The melon is green, the belly of melon is permeated with four flavors, and the soup is mellow and nutritious, which can be described as a good local dish.
Materials:
Ingredients: one tender wax gourd (weighing about 2000g). 50 grams of nail fish, 25 grams of cooked ham, 50 grams of cooked chicken breast, 75 grams of winter melon balls, 5 grams of water-soaked mushrooms/kloc-0, 25 grams of green vegetables, 25 grams of cooked cakes and 50 grams of clean fish. 25g of onion, 20g of ginger, 6g of salt, 30g of Shaoxing wine, 200g of chicken broth, and 50g of lard1250g (actual oil consumption100g).
Practice:
Fish fillets grow in the shape of willow leaves, and are sized with seasoning and then oiled. Cut the turtle into cubes and blanch it. Slice the leg and chicken breast separately. Put chicken slices, ham slices, fish fillets and turtle pieces in the four corners of the buckle bowl respectively, put the winter melon balls, mushrooms, onion ginger, refined salt, Shaoxing wine and chicken broth on the top, steam them in a cage until they are crisp and rotten, and take them out, and remove the onion ginger. Scrape off the skin of wax gourd, carve patterns on it, open the lid at one end, remove the pulp and wash it, stir-fry it in an oil pan with 50% heat (about 1l0℃) until it breaks, take it out and put it in a soup bowl, scoop in chicken broth, add refined salt, Shaoxing wine and onion ginger, steam it thoroughly in a cage together with the lid, and take it out.
Winter melon ball
0 material:
800g of wax gourd, 250g of dried shrimps, 200g of minced chicken, and appropriate amounts of salt, monosodium glutamate, soup stock, pepper, onion, ginger slices and wet starch.
Practice:
1 Wash the wax gourd, process it into small balls with a ball digger, and hollow it out.
2. Fill the ball with shrimp, seal it with chopped chicken, and steam it in a cage.
3. Heat the wok with oil, stir-fry the onion and ginger, add the broth, salt, monosodium glutamate and pepper and mix well, thicken with wet starch and pour on the winter melon balls.
variety of dishes
Tips:
characteristic
It looks like grapes, but it looks like white jade, and it has good shape, color and taste.
Cooking tips
Steamed winter melon balls should be well controlled, if they are too rotten, they will be broken.
Dongguafeng
0 material:
A. white gourd 1/2kg, soy sauce 1 tablespoon, B. ground meat 200g, minced garlic 5, soy sauce 1 teaspoon, sugar 1 teaspoon, monosodium glutamate 1 teaspoon and pepper 1 teaspoon.
Practice:
1. Peel the wax gourd, remove the seeds and gourd ladle, apply soy sauce, marinate for 20 minutes, and fry in an oil pan at 120℃ for about 3 minutes.
2. Mix the material B evenly, fill it in the wax gourd, put it in a big buckle bowl, steam it in a pot for about 90 minutes, and then take it out of the inverted buckle plate to eat.
Assorted wax gourd hat
0 material:
500g of wax gourd, 50g of pork 1 50g, a little pepper as seasoning for cooked ham, mushrooms, scallops and ginkgo, a little cooking wine1tablespoon, a little salt and monosodium glutamate, and a little water starch and chicken soup.
Practice:
1, melon peeled and seeded, washed, cut into large pieces and blanched with boiling water.
2. Wash the pork and cut it into small dices, and hang it evenly with starch slurry; Blanch diced meat, cooked ham, mushrooms, scallops, ginkgo, etc. for about 5 minutes, take them out, drain the water and put them into wax gourd.
3. Practice 2 Add pepper, cooking wine, salt, monosodium glutamate and chicken soup, steam the steamer for about half an hour on medium heat, and take it out.
Small trick
◇ Wax gourd should not be too rotten, and the diced meat in the melon is thoroughly cooked.
◇ Wax gourd has the effects of removing damp heat, edema and diuresis, and is especially suitable for summer consumption.
Returned wax gourd
1 material:
Main ingredients: a catty of wax gourd, and auxiliary materials: two green and red peppers, one tablespoon of bean paste, two tablespoons of soy sauce, half a teaspoon of white sugar, three chives, salt and monosodium glutamate.
Practice:
1. A catty of wax gourd, two green and red peppers each, one tablespoon of bean paste, two tablespoons of soy sauce, half a teaspoon of white sugar, three chives, salt and monosodium glutamate.
2. Cut the wax gourd into thick slices; Shred green and red peppers; Chop shallots; Mix bean paste, soy sauce and sugar in a bowl to make seasoning.
3. Add water to the pot and bring it to a boil. Cover the wax gourd slices and cook them with medium heat until soft. Remove and drain.
4. Put the oil in the wok and heat it to 40%. Stir-fry the green, shredded red pepper and green onion until fragrant.
5. Add the seasoning and fry for about half a minute.
6. Pour in melon slices, salt and monosodium glutamate.
7. Stir-fry for about half a minute and serve.