憶子(zi)(zi)(zi)(zi)(zi)粄是(shi)大埔有(you)名的(de)傳(chuan)統小吃,相(xiang)傳(chuan)源于(yu)明代,至今已有(you)300多年的(de)歷史。它的(de)得名頗有(you)趣味。傳(chuan)說在明代,大埔某地有(you)一(yi)戶人家為(wei)娘(niang)的(de)叫松(song)(song)嬸(shen),帶著兒子(zi)(zi)(zi)(zi)(zi)阿根,艱苦地過(guo)日子(zi)(zi)(zi)(zi)(zi)。阿根長(chang)到(dao)18歲時(shi),從師練就(jiu)了(le)一(yi)身(shen)好(hao)武藝,后隨(sui)師投奔鄭成功麾下,飄洋過(guo)海(hai)到(dao)臺(tai)灣去(qu)驅除(chu)荷(he)蘭侵略者。松(song)(song)嬸(shen)思念兒子(zi)(zi)(zi)(zi)(zi),每逢中(zhong)秋(qiu)節(jie),就(jiu)做了(le)兒子(zi)(zi)(zi)(zi)(zi)最愛吃的(de)粄,擺在月(yue)下,焚(fen)香禱告。秋(qiu)去(qu)春來(lai),不覺度過(guo)了(le)整整30年,兒子(zi)(zi)(zi)(zi)(zi)還不見回來(lai)。那(nei)年中(zhong)秋(qiu)節(jie),正當松(song)(song)嬸(shen)在月(yue)下禱告時(shi),兒子(zi)(zi)(zi)(zi)(zi)阿根突(tu)然回來(lai)了(le),母子(zi)(zi)(zi)(zi)(zi)相(xiang)會,悲(bei)喜交(jiao)集,阿根從白發蒼(cang)蒼(cang)的(de)老娘(niang)手里接過(guo)憶子(zi)(zi)(zi)(zi)(zi)粄,歡(huan)慶團圓,此粄由(you)此得名。
憶(yi)子粄用(yong)(yong)(yong)糯(nuo)米(mi)粉(fen)作粉(fen)皮,揉搓(cuo)至軟韌粘結,分(fen)成小團,撒上(shang)適量(liang)的生粉(fen),壓成粄皮;特色餡(xian)料,一(yi)(yi)般(ban)以靚肉(rou)片、魷魚(yu)絲、豆(dou)腐干(gan)、蒜白、香菇(gu)、蝦(xia)米(mi)等(deng)為原(yuan)料,加(jia)上(shang)適量(liang)的食油(you)(you)和醬(jiang)油(you)(you),燜至熟透,然后(hou)把餡(xian)料包進(jin)粄皮里(li),扎成四(si)方立體形,用(yong)(yong)(yong)干(gan)凈的葉子包好(hao),涂上(shang)食油(you)(you),放(fang)蒸籠里(li),用(yong)(yong)(yong)猛火蒸熟,再(zai)加(jia)上(shang)佐(zuo)料,即可食用(yong)(yong)(yong),其味別(bie)具(ju)一(yi)(yi)格。
憶子(zi)粄的制作方(fang)法(fa)分(fen)兩步。一是用(yong)(yong)糯米(mi)(mi)(mi)作皮。把糯米(mi)(mi)(mi)磨成(cheng)(cheng)粉(fen)末(講究一點的先將糯米(mi)(mi)(mi)浸濕,拌(ban)和水(shui)及糯米(mi)(mi)(mi)磨成(cheng)(cheng)粉(fen)漿(jiang)(jiang),裝(zhuang)入布(bu)袋內(nei),用(yong)(yong)石塊壓擠,至粉(fen)漿(jiang)(jiang)水(shui)分(fen)壓干為止,這種方(fang)法(fa)制成(cheng)(cheng)的粄皮特別柔軟),攪拌(ban)時,糯米(mi)(mi)(mi)粉(fen)中加(jia)進少許鹽水(shui),并用(yong)(yong)沸熱水(shui)揉(rou)(rou)搓(cuo)至軟韌粘結,再分(fen)別揉(rou)(rou)成(cheng)(cheng)小團,撒(sa)上(shang)適(shi)量生(sheng)粉(fen),用(yong)(yong)小木棒或酒瓶滾壓成(cheng)(cheng)規格的粄皮。二是制作里(li)面(mian)的餡(xian)(xian)子(zi)。一般以靚肉片、豆(dou)腐干、魷魚(yu)絲、香菇、蝦米(mi)(mi)(mi)、蒜白(bai)、黑木耳等(deng)為原(yuan)料(liao),加(jia)上(shang)適(shi)量的豬(zhu)油和醬油,在鍋里(li)炆至熟透。然后把餡(xian)(xian)子(zi)包進粄皮里(li),扎成(cheng)(cheng)四方(fang)立(li)體形,用(yong)(yong)蕉葉包裹(guo)后放進蒸(zheng)籠里(li)蒸(zheng)30至40分(fen)鐘(zhong)時間即熟,便可(ke)食(shi)用(yong)(yong)。其(qi)味香,口(kou)感滑,鮮美可(ke)口(kou)。