山城小(xiao)(xiao)湯(tang)圓是一道(dao)重慶市(shi)的特色傳統小(xiao)(xiao)吃。以(yi)其小(xiao)(xiao)巧玲瓏(long)、皮薄餡大(da)、香甜滑糯而(er)著名。以(yi)豬膘油、白糖粉(fen)、黑芝麻粉(fen)等制作而(er)成(cheng)。
先選(xuan)擇顆粒飽滿的糯米(mi)(mi),除去(qu)雜(za)質(zhi)淘凈泥沙(sha),用(yong)(yong)清(qing)水泡(pao)3-7天,待糯米(mi)(mi)泡(pao)漲后(hou)(hou),攪上清(qing)水,用(yong)(yong)石磨(mo)(mo)磨(mo)(mo)成(cheng)粉米(mi)(mi)漿,然后(hou)(hou)用(yong)(yong)白(bai)布袋吊(diao)漿,吊(diao)干(gan)后(hou)(hou)待用(yong)(yong)。選(xuan)用(yong)(yong)肥嫩豬(zhu)(zhu)膘油。切(qie)成(cheng)顆粒。將(jiang)淘洗干(gan)凈的黑(hei)芝(zhi)(zhi)(zhi)麻炒(chao)至芝(zhi)(zhi)(zhi)麻發(fa)(fa)出(chu)香味(wei)出(chu)鍋,搓(cuo)(cuo)去(qu)外皮(pi)芝(zhi)(zhi)(zhi)麻仁(ren)(ren)碾發(fa)(fa)末(mo)待用(yong)(yong)。核(he)桃仁(ren)(ren)用(yong)(yong)開水浸泡(pao)后(hou)(hou)去(qu)皮(pi),用(yong)(yong)豬(zhu)(zhu)油炸酥香、晾(liang)涼后(hou)(hou)碾碎。白(bai)糖碾碎。將(jiang)加工后(hou)(hou)的豬(zhu)(zhu)膘油、白(bai)糖粉、黑(hei)芝(zhi)(zhi)(zhi)麻粉混(hun)合(he)揉(rou)勻,做成(cheng)方塊,再切(qie)片撒上核(he)桃仁(ren)(ren),然后(hou)(hou)切(qie)成(cheng)小(xiao)塊,搓(cuo)(cuo)圓(yuan)(yuan)而成(cheng)湯圓(yuan)(yuan)心餡(xian)(xian)。將(jiang)吊(diao)干(gan)后(hou)(hou)的湯圓(yuan)(yuan)面(mian)粉加少許清(qing)水揉(rou)勻,用(yong)(yong)左(zuo)手(shou)拇指(zhi)、食(shi)指(zhi)、中(zhong)指(zhi)將(jiang)湯圓(yuan)(yuan)面(mian)捏薄,右手(shou)將(jiang)湯圓(yuan)(yuan)餡(xian)(xian)心放于面(mian)皮(pi)中(zhong)間捏合(he)封口,搓(cuo)(cuo)圓(yuan)(yuan)即成(cheng)湯圓(yuan)(yuan)坯子。