蔥燒汁海鮮釀冬瓜
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<strong>材料：冬瓜500克、鮮蝦200克、魷魚100克、日式蟹柳50克、冬菇(水發後)50克、紅蘿蔔片20克、大蔥100克，豬油少許，鹽、糖、蚝油、醬油、雞湯、花生油各適量。</strong><br />
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做法：<br />
<strong>1、冬瓜去皮去瓤，切成環狀，與雞湯放進蒸爐蒸熟備用;<br />
2、魷魚劃交叉斜紋備用;大蔥取蔥白拍碎，用花生油和豬油爆至焦香，放入鮮蝦、魷魚、蟹柳、冬菇和紅蘿蔔大火翻炒片刻後，<br />
3、轉中火，然後加入蚝油、醬油，以鹽、糖調味，慢火收汁，最後將海鮮放進冬瓜環內便成。</strong><br />