Autumn eat fish eat meat than eat this dish, a piece of a catty, delicious nourishing nourishing, all fall are spirit. Although the cold dew, but the tigress of autumn is powerful, in recent days the environment temperature is particularly high, so these days every day in the outdoor youth volunteers, every day home clothes are wet, very also need to replenish water and nutrition.

Stewed huckleberries are the favorite food method of the old generation in the Jiaodong region, huckleberries and sweet potato vermicelli absorb the fresh flavor of the prawns with a bowl of white rice, which is a good aroma ah. Hot August, with gourd to do a thick material sauce iron pot stew, water is not enough delicious, moderate eat some can effectively adjust the body's metabolic function, enhance the body's immunity, all the spirit of the fall.

Gourd stewed vermicelli prawns food gourd big half, prawns 5, in addition to the middle of the gourd flesh and skin, cut into thin slices. Add a moderate amount of oil in the pot, put in the onion to burst incense. Pour in the prawns and fry until the color falls off. Pour in the gourd slices and again burst the pan evenly, shallots moderate amount, a handful of amaranth, 1 teaspoon of rice wine, a teaspoon of salt, moderate amount of oil, a handful of sweet potato vermicelli. 作法流程

准备一个葫芦，冲净干净斜着割开。 Remove the flesh and skin from the center of the gourd and cut into thin slices. Add the right amount of oil to the pan, put in the shallots to fry. Pour in the prawns and fry them until they lose their color. Pour in the gourd slices again burst the pan evenly, pour in the cooking wine to remove fishy.

Pour in the right amount of cold water. Pour in a handful of sweet potato vermicelli, go red boil, turn the fire to simmer again. Stew the vermicelli until the whole transparent situation. Add vinegar and oil seasoning. Don't forget to sprinkle a handful of chopped chives just before leaving the pot.

Pour into the gourd slice again burst pot evenly, pour the cooking wine to fishy. Tips: this dish is an iron pot stew, must be stewed for a long time, be sure to stew the groundnut soft boiled taste. If the gourd is more tender, you can not peel, as long as through the fingernail pinch the outer skin, you can know the old and young gourd.