火燒是豫北(bei)地(di)區獨(du)有的一(yi)種傳統(tong)小吃(chi)。而(er)(er)(er)安(an)陽市滑縣牛屯(tun)(tun)火燒在火燒家族中一(yi)枝獨(du)秀(xiu)。牛屯(tun)(tun)火燒似燒餅而(er)(er)(er)比燒餅大,像肉(rou)盒(he)而(er)(er)(er)比肉(rou)盒(he)焦,渾(hun)圓如餅、色如紫銅(tong)、中間鼓凸、層次分明,素(su)以個大肉(rou)多、外焦里嫩、香而(er)(er)(er)不膩、食用(yong)方便而(er)(er)(er)備受食客(ke)青睞。
據介紹,正宗牛屯火燒的做法是頗為講究的,面(mian)(mian)(mian)(mian)粉、油(you)料、作料都必須用上等品,和面(mian)(mian)(mian)(mian)用水(shui)(shui)(shui)冬天為“甩手(shou)水(shui)(shui)(shui)",夏天用“陰陽水(shui)(shui)(shui)",春(chun)秋為“頂手(shou)水(shui)(shui)(shui)"。天熱(re)時(shi)斤(jin)面(mian)(mian)(mian)(mian)兌水(shui)(shui)(shui)二兩(liang)許(xu)(xu),天冷時(shi)斤(jin)面(mian)(mian)(mian)(mian)兌水(shui)(shui)(shui)半斤(jin),和面(mian)(mian)(mian)(mian)時(shi)要猛(meng)揉(rou)慢(man)“醒(xing)",做到盆里不留剩水(shui)(shui)(shui),面(mian)(mian)(mian)(mian)里不窩生(sheng)面(mian)(mian)(mian)(mian),面(mian)(mian)(mian)(mian)劑(ji)大(da)小適中(zhong),打時(shi)緊摔(shuai)慢(man)抻,要求(qiu)手(shou)不離油(you),面(mian)(mian)(mian)(mian)不粘手(shou)。將(jiang)面(mian)(mian)(mian)(mian)劑(ji)拉(la)得長如腰(yao)帶,寬約(yue)(yue)寸許(xu)(xu),再卷(juan)成(cheng)陀螺(luo)狀,旋(xuan)磨成(cheng)型后(hou)壓(ya)平(ping)。遇火力炙(zhi)烤,中(zhong)間則會自然(ran)膨(peng)脹(zhang)鼓出。爐槽(cao)里要經常(chang)存油(you)錢深,火燒入爐后(hou),需猛(meng)火粘手(shou)。將(jiang)面(mian)(mian)(mian)(mian)劑(ji)拉(la)得長如腰(yao)帶,寬約(yue)(yue)寸許(xu)(xu),再卷(juan)成(cheng)陀螺(luo)狀,旋(xuan)磨成(cheng)型后(hou)壓(ya)平(ping)。遇火力炙(zhi)烤,中(zhong)間則會自然(ran)膨(peng)脹(zhang)鼓出。爐槽(cao)里要經常(chang)存油(you)錢深,火燒入爐后(hou),需猛(meng)火熏,文火悶,不時(shi)刷(shua)油(you),出熟放生(sheng),循環往復(fu),短需一刻鐘,長則半小時(shi),方可(ke)下爐。帶餡(xian)火燒也是牛屯火燒的一大(da)特點,餡(xian)為細(xi)碎五花(hua)精肉(回民多為羊肉)、細(xi)鹽、蔥花(hua)、孜然(ran)、作料面(mian)(mian)(mian)(mian)拌和均勻,面(mian)(mian)(mian)(mian)伸開(kai)后(hou)卷(juan)入其中(zhong)。火燒熟后(hou),買者須從側(ce)面(mian)(mian)(mian)(mian)利一小縫,以散發其殼(ke)內熱(re)氣,否則,將(jiang)灼熱(re)難以下口。
“牛屯大火(huo)燒”的制(zhi)作工藝及其佐料十(shi)分考究。要用綿60攝氏度的溫水和面,拉成(cheng)長條,攤上(shang)鮮(xian)豬(zhu)油塊、花椒面、茄香面、蔥花和碎鹽,卷十(shi)八層成(cheng)園形(xing)面團,在(zai)油鏊上(shang)煎硬后(hou),再投入爐膛(tang)壁(bi)上(shang)烘烤(kao),翻轉八遍(bian),遍(bian)遍(bian)都涂(tu)豆油或其他植物油,以(yi)使(shi)內填(tian)的豬(zhu)油塊熔化(hua)外浸(jin),外的植物油內浸(jin)。這樣烤(kao)熟后(hou),黃焦酥(su)脆(cui),味道鮮(xian)美,香而不膩,用手掌(zhang)一拍即成(cheng)碎片,牙齒(chi)好的人嚼之用聲;若老(lao)人食時放在(zai)籠(long)上(shang)一蒸(zheng),軟如(ru)蛋糕,香味浸(jin)人脾。
近年來(lai),牛屯流行的“夾什"火燒(shao)更(geng)加(jia)豐富了火燒(shao)內(nei)容,或(huo)(huo)雞蛋(dan)或(huo)(huo)牛肉(rou)或(huo)(huo)火腿腸或(huo)(huo)豆腐(fu)串或(huo)(huo)綠豆芽(ya),在爐(lu)(lu)面(mian)(mian)上切開攤好,佐(zuo)以精鹽、蔥(cong)花、麻油、孜(zi)然(ran)、甜(tian)面(mian)(mian)醬、辣椒(jiao)面(mian)(mian)、胡椒(jiao)粉,煎熟后,將火燒(shao)環面(mian)(mian)切開一半(ban)夾入(ru)心內(nei),口(kou)感香(xiang)甜(tian)適(shi)中,麻辣爽(shuang)口(kou),風味(wei)更(geng)是(shi)別具一格,未(wei)及下爐(lu)(lu)即香(xiang)氣四溢,食者(zhe)贊不絕口(kou),聞者(zhe)垂涎欲滴(di)。