蛙(wa)魚(yu)又(you)稱(cheng)涼(liang)魚(yu),是一種中國民間小(xiao)吃,流行(xing)于棗(zao)莊、徐(xu)州、蕭縣地(di)區。李申先生(sheng)在《徐(xu)州方言志》將該詞記作(zuo)“瓦魚(yu)子”,意為“一種形同小(xiao)魚(yu)的(de)(de)面食(shi);涼(liang)粉的(de)(de)一種。”制(zhi)作(zuo)“蛙(wa)魚(yu)”的(de)(de)原料,大多選用山芋淀粉。加入甜醋,蘿卜干榨(zha)菜(cai)或者花生(sheng)米,辣椒(jiao)醬等原料后,味道清涼(liang)順滑爽口,是當地(di)人家喻戶(hu)曉的(de)(de)休閑(xian)美食(shi)。
制(zhi)(zhi)作(zuo)“蛙(wa)(wa)魚”的(de)(de)(de)原料(liao),現在(zai)大多(duo)選(xuan)用(yong)(yong)(yong)(yong)山芋(yu)淀(dian)粉(fen)(fen),也有的(de)(de)(de)用(yong)(yong)(yong)(yong)綠豆淀(dian)粉(fen)(fen)或豌(wan)豆淀(dian)粉(fen)(fen),而(er)陜西風味的(de)(de)(de)“面魚子”是用(yong)(yong)(yong)(yong)蕎(qiao)麥面調釋,用(yong)(yong)(yong)(yong)漏勺漏在(zai)開(kai)水(shui)(shui)(shui)(shui)中(zhong)氽熟,然后加入(ru)(ru)調料(liao)食用(yong)(yong)(yong)(yong)。徐州“蛙(wa)(wa)魚”的(de)(de)(de)制(zhi)(zhi)作(zuo)是將(jiang)淀(dian)粉(fen)(fen)用(yong)(yong)(yong)(yong)水(shui)(shui)(shui)(shui)稀釋攪開(kai),倒入(ru)(ru)燒(shao)開(kai)的(de)(de)(de)沸水(shui)(shui)(shui)(shui)中(zhong),淀(dian)粉(fen)(fen)受熱膨脹,糊化成淀(dian)粉(fen)(fen)糊,然后趁熱倒入(ru)(ru)鉆有洞眼的(de)(de)(de)盆(pen)中(zhong),將(jiang)盆(pen)支(zhi)架在(zai)盛有冷開(kai)水(shui)(shui)(shui)(shui)的(de)(de)(de)大盆(pen)上,這樣淀(dian)粉(fen)(fen)糊就從洞眼流出來(lai),落在(zai)冷開(kai)水(shui)(shui)(shui)(shui)中(zhong),冷卻(que)后形似蝌蚪。食時加入(ru)(ru)辣(la)椒(jiao)醬、蒜泥,再(zai)加入(ru)(ru)徐州特產蘿榨菜,酸(suan)、咸(xian)、香、辣(la)可口。夏天用(yong)(yong)(yong)(yong)冷水(shui)(shui)(shui)(shui)冰,冬天用(yong)(yong)(yong)(yong)熱水(shui)(shui)(shui)(shui)焐。
食用時加入:甜醋、辣椒、蘿卜干榨菜。也有(you)部分地方喜歡加入香(xiang)油,花生米(mi)。
調味時(shi)關(guan)鍵(jian)是甜醋的味道。