知识储备——蒸扣

Knowledge reserve——Bowl steaming technique

【技法介绍】/Introduction to techniques

将经过初加熟处理后的主料，切形摆入扣碗中，加料头、调料及少量汤水，放入蒸笼中，用蒸汽传热至质脢、味透入，出笼沥出汤汁，翻扣入菜碟中，这种加热工序叫蒸扣法。

Cut the main ingredients after the initial ripening treatment into a buckle bowl, put the feeding head, seasoning and a small amount of soup into the steamer, heat it with steam until the quality and taste penetrate, drain the soup out of the cage, and turn it into the dish. This heating process is called steaming buckle method.

四川菜中有“三蒸九扣八大碗”，湖北菜中有“三蒸九扣十大碗，不是蒸笼不请客”，广西菜中有“全州十大碗”，河南菜中有“开封八大扣碗菜”等说法。这些民间总结很好的反映了“蒸扣”技法在中式烹调中所占有的重要作用及广泛的群众基础。

Sichuan cuisine has "eight bowls with three steams and nine buckles", Hubei cuisine has "ten bowls with three steams and nine buckles, not steamers and no treat", Guangxi cuisine has "ten bowls in the whole Prefecture", and Henan cuisine has "eight bowls in Kaifeng". These folk summaries well reflect the important role of "steaming button" technique in Chinese cooking and its broad mass base.

【技法要求】/Technical requirements

1.刀工要过硬。各种原料需要根据不同的成菜要求，使用不同的刀具，运用不同的刀法，加工成一定的形状后才能精心装碗、蒸制、翻扣，以满足食用需求和成菜有美好的形态。

1. The knife should be excellent. All kinds of raw materials need to be processed into a certain shape with different knives and different knife methods according to different requirements for cooking, so as to carefully load the bowl, steam and turn the buckle, so as to meet the food demand and have a beautiful shape.

2.需要有扎实的调味基本功。调味是蒸扣菜制作中的一道重要工序，是根据不同的原辅料、口味进行的准确、适当、相宜的调制过程，主要在加热前完成，而且要一次调准，蒸好后的蒸菜多直接翻扣于盘中食用，不好再补充味道。

2. Solid basic seasoning skills are required. Seasoning is an important process in the production of steamed vegetables. It is an accurate, appropriate and appropriate preparation process according to different raw and auxiliary materials and tastes. It is mainly completed before heating, and it should be adjusted at one time. Most steamed vegetables after steaming are directly turned over on the plate for consumption, which is not good to supplement the taste.

3.装盘很有讲究。具有一定的技术性和艺术性，按照一定的顺序和规律进行装盘的，按一定的形式将主料摆放在碗底，上面放入适量的辅料，待蒸好后再翻扣在另一盘中，这时所呈现的形状效果，才是该蒸菜最终要达到的目的。

3. It's very particular about loading. It has certain technicality and artistry. If the dish is loaded according to a certain order and law, place the main ingredients at the bottom of the bowl according to a certain form, put an appropriate amount of auxiliary ingredients on it, and then turn them on another plate after steaming. At this time, the shape effect presented is the ultimate goal of the steamed dish.

4.火候控制要恰当。蒸扣菜肴一般选用质老难熟或体大形整的原料，需要长时间才能使其变软、变酥，如果火候不到，菜肴质感也是老韧发艮，因此，需要选用中火或稍旺的火、沸水、足气、长时间蒸的方法。

4. The fire control shall be appropriate. Steaming buckle dishes generally use raw materials that are old and difficult to mature or large and complete in shape. It takes a long time to make them soft and crisp. If the heat is not reached, the texture of the dishes is also old and tough. Therefore, it is necessary to choose the method of medium fire or slightly prosperous fire, boiling water, sufficient Qi and long-term steaming.

【代表菜品】/Representative dishes

广西菜“荔浦芋头扣肉”、“环江香牛扣”，四川菜“香碗”、“夹沙肉”（见图4-4-1），河南菜“莲夹扣碗”、湖北菜“蒸扣猪肘”（见图4-4-2），广东菜“梅菜扣肉”等。

Guangxi cuisine "Lipu Taro meat clasp", "Huanjiang xiangniukou", Sichuan cuisine "fragrant bowl" and "sand meat" (see figure 4-4-1), Henan cuisine "lianjiakou bowl", Hubei cuisine "steamed pork elbow" (see Figure 4-4-2), Guangdong cuisine "plum vegetable meat clasp", etc.

