【鲜虾馄饨】
by 毛毛妈
平时有空我都会做些饺子、包子、葱油饼冻在冰箱里，周末买菜回来，很快就可以拿出来当午餐或晚餐，很方便。这次朋友送来一大包白虾，本来想买点肉馅做鲜虾馄饨，结果发现那家店当天卖的猪肉馅不是很好，就用里脊肉自己剁馅，加上蛋清搅拌上劲，非常的鲜嫩美味。
用料:
1：猪里脊肉225克，冰冻白虾500克；
2：厨酒1茶匙，葱花3大匙，姜末1.5茶匙，盐3/4茶匙，糖1/4茶匙，白胡椒1/6茶匙， 生抽酱油1大匙，头抽酱油1大匙，生粉1.5大匙，鸡粉1/4茶匙，香油1.5大匙，鸡蛋清1个，水2大匙；
3：馄饨皮2包（每包220克）；
4：鸡蛋黄1个，盐1/8茶匙，水2茶匙，橄榄油1/2茶匙；
5：包寿司卷的紫菜1片；
6：橄榄油1茶匙，虾皮1大匙，葱花1茶匙，鸡汤3杯（或是水3杯加鸡粉1/4茶匙），白胡椒1/8茶匙；
7：青菜苗100克；
8：香油1茶匙，葱花1茶匙。
注：1大匙Tablespoon=15毫升，1茶匙Teaspoon=5毫升，1杯Cup=240毫升。
做法：
1、里脊肉先切小丁（图1），然后剁成蓉。白虾去壳洗净切小丁后（图2）剁成蓉（图3）。将虾蓉肉蓉连同所有2料放在盆里（图4），用一双筷子顺一个方向搅拌至馅上劲有弹性（图5）待用。
3、小号不粘锅置炉上开大中火，加1/2茶匙油。剩余的4料打匀后倒入煎锅里，转动锅让蛋液均匀盖住锅底（图9）。煎至微黄后，翻转一面再煎至微黄。做好的蛋皮切丝待用，紫菜也剪成丝（图10）。
4、原不粘锅再放1茶匙油，大中火炒香6料里的虾皮和葱花（图11），然后将虾皮和葱花转入小汤锅里，放入所有剩余6料，大火煮滚后离火（图12）。
5、同时另外起一中号锅，锅中倒入大半锅水水，开大火加热，水沸后下30粒馄饨（图13），水滚后调中火再煮3-4分钟，捞出馄饨分到3个碗中。
7、将蛋皮丝、紫菜丝和所有8料倒入煮好的虾皮鸡汤里拌匀（图15），将鸡汤分3份倒入馄饨碗中即可。
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