溝幫子(zi)水(shui)(shui)餡(xian)(xian)包(bao)子(zi),以其獨(du)特的口感,油而不膩的感覺,而得到(dao)了(le)(le)多數人的青睞,在(zai)錦(jin)州(zhou)(zhou)可以說是(shi)(shi)(shi)(shi)(shi)家(jia)喻戶曉。據《北鎮縣志》記載,老(lao)馬(ma)家(jia)老(lao)爺子(zi)馬(ma)殿福(已故)從解放前就(jiu)開始(shi)做水(shui)(shui)餡(xian)(xian)包(bao)子(zi)了(le)(le),這(zhe)個是(shi)(shi)(shi)(shi)(shi)最(zui)正宗的了(le)(le)。不過(guo)在(zai)錦(jin)州(zhou)(zhou)并沒有標出(chu)是(shi)(shi)(shi)(shi)(shi)馬(ma)家(jia)還是(shi)(shi)(shi)(shi)(shi)張家(jia),常以“溝幫子(zi)水(shui)(shui)餡(xian)(xian)包(bao)子(zi)”的招牌居(ju)多。味(wei)道真的都不錯,都有特點,尤其是(shi)(shi)(shi)(shi)(shi)咬一口,包(bao)子(zi)餡(xian)(xian)中的水(shui)(shui)就(jiu)流了(le)(le)出(chu)來,我想可能也就(jiu)是(shi)(shi)(shi)(shi)(shi)由于這(zhe)種原因,才起名(ming)叫水(shui)(shui)餡(xian)(xian)包(bao)子(zi)吧。
水餡(xian)包(bao)(bao)子(zi)(zi)(zi)創始人(ren)楊(yang)(yang)澍(shu)(shu),字沛霖,民國16年(nian)(公元1927年(nian))前(qian)后(hou),從(cong)河北(bei)省寧河縣蘆臺(tai)逃荒來到溝幫子(zi)(zi)(zi)鎮落腳。開始他在街面租了兩(liang)間小房,專做棗饅頭(tou)、黃米面切糕,后(hou)來改(gai)為包(bao)(bao)子(zi)(zi)(zi)館。楊(yang)(yang)澍(shu)(shu)手頭(tou)利落,技藝精(jing)巧,并善于(yu)采(cai)人(ren)之長,補己(ji)之短。常與外地面案行(xing)家交流經驗,很(hen)快掌握了天津(jin)包(bao)(bao)子(zi)(zi)(zi)、開封包(bao)(bao)子(zi)(zi)(zi)、保定包(bao)(bao)子(zi)(zi)(zi)的(de)制作特點。在此(ci)基礎上(shang)發(fa)展創新,終(zhong)于(yu)形成(cheng)自己(ji)的(de)獨(du)特風(feng)格。在調料(liao)(liao)上(shang),他喜用(yong)海參(can)、干貝、蝦(xia)仁(ren);在肉(rou)(rou)料(liao)(liao)上(shang),專用(yong)豬前(qian)槽,肉(rou)(rou)質肥瘦相宜,香嫩可口;在制作上(shang),棄(qi)骨湯而改(gai)用(yong)雞(ji)湯拌餡(xian),味道更加鮮美。因此(ci)買(mai)賣興隆,到1939年(nian),龐守山看到楊(yang)(yang)澍(shu)(shu)包(bao)(bao)子(zi)(zi)(zi)館日益興旺,遂以高價聘(pin)請楊(yang)(yang)家第一代門徒李(li)維國,辦起了龐家水餡(xian)包(bao)(bao)子(zi)(zi)(zi)館。兩(liang)家競爭,各有千秋。中華人(ren)民共和(he)國建立以后(hou),此(ci)傳統小吃得以發(fa)展。如(ru)今,溝幫子(zi)(zi)(zi)水餡(xian)包(bao)(bao)子(zi)(zi)(zi)仍是傳統小吃中的(de)上(shang)乘佳品,吸引著南來北(bei)往的(de)食(shi)客(ke)。
基(ji)本組成(cheng)(cheng)為(以重(zhong)量(liang)(liang)計(ji))精(jing)瘦肉100份(fen)(fen)(fen)、海(hai)(hai)米1~2份(fen)(fen)(fen)、味精(jing)1~2份(fen)(fen)(fen)、鮮(xian)(xian)姜10~13份(fen)(fen)(fen)、面(mian)(mian)醬(jiang)2~3份(fen)(fen)(fen)、花(hua)椒面(mian)(mian)0.2~0.3份(fen)(fen)(fen)、大(da)蔥10~12份(fen)(fen)(fen)、香油0.2~0.3份(fen)(fen)(fen)、醬(jiang)油18~20份(fen)(fen)(fen)、雞(ji)湯20份(fen)(fen)(fen)~40份(fen)(fen)(fen)、精(jing)面(mian)(mian)粉90~100份(fen)(fen)(fen)和(he)適量(liang)(liang)水。制備方法為將精(jing)瘦肉、鮮(xian)(xian)姜、大(da)蔥攪碎,再(zai)與海(hai)(hai)米、味精(jing)、面(mian)(mian)醬(jiang)、花(hua)椒面(mian)(mian)、香油和(he)醬(jiang)油混合制成(cheng)(cheng)肉餡(xian)(xian);再(zai)用(yong)雞(ji)湯拌(ban)餡(xian)(xian),使肉餡(xian)(xian)呈稀狀;將所取(qu)精(jing)面(mian)(mian)粉中30~36%(重(zhong)量(liang)(liang))精(jing)面(mian)(mian)粉發面(mian)(mian),用(yong)適量(liang)(liang)堿提面(mian)(mian),將其余(yu)精(jing)面(mian)(mian)粉用(yong)溫水和(he)成(cheng)(cheng)水面(mian)(mian),再(zai)將水面(mian)(mian)和(he)發面(mian)(mian)勾(gou)兌,制成(cheng)(cheng)圓面(mian)(mian)片;取(qu)適量(liang)(liang)肉餡(xian)(xian)包(bao)制成(cheng)(cheng)水餡(xian)(xian)包(bao)子,直接蒸熟或(huo)經(jing)速凍后制成(cheng)(cheng)速凍水餡(xian)(xian)包(bao)子。優點(dian)是皮薄肉餡(xian)(xian)稀、色白均勻、味道(dao)鮮(xian)(xian)美、油而不膩(ni)。