紫(zi)陽蒸盆子(zi)(zi),最(zui)早發源于紫(zi)陽縣漢(han)王鎮,先是漢(han)江艄工(gong)(gong)歇腳歡聚時(shi)的(de)薈菜(cai)(cai),后(hou)來發展(zhan)為(wei)除夕團圓(yuan)飯上的(de)壓(ya)軸菜(cai)(cai)。紫(zi)陽蒸盆子(zi)(zi)是陜西安康第(di)一批(pi)非(fei)物質文化遺產的(de)代表作(zuo)(zuo)。紫(zi)陽蒸盆子(zi)(zi)制作(zuo)(zuo)頗為(wei)講(jiang)究(jiu),原(yuan)料(liao)(liao)須有全雞(土雞)、豬蹄、蓮菜(cai)(cai)、紅白蘿卜、黃花(hua)、木(mu)耳、香(xiang)菇(gu)、雞蛋餃子(zi)(zi)、水發墨魚及其它干菜(cai)(cai),調(diao)料(liao)(liao)油(you)有大(da)茴、草(cao)果、桂(gui)皮、花(hua)椒、干辣(la)椒、食鹽等,用(yong)盆具盛之(zhi)(zhi)(zhi),用(yong)大(da)鍋隔火而(er)蒸,原(yuan)料(liao)(liao)和(he)調(diao)料(liao)(liao)分步入(ru)盆,時(shi)間最(zui)少(shao)不能低于4小時(shi)。這道菜(cai)(cai)原(yuan)汁(zhi)原(yuan)味,湯(tang)醇肉香(xiang),色香(xiang)味俱佳(jia)。紫(zi)陽蒸盆子(zi)(zi),用(yong)料(liao)(liao)之(zhi)(zhi)(zhi)糜費,時(shi)間之(zhi)(zhi)(zhi)冗(rong)長,程序之(zhi)(zhi)(zhi)繁瑣(suo),做(zuo)工(gong)(gong)之(zhi)(zhi)(zhi)講(jiang)究(jiu),稍有差遲(chi)則口(kou)味大(da)逮,非(fei)一般(ban)地(di)域所能為(wei),它當之(zhi)(zhi)(zhi)不愧地(di)成(cheng)為(wei)最(zui)具特色的(de)紫(zi)陽傳(chuan)統大(da)菜(cai)(cai)。
1、紫陽蒸盆子用(yong)料極其講究,雞要本地仔母雞,其它青菜及(ji)香料都要當(dang)地土(tu)產,稍有差遲則口味(wei)大(da)變。
2、紫陽蒸盆子(zi)湯鮮(xian)肉香,色香味俱佳。
3、紫陽蒸盆(pen)子上(shang)席與小菜搭配(pei),最具地方特色。
雞蛋餃(jiao)子(zi)(zi)是將(jiang)雞蛋打入(ru)碗中,用(yong)筷子(zi)(zi)攪勻,然后用(yong)大鐵湯(tang)勺,在爐灶上面燒(shao)燙,抹上豬油,在用(yong)調羹舀如雞蛋,做(zuo)成餃(jiao)子(zi)(zi)皮,半熟之際,包入(ru)準備好(hao)的新鮮肉餡。
紫(zi)(zi)(zi)陽(yang)蒸(zheng)盆(pen)(pen)子(zi)傳說始(shi)創于(yu)(yu)漢劉(liu)邦(bang)(bang)(bang)時(shi)(shi)期(qi)。當(dang)(dang)年劉(liu)邦(bang)(bang)(bang)帶軍(jun)打仗行(xing)夜(ye)至紫(zi)(zi)(zi)陽(yang)縣漢王城,當(dang)(dang)地軍(jun)民(min)為(wei)歡迎劉(liu)邦(bang)(bang)(bang),特意找(zhao)來(lai)廚(chu)師準(zhun)(zhun)備大擺宴席,可是(shi)軍(jun)隊(dui)第二天就(jiu)要(yao)出(chu)發(fa),七碟八碗的(de)準(zhun)(zhun)備來(lai)不(bu)及,有(you)(you)聰明的(de)廚(chu)師就(jiu)將(jiang)豬蹄、母(mu)雞、魷魚(yu)和當(dang)(dang)地的(de)黑木耳、蓮萊(lai)等加入調料(liao),一(yi)起放入大烏盆(pen)(pen),用大火蒸(zheng)制(zhi)一(yi)夜(ye)。清晨劉(liu)邦(bang)(bang)(bang)大軍(jun)聞香而醒,狼吞虎咽地吃(chi)了精光,個(ge)個(ge)精神煥發(fa),劉(liu)邦(bang)(bang)(bang)大為(wei)贊賞,問廚(chu)師此為(wei)何名,廚(chu)師以前也從(cong)未這樣做過,正為(wei)難時(shi)(shi),猛(meng)看(kan)見(jian)桌上的(de)大烏盆(pen)(pen),靈機一(yi)動(dong)說此菜名叫“蒸(zheng)盆(pen)(pen)子(zi)”。