興義(yi)刷把(ba)頭(tou),起始于清同治年間(jian),因其形狀(zhuang)如民間(jian)所(suo)用(yong)竹刷把(ba)的頭(tou)而得名。蒸熟的“刷把(ba)頭(tou)”比(bi)大(da)拇指略大(da),淡黃油亮,引人食欲。用(yong)雞湯、油浸胡椒面、醬油、蔥花等(deng)兌成蘸(zhan)水(shui),味美無(wu)比(bi)。只(zhi)(zhi)要兩毛錢(qian)一(yi)只(zhi)(zhi)。城內以興義(yi)一(yi)中附近的“鄭記”為最好。
選取優質竹(zhu)(zhu)筍切碎,放入開水(shui)(shui)鍋(guo)中(zhong)氽(tun)兩三次,再(zai)(zai)用(yong)(yong)(yong)清(qing)水(shui)(shui)沖五(wu)、六(liu)次,濾(lv)干后用(yong)(yong)(yong)豬油(you)(you)烹出香味。而(er)皮是用(yong)(yong)(yong)精制面(mian)粉,雞(ji)(ji)蛋(dan)(dan)、鹽、清(qing)水(shui)(shui)調勻,搓成(cheng)小丸子(zi),再(zai)(zai)搟成(cheng)薄片如紙(zhi)。一(yi)斤面(mian)粉配三個雞(ji)(ji)蛋(dan)(dan)。包“刷把頭(tou)”很有趣,用(yong)(yong)(yong)一(yi)雙(shuang)削細削尖了的(de)筷子(zi)將剁碎的(de)拌著佐料的(de)瘦肉挑一(yi)些放于面(mian)皮上(shang),肉上(shang)再(zai)(zai)放加工(gong)好的(de)竹(zhu)(zhu)筍,然后用(yong)(yong)(yong)手捏攏,成(cheng)品的(de)外形底(di)大頸(jing)細,頂端參差(cha)。猛火(huo)蒸五(wu)六(liu)分鐘,熟(shu)后的(de)“刷把頭(tou)”比(bi)大拇(mu)指略大,淡黃油(you)(you)亮,引人食欲。用(yong)(yong)(yong)雞(ji)(ji)湯,油(you)(you)浸(jin)胡椒面(mian)、醬油(you)(you)、蔥花、味精等(deng)兌(dui)成(cheng)蘸水(shui)(shui),味美無比(bi)。