                      图 4-4-1 夹沙肉 Fig. 4-4-1 meat with sand

              图 4-4-2 蒸扣猪肘 Fig. 4-4-2 steamed pork elbow

实训示例——芋头扣肉

Training example——Braised pork with Taro 

（一）芋头扣肉视频（中文版）/Braised pork with Taro  video (Chinese version)

（二）芋头扣肉视频（英文版）/Braised pork with Taro  video (English version)

（三）制作工艺/Manufacturing process

【原料配备】/Raw material allocation

主料：荔浦芋头厚片300g，五花肉500g（见图4-4-3）；辅料：葱白末10g，红枣末15g，香菇末15g，水淀粉15g，上海青300g，青椒丁5g，红椒丁5g（见图4-4-4）；调料：生抽5g，蚝油6g，胡椒粉1g，料酒8g，鲜汤50g，南乳7g（见图4-4-5）。

Main ingredients: Lipu Taro thick slice 300g, streaky pork 500g (see figure 4-4-3); Excipients: 10g chopped scallion, 15g dried red jujube, 15g dried mushroom, 15g dried Lake powder, 300g Shanghai green, 5g diced green pepper and 5g diced red pepper (see figure 4-4-4); Seasoning: 5g raw soy sauce, 6G oyster sauce, 1g pepper powder, 8g cooking wine, 50g fresh soup and 7g nanru (see figure 4-4-5).

                       图 4-4-3 主料 Fig. 4-4-3 main materials

              图 4-4-4 辅料  Fig. 4-4-4 auxiliary materials

                                        图 4-4-5 调料 Fig. 4-4 seasoning                   

【制作流程】/Production process

刮洗肉→煮制猪肉至脢→猪肉皮上扎孔→摸盐、白醋→炙锅烧油至5成热→放入处理好的五花肉炸→捞出放入冷水中浸泡→炸制芋头→调制蒸肉汁→用蒸肉汁腌制肉片和芋头→码入扣碗中→入蒸锅中蒸约2h取出→扣入碟中→蔬菜焯水围边→勾芡→淋汁。

Scrape and wash the meat → boil the pork until it is boiled → prick holes in the pork skin → touch salt and white vinegar → burn the oil in the frying pan until it is 50% hot → fry the processed streaky pork → take it out and soak it in cold water → fry taro → prepare steamed meat juice → marinate the meat slices and Taro with steamed meat juice → code it into the buckle bowl → steam it in the steamer for about 2h, take it out → buckle it into the dish → blanch the vegetables around the edge → thicken it → pour juice.

【训练要求】/Training requirements

认真研读并熟记蒸扣技法的基本知识与技法要求；课前认真观看此菜肴制作的演示视频；课中用工匠之心对待每一个实训环节；课后认真总结，再练习。

Carefully study and memorize the basic knowledge and technical requirements of steaming buckle technique; Carefully watch the demonstration video of this dish before class; Treat every training link with craftsman's heart in the class; Summarize carefully after class and practice again.

【基本步骤】/Basic steps

1.把五肉刮洗干净后，然后放入冷水锅中煮（见图4-4-6），煮至质脢，筷子能插过肉皮熟捞出（见图4-4-7）。

1. After scraping and cleaning the five meat, put it into a cold water pot and cook it (see Fig. 4-4-6). Cook it until it is cooked. Chopsticks can be inserted through the meat skin and taken out (see Fig. 4-4-7).

                     图 4-4-6 煮肉 Fig. 4-4-6 cooking meat

       图 4-4-7 煮至质脢 Fig. 4-4-7 cook until the quality is good

2.煮好的猪肉放在碟中，趁热用扣肉叉在肉皮上扎上孔（见图4-4-8），然后用食盐抹匀，并抹上适量白醋（见图4-4-9）。

2. Put the cooked pork in the dish, tie holes in the skin with a meat fork while it is hot (see Fig. 4-4-8), then wipe it evenly with salt and apply an appropriate amount of white vinegar (see Fig. 4-4-9).

           图 4-4-8 五花肉扎孔 Fig. 4-4-8 hole binding of streaky pork

图 4-4-9 表面抹盐与白醋 Fig. 4-4-9 surface smearing with salt and white vinegar

3.锅中加入2L左右的食用油，烧至5成热后下初步处理好的五花肉，炸至表皮发泡即可捞出，放入凉水中浸泡（见图4-4-10）；将芋头放进油锅炸至熟透捞出（见图4-4-11）。

3. Add about 2L edible oil into the pot, burn it to 50% heat, fry the preliminarily treated streaky pork until the skin foams, then remove it and soak it in cold water (see Fig. 4-4-10); Put the taro into the oil pan and fry it until it is ripe and remove it (see Fig. 4-4-11).

