芙(fu)蓉(rong)(rong)(rong)燕菜(cai)(cai)是一道地(di)(di)方名(ming)肴,在(zai)川(chuan)菜(cai)(cai)、魯菜(cai)(cai)里都有(you)此(ci)菜(cai)(cai)。此(ci)菜(cai)(cai)湯清味鮮,燕菜(cai)(cai)潔白軟(ruan)嫩。此(ci)菜(cai)(cai)是川(chuan)菜(cai)(cai)宴席上的名(ming)貴湯菜(cai)(cai)之(zhi)一。咸(xian)(xian)鮮味型。其所以以“芙(fu)蓉(rong)(rong)(rong)”冠菜(cai)(cai)名(ming)之(zhi)首,意(yi)寓成都古(gu)有(you)“芙(fu)蓉(rong)(rong)(rong)城”之(zhi)稱;又含有(you)用作配料(liao)的“芙(fu)蓉(rong)(rong)(rong)蛋”之(zhi)意(yi)。成菜(cai)(cai)宛如潔白盛開的芙(fu)蓉(rong)(rong)(rong)花,質地(di)(di)細嫩爽(shuang)口,味咸(xian)(xian)菜(cai)(cai)醇美。
1.燕菜(cai)又名燕窩(wo),是金(jin)絲鳥(niao)在(zai)海岸上用唾液與(yu)絨羽等柔(rou)軟纖(xian)維混合(he)凝(ning)結(jie)筑成的巢窩(wo),十分珍貴(gui)。中(zhong)醫認(ren)為其味平、甘,有養陰潤燥、益(yi)氣補中(zhong)的功效。
2.此菜(cai)(cai)(cai)是川菜(cai)(cai)(cai)高(gao)級宴席上的(de)名貴湯菜(cai)(cai)(cai)之(zhi)(zhi)一。咸鮮味(wei)型。其所以以“芙(fu)蓉”冠菜(cai)(cai)(cai)名之(zhi)(zhi)首,意(yi)(yi)寓成都(dou)古有“芙(fu)蓉城(cheng)”之(zhi)(zhi)稱;又含有用作配(pei)料的(de)“芙(fu)蓉蛋(dan)”之(zhi)(zhi)意(yi)(yi)。成菜(cai)(cai)(cai)宛如潔白盛開(kai)的(de)芙(fu)蓉花,質地細嫩爽口(kou),味(wei)咸菜(cai)(cai)(cai)醇(chun)美,是滋補的(de)珍(zhen)懂。
1.將雞(ji)蛋(dan)清打(da)入碗內調散,加川鹽、味精、胡(hu)椒粉、清湯150 克(ke)和勻,分(fen)別舀人抹有豬化油(you)的10 只調羹內,上(shang)籠用(yong)小火蒸熟取(qu)出,上(shang)面用(yong)火腿絲、絲瓜絲嵌成(cheng)玉蘭圖案,再上(shang)籠一分(fen)鐘成(cheng)蘭花芙蓉蛋(dan)。
2.燕窩用(yong)沸(fei)水漲(zhang)發后,去(qu)盡茸毛雜(za)質,用(yong)湯(tang)(tang)碗有(you)順序地(di)擺(bai)齊上籠蒸(zheng)軟,盛入大(da)湯(tang)(tang)盤內,用(yong)清湯(tang)(tang)400 克過兩次,上面撒上蛋(dan)皮絲(si)、火腿皮絲(si),注(zhu)入燒沸(fei)的(de)清湯(tang)(tang),周圍放蒸(zheng)好的(de)芙(fu)蓉蛋(dan)即成。