Winter melon and prawn soup food: 65438+ 0 winter melon, a little fresh shrimp and a little fragrant lai. Practice: remove the head, feet, shells, shrimp lines and peel the fresh shrimp. Cut the cross section of the shrimp, but don't break it. Put all the processed shrimps into a bowl, add 1 spoon of rice wine and 1 spoon of corn flour in turn, and marinate 10 minute. Peel the wax gourd, remove the pulp, and then cut into pieces for later use. Pour an appropriate amount of water into the pot to boil, then put the fresh shrimp into the pot and cook until it changes color, and take it out for later use. Pour an appropriate amount of cold water into the pot, then put the wax gourd into the pot to boil, put the fresh shrimp into the pot to cook for 2min, add 1 spoon of salt to taste, and put the Lai Xiang into the pot to turn off the heat.
Wax gourd stuffed meat food: 300 grams of wax gourd, minced pork 1 00g, eggs1piece, appropriate amount of chopped green onion, appropriate amount of minced carrot and appropriate amount of meat foam. Practice: Put minced meat, chopped green onion and carrot into a bowl, add salt, soy sauce, white pepper and a small amount of cassava starch, and stir in one direction until it becomes sticky. Peel and wash the wax gourd, dig out the seeds and pulp in the middle with a knife, cut into 8 pieces of uniform size, and dig a hole in each piece with a spoon, being careful not to empty it. Brew the prepared stuffing into each hole, and fill the dumpling stuffing except the middle space. Please press a dent in the middle of the dumpling stuffing and put an egg in the middle. The yolk is right in the dent area. Add an appropriate amount of cold water to the pot, steam the wax gourd and bring it to a boil. Steam 15-20min on medium fire, take out the steamed wax gourd, pour the steamed juice back into the pot, add a little boiling water, add 1 tablespoon oil consumption or soy sauce after boiling, thicken with a little water starch, and pour the cooked juice evenly on the wax gourd.
Winter melon and barley duck soup ingredients: 1 duck leg, 200g winter melon, 500g barley, appropriate amount of onion, appropriate amount of ginger and a small amount of rice wine. Practice: Wash duck legs, remove excess vegetable oil and chop. Wash and slice the wax gourd, wash and soak the coix seed in advance for later use, put the goose into a pot without pot, add ginger slices and wax gourd slices and stir-fry with slow fire. Stir-fry until the goose fades and gathers, add rice wine and stir evenly, transfer the goose to a stone pot, add coix seed and a certain amount, gradually boil, then simmer for one hour, add wax gourd and salt, and simmer for 20min minutes.
Baked melon food with shrimp skin: 500g wax gourd, 20g shrimp skin, 5g ginger, 5g onion, 2g edible salt and cooking oil 10mL. Practice: Wash fresh wax gourd, peel and slice it, wash shrimp skin, slice ginger and chop onion for later use. Stir-fry until the palms are hot. Pour in 10 ml of cooking oil. After the oil is boiled, stir-fry the ginger slices in the pot. Pour in the sliced wax gourd and stir fry. Stir-fry the wax gourd until it changes color and is completely transparent. Add shrimp skin in advance. When the wax gourd is half cooked, stir fry and simmer for a few minutes. Wax gourd turns dark green, and when it becomes loose, it is almost ripe. Add appropriate amount of edible salt to taste.
Garlic and wax gourd food: 65438+ wax gourd 0, appropriate amount of pepper, appropriate amount of garlic. Practice: Peel the wax gourd, remove the pulp and cut into pieces, cut the small pepper into strips, and fry the sheep liver with garlic for later use. Pour an appropriate amount of vegetable oil into the pot. After the oil is boiled, add pepper and garlic into the pot and stir-fry until fragrant. Put the wax gourd into the pot and stir-fry evenly for about 2-3min. Add a little salt and monosodium glutamate to taste, then pour a little starch, then pour a little sesame oil and take it out of the pot.