廈門(men)(men)肉粽(zong)(zong)(zong)(zong)是一道(dao)美味(wei)可口的名點(dian),屬于閩菜(cai)系(xi)。福(fu)建廈門(men)(men)的燒(shao)肉粽(zong)(zong)(zong)(zong)歷史悠久,具有(you)(you)(you)香甜嫩(nen)滑,油潤不膩(ni),精工細(xi)作等特(te)點(dian)粽(zong)(zong)(zong)(zong)子在福(fu)建各(ge)地都有(you)(you)(you)不少(shao)品(pin)種(zhong),有(you)(you)(you)咸粽(zong)(zong)(zong)(zong)、豆(dou)粽(zong)(zong)(zong)(zong)、甜粽(zong)(zong)(zong)(zong)、肉粽(zong)(zong)(zong)(zong)等,獨數廈門(men)(men)肉粽(zong)(zong)(zong)(zong)有(you)(you)(you)名。廈門(men)(men)肉粽(zong)(zong)(zong)(zong)味(wei)道(dao)香甜,油潤不膩(ni),色澤紅黃閃亮(liang),富(fu)有(you)(you)(you)引人品(pin)嘗的吸引力。
燒(shao)肉粽(zong)必(bi)須有(you)(you)一套烹制的好功夫。有(you)(you)人比為(wei)“過五(wu)關:
第一(yi)、選料要(yao)精,要(yao)有香菇、蝦米(mi)、栗子(zi)、豬肉或雞(ji)肉、糯米(mi)等(deng);
第二、精(jing)工作,炒(chao)糯(nuo)米時,要(yao)拌上(shang)鹵(lu)湯(tang)、蔥頭油、味(wei)精(jing)、五香(xiang)粉(fen)、醬色(se)糖(tang)烏等配(pei)料(liao),要(yao)炒(chao)得干松,豬肉用(yong)紅燒或清燉,栗(li)子要(yao)生(sheng)剝現用(yong)。包扎(zha)粽(zong)子時,粽(zong)葉松緊度掌握好,粽(zong)角不能(neng)有空隙,防止下鍋時讓香(xiang)味(wei)漏(lou)掉(diao),鍋里開水滾沸,生(sheng)粽(zong)才能(neng)下鍋,一般熬燉3小時可熟(shu);
第三、掌握火(huo)候,炒米用中(zhong)火(huo),熬燉肉粽要旺火(huo);
第(di)四、配好蘸(zhan)料(liao),蘸(zhan)油、芫(yan)荽等,更(geng)加美(mei)味可(ke)口;
第(di)五、燒(shao)肉(rou)粽要保持熱度。廈門、閩南、臺(tai)灣的(de)方言,燒(shao)與熱含義同。肉(rou)粽趁熱吃才顯出醇香的(de)滋味,吃冷的(de)肉(rou)粽不僅味美大減,脾胃有毛病者也不好受。”