這是(shi)關于(yu)(yu)紫(zi)(zi)(zi)陽(yang)蒸(zheng)盆(pen)(pen)子(zi)最廣為(wei)流傳的(de)傳說,其(qi)歷(li)史真實性有(you)(you)待進一(yi)步考證(zheng)。但從(cong)歷(li)年紫(zi)(zi)(zi)陽(yang)縣境內的(de)考古以及有(you)(you)關史料(liao)來(lai)看(kan),紫(zi)(zi)(zi)陽(yang)早(zao)在原始(shi)社會時(shi)(shi)期(qi)就(jiu)有(you)(you)先民(min)居住(zhu)生息(xi),最早(zao)歷(li)史從(cong)夏、商、周(zhou)時(shi)(shi)期(qi)開始(shi)就(jiu)有(you)(you)記載,準(zhun)(zhun)確的(de)置縣時(shi)(shi)間(jian)是(shi)1512年底。蒸(zheng)盆(pen)(pen)子(zi)的(de)具體出(chu)現(xian)年代(dai)已無(wu)從(cong)考證(zheng)。
一、食用(yong)價值:由于(yu)紫陽蒸盆子用(yong)料講究(jiu),做工精細,程序復雜,造(zao)就了(le)其(qi)鮮、香(xiang)、純的口感,而且營養豐富,久吃不膩的特點。
二、審(shen)美(mei)(mei)價值(zhi):紫(zi)(zi)陽(yang)(yang)蒸盆(pen)子(zi)做(zuo)工精細,從形、色(se)上用功,取(qu)天成之美(mei)(mei),又賦予(yu)其深刻的(de)(de)(de)內(nei)涵,極大地滿足(zu)了人(ren)們傳統的(de)(de)(de)審(shen)美(mei)(mei)需(xu)求。紫(zi)(zi)陽(yang)(yang)蒸盆(pen)子(zi)傳統工藝在千年(nian)的(de)(de)(de)傳承(cheng)和發展過程中(zhong)逐漸豐富和合理、到近代其工藝被嚴肅的(de)(de)(de)程序化,目的(de)(de)(de)就是要保證紫(zi)(zi)陽(yang)(yang)蒸盆(pen)子(zi)的(de)(de)(de)特點,因此;紫(zi)(zi)陽(yang)(yang)蒸盆(pen)子(zi)這道(dao)傳統地方菜肴(yao)有極強的(de)(de)(de)生命力(li),集中(zhong)展示了紫(zi)(zi)陽(yang)(yang)人(ren)民的(de)(de)(de)審(shen)美(mei)(mei)水平和取(qu)向(xiang)。
三、文(wen)化價值:作為地方飲(yin)食文(wen)化的(de)(de)(de)(de)代表,紫陽蒸盆(pen)子(zi)(zi)有(you)(you)優(you)美(mei)的(de)(de)(de)(de)傳(chuan)(chuan)說,有(you)(you)悠久(jiu)的(de)(de)(de)(de)傳(chuan)(chuan)承(cheng)(cheng)歷史。從古互今(jin)。紫陽蒸盆(pen)子(zi)(zi)被勤勞的(de)(de)(de)(de)紫陽人(ren)在(zai)中(zhong)國最(zui)重要(yao)的(de)(de)(de)(de)節日——春節中(zhong),作為紫陽人(ren)精神生(sheng)(sheng)活的(de)(de)(de)(de)承(cheng)(cheng)載(zai),被賦子(zi)(zi)了(le)團圓、富(fu)裕、希望(wang)(wang)等(deng)美(mei)好的(de)(de)(de)(de)含義,窮有(you)(you)窮做(zuo)法,富(fu)有(you)(you)富(fu)做(zuo)法,但都反映了(le)人(ren)們對生(sheng)(sheng)活的(de)(de)(de)(de)熱(re)愛和(he)希望(wang)(wang),反映了(le)紫陽人(ren)們一直(zhi)以一種積極(ji)向上的(de)(de)(de)(de)生(sheng)(sheng)活態度。很多民俗民風(feng)、民間文(wen)化因(yin)蒸盆(pen)子(zi)(zi)的(de)(de)(de)(de)傳(chuan)(chuan)承(cheng)(cheng)而得以傳(chuan)(chuan)承(cheng)(cheng)。
一、材(cai)料:全雞1只: 豬肘;蓮萊、蘿卜;木耳、香(xiang)菇,雞蛋,鮮肉(rou)、魷魚、墨魚、海參、干辣椒(jiao)、生姜(jiang)、大蒜、青蔥,料酒、各種香(xiang)料(花椒(jiao)、白胡椒(jiao)、草果(guo),八角(jiao)茴,香(xiang)草、 良姜(jiang)等(deng)):
