375g of wax gourd (peeled), 9.5g of dry starch, 95g of fresh milk, 0/00g of broth/kloc-0, 2.5g of refined salt,

Vegetable oil 10g (another 750g is used as frying material, which consumes about 27.5g) and monosodium glutamate1.9g..

working methods

(1) Wash the wax gourd, peel it, remove the pulp, cut it into chunks with a thickness of 2cm, a width of 8cm, a length of 1 6cm, cut it into diagonal grids with a knife with a square of 1 cm and a depth of about1cm, and then directly cut it into strips with a length of 8cm and a width of 2cm.

(2) Put the pot on a big fire, add 750g vegetable oil when the pot is hot, and add wax gourd strips when it is 70% hot, and fry for about 15min. When the wax gourd meat shrinks slightly and becomes soft, remove and drain the oil;

(3) Put the wok on a big fire, pour in the vegetable oil (10g), heat the oil, add the broth, add the fried wax gourd strips into the soup, cover the pot, and simmer for 2 minutes. Open the lid, wax gourd strips float like cotton tidbits, that is, add salt and monosodium glutamate and pour in milk. Add 19g wet starch (dry starch).