東(dong)(dong)璧龍(long)(long)珠(zhu)是一道取用(yong)(yong)福建(jian)特產精心烹制的地方傳(chuan)統名菜。福建(jian)泉州(zhou)市有(you)一著(zhu)名古剎“開元寺(si)(si)(si)”,是全(quan)國文物(wu)保護單位。寺(si)(si)(si)始(shi)建(jian)于唐代,相傳(chuan)已有(you)一千多年歷史。寺(si)(si)(si)內東(dong)(dong)石(shi)塔旁有(you)寺(si)(si)(si)中(zhong)小寺(si)(si)(si)——古東(dong)(dong)璧寺(si)(si)(si),該寺(si)(si)(si)有(you)僧人栽(zai)的幾株龍(long)(long)眼樹(shu)(shu),仍為(wei)(wei)稀有(you)品種(zhong),樹(shu)(shu)上所結的鮮果,稱為(wei)(wei)“東(dong)(dong)璧龍(long)(long)珠(zhu)”。其殼呈花斑(ban)紋,肉厚而脆,甘(gan)冽清(qing)(qing)香,馳譽國內外。當時泉州(zhou)名廚張(zhang)春火采用(yong)(yong)“東(dong)(dong)璧龍(long)(long)珠(zhu)”為(wei)(wei)主料,烹制成一道佳肴(yao),其形如珠(zhu),故稱“東(dong)(dong)璧龍(long)(long)珠(zhu)”。“東(dong)(dong)壁龍(long)(long)珠(zhu)”龍(long)(long)眼清(qing)(qing)津,肉質鮮香,皮酥(su)餡(xian)腴,口(kou)味甘(gan)美。
東璧龍(long)眼、水(shui)發香菇(gu)、鮮(xian)蝦肉、餅干(gan)末(mo)、豬五花(hua)肉、精鹽、雞蛋黃、面粉、芥藍菜、香醋、番茄醬、白糖、味精、花(hua)生油。
第一步
將豬(zhu)五花肉、蝦肉分(fen)別剁成茸,香菇捏干(gan)水分(fen),切(qie)成細(xi)丁,一并加上(shang)精鹽1克(ke)、味精、雞蛋(dan)黃2個攪拌成餡料(liao),再捏成與(yu)龍(long)眼核(he)大小(xiao)相似的餡丸,排(pai)入盤同個蒸籠蒸熟取出。
龍(long)眼去(qu)殼,果(guo)肉逐個割(ge)一小口,剔去(qu)果(guo)核(he),然后把蒸熟(shu)的(de)餡(xian)丸分別嵌入(ru)果(guo)肉中(zhong),合(he)攏開口處,成釀餡(xian)龍(long)眼。
第二步
雞(ji)蛋黃4個打散(san),芥菜葉洗凈切段,面粉下鍋用微火炒酥,也(ye)出晾冷后,餅干末(mo)拌勻。
鍋置旺(wang)火上(shang)(shang),下花(hua)(hua)生油燒(shao)至七成熱時,釀餡(xian)龍眼(yan)先(xian)粘蛋黃(huang)液,再滾勻面粉、餅(bing)干末,然后下鍋炸至殼(ke)酥,呈(cheng)金黃(huang)色撈(lao)出,裝入盤(pan)中(zhong),與此(ci)同時,炒鍋置旺(wang)火上(shang)(shang),下花(hua)(hua)生油20克燒(shao)熱,放入芥藍葉煸炒,加白(bai)糖、精鹽(yan)調勻炒熟(shu),取(qu)出飾配盤(pan)邊。上(shang)(shang)菜(cai)時,番茄(qie)醬、香(xiang)醋另附小碟盛(sheng)上(shang)(shang)。