知识储备——蒸瓤

Knowledge reserve——Stuffing steaming technique

【技法介绍】/Introduction to techniques

把一种或多种配料加工成泥、茸、丁、粒等形状以后，加入调味料拌匀成馅料，再将其瓤在另一种挖空的主料内或表面，然后采用蒸汽传热的方法制熟，称为蒸瓤法。蒸瓤菜做法，民间素来处处有之，客家菜中尤为常见，八大菜系中苏菜、湘菜、粤菜等菜系中皆有蒸瓤制菜肴，各地蒸瓤菜风味皆具特色，几乎无菜不瓤、无菜不可入瓤。瓤制技法在我国周代就已有类似“瓤菜”的烹制方法。

After one or more ingredients are processed into the shape of mud, antler, dice and grains, add seasoning and mix well to form stuffing, and then put the pulp in another hollowed out main material or surface, and then cooked by steam heat transfer, which is called steaming pulp method. Steamed meat dishes have always been popular among the people, especially in Hakka dishes. Among the eight major cuisines, there are steamed meat dishes in Jiangsu cuisine, Hunan cuisine, Guangdong cuisine and other cuisines. The flavor of steamed meat dishes everywhere has its own characteristics. Almost no dish can not be eaten without meat, and no dish can not be eaten without meat. The technique of meat preparation has been similar to that of "meat dishes" in the Zhou Dynasty.

【技法要求】/Technical requirements

1.原料选用。适宜制作蒸瓤菜的主料，多是具有一定形态和体积的原料，例如整鸡、鸭、鹅、鸽、鹌鹑、海参、鱿鱼、苦瓜、西红柿、丝瓜、茄子、豆腐等；适宜制作蒸瓤菜肴的辅料，其来源较为丰富，羊、牛、猪、鸡等各部位的净肉、各种时令蔬菜、干果、鲜果等均可。

1. Selection of raw materials. The main ingredients suitable for making steamed meat dishes are mostly raw materials with certain shape and volume, such as whole chicken, duck, goose, pigeon, quail, sea cucumber, squid, balsam pear, tomato, towel gourd, eggplant, tofu, etc; It is suitable for making steamed meat dishes. Its sources are rich, including pure meat, various seasonal vegetables, dried fruits and fresh fruits of sheep, cattle, pigs, chickens and other parts.

2.刀工处理。若是整只的鸡、鸭、鹅、鸽等做主料，均需要进行整只剔骨；若是整鱼，除按常规方法刮鳞抠鳃外，内脏则应从鱼鳃或鱼嘴处搅除；若是瓜果蔬菜，先用小刀在蒂部下刻一圈，取下蒂盖部分，余下部分再用勺口挖出内瓤；如果是冬瓜、丝瓜、茄子等，则切成夹刀片即可；辅料一般加工成泥、末、粒等形状。

2. Knife handling. If the whole chicken, duck, goose and pigeon are used as the main ingredients, the whole bone needs to be removed; If the whole fish is used, the internal organs should be removed from the gills or mouth of the fish, in addition to scraping the scales and pulling the gills according to the conventional method; For melons, fruits and vegetables, first carve a circle under the pedicle with a knife, remove the part of the pedicle cover, and then dig out the inner flesh with the mouth of the spoon; If it is white gourd, towel gourd, eggplant, etc., cut it into blades; Auxiliary materials are generally processed into mud, powder, grain and other shapes.

3.瓤制成形。将调制好味的辅料填瓤入预先制成的主料内或表面，即成瓤菜生坯。瓤制方法有“夹瓤”、“整只象形瓤”和“整段瓤”三种。

3. Pulp making and shaping. The prepared flavored excipients are filled into the pulp or surface of the pre-made main material to form the pulp vegetable green body. There are three kinds of pulp making methods, including "clip pulp", "whole pictographic pulp" and "whole section pulp".

4.蒸制成菜。瓤菜生坯制好后，即可根据主料的性质采用不同的蒸汽方法，如“原汽蒸”、“放汽蒸”进行蒸制成熟，蒸好后浇上制好的味汁。

4. Steamed into vegetables. After the meat vegetable green body is prepared, different steam methods can be adopted according to the properties of the main material, such as "original steam" and "steam release" to steam and mature. After steaming, pour the prepared flavor juice.