二、制(zhi)作(zuo)器(qi)具:容積(ji)在(zai)5公(gong)斤左右的大烏盆一(yi)套(tao);六案板(ban)、大鍋(guo)一(yi)口(kou)、土灶(zao)(柴火灶(zao))。
三、制(zhi)作流程:1、備(bei)料(liao)(liao):一(yi)年(nian)生膘肥肉(rou)細(xi)的(de)母雞1只(zhi),約(yue)3斤左(zuo)右,燙(tang)毛(mao)洗(xi)(xi)凈(jing),除去內(nei)(nei)臟,在(zai)內(nei)(nei)腔壁上(shang)(shang)涂(tu)抹鹽(yan)(yan),水(shui)(shui)(shui)氣瀝干(gan)備(bei)用(yong)(yong)(yong)(yong)。兩(liang)年(nian)生豬(zhu)前蹄一(yi)只(zhi),約(yue)3斤左(zuo)右,剃洗(xi)(xi)干(gan)凈(jing),橫(heng)向剁成圓(yuan)盤形狀,俗稱“豬(zhu)蹄子盤盤”,用(yong)(yong)(yong)(yong)料(liao)(liao)酒、鹽(yan)(yan)拌勻(yun),放置(zhi)5小時(shi)(shi)以上(shang)(shang)備(bei)用(yong)(yong)(yong)(yong):蓮菜(cai),蘿卜(bu)各1.5斤,以沒有破(po)損或傷(shang)痕為(wei)選(xuan)取標準、洗(xi)(xi)凈(jing)后滾刀(dao)切塊成三角(jiao)狀。雞蛋(dan)(dan)餃(jiao)(jiao)(jiao)(jiao)子:選(xuan)用(yong)(yong)(yong)(yong)本(ben)地雞蛋(dan)(dan)5只(zhi),取蛋(dan)(dan)青蛋(dan)(dan)黃攪勻(yun);將(jiang)(jiang)鮮精豬(zhu)肉(rou)剁餡(xian)拌好(hao)(hao)備(bei)用(yong)(yong)(yong)(yong),選(xuan)用(yong)(yong)(yong)(yong)圓(yuan)形炒(chao)(chao)勺,放置(zhi)于(yu)碳火(huo)(huo)(huo)(huo)上(shang)(shang),用(yong)(yong)(yong)(yong)豬(zhu)板筋油(you)均(jun)勻(yun)涂(tu)抹炒(chao)(chao)勺,創入(ru)(ru)適(shi)(shi)(shi)量雞蛋(dan)(dan),旋轉炒(chao)(chao)勺炕至半熟(shu),包(bao)入(ru)(ru)適(shi)(shi)(shi)量肉(rou)餡(xian)炕熟(shu)。蛋(dan)(dan)餃(jiao)(jiao)(jiao)(jiao)可做成“元(yuan)寶”型(xing)、寓意(yi)“四(si)季發(fa)財(cai)”和“金(jin)魚(yu)”型(xing),寓意(yi)“連年(nian)有余”。適(shi)(shi)(shi)量墨(mo)魚(yu),魷魚(yu)、海(hai)參、木耳、香菇發(fa)好(hao)(hao),切塊備(bei)用(yong)(yong)(yong)(yong)。取大茴、草果、花椒(jiao)、白(bai)胡椒(jiao)、肉(rou)香葉(xie)、干(gan)辣(la)椒(jiao)等(deng)香料(liao)(liao)適(shi)(shi)(shi)量,用(yong)(yong)(yong)(yong)干(gan)凈(jing)紗布包(bao)緊備(bei)用(yong)(yong)(yong)(yong)。2、裝盆(pen)(pen)(pen):首(shou)先將(jiang)(jiang)豬(zhu)蹄塊均(jun)勻(yun)鋪放于(yu)盆(pen)(pen)(pen)底(di),然后將(jiang)(jiang)造型(xing)好(hao)(hao)的(de)整雞樹立放置(zhi)于(yu)盆(pen)(pen)(pen)中央(yang),將(jiang)(jiang)料(liao)(liao)包(bao)放置(zhi)在(zai)雞身下(xia):周圍(wei)放置(zhi)切好(hao)(hao)的(de)蓮菜(cai)、水(shui)(shui)(shui)蘿卜(bu)、胡蘿卜(bu)、木耳、香菇等(deng)與盆(pen)(pen)(pen)沿齊平,最(zui)后加(jia)。入(ru)(ru)適(shi)(shi)(shi)量冷水(shui)(shui)(shui),蓋(gai)好(hao)(hao)蓋(gai)子。