王洛紅(hong)燒(shao)豬蹄是河南省許(xu)昌市(shi)(曹操定都地(di))襄城縣王洛鎮(zhen)一道(dao)傳統名吃(chi),屬于豫菜系。它(ta)歷(li)史悠久,制作講究,色(se)澤(ze)鮮艷,味道(dao)純正,而(er)且聞名遐邇。成品(pin)呈醬(jiang)紅(hong)色(se),晶瑩發亮,爛而(er)不散(san),肥而(er)不膩,甜(tian)香可口,使人常(chang)吃(chi)不厭,是增強營養(yang)、舒(shu)心開胃的良好美食(shi)。
從醫(yi)學的(de)角度來看,豬蹄又(you)是(shi)多用途的(de)良藥。豬蹄中含有豐富的(de)膠原蛋(dan)(dan)白(bai)(bai)(bai),這(zhe)是(shi)一種(zhong)由生物大分子組(zu)成(cheng)(cheng)的(de)膠類物質,是(shi)構(gou)成(cheng)(cheng)肌(ji)腱(jian)、韌帶(dai)及結締(di)組(zu)織中主要(yao)的(de)蛋(dan)(dan)白(bai)(bai)(bai)質成(cheng)(cheng)分。在(zai)人體內,膠原蛋(dan)(dan)白(bai)(bai)(bai)約(yue)占(zhan)蛋(dan)(dan)白(bai)(bai)(bai)質的(de)三分之一。若膠原蛋(dan)(dan)白(bai)(bai)(bai)合成(cheng)(cheng)發生了異常,就會(hui)引起“膠原性(xing)疾病”。骨骼(ge)生成(cheng)(cheng)時(shi),首(shou)先必須(xu)要(yao)合成(cheng)(cheng)充足的(de)膠原蛋(dan)(dan)白(bai)(bai)(bai)纖維組(zu)成(cheng)(cheng)骨骼(ge)的(de)框架,所以(yi)膠原蛋(dan)(dan)白(bai)(bai)(bai)又(you)是(shi)“骨骼(ge)中的(de)骨骼(ge)”。
另外,豬(zhu)(zhu)蹄中的(de)膠原(yuan)蛋白被人體(ti)吸收后(hou),能(neng)促進皮膚細胞吸收和(he)貯存水分,防(fang)止(zhi)皮膚干澀起皺,使(shi)面部(bu)皮膚顯得豐滿(man)光澤。漢(han)代名醫(yi)張仲(zhong)景有(you)一個(ge)“豬(zhu)(zhu)膚方(fang)”,就指出豬(zhu)(zhu)蹄上的(de)皮有(you)“和(he)血脈,潤肌(ji)膚”的(de)作用。英國有(you)美容大師觀(guan)察發現,經常吃(chi)豬(zhu)(zhu)蹄,能(neng)使(shi)面部(bu)長(chang)得勻(yun)稱、豐滿(man)。
膠(jiao)原蛋白還可促進毛發(fa)、指甲(jia)生長,保持皮膚柔(rou)軟、細(xi)膩,指甲(jia)有(you)(you)光澤(ze)。經常(chang)(chang)食用豬(zhu)蹄,還可以有(you)(you)效(xiao)地防止(zhi)進行性(xing)營養障礙,對消化道出血、失血性(xing)休克有(you)(you)一定療效(xiao),并可以改善全(quan)身的微循環,從而能預防或減輕冠心病和缺(que)血性(xing)腦病。對于手術(shu)及重病恢復期(qi)的老人,有(you)(you)利于組織細(xi)胞(bao)正常(chang)(chang)生理(li)功(gong)能的恢復,加速新陳代謝,延緩機體衰老。
同(tong)時(shi)豬蹄湯(tang)還(huan)具有催(cui)(cui)乳作用,對于哺乳期婦(fu)女能起到催(cui)(cui)乳和美容的雙(shuang)重作用。
正是王洛紅(hong)燒豬蹄(ti)獨(du)特的制作工藝,它不但濃香可口,味美(mei)異常,食后使(shi)人思(si)之再三(san),而且豬蹄(ti)內含膠(jiao)質,有極強的美(mei)容成份,常食之,可使(shi)面(mian)部皮膚細膩(ni)、光亮、紅(hong)潤。同(tong)時,王洛豬蹄(ti)以藥理(li)配料,具有健脾、健胃等多種(zhong)功能。
其制作過程是(shi):將(jiang)(jiang)(jiang)(jiang)新鮮豬(zhu)(zhu)(zhu)蹄(ti)(ti)(ti)(ti)首先(xian)用(yong)(yong)(yong)清水(shui)沖(chong)洗干凈(jing)(jing),然(ran)后(hou)(hou)(hou)用(yong)(yong)(yong)一(yi)大(da)鐵鍋,將(jiang)(jiang)(jiang)(jiang)黃(huang)(huang)香(xiang)(xiang)與豬(zhu)(zhu)(zhu)油(you)放(fang)在一(yi)起(qi)用(yong)(yong)(yong)溫火(huo)慢熬(ao),待黃(huang)(huang)香(xiang)(xiang)與豬(zhu)(zhu)(zhu)油(you)被熬(ao)成(cheng)稀糊(hu)狀時(shi)(shi)(shi),將