【代表菜品】/Representative dishes

广西菜“清蒸瓤羔蟹”（见图4-5-1）“蒸瓤苦瓜”，广东菜“鸡茸瓤海参”“虾胶瓤鱼肚”，山西菜“鸡脯肉瓤蛋皮”，安徽菜“鲜肉瓤豆腐”（见图4-5-2），陕西菜“瓤活”，福建菜“蒸瓤豆腐干”“蒸瓤面筋”等。

Guangxi cuisine "steamed stuffed lamb crab" (see Figure 4-5-1) "steamed stuffed balsam pear", Guangdong cuisine "chicken stuffed sea cucumber" and "shrimp glue stuffed fish belly", Shanxi cuisine "chicken breast meat stuffed egg skin", Anhui cuisine "fresh meat stuffed tofu" (see figure 4-5-2), Shaanxi cuisine "pulp live", Fujian cuisine "steamed meat bean rotten dry" and "steamed meat gluten", etc.

               图 4-5-1 清蒸瓤羔蟹  Fig. 4-5-1 steamed stuffed lamb crab

               图 4-5-2 鲜肉瓤豆腐 Fig. 4-5-2 tofu with fresh meat

实训示例——虾胶瓤发皮

Training example——Fried pork skin with shrimp paste

（一）虾胶瓤发皮视频（中文版）/Fried pork skin with shrimp paste video (Chinese version)

（二）虾胶瓤发皮视频（英文版）/Fried pork skin with shrimp paste video (English version)

（三）制作工艺/Manufacturing process

【原料配备】/Raw material allocation

主料1：发皮200g（见图4-5-3）；主料2：虾胶250g（见图4-5-4）；辅料：上海青10小棵，香葱25g，姜块20g，生粉20g（见图4-5-5）；调料：二汤500ml，高汤200ml，香油3ml，料酒5ml，鸡粉2g，胡椒粉1g，精盐2g（见图4-5-6）。

Main material 1: hair skin 200g (see figure 4-5-3); Main ingredient 2: shrimp glue 250g (see figure 4-5-4); Auxiliary materials: Shanghai Green 10 small trees, 25g shallot, 20g ginger, 20g raw powder (see figure 4-5-5); Seasoning: 500ml second soup, 200ml high soup, 3ml sesame oil, 5ml cooking wine, 2G chicken powder, 1g pepper powder and 2G refined salt (see figure 4-5-6).

                       图 4-5-3 主料1 Fig. 4-5-3 main material 1

                               图 4-5-4 主料2 Fig. 4-5-4 main material 2

                      图 4-5-5 辅料 Fig. 4-5-5 auxiliary materials

                图 4-5-6 调料 Fig. 4-5-6 seasoning

【制作流程】/Production process

刀工处理→煨制发皮→吸干发皮表面水分→瓤制→蒸制→蒸好的虾胶瓤发皮摆盘→上海青焯水→上海青摆入盘中→调制酱汁→淋汁成菜。

Knife treatment → simmer hair skin → absorb moisture on the surface of hair skin → pulp preparation → steaming → steamed shrimp glue pulp hair skin pan → Shanghai Qingzhuo water → Shanghai qingshuo into the pan → prepare sauce → pour juice into dishes.

【训练要求】/Training requirements

认真研读并熟记蒸瓤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 steamed pulp; 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.将泡软的发皮切成长约5厘米，宽约3厘米的块（见图4-5-7），然后将香葱拍裂后挽成葱节，姜切片备用（见图4-5-8）。

1. Cut the soft hair skin into pieces with a length of about 5cm and a width of about 3cm (see Fig. 4-5-7), then crack the scallion and pull it into scallion knots, and slice the ginger for standby (see Fig. 4-5-8).

                      图 4-5-7 改刀 Fig. 4-5-7 tool change

      图 4-5-8 葱姜成型 Fig. 4-5-8 molding of onion and ginger

2.炒锅用中火烧热下食用油，放姜、葱炒至有香味，烹料酒，下二汤和精盐，待汤沸后放入发皮，煨制约5min后捞出（见图4-5-9），用洁净毛巾吸干水分后将发皮放在碟子中备用（见图4-5-10）。

2. Heat the cooking oil in the frying pan over medium heat, stir fry ginger and green onion until fragrant, cook cooking wine, add two soup and refined salt, put the hair skin after the soup boils, simmer and restrict for 5min, and then take it out (see Fig. 4-5-9). After drying the water with a clean towel, put the hair skin in the plate for standby (see Fig. 4-5-10).

