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營養

釀(niang)冬(dong)瓜(gua)圈爽口味鮮，形美(mei)清淡。主要(yao)材料冬(dong)瓜(gua)性寒味甘，清熱生(sheng)津，僻(pi)暑(shu)除煩，一般人(ren)群均可(ke)食用(yong)。在夏(xia)日服食尤為(wei)(wei)適(shi)宜(yi)，具(ju)有(you)潤肺(fei)生(sheng)津，化痰止渴，利尿消(xiao)腫(zhong)，清熱祛暑(shu)，解毒排膿的功效。冬(dong)瓜(gua)中所含(han)的丙醇二酸，能有(you)效地(di)抑制糖(tang)類轉化為(wei)(wei)脂肪，加之冬(dong)瓜(gua)本身不(bu)含(han)脂肪，熱量不(bu)高，對于防(fang)止人(ren)體發胖具(ju)有(you)重要(yao)意(yi)義，還可(ke)以有(you)助于體形健(jian)美(mei)。冬(dong)瓜(gua)含(han)維生(sheng)素C較多，且鉀鹽(yan)(yan)含(han)量高，鈉鹽(yan)(yan)含(han)量較低，高血(xue)壓、腎臟病(bing)、浮腫(zhong)病(bing)等(deng)患者食之，可(ke)達到消(xiao)腫(zhong)而不(bu)傷正氣的作(zuo)用(yong)。

制作

取模具將(jiang)冬(dong)瓜刻成(cheng)(cheng)圓環(huan)形12只，放(fang)入(ru)(ru)(ru)炒鍋(guo)(guo)沸水(shui)煮至(zhi)(zhi)剛熟，涼水(shui)沖冷待用。將(jiang)味菜(cai)切(qie)斜刀(dao)(dao)片，熟河蟹肉與雞(ji)蛋清放(fang)入(ru)(ru)(ru)碗內(nei)，豬血切(qie)厚片，干椒切(qie)小(xiao)斜刀(dao)(dao)片，香蔥(cong)切(qie)段，姜切(qie)指甲(jia)片，冬(dong)筍切(qie)片，雞(ji)脯(fu)肉切(qie)片上(shang)漿滑好油(you)(you)，加入(ru)(ru)(ru)精(jing)(jing)鹽、味精(jing)(jing)、白(bai)糖(tang)調勻待用。蝦(xia)茸(rong)放(fang)入(ru)(ru)(ru)碗內(nei)，加精(jing)(jing)鹽、料酒(jiu)，下入(ru)(ru)(ru)豬血，燒沸后撇去泡沫，濕淀粉攔(lan)至(zhi)(zhi)起(qi)(qi)粘性，取焯(zhuo)好水(shui)冬(dong)瓜圈(quan)，圈(quan)上(shang)沾上(shang)干淀粉，釀入(ru)(ru)(ru)蝦(xia)茸(rong)。烹調時(shi)炒鍋(guo)(guo)上(shang)火，放(fang)入(ru)(ru)(ru)色拉(la)油(you)(you)，燒至(zhi)(zhi)四成(cheng)(cheng)熱時(shi)放(fang)入(ru)(ru)(ru)冬(dong)瓜圈(quan)，炒鍋(guo)(guo)上(shang)火放(fang)入(ru)(ru)(ru)油(you)(you)，油(you)(you)溫(wen)至(zhi)(zhi)七成(cheng)(cheng)熱時(shi)，推入(ru)(ru)(ru)鍋(guo)(guo)巴(ba)，炸至(zhi)(zhi)脆硬，用溫(wen)油(you)(you)將(jiang)蝦(xia)茸(rong)浸(jin)熟后，撈起(qi)(qi)瀝油(you)(you)，撒上(shang)蔥(cong)段，淋上(shang)麻油(you)(you)裝入(ru)(ru)(ru)圓盤內(nei)待用。炒鍋(guo)(guo)留(liu)少許底油(you)(you)，將(jiang)調好熟蟹肉，入(ru)(ru)(ru)鍋(guo)(guo)內(nei)炒至(zhi)(zhi)蛋清剛熟，再放(fang)放(fang)雞(ji)油(you)(you)，燒開用濕粉勾芡，淋明油(you)(you)燒在(zai)釀冬(dong)瓜圈(quan)上(shang)，撒上(shang)香蔥(cong)絲(si)即成(cheng)(cheng)。