             图 4-4-10 放入水中浸泡 Fig. 4-4-10 soaking in water

             图 4-4-11 芋头炸透捞出 Fig. 4-4-11 deep fried taro

4.用葱白末、红枣末、香菇末、生抽、蚝油、胡椒粉、料酒、南乳、鲜汤调成味汁（见图4-4-12）；将五花肉切成1cm左右的厚片（见图4-4-13）。

4. Mix white onion powder, red jujube powder, mushroom powder, raw soy sauce, oyster sauce, pepper powder, cooking wine, southern milk and fresh soup into flavor juice (see Fig. 4-4-12); Cut the streaky pork into about 1cm thick slices (see Fig. 4-4-13).

       图 4-4-12 调制扣肉腌汁 Fig. 4-4-12 preparation of barbecue marinade

           图 4-4-13 五花肉切厚片 Fig. 4-4-13 sliced pork slices

5.将切好的肉片和炸好的芋头放入味汁中拌匀，再将五花肉和芋头间隔码入扣碗中压实（见图4-4-14），淋入余下的味汁，放入蒸锅中蒸（见图4-4-15）。

5. Put the sliced meat and fried taro into the flavor juice and mix well, then put the streaky meat and taro into the buckle bowl at intervals and compact them (see Fig. 4-4-14), pour in the remaining flavor juice and steam them in the steamer (see Fig. 4-4-15).

             图 4-4-14 码扣在碗中 Fig. 4-4-14 yards buckled in the bowl

           图 4-4-15 放入蒸锅中蒸 Fig. 4-4-15 steam in a steamer

6.蒸约120min至肉软糯即可出锅，滗出原汁，扣入碟中（见图4-4-16）；将上海青焯水围边，蒸扣肉的原汁倒入锅中勾芡，淋在扣肉上即可（见图4-4-17）。

6. Steam for about 120min until the meat is soft and waxy, then take it out of the pot, decant the original juice and buckle it into the dish (see Fig. 4-4-16); Surround the edge with Shanghai Qingzhuo water, pour the original juice of steamed pork into the pot, thicken and pour it on the pork (see Fig. 4-4-17).

            图 4-4-16 滗出原汁 Fig. 4-4-16 decanting original juice

         图 4-4-17 芋头扣肉成品 Fig. 4-4-17 finished taro meat

【质量标准】/quality standard

该菜具有色泽深红、肉质软糯、芋头粉香、味道浓郁的特点。

The dish has the characteristics of deep red color, soft waxy meat, sweet taro powder and strong taste.

【制作要领】/Production essentials

1.煮好的五花肉应用工具在肉皮上扎上密密麻麻的孔，并趁热抹上适量的盐、白醋或高度白酒。

1. cook the pork with the tools, and apply a thick hole to the skin, and apply the appropriate amount of salt, white vinegar or high baijiu.

2.五花肉一定要炸透，逼出肉中多于的油脂，并且肉皮呈现爆裂酥脆状态。

2. The streaky pork must be fried thoroughly to force out more oil in the meat, and the meat skin is in a burst and crisp state.

3.五花肉和芋头的切片厚度在1厘米左右，厚度一致，便于入味均匀。

3. The slicing thickness of streaky pork and taro is about 1cm, which is consistent and easy to taste evenly.

4.炸好的五花肉应立刻泡冷水，可使猪皮有弹性。

4. The fried pork should be soaked in cold water immediately to make the pig skin elastic.

5.蒸制时要把水添足，扣碗入笼后蒸2小时至肉软烂。

5. When steaming, add enough water, put the bowl into the cage and steam for 2 hours until the meat is soft and rotten.

【运用拓展】/Application expansion

运用蒸扣法还可以制作，虾米扣瓜脯、干贝扣冬瓜、蒸扣仔鸭块、桂圆蒸扣鸡、菠萝扣鸽脯等菜肴。

The steamed button method can also be used to make dishes such as dried shrimps and melons, dried scallops and white gourd, steamed baby duck, steamed longan chicken, pineapple and pigeon.

一、拓展学习美食图片欣赏

 Expand learning and appreciation of food pictures

二、拓展学习菜谱

 Expand learning recipes