魷魚(yu)、海(hai)參、蛋(dan)(dan)餃(jiao)(jiao)(jiao)(jiao)等(deng)易(yi)熟(shu)的(de)村(cun)料(liao)(liao)在(zai)主菜(cai)蒸(zheng)(zheng)(zheng)(zheng)熟(shu)后分別(bie)放入(ru)(ru)。3、蒸(zheng)(zheng)(zheng)(zheng)制(zhi):蒸(zheng)(zheng)(zheng)(zheng)制(zhi)最(zui)好(hao)(hao)是(shi)“牛頭(tou)灶(zao)(zao)”,即當(dang)地的(de)土柴灶(zao)(zao)。蒸(zheng)(zheng)(zheng)(zheng)制(zhi)時(shi)(shi)將(jiang)(jiang)盆(pen)(pen)(pen)置(zhi)于(yu)鍋(guo)中央(yang),鍋(guo)底(di)加(jia)入(ru)(ru)適(shi)(shi)(shi)量水(shui)(shui)(shui),蓋(gai)上(shang)(shang)蒸(zheng)(zheng)(zheng)(zheng)籠蓋(gai)。初蒸(zheng)(zheng)(zheng)(zheng)時(shi)(shi)要(yao)(yao)用(yong)(yong)(yong)(yong)“武(wu)火(huo)(huo)(huo)(huo)”,最(zui)好(hao)(hao)選(xuan)用(yong)(yong)(yong)(yong)竹片做燃(ran)(ran)料(liao)(liao),火(huo)(huo)(huo)(huo)力(li)猛,熱效高,容易(yi)上(shang)(shang)氣。待(dai)鍋(guo)內(nei)(nei)上(shang)(shang)氣后,即可改用(yong)(yong)(yong)(yong)“文火(huo)(huo)(huo)(huo)”,最(zui)好(hao)(hao)選(xuan)用(yong)(yong)(yong)(yong)雜木做燃(ran)(ran)料(liao)(liao),火(huo)(huo)(huo)(huo)力(li)溫(wen)而(er)耐長,容易(yi)出(chu)味。用(yong)(yong)(yong)(yong)“文火(huo)(huo)(huo)(huo)”蒸(zheng)(zheng)(zheng)(zheng)制(zhi)是(shi)整個工序中耗(hao)時(shi)(shi)最(zui)長,費神(shen)最(zui)多的(de)工序,也(ye)是(shi)是(shi)否出(chu)味、是(shi)成功的(de)關鍵所在(zai):“文火(huo)(huo)(huo)(huo)”蒸(zheng)(zheng)(zheng)(zheng)制(zhi)一(yi)般需要(yao)(yao)六(liu)到八小時(shi)(shi)左(zuo)右,這(zhe)期(qi)間,首(shou)先火(huo)(huo)(huo)(huo)不能斷(duan),還要(yao)(yao)不斷(duan)上(shang)(shang)水(shui)(shui)(shui),保證底(di)水(shui)(shui)(shui)不干(gan),期(qi)間放入(ru)(ru)魷魚(yu)、海(hai)參,同時(shi)(shi)可以觀察(cha)盆(pen)(pen)(pen)內(nei)(nei)湯的(de)情況。一(yi)般情況下(xia),這(zhe)道工序的(de)完(wan)成也(ye)就在(zai)臘月的(de)二(er)十(shi)九晚(wan)上(shang)(shang),待(dai)蒸(zheng)(zheng)(zheng)(zheng)制(zhi)好(hao)(hao)后,滅去灶(zao)(zao)火(huo)(huo)(huo)(huo)。三十(shi)早上(shang)(shang)再重新(xin)添(tian)火(huo)(huo)(huo)(huo)上(shang)(shang)氣,在(zai)上(shang)(shang)桌(zhuo)前半個小時(shi)(shi)將(jiang)(jiang)雞蛋(dan)(dan)餃(jiao)(jiao)(jiao)(jiao)子放入(ru)(ru)盆(pen)(pen)(pen)中,出(chu)鍋(guo)后將(jiang)(jiang)切好(hao)(hao)的(de)蔥花、蒜苗花撒在(zai)面上(shang)(shang),再將(jiang)(jiang)一(yi)段蔥或紅辣(la)椒(jiao)插入(ru)(ru)雞的(de)嘴里。