灌蟹鱼茸蛋是一款传统风味名菜,此菜以造型逼真、色泽洁白、鲜嫩味美、油润可口等诸多特点一直深受广大食客的喜爱,此菜在制作程序上并不复杂:将净鱼肉制成鱼茸后加入精盐、葱姜酒水、蛋清、淀粉及油脂搅拌上劲,然后装入蛋壳内,中间灌入蟹黄,入水锅中加热成熟,最后剥去蛋壳即成;但在制作技术上难度却很大,能够充分体现厨师各方面的基本功;若烹调不得法,很容易出现成菜软塌不成形或蟹黄外漏或表面有麻孔,甚至膨胀散碎等现象。因此,在很多地方都把灌蟹鱼茸蛋的制作作为厨师晋级或比赛时应知应会的部分。此菜除对鱼的品种选择、鱼肉的鲜嫩程度有较高的要求外,对制茸、掺水、加精盐、蛋清、淀粉和油脂及搅拌、灌馅、制熟等方面都十分讲究。笔者根据多年的制作经验,总结出诸多制作灌蟹鱼茸蛋的技术关 Irrigation crab egg is a traditional style dishes, this dish with realistic style, white color, fresh and delicious, delicious and so many features have been well-loved by the diners, this dish in the production process is not complicated: the Net fish made of mandarin fish after adding salt, onion ginger wine, egg white, starch and fat Stir, and then loaded into the eggshell, the middle pour crab, into the water pot heating maturity, and finally peel the eggs Serve; but in It is very difficult to produce technically. It can fully reflect the basic skills of chefs. If the cooking is impracticable, it is easy to cause the food to become soft and collapsible or the leakage of crab or the surface with holes, or even swell and scatter. Therefore, in many places, the production of shrimp crab eggs as a chef promotion or competition should know part. In addition to the variety of fish to choose the fish, the tenderness of fish have higher requirements, the Velvet, water, add salt, egg white, starch and fat and mixing, filling, cooked and so on are very particular about. The author based on many years of production experience, concluded that a lot of production of crab fish paste egg technology off