煎饼如何做? 据《辽史·礼志·岁时杂议》载:"国俗以糯饮和白羊健为饼......立春日,吃春饼,人曰吃煎饼......"辽统一北方后,承德归属契丹,契丹人立春吃煎饼的习俗也随之传入承德。随着避暑山庄的建立,各地移民陆续定居承德,煎饼便在群众中间广为流传,至今已有数百年历史。 煎饼是粗粮细做的一种方便食品,其特点是:原料广泛、可粗可细,制作简便,易于携带和保存,吃时不需热加工,既经济,又实惠。 承德属山区,多产高粱、谷子、玉米等杂粮,为制作煎饼提供了充足的原料。从地理位置和交通情况看,民国以前,这里交通十分落后,往来关内外的商贾、游客和赶集卖柴的农人,都得备足干粮出行,煎饼就成了人人乐于携带的方便食品。后来,煎饼传人城市,一些饭馆和摊贩为了招徕顾客,在制作煎饼的工艺上不断研究改进,煎饼的质量也有所提高。 制作方法: [原料]小米5000克,黄豆1000克。 [工艺] 磨面:将去掉杂质的小米和黄豆用水泡2小时,然后磨成面,放在盆里。 摊烙:煎饼鏊子放在火上烧热,刷上一层油,舀一勺米糊倒在鏊子上,再用木扒子把米糊向右旋转摊开,摊成平而薄的圆饼,烙到金黄色时即熟。来自爱问知识人。
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