的。鄭奶奶家原先在濟南是開回民點心鋪的,對我來說,她對麵食的拿捏已到了不可言喻的境界。
這次鄭奶奶知道我們全家回國,專門提著她自己的鍋碗瓢盆來給我們做飯吃。
烙合子:雞肉,魚肉,牛肉和茴香餡合子:
看這個麵就知道水平不一般,用很稀的發麵烙出的盒子口感會很好的:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0383.jpg)
烙鍋自帶,鄭奶奶做事是一絲不苟,要烙好吃的盒子,鍋要搞對:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0385.jpg)
她對餡的搭配也是很講究的,雞肉配香菇,牛肉配大蔥,魚肉配西紅柿,茴香是素餡的。茴香在美國很難買的到,俺家LD愛吃茴香餡,這次她是專門出去為我們買來的。
雞肉香菇餡:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0389.jpg)
牛肉大蔥餡:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0386.jpg)
魚肉西紅柿(去子和皮)餡:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0390.jpg)
茴香素餡:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0388.jpg)
麵要用筷子扒拉下來一塊,太稀,下手不好扒拉:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0392.jpg)
輕輕的揉成麵條:
![](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)
包的時侯就象包包子一樣:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0402.jpg)
麵很稀,包時動作也要快:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0403.jpg)
幹鍋烙,不同大小是不同的餡:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_0404.jpg)
成品:稀麵皮很軟,烙的餅又很香:
炸藕盒:炸耦合我很少做,太費事兒。
鄭奶奶說藕的第二節是最嫩的,這些是第二節的嫩藕片,其它部位她都給剁成藕末了,這些藕末是要用來拌餡的:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1277.jpg)
掛糊用的麵,她老人家一開始放了一個雞蛋,一點水和麵,開調,調開後,再加水,再加麵,來回7,8次,她說這樣調出的糊勻,也不用再醒糊了。糊裏一定要放雞蛋,要不炸的時候愛灌油進來。
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1278.jpg)
這是她自己剁的裏脊餡。她說她從不買肉餡,這樣料可以保證質量。調餡用的是蔥薑末。
KEY:她從不用料酒,用勺陳醋去腥,提鮮。餡裏還放了點花椒粉。
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1279.jpg)
放很多的餡:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1280.jpg)
要把餡從藕孔裏擠出來,把孔塞滿,這樣藕盒不會“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)
我有個孩子不吃肉,她還做了蝦,雞蛋的餡。蝦和雞蛋和一起很稀,她就放了把燕麥,用來吸水,這個餡做出來出奇的鮮美,口感也好級了!!
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1285.jpg)
油鍋:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1288.jpg)
掛糊:
![](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)
炸的是軟皮的盒子,要吃脆的可二次炸:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1294.jpg)
軟皮子就很香了,裏麵的藕和餡脆鮮:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1295.jpg)
這個是久違的茭白:
![](http://i1143.photobucket.com/albums/n637/guyinchen14/07042012fb3bjjuehuo/IMG_1293.jpg)
鄭奶奶,我們在遙遠的美國為您祈禱,祝您身體健康,喜樂平安,明年我們再去吃您包的葫蘿卜餡的素餃子!