精(jing)(jing)面粉400克(ke),豬中段500克(ke)。2、五(wu)香粉適(shi)量(liang),芝麻油(you)20克(ke),老酵母150克(ke),食堿少許(xu),白糖100克(ke),醬油(you)20克(ke),五(wu)香粉5克(ke),味精(jing)(jing)8克(ke),紹酒20克(ke),精(jing)(jing)鹽(yan)3克(ke)。
首先準備好面(mian)粉和(he)水,開始做肉夾包的(de)面(mian)皮。將(jiang)面(mian)粉和(he)水按一(yi)定的(de)比例混(hun)在一(yi)起(qi),可(ke)以加入少許白糖(tang)。在等待(dai)面(mian)團(tuan)(tuan)發(fa)酵的(de)時候,著手開始做醬汁,用(yong)五香粉和(he)蔥油調和(he)而成(cheng)(cheng)。”隨后,將(jiang)發(fa)酵好的(de)面(mian)團(tuan)(tuan)揉至表面(mian)光(guang)滑但(dan)不黏(nian)手,再將(jiang)面(mian)團(tuan)(tuan)搓成(cheng)(cheng)長條,掐成(cheng)(cheng)一(yi)粒粒小面(mian)團(tuan)(tuan)。把小面(mian)團(tuan)(tuan)搟成(cheng)(cheng)中(zhong)間厚、兩邊薄、直徑(jing)約為(wei)8厘米到12厘米的(de)圓片(pian)。
在每個圓片(pian)(pian)上(shang)(shang)(shang)抹上(shang)(shang)(shang)剛剛調好(hao)的(de)(de)醬(jiang)(jiang)汁,然后(hou)對(dui)折成(cheng)半圓形。要(yao)注意上(shang)(shang)(shang)下對(dui)齊,喜歡花(hua)(hua)紋的(de)(de)還可(ke)(ke)以在面(mian)(mian)(mian)(mian)團(tuan)上(shang)(shang)(shang)劃(hua)些花(hua)(hua)紋。林師傅介紹,在面(mian)(mian)(mian)(mian)團(tuan)上(shang)(shang)(shang)抹上(shang)(shang)(shang)醬(jiang)(jiang)汁,主要(yao)是面(mian)(mian)(mian)(mian)團(tuan)蒸(zheng)好(hao)后(hou),方便打開。放(fang)著讓它發酵一(yi)會(hui),然后(hou)蒸(zheng)6分(fen)鐘左(zuo)右(you)就可(ke)(ke)以了。等待面(mian)(mian)(mian)(mian)皮(pi)蒸(zheng)熟(shu)的(de)(de)時(shi)候,可(ke)(ke)以開始炒(chao)(chao)五(wu)(wu)花(hua)(hua)肉(rou)。選擇上(shang)(shang)(shang)好(hao)的(de)(de)五(wu)(wu)花(hua)(hua)肉(rou),切成(cheng)1厘(li)米(mi)厚(hou),8厘(li)米(mi)長左(zuo)右(you)。先在鍋(guo)里放(fang)入(ru)姜片(pian)(pian),翻(fan)炒(chao)(chao)至(zhi)金黃色,再把五(wu)(wu)花(hua)(hua)肉(rou)也下鍋(guo)翻(fan)炒(chao)(chao)至(zhi)表面(mian)(mian)(mian)(mian)金黃色,有香(xiang)味飄出。事先把白糖和油、水(shui)一(yi)起(qi)煮成(cheng)糖黑(hei),等到(dao)五(wu)(wu)花(hua)(hua)肉(rou)翻(fan)炒(chao)(chao)得差不多的(de)(de)時(shi)候,加入(ru)糖黑(hei)繼續(xu)翻(fan)炒(chao)(chao)。隨后(hou),加入(ru)排骨醬(jiang)(jiang)、南乳汁等醬(jiang)(jiang)料,香(xiang)菇(gu)、蝦米(mi)、蒜頭也跟著放(fang)入(ru)鍋(guo)中(zhong)(zhong)(zhong)翻(fan)炒(chao)(chao)。再加入(ru)醬(jiang)(jiang)油、加飯酒、高粱(liang)酒,這(zhe)樣可(ke)(ke)以去除豬肉(rou)的(de)(de)腥(xing)味。此(ci)時(shi),再把水(shui)、耗油、雞精(jing)、味精(jing)、八閩香(xiang)等加入(ru)鍋(guo)中(zhong)(zhong)(zhong),并放(fang)進(jin)適(shi)量的(de)(de)冰(bing)糖。這(zhe)時(shi)要(yao)把大(da)火改(gai)成(cheng)中(zhong)(zhong)(zhong)火,讓它慢慢燜(men),醬(jiang)(jiang)汁的(de)(de)味道才能滲(shen)入(ru)五(wu)(wu)花(hua)(hua)肉(rou)中(zhong)(zhong)(zhong)。面(mian)(mian)(mian)(mian)皮(pi)和五(wu)(wu)花(hua)(hua)肉(rou)都做好(hao)了之(zhi)后(hou),將它們裝盤。拿出一(yi)片(pian)(pian)面(mian)(mian)(mian)(mian)皮(pi),將五(wu)(wu)花(hua)(hua)肉(rou)夾(jia)入(ru)其中(zhong)(zhong)(zhong)。