內黃灌腸(chang)是河南省安陽市內黃縣的(de)一種傳(chuan)統特(te)色(se)小吃,屬(shu)于豫(yu)菜系,目前(qian)該菜品(pin)已納入安陽市非物質(zhi)文化遺產。
蒜灌(guan)腸(chang)色澤粉紅,味道清(qing)淡,趁熱吃最佳,吃起來入口光滑,香(xiang)(xiang)(xiang)辣(la)韌軟(ruan),軟(ruan)而不(bu)(bu)粘,香(xiang)(xiang)(xiang)而不(bu)(bu)膩。它是以豬(zhu)血(xue)、豬(zhu)腸(chang)、面(mian)粉、香(xiang)(xiang)(xiang)油、五香(xiang)(xiang)(xiang)料(liao)為主要原料(liao)所制(zhi)成。灌(guan)腸(chang)起源在(zai)清(qing)咸豐年間,由縣城邱姓屠戶發明(ming),流傳至今。灌(guan)腸(chang)以豬(zhu)血(xue)、豬(zhu)腸(chang)、面(mian)粉、香(xiang)(xiang)(xiang)油、五香(xiang)(xiang)(xiang)料(liao)為主要原料(liao)精制(zhi)而成,可(ke)以涼調,叫(jiao)筲(shao)灌(guan)腸(chang);可(ke)以煎(jian)食,叫(jiao)煎(jian)灌(guan)腸(chang)。味美可(ke)口、風味獨特,且(qie)有補血(xue)、健脾、壯(zhuang)筋骨、消滯之功(gong)效,很受群眾歡迎。有民謠《內黃灌(guan)腸(chang)》曰:“腸(chang)子豬(zhu)血(xue)白面(mian)灌(guan),小刀一拉下煎(jian)盤,小鏟兒一翻撮一碗(wan),肚(du)里(li)不(bu)(bu)饑能解讒(chan)。”
先(xian)將豬(zhu)血放(fang)入(ru)(ru)30%的(de)鹽水溶液里,用(yong)(yong)(yong)(yong)(yong)木棍攪拌,不(bu)使凝固(gu)。繼之(zhi)(zhi)(zhi),再(zai)和四(si)比一(yi)的(de)稀水面汁(zhi)混在一(yi)起,分批適量地(di)灌入(ru)(ru)洗凈的(de)豬(zhu)腸(chang)(chang)之(zhi)(zhi)(zhi)中(zhong),待(dai)其血槳(jiang)、面汁(zhi)之(zhi)(zhi)(zhi)混合體在腸(chang)(chang)內凝固(gu)后,即(ji)可(ke)放(fang)入(ru)(ru)水鍋內用(yong)(yong)(yong)(yong)(yong)小火(huo)溫(wen)煮,并(bing)要不(bu)斷用(yong)(yong)(yong)(yong)(yong)針剌腸(chang)(chang),使之(zhi)(zhi)(zhi)冒出氣泡,以(yi)免(mian)腸(chang)(chang)衣(yi)崩破(po)。一(yi)般(ban)情況下約一(yi)個半小時(shi)即(ji)可(ke)煮熟食(shi)用(yong)(yong)(yong)(yong)(yong),如再(zai)進(jin)行加工更好(hao)。其加工方法是:用(yong)(yong)(yong)(yong)(yong)手托(tuo)腸(chang)(chang),以(yi)刀剖為(wei)適量薄片,根據(ju)不(bu)同季(ji)節和食(shi)者愛好(hao),可(ke)用(yong)(yong)(yong)(yong)(yong)蒜汁(zhi)、香油(you)調(diao)拌,稱(cheng)之(zhi)(zhi)(zhi)為(wei)涼(liang)調(diao)灌腸(chang)(chang);或放(fang)入(ru)(ru)底平煎(jian)盤,加油(you)煎(jian),看好(hao)火(huo)色(se),待(dai)塊體由紅變紫黑,腸(chang)(chang)衣(yi)向外津油(you),用(yong)(yong)(yong)(yong)(yong)小鐵(tie)鏟(chan)翻動(dong),即(ji)可(ke)盛入(ru)(ru)分盤食(shi)用(yong)(yong)(yong)(yong)(yong)。用(yong)(yong)(yong)(yong)(yong)小磨香油(you)煎(jian)更好(hao)。