蘇(su)州豬(zhu)油(you)(you)糕,又名(ming)脂油(you)(you)糕,江蘇(su)蘇(su)州地區傳統(tong)糕類名(ming)點。早在清代就已著名(ming),《元和(he)唯亭志》稱(cheng)其(qi)為“吳中佳制(zhi)”。豬(zhu)油(you)(you)糕潔白晶瑩,蔥香翠綠(lv),糯軟(ruan)潤濕,入口油(you)(you)而不(bu)膩(ni)。
(1)將豬板(ban)油(you)(you)去膜(mo)后平鋪(pu)在案(an)板(ban)上(shang),切(qie)成1.7厘(li)米見方(fang)的油(you)(you)丁(ding),放入(ru)盆內,加(jia)入(ru)精鹽(75克)拌勻,撳緊,腌漬(zi)3~4天。香蔥擇洗干凈,切(qie)成1厘(li)米長的小段。
(2)將細(xi)糯米粉,細(xi)粳米粉放入木桶(tong)內拌(ban)勻(yun)(yun),中間(jian)扒窩(wo),加(jia)上精鹽(100克)和清水(shui)1.5千克,用手拌(ban)勻(yun)(yun),到(dao)“捏(nie)則(ze)為團,撒(sa)開似沙”時(shi)放入篩中,全部(bu)過篩。
(3)取木制(zhi)大(da)蒸(zheng)(zheng)(zheng)(zheng)桶一只,內(nei)放(fang)竹箅墊底,抹上豆油,先取30%的糕(gao)粉鋪于桶底,置旺火沸水鍋上蒸(zheng)(zheng)(zheng)(zheng),待蒸(zheng)(zheng)(zheng)(zheng)汽透(tou)過糕(gao)粉時(shi),再(zai)鋪入(ru)20%的糕(gao)粉,蒸(zheng)(zheng)(zheng)(zheng)發糕(gao)粉近熟(shu)(shu),取咸(xian)豬板油丁(ding)放(fang)在剩余(yu)生(sheng)糕(gao)粉內(nei),略拌一下,放(fang)入(ru)桶里鋪勻,隨即把剩余(yu)糕(gao)粉如前法陸續加完(wan),蓋(gai)上木蓋(gai),蒸(zheng)(zheng)(zheng)(zheng)至糕(gao)粉呈玉(yu)白色,揭(jie)去(qu)蓋(gai),均(jun)勻放(fang)入(ru)蔥段,再(zai)加蓋(gai)蒸(zheng)(zheng)(zheng)(zheng)約3分鐘(zhong)即熟(shu)(shu)。
(4)在案板上(shang)(shang)鋪放潔白濕布一塊,把熟糕(gao)粉倒上(shang)(shang),用(yong)(yong)濕布包住,撳實。翻轉(zhuan)過來,拍平至(zhi)近6.7厘米厚(需上(shang)(shang)下四角方正光滑(hua)),揭去布用(yong)(yong)刀(蘸涼開(kai)水)切成(cheng)長(chang)方形100塊即成(cheng)。