山城小湯圓是一(yi)道重慶市的(de)特色傳統(tong)小吃。以其小巧玲瓏(long)、皮薄餡(xian)大、香甜滑糯而(er)著名。以豬膘油、白糖(tang)粉、黑芝麻(ma)粉等制作而(er)成。
先選擇顆粒飽滿的糯(nuo)(nuo)米,除去(qu)雜(za)質淘(tao)凈泥沙,用(yong)(yong)(yong)清(qing)(qing)水(shui)(shui)泡3-7天,待糯(nuo)(nuo)米泡漲(zhang)后(hou),攪上(shang)清(qing)(qing)水(shui)(shui),用(yong)(yong)(yong)石磨磨成(cheng)粉(fen)米漿(jiang),然后(hou)用(yong)(yong)(yong)白布袋吊漿(jiang),吊干(gan)后(hou)待用(yong)(yong)(yong)。選用(yong)(yong)(yong)肥嫩豬膘(biao)油(you)(you)。切成(cheng)顆粒。將(jiang)淘(tao)洗(xi)干(gan)凈的黑芝麻炒至芝麻發出(chu)香味出(chu)鍋,搓去(qu)外皮(pi)(pi)(pi)芝麻仁碾發末待用(yong)(yong)(yong)。核(he)桃(tao)仁用(yong)(yong)(yong)開水(shui)(shui)浸(jin)泡后(hou)去(qu)皮(pi)(pi)(pi),用(yong)(yong)(yong)豬油(you)(you)炸酥(su)香、晾涼后(hou)碾碎。白糖碾碎。將(jiang)加工后(hou)的豬膘(biao)油(you)(you)、白糖粉(fen)、黑芝麻粉(fen)混合揉(rou)勻,做成(cheng)方(fang)塊,再切片撒上(shang)核(he)桃(tao)仁,然后(hou)切成(cheng)小塊,搓圓(yuan)而成(cheng)湯圓(yuan)心(xin)(xin)餡。將(jiang)吊干(gan)后(hou)的湯圓(yuan)面粉(fen)加少許清(qing)(qing)水(shui)(shui)揉(rou)勻,用(yong)(yong)(yong)左手拇指、食(shi)指、中指將(jiang)湯圓(yuan)面捏(nie)薄,右(you)手將(jiang)湯圓(yuan)餡心(xin)(xin)放于面皮(pi)(pi)(pi)中間捏(nie)合封口(kou),搓圓(yuan)即(ji)成(cheng)湯圓(yuan)坯(pi)子。