material
Wax gourd, one piece, lettuce leaves, seasoning: soy sauce, soy sauce, oil consumption, sugar, broth.
working methods
1. Peel and seed wax gourd, and cut into large pieces. Cut a diamond-shaped flower knife with the leather face up.
2. Pour a little oil into the pot and stir the wax gourd around.
3. Drain the oil, add light soy sauce, dark soy sauce, oyster sauce, sugar and broth, cover it, boil it and turn to medium heat to taste.
4. Burn the wax gourd until it is completely discolored and brittle (otherwise it is not like Dongpo meat), put it on the plate, and spread leaves on the bottom of the plate.
skill
1. Don't cut the flower knife too deep, or it will break after cooking.
2. If you use braised pork soup, it will be more fragrant. Don't turn it over too much when cooking.
3. After the dish is served, you can thicken the soup with raw flour and pour it on the wax gourd, so that the color of the dish will be better.
Mushrooms stuffed with pickled vegetables and minced meat
material
Lentinus edodes 350g, vegetarian meat 150-200g, pickles 150g, oil, salt, soy sauce, ginger, soy sauce, raw flour and cooking wine.
working methods
1. Empty the mushrooms and wash them.
2. Then mix the vegetarian meat, pickles, cooking wine and ginger evenly to make vegetarian minced meat.
3. Fill the minced meat of vegetarian dishes into the mushrooms, then put them all into the basin, add a proper amount of cooking wine, add a little water, and steam them in the pot for about ten minutes.
4. Pour the steamed soup into the pot and add some soy sauce and soy sauce to the pot.
5. Add a proper amount of water to the raw flour and stir it into a paste. Then pour the raw powder water into the pot, boil it over medium heat and pour it on the mushrooms.