常州美食-　迎桂馒头-搜狐

　　常州迎桂馒头也称迎桂小笼包，口味极其鲜美，一进店面就有一股扑鼻的香味飘来，这味儿让人口水直流，小笼包就像洋葱头一样，外面包着一层薄薄的皮，里面是一个圆形的小肉团，顶上是金色的蟹黄。用筷子夹起来时，很有弹性不易破损。令人垂涎欲滴，沾一些醋，咬一个小口子，将小笼包里的汤汁吸了出来，肉嫩鲜香，人间美味。

　　主料：上白面粉、鲜猪肉皮；

　　辅料：姜、葱；

　　调料：绍酒、食碱、酵种、盐、精盐、蟹粉、蟹黄、酱油、净猪肉、糖、熟猪油、豆油；

　　迎桂小笼包的做法：

　　1、将炒锅置中火上烧热，放入熟猪油，烧至五成熟，倒入蟹黄，待香味逸出，油呈金黄时，再倒入蟹粉，15分钟后，起锅装在2只钵中，凝冻成蟹油；

　　2、锅内放清水，将鲜猪肉皮刮洗干净，入锅煮至五成熟，捞出洗净。放回锅内煮至七成烂，捞出，切成米粒状，再入锅，加调料，再煮30分钟成皮汤，捞去葱姜，凝成皮冻；

　　3、将猪肉洗净，切成米粒状，放入盆内，加糖、绍酒、盐、葱姜末拌匀，再将皮冻切成米粒状，放入肉盆内，搅拌均匀；

　　4、将面粉（1公斤）放入面缸，中间扒窝，把酵种放入，用60℃热水400克揉合成面团，用刀划开透气，凉后仍揉合，盖上一层布，发酵约4小时即成发面；另将面粉（3.3公斤）和60℃热水1.3公斤，揉合成嫩面，略划开透气后仍揉合。用热水（100克）将食碱溶化，然后将发面和嫩面分别蘸碱液（俗称蘸碱法），反复使劲揉匀成面团；

　　5、将面团搓成长条，摘成600只面剂（每只重10克），撒上扑面（300克），分别将面剂擀成直径5厘米，边薄中厚的圆皮，包上馅心（15克），再加上蟹油（3.5克），逐个捏成16至18个花纹的小包子。用刷子将豆油分刷在50只小笼的底垫上（防粘），每笼装12只，然后上旺火沸水蒸锅蒸约8分钟即成。同时备姜丝、香醋佐食。

　　风味特点：油黄金亮，汁水汪汪，蟹黄扑鼻，鲜美浓郁，为季节性佳品。

　　本菜谱是清朝道光年间，由小河沿浮桥南堍万华茶楼首创。蟹黄金黄闪亮，肥而不腻，蟹香扑鼻，汁水鲜美，皮薄有劲，馅心嫩滑爽口，配以香醋、姜丝佐食，其味甚佳。

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　　Ingredients: white flour, fresh pork skin;

　　Accessory: ginger, green onions;

　　Seasoning: Shaoxing wine, food base, yeast species, salt, salt, crab, Crab, soy sauce, net pork, sugar, lard, soybean oil;

　　Xiao Long Bao Gui Ying practice:

　　1, set the fire on the Heat wok, add lard, till five mature into the Crab until the aroma to escape, the oil was golden, and then into the crab meat, 15 minutes, packed in clean wok 2 bowl, Freezing crab oil;

　　2, put the pot of water, the clean fresh pork skin scraping, into the pot to five mature, remove and wash. Back into the pot and cook until Qicheng bad, remove, cut into rice-like, and then wok, add spices and cook for 30 minutes into the skin soup, go fishing onion ginger, cemented the skin frozen;

　　3 Wash the pork, cut into rice-like, into the basin, sugar, Shaoxing wine, salt, onion ginger at the end and mix well, then cut into frozen grain leather-like, into the meat basin, stir;

　　4, the flour (1 kg) into the surface of cylinder in the middle Pa nest into the yeast species, with 60 ℃ hot water 400 grams of blend into the dough with a knife to slash open breathable, cool, still kneading, cover with a cloth, about 4 hours Serve leavened dough fermentation; other flour (3.3 kg) 1.3 kg and 60 ℃ hot water, blend into a soft surface, slightly cut open after breathable blend. With hot water (100 grams) fresh alkali to dissolve, and then were dipped in baking and tender side lye (commonly known as dip soda), repeated hard kneading dough;

　　5, the rubbing strips of dough, picking into 600 surface agents (each weighing 10 grams), sprinkled he could feel the (300 grams), respectively, the surface agents roll 5 cm in diameter, while in the thick circular thin skin, wrapped in sandwiches (15 grams), plus crab oil (3.5 grams), one by one pattern shape into 16-18 small buns. OIL brush to brush the bottom of the mat 50 dumplings (anti-sticking), 12 per cage installed, and then stir in boiling water on a steamer and steam for 8 minutes Serve. At the same time prepare ginger, balsamic vinegar Zuo food.

　　Flavor characteristics: oil Huang Jinliang, watery juice, Crab smell of delicious rich, a seasonal share.

　　This recipe is the Qing Dynasty, from the south side of bridge pontoon million Xiaohe Yan first Chinese restaurant. Crab golden shining, fat and not too sweet, fragrant smell of crab, fresh juice, thin, dynamic, tender and tasty sandwiches, together with the vinegar, ginger Sizuo food, its taste is very good.