百花蟹肉釀瓜環Melon ring stuffed w Shrimp paste－梁大廚 Chef Leung（第10集 No 10）
材料：
Ingredients
節瓜兩條 (Fuzzy melon 2 strips)， 無頭有殼蝦12安士 (Headless Shrimp 12oz)， 蟹肉兩安士 (Crab meat 2oz), (另外加蟹肉一安士勾芡用) (another 1oz for sauce use), 雞蛋白一隻 (egg white 1),
菜心十棵 (Choy sum 10 strips)。
調味A: (炆瓜王環用)
Seasonings A: ( For Simmering Melon Ring)
雞湯一罐 (Chicken broth 1 Can)，水一罐 (Water 1 Can)，糖1茶匙 (Sugar 1t)，胡椒粉少許 (Pepper few)。
調味B: (蟹肉芡汁用)
Seasonings B( For thickening the crab)
雞湯半杯 (Chicken broth 1/2C), 水四分一杯 (Water 1C), 糖四分一茶匙 (Sugar 1/4t), 胡椒粉麻油少許 (Sesame oil $ pepper a little bit), 粟粉1茶匙開水勾芡用 (Constarch 1t +3T Water for thicken sauce)。
做法：
Instructions:
1. 蟹拆肉備用. 準備蝦漿 (百花餡) .
Prepare crab meat and shrimp paste (Bai Hua Filling)
2. 節瓜去皮後切成2.5 cm瓜環，挖掉中間瓜肉， 做成圓環狀，用油炸過後再用雞湯煮八分鐘，取出瀝乾放涼過後，再釀入蝦漿，排在碟上，放入蒸鍋蒸十分鐘。
Peel the fuzzy melon and cut into 2.5cm rings, remove the middle pulp. Fry the melon rings and cook for 8 min in chicken broth. Remove and cool off. Pour shrimp paste onto melon rings. Arrange on the plate and steam for 10 mins.
3. 菜心用油鹽水灼熟伴邊。
蟹肉用上湯煮熱後，加入調味料，放入蟹肉， 用粟粉水勾芡， 再加入蛋白拌勻， 淋在瓜上便可。
Boil Choy sum half cooked in salty water with a little bit oil.
Boil the crab in the stock, add seasonings and thicken with cornstarch. Add egg white and stir evenly, then pour onto the melon rings.
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梁師傅小貼士
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Chef’s Tips:
百花餡(蝦漿)做法： How to Make Shimp Paste:
• 蝦肉去殼後洗乾淨，索乾水， 用刀拍爛，加入調味； 鹽半茶匙， 雞粉一茶匙， 胡椒粉麻油少許， 粟粉一湯匙，蟹肉兩安士，攪拌至起膠， 再用手撻至蝦肉爽實，約20下便可。
• Shell the shrimp, rinse and dry it. Smash with knife and add seasonings. Add salt ½ teaspoon, chicken powder 1 T, a little pepper and sesame oil, cornstarch 1T, crab meat 2 oz. Mix and stir until it get sticky. Press with hand about 20 times till the shrimp is firm.
• 節瓜環用油炸過後, 可以保持它的翠綠顔色, 與及快煮腍.
Stir frying the melon ring so that the color will keep green and it get cooked sooner.
