带血茸的加工方法:(二)回水与煮头

       带(dai)血茸(rong)(rong)回水(shui)(shui)与(yu)排血一样，1～3水(shui)(shui)需(xu)连日进行，不(bu)过带(dai)血茸(rong)(rong)回水(shui)(shui)技术(shu)比排血茸(rong)(rong)难度大。因带(dai)血茸(rong)(rong)头水(shui)(shui)煮(zhu)(zhu)程(cheng)度轻(qing)，茸(rong)(rong)皮尚未充(chong)分熟化(hua)变性(xing)，韧性(xing)低(di)，容易破，尤(you)其2～3水(shui)(shui)要十分小(xiao)心。所以要求勤水(shui)(shui)煮(zhu)(zhu)，勤检(jian)查，勤冷(leng)(leng)凉(liang)。马鹿茸(rong)(rong)每次(ci)水(shui)(shui)煮(zhu)(zhu)40～50秒钟(zhong)，冷(leng)(leng)凉(liang)30秒钟(zhong)，梅(mei)花鹿茸(rong)(rong)每次(ci)水(shui)(shui)煮(zhu)(zhu)30～40秒钟(zhong)，冷(leng)(leng)凉(liang)30秒钟(zhong)，直(zhi)至茸(rong)(rong)毛(mao)耸立，茸(rong)(rong)头有弹(dan)性(xing)，有熟蛋黄(huang)香味(wei)为(wei)止，然后准备烘烤。 

  三(san)水(shui)(shui)(shui)可(ke)煮(zhu)(zhu)茸的(de)上2/3，水(shui)(shui)(shui)煮(zhu)(zhu)仍需小心。水(shui)(shui)(shui)煮(zhu)(zhu)时间与二水(shui)(shui)(shui)相同或略长些。四水(shui)(shui)(shui)可(ke)煮(zhu)(zhu)茸的(de)上1/2，四水(shui)(shui)(shui)之后(hou)，可(ke)煮(zhu)(zhu)茸的(de)尖(jian)部，俗称煮(zhu)(zhu)头，煮(zhu)(zhu)头的(de)时间和下水(shui)(shui)(shui)次数不限，主要是把干硬的(de)茸头煮(zhu)(zhu)软，进而煮(zhu)(zhu)至(zhi)较硬且(qie)有弹性的(de)程度。