桐(tong)(tong)城(cheng)豐糕(gao),潔白如霜,松泡綿軟,味鮮香(xiang)甜,為安(an)徽桐(tong)(tong)城(cheng)春節期間特有的一種(zhong)傳(chuan)統糕(gao)類食品。此時,家家戶(hu)戶(hu)都要(yao)制作或購買豐糕(gao),以祈求來年吉祥(xiang)大發(fa),家興業旺。
豐糕(gao)(gao)的(de)(de)(de)傳統(tong)制作,是(shi)取上(shang)(shang)等(deng)秈(xian)米(mi),凈洗后用水浸泡(pao)(pao),米(mi)入骨后磨出淀粉,加(jia)白糖和渾酒(jiu)(土法(fa)制糯米(mi)酒(jiu)的(de)(de)(de)副產品,又稱“紅(hong)酒(jiu)”)或“老面”,攪勻后發(fa)酵,等(deng)來了浮子(zi)(糕(gao)(gao)粉發(fa)酵后浮在表(biao)層的(de)(de)(de)泡(pao)(pao)花),即(ji)可(ke)(ke)上(shang)(shang)蒸籠(long)(long)(long)(long)蒸。蒸籠(long)(long)(long)(long)要一(yi)籠(long)(long)(long)(long)籠(long)(long)(long)(long)地上(shang)(shang)。取糕(gao)(gao)粉適量,下堿水中(zhong)和,上(shang)(shang)籠(long)(long)(long)(long)前(qian)再下適量小蘇(su)打(da)水“提泡(pao)(pao)”。如蒸“葷(hun)糕(gao)(gao)”,同時放(fang)入一(yi)些切成(cheng)一(yi)厘米(mi)見方的(de)(de)(de)板豬油塊(kuai)。上(shang)(shang)籠(long)(long)(long)(long)時要用猛(meng)火(huo)。約蒸四十多分鐘(zhong),上(shang)(shang)第二籠(long)(long)(long)(long),同時將前(qian)一(yi)籠(long)(long)(long)(long)調至(zhi)高格。如此一(yi)籠(long)(long)(long)(long)籠(long)(long)(long)(long)地上(shang)(shang),直(zhi)至(zhi)手夠(gou)不上(shang)(shang)時止。取糕(gao)(gao)時,可(ke)(ke)用一(yi)只筷子(zi)從糕(gao)(gao)的(de)(de)(de)正中(zhong)插入,如拔起時不粘糕(gao)(gao),說明糕(gao)(gao)已(yi)熟(shu)透(tou)即(ji)可(ke)(ke)取籠(long)(long)(long)(long)。取出的(de)(de)(de)糕(gao)(gao),放(fang)置(zhi)通風處涼十多分鐘(zhong),即(ji)可(ke)(ke)用食用色素在糕(gao)(gao)面上(shang)(shang)書寫(xie)“恭喜發(fa)財”、“健康(kang)長壽”、“國泰(tai)平安”之類的(de)(de)(de)吉祥語,以表(biao)達人們美好的(de)(de)(de)愿望(wang)。