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基本介紹

火燒是豫北(bei)地(di)區獨(du)有(you)的一種(zhong)傳(chuan)統小吃。而安陽市滑縣牛屯火燒在(zai)火燒家族中(zhong)一枝獨(du)秀。牛屯火燒似(si)燒餅而比燒餅大(da)，像肉(rou)盒而比肉(rou)盒焦(jiao)，渾圓(yuan)如(ru)餅、色(se)如(ru)紫銅、中(zhong)間鼓凸、層(ceng)次分明(ming)，素以個大(da)肉(rou)多、外(wai)焦(jiao)里(li)嫩、香(xiang)而不膩、食(shi)用(yong)方便而備受食(shi)客青睞。

制作方法

據介紹，正(zheng)宗牛(niu)屯火(huo)(huo)(huo)(huo)燒的(de)做法是頗為(wei)講究(jiu)的(de)，面(mian)(mian)(mian)(mian)(mian)(mian)粉、油料、作料都必(bi)須(xu)用(yong)上等品，和面(mian)(mian)(mian)(mian)(mian)(mian)用(yong)水(shui)冬天(tian)(tian)為(wei)“甩手(shou)水(shui)"，夏天(tian)(tian)用(yong)“陰陽水(shui)"，春(chun)秋為(wei)“頂手(shou)水(shui)"。天(tian)(tian)熱(re)時斤(jin)(jin)面(mian)(mian)(mian)(mian)(mian)(mian)兌(dui)水(shui)二兩許(xu)，天(tian)(tian)冷時斤(jin)(jin)面(mian)(mian)(mian)(mian)(mian)(mian)兌(dui)水(shui)半斤(jin)(jin)，和面(mian)(mian)(mian)(mian)(mian)(mian)時要猛揉慢“醒"，做到盆里不(bu)留剩水(shui)，面(mian)(mian)(mian)(mian)(mian)(mian)里不(bu)窩(wo)生(sheng)面(mian)(mian)(mian)(mian)(mian)(mian)，面(mian)(mian)(mian)(mian)(mian)(mian)劑大小(xiao)適中(zhong)，打時緊摔慢抻，要求(qiu)手(shou)不(bu)離油，面(mian)(mian)(mian)(mian)(mian)(mian)不(bu)粘(zhan)手(shou)。將面(mian)(mian)(mian)(mian)(mian)(mian)劑拉(la)(la)得(de)長如腰(yao)帶(dai)，寬約寸許(xu)，再(zai)卷成陀螺狀(zhuang)，旋磨成型后(hou)(hou)(hou)壓平。遇火(huo)(huo)(huo)(huo)力炙烤，中(zhong)間(jian)(jian)則(ze)會自然膨(peng)脹鼓出。爐(lu)槽(cao)(cao)里要經常存油錢深，火(huo)(huo)(huo)(huo)燒入爐(lu)后(hou)(hou)(hou)，需(xu)(xu)猛火(huo)(huo)(huo)(huo)粘(zhan)手(shou)。將面(mian)(mian)(mian)(mian)(mian)(mian)劑拉(la)(la)得(de)長如腰(yao)帶(dai)，寬約寸許(xu)，再(zai)卷成陀螺狀(zhuang)，旋磨成型后(hou)(hou)(hou)壓平。遇火(huo)(huo)(huo)(huo)力炙烤，中(zhong)間(jian)(jian)則(ze)會自然膨(peng)脹鼓出。爐(lu)槽(cao)(cao)里要經常存油錢深，火(huo)(huo)(huo)(huo)燒入爐(lu)后(hou)(hou)(hou)，需(xu)(xu)猛火(huo)(huo)(huo)(huo)熏，文火(huo)(huo)(huo)(huo)悶，不(bu)時刷(shua)油，出熟放(fang)生(sheng)，循(xun)環往復，短需(xu)(xu)一刻鐘，長則(ze)半小(xiao)時，方可下(xia)爐(lu)。帶(dai)餡火(huo)(huo)(huo)(huo)燒也是牛(niu)屯火(huo)(huo)(huo)(huo)燒的(de)一大特點，餡為(wei)細碎(sui)五(wu)花精(jing)肉(rou)(回民多為(wei)羊肉(rou))、細鹽(yan)、蔥(cong)花、孜然、作料面(mian)(mian)(mian)(mian)(mian)(mian)拌(ban)和均勻，面(mian)(mian)(mian)(mian)(mian)(mian)伸開后(hou)(hou)(hou)卷入其中(zhong)。火(huo)(huo)(huo)(huo)燒熟后(hou)(hou)(hou)，買者(zhe)須(xu)從(cong)側(ce)面(mian)(mian)(mian)(mian)(mian)(mian)利(li)一小(xiao)縫(feng)，以散發其殼內(nei)熱(re)氣(qi)，否則(ze)，將灼熱(re)難以下(xia)口。

“牛屯大火(huo)燒”的制作工藝及其佐料十(shi)分考究(jiu)。要用綿(mian)60攝氏度的溫水和面，拉成長(chang)條，攤上(shang)鮮(xian)豬(zhu)油(you)(you)(you)塊、花椒面、茄香面、蔥(cong)花和碎(sui)鹽，卷十(shi)八(ba)層成園形(xing)面團，在油(you)(you)(you)鏊上(shang)煎硬(ying)后，再投入爐膛壁上(shang)烘烤，翻轉八(ba)遍(bian)，遍(bian)遍(bian)都涂豆油(you)(you)(you)或其他植物(wu)油(you)(you)(you)，以使內填的豬(zhu)油(you)(you)(you)塊熔化外(wai)浸(jin)，外(wai)的植物(wu)油(you)(you)(you)內浸(jin)。這樣烤熟后，黃(huang)焦酥脆(cui)，味道鮮(xian)美(mei)，香而不(bu)膩，用手掌一拍即成碎(sui)片，牙齒好(hao)的人(ren)嚼之用聲；若(ruo)老人(ren)食(shi)時(shi)放在籠(long)上(shang)一蒸，軟(ruan)如蛋糕，香味浸(jin)人(ren)脾。

近年來，牛屯(tun)流行的“夾什"火(huo)燒(shao)(shao)更加豐富了火(huo)燒(shao)(shao)內(nei)容，或(huo)(huo)雞蛋或(huo)(huo)牛肉(rou)或(huo)(huo)火(huo)腿(tui)腸或(huo)(huo)豆腐(fu)串或(huo)(huo)綠豆芽，在爐面(mian)上切開攤好，佐(zuo)以精鹽、蔥(cong)花、麻油、孜然(ran)、甜面(mian)醬、辣(la)(la)椒(jiao)(jiao)面(mian)、胡(hu)椒(jiao)(jiao)粉，煎熟后，將火(huo)燒(shao)(shao)環面(mian)切開一半夾入心內(nei)，口感香甜適中(zhong)，麻辣(la)(la)爽口，風味(wei)更是別(bie)具一格(ge)，未及下爐即香氣四溢，食者贊不絕口，聞者垂涎欲滴(di)。