The skin of wax gourd is green and the meat is milky white. Through the pattern design carved by the chef, it is exquisite enough to make us forget the next chopstick. The specific contents are spicy, salty and sweet, each with its own characteristics. But in the early days, wax gourd was often ignored. I heard that it is because its cooking method is too simple, and most of the time it is vegetarian stew or soup. Although it can be served with tofu, vermicelli or meatballs, it is still white soup. You can also choose other cooking methods, such as roast melon with leg juice, stewed melon with money, fried melon, shredded milk melon and so on.
Sliced wax gourd and simmered in a crock. Cut beef into pieces and marinate with sesame oil and soy sauce. Soak boiled water in the hot pot of wax gourd. As soon as the meat turns white, take it out of the pot. Besides, you can also use seasonings according to your taste. At the meeting in Jiangsu and Zhejiang, Toad Cave and Winter Melon Soup must be served with Jinhua ham for sausages. First simmer the soup in a crock, then take off the slices and stew them in the original soup. The soup tastes light and mellow, and other soups can't be juxtaposed. Shrimp skin wax gourd, wax gourd vermicelli soup and wax gourd bone soup, most of which are mainly boiled soup, and most of them have a light taste.
One catty of goose, one piece of wax gourd, half bowl of coix seed, two pieces of lotus leaves, three pieces of red dates, 20 pieces of poria cocos, edible salt 1 spoon, and ginger 1 tablet. Don't peel the wax gourd. Wash it and cut it into large pieces. Wash other foods. Wash the old duck and cut it into small pieces. Remove the duck skin and intestinal oil. Blanch it in boiling water until the blood is broken. Pick it up. Wash it with clear water to remove the duck smell. Blanch the lotus leaf with boiling water slightly. Put the old duck, wax gourd, glutinous rice, lotus leaf, red dates and ginger slices into the pot.