營養
釀冬瓜(gua)圈爽口味(wei)鮮,形美清(qing)(qing)淡。主要(yao)材(cai)料冬瓜(gua)性寒味(wei)甘,清(qing)(qing)熱(re)生津(jin),僻暑除煩,一般人群均(jun)可(ke)(ke)食用。在夏日服食尤為適宜(yi),具(ju)有(you)潤肺生津(jin),化痰(tan)止(zhi)渴,利尿消(xiao)腫(zhong)(zhong),清(qing)(qing)熱(re)祛(qu)暑,解毒(du)排膿(nong)的功效。冬瓜(gua)中所含(han)(han)的丙醇(chun)二酸(suan),能(neng)有(you)效地抑(yi)制(zhi)糖類轉化為脂(zhi)肪,加之(zhi)(zhi)冬瓜(gua)本身不含(han)(han)脂(zhi)肪,熱(re)量不高,對于防止(zhi)人體發(fa)胖(pang)具(ju)有(you)重要(yao)意(yi)義(yi),還可(ke)(ke)以有(you)助于體形健(jian)美。冬瓜(gua)含(han)(han)維生素C較(jiao)多,且鉀鹽含(han)(han)量高,鈉鹽含(han)(han)量較(jiao)低,高血(xue)壓、腎臟病、浮腫(zhong)(zhong)病等患者食之(zhi)(zhi),可(ke)(ke)達(da)到消(xiao)腫(zhong)(zhong)而不傷正氣的作用。
制作
取(qu)模(mo)具將(jiang)冬(dong)瓜刻成圓環(huan)形12只,放(fang)(fang)入(ru)炒(chao)(chao)(chao)鍋(guo)沸(fei)水煮至(zhi)剛熟,涼(liang)水沖冷(leng)待用(yong)(yong)。將(jiang)味(wei)菜切(qie)(qie)斜(xie)刀片(pian)(pian),熟河(he)蟹肉與雞(ji)蛋(dan)(dan)清放(fang)(fang)入(ru)碗內(nei),豬(zhu)血切(qie)(qie)厚片(pian)(pian),干(gan)椒切(qie)(qie)小斜(xie)刀片(pian)(pian),香(xiang)蔥(cong)(cong)切(qie)(qie)段,姜切(qie)(qie)指甲片(pian)(pian),冬(dong)筍(sun)切(qie)(qie)片(pian)(pian),雞(ji)脯肉切(qie)(qie)片(pian)(pian)上(shang)(shang)漿滑(hua)好油(you),加入(ru)精(jing)(jing)鹽(yan)、味(wei)精(jing)(jing)、白糖調(diao)勻待用(yong)(yong)。蝦茸放(fang)(fang)入(ru)碗內(nei),加精(jing)(jing)鹽(yan)、料酒,下入(ru)豬(zhu)血,燒(shao)(shao)沸(fei)后撇(pie)去(qu)泡沫,濕淀粉(fen)攔至(zhi)起粘性,取(qu)焯好水冬(dong)瓜圈,圈上(shang)(shang)沾上(shang)(shang)干(gan)淀粉(fen),釀(niang)入(ru)蝦茸。烹調(diao)時炒(chao)(chao)(chao)鍋(guo)上(shang)(shang)火,放(fang)(fang)入(ru)色拉油(you),燒(shao)(shao)至(zhi)四成熱時放(fang)(fang)入(ru)冬(dong)瓜圈,炒(chao)(chao)(chao)鍋(guo)上(shang)(shang)火放(fang)(fang)入(ru)油(you),油(you)溫至(zhi)七成熱時,推(tui)入(ru)鍋(guo)巴,炸至(zhi)脆硬,用(yong)(yong)溫油(you)將(jiang)蝦茸浸熟后,撈起瀝(li)油(you),撒(sa)上(shang)(shang)蔥(cong)(cong)段,淋(lin)上(shang)(shang)麻(ma)油(you)裝入(ru)圓盤內(nei)待用(yong)(yong)。炒(chao)(chao)(chao)鍋(guo)留少(shao)許底油(you),將(jiang)調(diao)好熟蟹肉,入(ru)鍋(guo)內(nei)炒(chao)(chao)(chao)至(zhi)蛋(dan)(dan)清剛熟,再放(fang)(fang)放(fang)(fang)雞(ji)油(you),燒(shao)(shao)開用(yong)(yong)濕粉(fen)勾芡,淋(lin)明(ming)油(you)燒(shao)(shao)在釀(niang)冬(dong)瓜圈上(shang)(shang),撒(sa)上(shang)(shang)香(xiang)蔥(cong)(cong)絲即成。