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发信人: rifle (阿钟), 信区: Food
标题: 鸡皮虾丸汤
发信站: 紫丁香 (Wed Apr 12 12:29:38 2000), 转信

发信人: slli (老良), 信区: Food
标题: 鸡皮虾丸汤 (转载)
发信站: BBS 水木清华站 (Thu Jan 27 12:29:53 2000)

【以下文字转载自 StoneStory 讨论区】
【原文由 slli 所发表】

原料

主料：
鲜虾肉150克、鲜贝50克、猪肥膘肉50克、鸡皮50
克。

配料：
菠菜250克、鸡蛋2个。

调料：
盐3克、绍兴黄酒30毫升、鸡精0.3克、葱油 l0克、
清汤 l000毫升。

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鸡皮虾丸汤

虾肉嫩色自，是海中之珍品，高蛋白，低脂肪，可补肾壮阳，健脾化痰，益气通乳。用其
做汤口味清鲜，虾肉脆嫩。《红楼梦》第62回写芳官饿了，吩咐柳嫂做汤盛饭，于是柳嫂
遣人送来一只盒子。丫环春燕揭开看时，原来里面是一碗鸡皮虾丸汤和香稻粳米饭。从主
料、料看，这道菜亦有
滋补功用。特别是九子作成白、绿两色，颇有特色。

制作方法：
1.虾肉、鲜贝、肥膘肉分别洗净，用刀背捶成细茸状，搅拌均匀备用。
2.菠菜洗净只用叶，放在粗瓷碗内用木锤捣出菜汁备用。
3.将虾肉茸分别装在两个碗内，分别加入盐、绍兴酒、鸡清、葱油、姜汁、清汤、鸡蛋清
顺一个方向搅拌上劲儿，其中一个碗内再加入菜汁搅匀。
4.起锅放入凉水，将两个碗中的虾茸分别挤成虾九人锅，待虾丸全部在水面浮起时，将锅
置火上把手勺口朝上平行在水面上推动，至虾丸变熟捞出。
5.将鸡皮煮熟，切斜象眼块放在一个汤碗内。起锅放人清汤，调好口味，放入虾丸和鸡皮
略煮一开即可盛在碗中。

CHICKEN-SKIN SOUP WITH SHRIMP BALL

The meat of prawn is white and tender. It is a treasure of seafood and
contains large amount of protein andlow fat. According to TCM, it can be used
for tonifing the kidney and
strengthening the positive elements ( "Yang"), strengthening the spleen and
dissolving thephlegm,reinforcing the vital energy and inducing lactation. The
soup made from prawn meat
is clear and fresh, and its meat is crispandtender.Inchapter 62 of A Dream of
Red Mansions, It was describebthatFang-guan was hungryand told Mrs. Liu to
prepare soupand rice. Mrs.Liu asked a maid to send a hamper for her.
chicken-skin soupwith shrimp
balls" and "a bowl ofhot green rice". According tothe ingredients and
seasonings used, thisdish has the functions of nourishing and tonifying. The
balls made into both white and greencolour form its own special feature.

INGREDIENTS

Main Ingredients:150g fresh prawn meat, 50g freshscallop,50g fat pork, 50g
chickenskin.SubsidiaryIngredients:250gspinach, 2pcs. chicken egg.Seasonings:
3g salt, 30mlShaoxingricewine, 0.3g chicken extract, 10g scallion oil,1000ml
thin soup.

COOKING METHOD

1Wash prawn, scallop and fat pork individually. Mashthemwith the back of
knife andstir them to well-distributed;

2Wash the spinach and only the leaves are used. Put them in a china bowl and
mashit with wood enmall ettoge tvege table juice.Setaside;

3Place the mashed prawn in two bowls. Add salt, Shaoxingrice wine, chicken
extract,scallion oil, gingerale, egg white and stir them along a same
direction to make itstrengthe-ned.Put one oft he two bowlswit hvege table
juiceand stirittowell-distributed;

4Put cool water in a pan and extract mashed prawn which ladled in two bowls
into ballsand put in water individually. When all balls float over the water
face, place the pan onto fireand push the water by using a large ladle with
its open sideupward
untill the balls are heatedScoop out them and soak into its own juice and set
aside;

5Cook the chicken skin to well-done. Cut it into slices with its shape like
rhombus andplace into soup bowl. Heat thin soup and seasoning. Put in prawn
balls and chicken skin.Cook and bring it to a boil. Ladle in bowl to serve.

TOP

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od. Put in chickenshreds and artemisia stalk. Fry quickly. Pour in the
juice mixed with salt, chicken extract, r�

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