                  图 4-5-9 煨制出锅 Fig. 4-5-9 stewing out of pot

             图 4-5-10 摆放碟中 Fig. 4-5-10 placing in the disc

3.在发皮的表面抹上适量的生粉（见图4-5-11），然后将虾胶制成大小一致的圆球形，瓤在发皮上（见图4-5-12）。

3. Apply an appropriate amount of raw powder on the surface of hair skin (see figure 4-5-11), and then make shrimp glue into a ball shape with the same size, and put the pulp on the hair skin (see figure 4-5-12).

                   图 4-5-11 抹生粉 Fig. 4-5-11 applying raw meal

               图 4-5-12 瓤虾胶 Fig. 4-5-12 shrimp glue

4.将瓤好的半成品放入已经上汽的蒸笼中（见图4-5-13），用旺火蒸约5min左右即可熟透，取出转放在另一盘中，排成2行，每行6块（见图4-5-14）。

4. Put the semi-finished products with good pulp into the steamer that has been put into SAIC (see Fig. 4-5-13), steam them with high heat for about 5min, and then they can be cooked thoroughly. Take them out and put them in another plate, arranged in two rows with 6 pieces in each row (see Fig. 4-5-14).

                图 4-5-13 放入蒸笼 Fig. 4-5-13 putting into steamer

                     图 4-5-14 摆盘 Fig. 4-5-14 swing plate

5.炒锅烧水，加入适量的盐、鸡粉调味后加入少许食用油待水沸腾后放入上海青，焯水至熟后捞出滤水（见图4-5-15），摆放两行菜肴中间和两侧（见图4-5-16）。

5. Boil water in a frying pan, add an appropriate amount of salt and chicken powder for seasoning, add a little edible oil, put it into Shanghai green after the water boils, blanch the water until cooked, remove the filtered water (see Fig. 4-5-15), and place it in the middle and both sides of the two rows of dishes (see Fig. 4-5-16).

         图 4-5-15 青菜焯水 Fig. 4-5-15 blanching green vegetables              

6.炒锅洗净，放在中火上，下少许食用油，再放上汤、胡椒粉、盐，用少量湿淀粉勾芡（见图4-5-17），加入少许芝麻油和食用油推匀，淋在菜肴上便成（见图4-5-18）。 

6. Wash the frying pan, put it on a medium fire, put a little edible oil, then put soup, pepper and salt, thicken it with a small amount of wet starch (see figure 4-5-17), add a small amount of sesame oil and edible oil, push it evenly, and pour it on the dishes (see figure 4-5-18).

             图 4-5-17 调制芡汁 Fig. 4-5-17 preparing thicken juice

图 4-5-18 虾胶瓤发皮成品 Fig. 4-5-18 finished products of shrimp glue pulp and hair skin

【质量标准】/quality standard

该菜具有颜色微红、质地爽软、口味清鲜的特点。

The dish has the characteristics of reddish color, soft texture and fresh taste.

【制作要领】/Production essentials

1.应选用厚实、整形、不裂的油发猪皮为佳。

1. It is better to choose thick, shaped and unbroken oily pigskin.

2.瓤虾胶时应确保油发猪皮相对干燥，瓤制虾胶时再猪皮表面涂抹适量的生粉以增强粘附性。

2. When making shrimp paste, ensure that the oily pig skin is relatively dry. When making shrimp paste, apply an appropriate amount of raw powder on the surface of the pig skin to enhance the adhesion.

3.瓤制馅心要适量，且以动物性原料为主馅料。

3. The filling center of the pulp should be appropriate, and the filling is mainly made of animal raw materials.

4.主配料的搭配应根据原料的性质、成菜的风味特点以及食者的口味来定。

4. The matching of main ingredients should be determined according to the nature of raw materials, the flavor characteristics of finished dishes and the taste of the eater.

5.火候的运用要灵活，防止蒸过头。

5. The application of heat should be flexible to prevent excessive steaming.

【运用拓展】/Application expansion

运用蒸瓤法还可以制作虾胶瓤鱼肚、蒸瓤如意卷、鸡茸瓤海参、鱼胶瓤柚皮、牛肉瓤丝瓜等菜肴。

The steamed pulp method can also be used to make shrimp glue pulp fish belly, steamed meat Ruyi roll, chicken antler pulp sea cucumber, fish glue pulp pomelo peel, beef pulp towel gourd and other dishes.

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