(jiang)(jiang)(jiang)(jiang)豬(zhu)(zhu)(zhu)蹄(ti)(ti)(ti)(ti)在鍋里沾(zhan)(zhan)滿(man)黃(huang)(huang)香(xiang)(xiang),取出后(hou)(hou)(hou)自然(ran)冷卻,再(zai)將(jiang)(jiang)(jiang)(jiang)冷卻后(hou)(hou)(hou)成(cheng)塊狀的(de)(de)固(gu)體黃(huang)(huang)香(xiang)(xiang)從豬(zhu)(zhu)(zhu)蹄(ti)(ti)(ti)(ti)上(shang)(shang)揭下,同時(shi)(shi)(shi)連帶(dai)豬(zhu)(zhu)(zhu)蹄(ti)(ti)(ti)(ti)上(shang)(shang)沒有褪干凈(jing)(jing)的(de)(de)豬(zhu)(zhu)(zhu)毛連根拔出,此過程呈為粘毛,需(xu)連續(xu)進行數(shu)次(ci),使豬(zhu)(zhu)(zhu)蹄(ti)(ti)(ti)(ti)完全(quan)干凈(jing)(jing)為止。然(ran)后(hou)(hou)(hou),用(yong)(yong)(yong)清水(shui)沖(chong)洗至起(qi)明發亮。第(di)二道(dao)工序(xu)是(shi)把豬(zhu)(zhu)(zhu)蹄(ti)(ti)(ti)(ti)放(fang)在60℃的(de)(de)溫水(shui)中(zhong)浴泡(pao)40分鐘(zhong)(zhong),并且不斷將(jiang)(jiang)(jiang)(jiang)鍋中(zhong)漂(piao)浮的(de)(de)油(you)沫舀出倒掉,作用(yong)(yong)(yong)在于去除(chu)豬(zhu)(zhu)(zhu)蹄(ti)(ti)(ti)(ti)上(shang)(shang)的(de)(de)藏(zang)氣(qi)味(wei)(wei),直到豬(zhu)(zhu)(zhu)蹄(ti)(ti)(ti)(ti)表面出現條(tiao)條(tiao)崩(beng)口再(zai)將(jiang)(jiang)(jiang)(jiang)豬(zhu)(zhu)(zhu)蹄(ti)(ti)(ti)(ti)撈出,用(yong)(yong)(yong)生(sheng)(sheng)白(bai)布(bu)沾(zhan)(zhan)干油(you)漬,風涼20分鐘(zhong)(zhong)。第(di)三道(dao)工序(xu)是(shi)油(you)炸。將(jiang)(jiang)(jiang)(jiang)豬(zhu)(zhu)(zhu)蹄(ti)(ti)(ti)(ti)上(shang)(shang)涂一(yi)層蜂(feng)蜜,用(yong)(yong)(yong)新鮮花生(sheng)(sheng)油(you)燒至100℃,將(jiang)(jiang)(jiang)(jiang)豬(zhu)(zhu)(zhu)蹄(ti)(ti)(ti)(ti)下鍋1分鐘(zhong)(zhong)左右撈出,然(ran)后(hou)(hou)(hou),再(zai)將(jiang)(jiang)(jiang)(jiang)豬(zhu)(zhu)(zhu)蹄(ti)(ti)(ti)(ti)上(shang)(shang)油(you)漬用(yong)(yong)(yong)生(sheng)(sheng)白(bai)布(bu)沾(zhan)(zhan)干凈(jing)(jing),放(fang)溫水(shui)中(zhong)泡(pao)洗去掉油(you)漬氣(qi)味(wei)(wei)。第(di)四(si)道(dao)工序(xu)是(shi)燜燉。鍋內放(fang)入(ru)(ru)用(yong)(yong)(yong)生(sheng)(sheng)白(bai)布(bu)包裹好(hao)的(de)(de)各種藥料和(he)辣椒、生(sheng)(sheng)姜等佐料及味(wei)(wei)醬(jiang)色(se)醬(jiang),將(jiang)(jiang)(jiang)(jiang)豬(zhu)(zhu)(zhu)蹄(ti)(ti)(ti)(ti)放(fang)入(ru)(ru),用(yong)(yong)(yong)鍋蓋燜嚴密(mi),用(yong)(yong)(yong)溫火(huo)慢慢燉熬(ao),幼豬(zhu)(zhu)(zhu)蹄(ti)(ti)(ti)(ti)可(ke)燉一(yi)小時(shi)(shi)(shi)左右,老豬(zhu)(zhu)(zhu)蹄(ti)(ti)(ti)(ti)可(ke)燉3小時(shi)(shi)(shi)左右,撈出后(hou)(hou)(hou)將(jiang)(jiang)(jiang)(jiang)豬(zhu)(zhu)(zhu)蹄(ti)(ti)(ti)(ti)擦干凈(jing)(jing)水(shui)漬,此時(shi)(shi)(shi)豬(zhu)(zhu)(zhu)蹄(ti)(ti)(ti)(ti)呈醬(jiang)紅色(se),晶瑩發亮。