芒果视频下载

基本介紹

溝(gou)幫(bang)子(zi)(zi)水(shui)(shui)(shui)餡包(bao)子(zi)(zi)，以其(qi)獨特的口(kou)感(gan)，油而(er)不膩(ni)的感(gan)覺(jue)，而(er)得到了(le)(le)多(duo)數(shu)人的青睞，在(zai)錦(jin)州可以說是(shi)(shi)家喻戶曉。據《北鎮(zhen)縣(xian)志》記載，老(lao)馬家老(lao)爺子(zi)(zi)馬殿福（已故）從解放前就開始做水(shui)(shui)(shui)餡包(bao)子(zi)(zi)了(le)(le)，這個是(shi)(shi)最正(zheng)宗的了(le)(le)。不過(guo)在(zai)錦(jin)州并沒有(you)標出(chu)是(shi)(shi)馬家還是(shi)(shi)張家，常以“溝(gou)幫(bang)子(zi)(zi)水(shui)(shui)(shui)餡包(bao)子(zi)(zi)”的招(zhao)牌居多(duo)。味(wei)道真的都(dou)不錯，都(dou)有(you)特點(dian)，尤其(qi)是(shi)(shi)咬一(yi)口(kou)，包(bao)子(zi)(zi)餡中的水(shui)(shui)(shui)就流了(le)(le)出(chu)來，我(wo)想可能也就是(shi)(shi)由于這種(zhong)原因(yin)，才起名叫水(shui)(shui)(shui)餡包(bao)子(zi)(zi)吧(ba)。

水(shui)餡(xian)包(bao)(bao)(bao)(bao)子(zi)(zi)創始人(ren)(ren)楊(yang)澍，字沛(pei)霖，民國16年(nian)(nian)（公元1927年(nian)(nian)）前(qian)(qian)后(hou)，從河北(bei)省寧河縣蘆臺逃荒(huang)來到(dao)(dao)(dao)溝幫子(zi)(zi)鎮落腳。開始他(ta)在街面(mian)租了(le)兩間小房(fang)，專(zhuan)做棗饅頭(tou)(tou)、黃米面(mian)切糕(gao)，后(hou)來改(gai)為包(bao)(bao)(bao)(bao)子(zi)(zi)館(guan)(guan)。楊(yang)澍手頭(tou)(tou)利落，技(ji)藝精巧，并善于采人(ren)(ren)之長(chang)，補己之短(duan)。常與外地(di)面(mian)案行家交(jiao)流經(jing)驗，很快掌握了(le)天津包(bao)(bao)(bao)(bao)子(zi)(zi)、開封包(bao)(bao)(bao)(bao)子(zi)(zi)、保定包(bao)(bao)(bao)(bao)子(zi)(zi)的制作特點。在此(ci)(ci)基礎上發(fa)展創新(xin)，終(zhong)于形成自(zi)己的獨(du)特風格。在調(diao)料上，他(ta)喜用海參、干(gan)貝、蝦仁；在肉(rou)料上，專(zhuan)用豬前(qian)(qian)槽，肉(rou)質肥瘦相宜，香(xiang)嫩可口；在制作上，棄骨湯(tang)而改(gai)用雞湯(tang)拌餡(xian)，味道(dao)更加鮮(xian)美。因此(ci)(ci)買賣興(xing)隆，到(dao)(dao)(dao)1939年(nian)(nian)，龐(pang)守山看到(dao)(dao)(dao)楊(yang)澍包(bao)(bao)(bao)(bao)子(zi)(zi)館(guan)(guan)日益(yi)興(xing)旺，遂以高價聘(pin)請楊(yang)家第一代門(men)徒李維(wei)國，辦起(qi)了(le)龐(pang)家水(shui)餡(xian)包(bao)(bao)(bao)(bao)子(zi)(zi)館(guan)(guan)。兩家競爭(zheng)，各(ge)有(you)千秋。中華人(ren)(ren)民共和國建立(li)以后(hou)，此(ci)(ci)傳(chuan)統小吃得(de)以發(fa)展。如今，溝幫子(zi)(zi)水(shui)餡(xian)包(bao)(bao)(bao)(bao)子(zi)(zi)仍是傳(chuan)統小吃中的上乘佳(jia)品，吸引著南來北(bei)往的食客(ke)。

制作方法

基本組成為(以重(zhong)(zhong)量計)精(jing)(jing)(jing)瘦肉(rou)100份、海米1～2份、味(wei)精(jing)(jing)(jing)1～2份、鮮(xian)姜10～13份、面(mian)(mian)(mian)醬2～3份、花椒面(mian)(mian)(mian)0.2～0.3份、大(da)蔥10～12份、香油(you)(you)0.2～0.3份、醬油(you)(you)18～20份、雞(ji)湯20份～40份、精(jing)(jing)(jing)面(mian)(mian)(mian)粉90～100份和(he)適量水(shui)(shui)(shui)(shui)。制備方法為將精(jing)(jing)(jing)瘦肉(rou)、鮮(xian)姜、大(da)蔥攪碎，再與海米、味(wei)精(jing)(jing)(jing)、面(mian)(mian)(mian)醬、花椒面(mian)(mian)(mian)、香油(you)(you)和(he)醬油(you)(you)混合制成肉(rou)餡(xian)；再用(yong)雞(ji)湯拌餡(xian)，使肉(rou)餡(xian)呈稀狀；將所(suo)取(qu)精(jing)(jing)(jing)面(mian)(mian)(mian)粉中30～36%(重(zhong)(zhong)量)精(jing)(jing)(jing)面(mian)(mian)(mian)粉發面(mian)(mian)(mian)，用(yong)適量堿提面(mian)(mian)(mian)，將其余精(jing)(jing)(jing)面(mian)(mian)(mian)粉用(yong)溫(wen)水(shui)(shui)(shui)(shui)和(he)成水(shui)(shui)(shui)(shui)面(mian)(mian)(mian)，再將水(shui)(shui)(shui)(shui)面(mian)(mian)(mian)和(he)發面(mian)(mian)(mian)勾兌，制成圓面(mian)(mian)(mian)片；取(qu)適量肉(rou)餡(xian)包(bao)制成水(shui)(shui)(shui)(shui)餡(xian)包(bao)子，直接(jie)蒸熟或經(jing)速凍后制成速凍水(shui)(shui)(shui)(shui)餡(xian)包(bao)子。優點是(shi)皮薄肉(rou)餡(xian)稀、色白均(jun)勻(yun)、味(wei)道鮮(xian)美、油(you)(you)而不膩。