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标题:
香飘几条街的酥皮肉火烧
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作者:
Mfsgzqej
时间:
2013-11-10 08:09
标题:
香飘几条街的酥皮肉火烧
<p><center><img src="http://i3.meishichina.com/attachment/good/2015/09/22/20150922172756406.jpg" width="450" height="667" name="image_operate_6181436717094524" alt="香飘几条街的酥皮肉火烧" title="香飘几条街的酥皮肉火烧" /></center><br /><br /><center><img src="http://i3.meishichina.com/attachment/good/2015/09/22/20150922172756407.jpg" width="450" height="667" name="image_operate_64911436717103635" alt="香飘几条街的酥皮肉火烧" title="香飘几条街的酥皮肉火烧" /></center><br /><br /><center><img src="http://i3.meishichina.com/attachment/good/2015/09/22/20150922172756408.jpg" width="450" height="667" name="image_operate_35771436717111177" alt="香飘几条街的酥皮肉火烧" title="香飘几条街的酥皮肉火烧" /></center><br /><br /><center><img src="http://i3.meishichina.com/attachment/good/2015/09/22/20150922172757409.jpg" width="450" height="667" name="image_operate_19381436717118942" alt="香飘几条街的酥皮肉火烧" title="香飘几条街的酥皮肉火烧" /></center><br /><br /><center><img src="http://i3.meishichina.com/attachment/good/2015/09/22/20150922172757410.jpg" width="450" height="667" alt="香飘几条街的酥皮肉火烧" title="香飘几条街的酥皮肉火烧" /></center><br /><br /></p><p>北方人,对葱香总是那么偏爱。对于做熟的葱,我从不吃,但有一样是例外的,就是葱肉火烧。</p><p>火烧,有的地方叫它馅饼。中学时代的葱肉火烧最让我难忘。十点半的课间操结束后,同学们会蜂拥去学校的小卖部,买刚出炉的葱火烧。因为在操场上,就已闻到了远远传来的葱香味,课间操自然是无心认真去做,大都应付了事。一边排队等侯交钱一边咽口水的时间段是痛苦的,当自已排到跟前,却没了葱香肉火烧,只剩糖或五香味的是更痛苦的。</p><p>直至二十几的前,我开始经常去离小城不远的另一城市潍坊,一次又一次被大街小巷飘荡的葱香味所折服。那满街遍布的火烧铺子,主打都是酥皮肉火烧。当然,还有各种时令的素馅,都是皮酥馅大价格却不贵。每去必买,除了等侯新鲜出炉的直接解馋外,必定还要打包带回十几个回家。</p><p>吃过后,仍不过瘾,也可在家也做上一回。那种烤火烧的灶炉没有,可以用烤箱代替。</p><p><center><img src="http://i3.meishichina.com/attachment/good/2015/09/22/20150922172757411.jpg" width="600" height="400" name="image_operate_95471436717230307" alt="香飘几条街的酥皮肉火烧" title="香飘几条街的酥皮肉火烧" /></center><br /><br />所用材料:</p><p>五花肉 葱 烫面面团 酱油 料酒食用油</p><p><center><img src="http://i3.meishichina.com/attachment/good/2015/09/22/20150922172757412.jpg" width="600" height="228" name="image_operate_8361436717229813" alt="香飘几条街的酥皮肉火烧" title="香飘几条街的酥皮肉火烧" /></center><br /><br /></p><p>具体做法:</p><p><center><img src="http://i3.meishichina.com/attachment/good/2015/09/22/20150922172757413.jpg" width="600" height="445" name="image_operate_35211436717229470" alt="香飘几条街的酥皮肉火烧" title="香飘几条街的酥皮肉火烧" /></center><br /><br />1五花肉绞成肉末。</p><p>2葱也绞成碎末。</p><p>3将绞好的肉,加两勺酱油,一大勺料酒搅拌均匀备用。</p><p>4将绞好葱加入肉末中,加入少许盐,食用油拌匀。</p><p>5烫面面团提前揉好醒发半小时,分割成小剂,然后擀开抹上油酥卷起,再压扁,再次擀成中间厚边缘薄的皮。</p><p>6将葱肉馅放在擀好的皮中。</p><p>7包成包子状。</p><p>8收口同向下压扁</p><p>9烤箱提前预热,220度,中上层,15分钟左右即可。</p><p><center><img src="http://i3.meishichina.com/attachment/good/2015/09/22/20150922172758414.jpg" width="450" height="667" name="image_operate_98021436717210376" alt="香飘几条街的酥皮肉火烧" title="香飘几条街的酥皮肉火烧" /></center><br /><br /></p><p><center><img src="http://i3.meishichina.com/attachment/good/2015/09/22/20150922172758415.jpg" width="450" height="667" name="image_operate_56961436717251195" alt="香飘几条街的酥皮肉火烧" title="香飘几条街的酥皮肉火烧" /></center><br /><br /></p><p>小贴士:</p><p>1肉尽量选三七肥的五花肉,这样馅吃起来香而不柴</p><p>2没有烤箱,平底锅或电饼铛同样适用。</p><p><br /><center><img src="http://i3.meishichina.com/attachment/good/2015/09/22/20150922172759416.jpg" width="450" height="667" alt="香飘几条街的酥皮肉火烧" title="香飘几条街的酥皮肉火烧" /></center><br /><br /><br /></p>
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