營養
釀冬瓜(gua)(gua)(gua)圈爽口味鮮,形(xing)美(mei)(mei)清淡。主要(yao)材料冬瓜(gua)(gua)(gua)性(xing)寒味甘,清熱(re)生津,僻暑除煩,一般人(ren)群(qun)均(jun)可(ke)(ke)食用(yong)。在夏(xia)日(ri)服食尤為適宜(yi),具有(you)潤肺生津,化痰止(zhi)渴,利尿消(xiao)腫,清熱(re)祛暑,解毒排膿的(de)功效。冬瓜(gua)(gua)(gua)中所含的(de)丙醇二酸,能(neng)有(you)效地抑(yi)制糖類轉化為脂肪(fang),加之冬瓜(gua)(gua)(gua)本身(shen)不含脂肪(fang),熱(re)量不高,對(dui)于防止(zhi)人(ren)體發(fa)胖具有(you)重要(yao)意義(yi),還可(ke)(ke)以有(you)助于體形(xing)健美(mei)(mei)。冬瓜(gua)(gua)(gua)含維生素C較(jiao)多(duo),且鉀鹽(yan)含量高,鈉鹽(yan)含量較(jiao)低,高血壓、腎臟病、浮腫病等患者(zhe)食之,可(ke)(ke)達到消(xiao)腫而不傷正氣的(de)作用(yong)。
制作
取(qu)模具將(jiang)冬(dong)瓜(gua)刻(ke)成圓環形12只,放(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)炒(chao)(chao)鍋(guo)沸水煮(zhu)至(zhi)剛熟(shu),涼水沖冷待(dai)用(yong)。將(jiang)味菜切(qie)(qie)斜(xie)刀片,熟(shu)河蟹(xie)肉(rou)與雞蛋清放(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)碗內,豬血切(qie)(qie)厚片,干椒切(qie)(qie)小(xiao)斜(xie)刀片,香蔥(cong)切(qie)(qie)段,姜切(qie)(qie)指甲(jia)片,冬(dong)筍切(qie)(qie)片,雞脯肉(rou)切(qie)(qie)片上(shang)(shang)(shang)(shang)(shang)漿(jiang)滑好(hao)油(you)(you)(you),加入(ru)(ru)(ru)(ru)精(jing)(jing)鹽、味精(jing)(jing)、白糖調(diao)勻待(dai)用(yong)。蝦(xia)茸(rong)放(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)碗內,加精(jing)(jing)鹽、料酒,下入(ru)(ru)(ru)(ru)豬血,燒(shao)(shao)(shao)沸后撇(pie)去泡沫,濕(shi)淀粉(fen)攔至(zhi)起(qi)粘性,取(qu)焯好(hao)水冬(dong)瓜(gua)圈,圈上(shang)(shang)(shang)(shang)(shang)沾上(shang)(shang)(shang)(shang)(shang)干淀粉(fen),釀入(ru)(ru)(ru)(ru)蝦(xia)茸(rong)。烹調(diao)時炒(chao)(chao)鍋(guo)上(shang)(shang)(shang)(shang)(shang)火,放(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)色拉(la)油(you)(you)(you),燒(shao)(shao)(shao)至(zhi)四成熱時放(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)冬(dong)瓜(gua)圈,炒(chao)(chao)鍋(guo)上(shang)(shang)(shang)(shang)(shang)火放(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)油(you)(you)(you),油(you)(you)(you)溫(wen)至(zhi)七成熱時,推入(ru)(ru)(ru)(ru)鍋(guo)巴,炸至(zhi)脆(cui)硬,用(yong)溫(wen)油(you)(you)(you)將(jiang)蝦(xia)茸(rong)浸熟(shu)后,撈起(qi)瀝油(you)(you)(you),撒(sa)上(shang)(shang)(shang)(shang)(shang)蔥(cong)段,淋(lin)(lin)上(shang)(shang)(shang)(shang)(shang)麻油(you)(you)(you)裝入(ru)(ru)(ru)(ru)圓盤(pan)內待(dai)用(yong)。炒(chao)(chao)鍋(guo)留(liu)少許底(di)油(you)(you)(you),將(jiang)調(diao)好(hao)熟(shu)蟹(xie)肉(rou),入(ru)(ru)(ru)(ru)鍋(guo)內炒(chao)(chao)至(zhi)蛋清剛熟(shu),再放(fang)(fang)(fang)(fang)放(fang)(fang)(fang)(fang)雞油(you)(you)(you),燒(shao)(shao)(shao)開用(yong)濕(shi)粉(fen)勾芡,淋(lin)(lin)明油(you)(you)(you)燒(shao)(shao)(shao)在釀冬(dong)瓜(gua)圈上(shang)(shang)(shang)(shang)(shang),撒(sa)上(shang)(shang)(shang)(shang)(shang)香蔥(cong)絲即成。