加蟹(xie)小(xiao)籠(long)(long)包(bao)是江蘇(su)省常(chang)州地(di)區特色傳統(tong)小(xiao)吃,是常(chang)州小(xiao)河沿浮橋(qiao)南堍的(de)(de)萬華茶樓(lou)于清道光年(nian)間首創(chuang),每年(nian)中(zhong)秋(qiu)節前后,桂(gui)花(hua)盛開之際上市供應。加蟹(xie)小(xiao)籠(long)(long)包(bao),原(yuan)來叫加蟹(xie)小(xiao)籠(long)(long)饅(man)頭(tou)。(饅(man)頭(tou)誕生時本無包(bao)子(zi)這一稱(cheng)呼(hu)。宋朝開始(shi)北方人把有陷的(de)(de)饅(man)頭(tou)叫做(zuo)包(bao)子(zi),而南方仍(reng)然(ran)一律稱(cheng)為饅(man)頭(tou)。如今隨著普通話的(de)(de)推廣南方也(ye)開始(shi)稱(cheng)包(bao)子(zi)了(le)。小(xiao)籠(long)(long)饅(man)頭(tou)誕生時,常(chang)州人仍(reng)無包(bao)子(zi)一說,故名為小(xiao)籠(long)(long)饅(man)頭(tou);如今因為語言環境的(de)(de)變化,一般都稱(cheng)為小(xiao)籠(long)(long)包(bao)。
油黃金亮,汁水汪汪,蟹香撲鼻(bi),鮮(xian)美(mei)濃郁(yu),是(shi)人間美(mei)味。
1.將(jiang)炒(chao)鍋置(zhi)中(zhong)火上燒熱(re),放入(ru)熟豬(zhu)油,燒至五成熱(re),倒入(ru)蟹(xie)(xie)黃(huang)(huang),用鐵勺(shao)溜(liu)動,待香味(wei)溢出,油呈金黃(huang)(huang)色時,再倒入(ru)蟹(xie)(xie)粉(fen),15分鐘后(hou),起鍋裝在2只(zhi)缽中(zhong),凝凍成蟹(xie)(xie)油(2.1公(gong)斤)。
2.鍋(guo)(guo)內(nei)放清水3.5公斤,將鮮豬(zhu)肉(rou)皮刮(gua)洗(xi)干(gan)凈,入(ru)鍋(guo)(guo)煮(zhu)(zhu)至(zhi)五成(cheng)熟,撈(lao)出并(bing)洗(xi)凈。撤(che)去鍋(guo)(guo)內(nei)浮沫,放回肉(rou)皮煮(zhu)(zhu)至(zhi)七成(cheng)爛,撈(lao)出,切成(cheng)米粒(li)狀,再入(ru)鍋(guo)(guo),加(jia)食(shi)鹽(yan)、蔥(cong)結(25克(ke))、姜塊(50克(ke))、紹酒(75克(ke))、綿白(bai)糖(50克(ke))、醬油(you)(125克(ke)),煮(zhu)(zhu)沸(fei)后撤(che)去浮沫,再煮(zhu)(zhu)30分(fen)鐘成(cheng)皮湯(tang),撈(lao)去蔥(cong)、姜,起鍋(guo)(guo)盛裝于缽內(nei),凝(ning)成(cheng)皮凍(4.5公斤)。
3.將(jiang)(jiang)豬肉(rou)洗凈,切成(cheng)(cheng)(cheng)米(mi)粒狀,放(fang)入盆(pen)(pen)內(nei),加(jia)綿白糖(50克(ke)),紹酒(100克(ke))、精(jing)鹽、味精(jing)和剁成(cheng)(cheng)(cheng)末的(de)蔥、姜(各50克(ke))拌勻。再(zai)將(jiang)(jiang)皮凍(dong)切成(cheng)(cheng)(cheng)米(mi)粒狀,放(fang)入肉(rou)盆(pen)(pen)內(nei),拌和成(cheng)(cheng)(cheng)餡(9公斤)。
4.將面粉(1公斤(jin))放入(ru)面缸,中間扒(ba)窩,把酵種撕碎放入(ru),用(yong)60℃熱水(shui)(shui)400克揉(rou)合(he)成面團(tuan),用(yong)刀劃開透氣(qi),涼后仍(reng)揉(rou)合(he),蓋上(shang)一層布,發(fa)酵約4小時即(ji)成發(fa)面。另將面粉(3.3公斤(jin))和60℃熱水(shui)(shui)1.3公斤(jin),揉(rou)合(he)成嫩面,略(lve)劃開透氣(qi)后仍(reng)揉(rou)合(he)。用(yong)熱水(shui)(shui)100克將食堿(jian)溶化,然后將發(fa)面和嫩面分(fen)別蘸堿(jian)液(俗稱蘸堿(jian)法),反(fan)復使勁揉(rou)勻成面團(tuan)。
5.將(jiang)面(mian)(mian)團搓成(cheng)長條,摘成(cheng)600只面(mian)(mian)劑(每只重10克(ke)),撒上(shang)撲(pu)面(mian)(mian)(300克(ke)),分(fen)別(bie)將(jiang)面(mian)(mian)劑撳成(cheng)直(zhi)徑5厘米,邊(bian)薄中厚的圓皮,包(bao)上(shang)餡心(15克(ke)),再加上(shang)蟹(xie)油(you)(3.5克(ke)),逐只捏成(cheng)16至(zhi)18個花(hua)紋的小包(bao)子。用刷(shua)子將(jiang)豆油(you)分(fen)刷(shua)在50只小籠的底(di)墊上(shang)(防(fang)粘),每籠裝12只,然(ran)后上(shang)旺火沸(fei)水蒸(zheng)鍋(guo)蒸(zheng)約(yue)8分(fen)鐘即成(cheng)。同時備(bei)姜(jiang)絲、香醋佐(zuo)食。