加(jia)蟹(xie)小(xiao)(xiao)籠(long)包(bao)(bao)(bao)是江蘇省常州(zhou)地區特色傳統小(xiao)(xiao)吃,是常州(zhou)小(xiao)(xiao)河沿浮橋南堍的(de)萬華茶樓于(yu)清道(dao)光年間首(shou)創,每年中秋節前后,桂花(hua)盛開(kai)之際上市供應(ying)。加(jia)蟹(xie)小(xiao)(xiao)籠(long)包(bao)(bao)(bao),原來叫加(jia)蟹(xie)小(xiao)(xiao)籠(long)饅(man)(man)頭(tou)(tou)。(饅(man)(man)頭(tou)(tou)誕生時本無包(bao)(bao)(bao)子這一(yi)(yi)(yi)稱(cheng)(cheng)呼。宋(song)朝(chao)開(kai)始北方(fang)(fang)人(ren)(ren)把有陷的(de)饅(man)(man)頭(tou)(tou)叫做(zuo)包(bao)(bao)(bao)子,而南方(fang)(fang)仍(reng)然一(yi)(yi)(yi)律稱(cheng)(cheng)為饅(man)(man)頭(tou)(tou)。如(ru)今隨著(zhu)普通話的(de)推(tui)廣南方(fang)(fang)也(ye)開(kai)始稱(cheng)(cheng)包(bao)(bao)(bao)子了。小(xiao)(xiao)籠(long)饅(man)(man)頭(tou)(tou)誕生時,常州(zhou)人(ren)(ren)仍(reng)無包(bao)(bao)(bao)子一(yi)(yi)(yi)說,故名(ming)為小(xiao)(xiao)籠(long)饅(man)(man)頭(tou)(tou);如(ru)今因為語(yu)言環境(jing)的(de)變化,一(yi)(yi)(yi)般(ban)都稱(cheng)(cheng)為小(xiao)(xiao)籠(long)包(bao)(bao)(bao)。
油(you)黃金(jin)亮,汁(zhi)水汪(wang)汪(wang),蟹香撲鼻,鮮美濃郁(yu),是(shi)人間美味。
1.將(jiang)炒鍋置中火上燒熱,放入(ru)熟豬油(you),燒至五成熱,倒(dao)入(ru)蟹(xie)黃(huang),用(yong)鐵勺溜動,待香(xiang)味(wei)溢出,油(you)呈金黃(huang)色(se)時,再(zai)倒(dao)入(ru)蟹(xie)粉,15分(fen)鐘(zhong)后(hou),起(qi)鍋裝在2只(zhi)缽中,凝凍成蟹(xie)油(you)(2.1公斤)。
2.鍋內放清水3.5公(gong)斤,將鮮豬肉皮(pi)刮洗干凈,入(ru)鍋煮至五成(cheng)熟,撈出(chu)(chu)并(bing)洗凈。撤去(qu)鍋內浮(fu)沫(mo),放回(hui)肉皮(pi)煮至七成(cheng)爛,撈出(chu)(chu),切成(cheng)米粒(li)狀,再(zai)入(ru)鍋,加食鹽(yan)、蔥結(25克)、姜塊(50克)、紹酒(75克)、綿白糖(50克)、醬油(125克),煮沸后撤去(qu)浮(fu)沫(mo),再(zai)煮30分鐘成(cheng)皮(pi)湯,撈去(qu)蔥、姜,起鍋盛裝(zhuang)于缽內,凝(ning)成(cheng)皮(pi)凍(4.5公(gong)斤)。
3.將豬肉洗凈,切(qie)成(cheng)米粒(li)狀(zhuang),放入(ru)盆內(nei),加綿白糖(50克),紹(shao)酒(100克)、精(jing)(jing)鹽(yan)、味精(jing)(jing)和剁成(cheng)末(mo)的蔥、姜(各50克)拌(ban)勻。再將皮凍(dong)切(qie)成(cheng)米粒(li)狀(zhuang),放入(ru)肉盆內(nei),拌(ban)和成(cheng)餡(9公斤)。
4.將面(mian)(mian)粉(fen)(1公斤)放(fang)(fang)入(ru)面(mian)(mian)缸,中間扒窩(wo),把酵種(zhong)撕碎放(fang)(fang)入(ru),用60℃熱水(shui)400克揉(rou)合(he)成(cheng)(cheng)面(mian)(mian)團(tuan),用刀(dao)劃(hua)開(kai)透氣,涼后仍(reng)揉(rou)合(he),蓋上一層(ceng)布(bu),發酵約4小時(shi)即成(cheng)(cheng)發面(mian)(mian)。另將面(mian)(mian)粉(fen)(3.3公斤)和60℃熱水(shui)1.3公斤,揉(rou)合(he)成(cheng)(cheng)嫩面(mian)(mian),略劃(hua)開(kai)透氣后仍(reng)揉(rou)合(he)。用熱水(shui)100克將食堿(jian)(jian)溶化,然(ran)后將發面(mian)(mian)和嫩面(mian)(mian)分別(bie)蘸堿(jian)(jian)液(俗稱蘸堿(jian)(jian)法),反復使勁揉(rou)勻(yun)成(cheng)(cheng)面(mian)(mian)團(tuan)。
5.將(jiang)(jiang)面團搓成長條,摘成600只(zhi)面劑(ji)(ji)(每只(zhi)重10克(ke)),撒上撲面(300克(ke)),分別將(jiang)(jiang)面劑(ji)(ji)撳成直徑5厘米,邊薄中(zhong)厚的圓(yuan)皮,包(bao)上餡心(15克(ke)),再加(jia)上蟹油(3.5克(ke)),逐只(zhi)捏成16至18個(ge)花紋的小包(bao)子(zi)。用刷(shua)子(zi)將(jiang)(jiang)豆油分刷(shua)在50只(zhi)小籠的底(di)墊(dian)上(防粘),每籠裝12只(zhi),然后(hou)上旺火(huo)沸水蒸鍋蒸約8分鐘即成。同時備(bei)姜絲、香(xiang)醋佐食(shi)。