Wax gourd ...1000g.

Clear soup ... 500 grams.

Mushrooms ... 100g.

Monosodium glutamate ...1g.

Winter bamboo shoots ...100g.

Refined salt ... 15g.

Chinese yam ... 100g.

Cooked soybean oil ... 25g.

Ginkgo tree ... 100g

Coriander tablets ... 10g

Lotus seeds ... 100g.

working methods

Exercise 1

1. Wash the small wax gourd and scrape off the thin skin outside. Cut off 1/3 at the top of the wax gourd as a cover, then dig out the seeds and pulp of wax gourd, put them in a boiling pot and scald them until they are half cooked, then soak them in cold water and let them cool thoroughly.

Dongguabei

2. Take mushrooms, winter bamboo shoots and yam, wash them, and cut them into small squares 1cm square. Ginkgo biloba and lotus seeds are peeled and washed, and steamed in a cage.

3. Heat the pot, add clear soup, then add mushrooms, winter bamboo shoots, yam, ginkgo biloba and lotus flowers, bring to a boil over high fire, simmer for about 5 minutes, and pour into the wax gourd cup. Add clear soup, monosodium glutamate, 15g refined salt and a little cooked soybean oil, cover, steam in a drawer for 15min, take out and put in a big bowl, and sprinkle with coriander.

Exercise 2

1. Fresh wax gourd 1.

2. Some mushrooms add water.

3, 50 grams of winter bamboo shoots

4, chicken leg meat (pork can also be) 50g

5. 80 grams of fresh shrimp.

6. 2 small pieces of Xuanwei ham (Jinhua's is also acceptable)

7. A little salt, Shaoxing wine and pepper.

8. 1 teaspoon chicken powder

9. Appropriate amount of starch.

manufacturing process

1. Wash and dice chicken legs; Pick the shrimp intestines and wash them for later use; Cut mushrooms and winter bamboo shoots into small cubes.

2. Mix diced chicken and shrimp with a little salt and starch, blanch in a boiling water pot 1 min, take out and drain for later use.

3. Wash the wax gourd, cut it from the pedicled end with a knife, and cut the wax gourd into two parts, one big and one small. Xiaodi is naturally the lid of the wax gourd cup, and the other part is the prototype of the wax gourd cup. Take out the wax gourd with a spoon and wash it to make a wax gourd cup.

4. Add 5 tablespoons of oil to the wok, heat it, pour in the cooked diced chicken and shrimp, stir fry slightly, add diced mushrooms and diced winter bamboo shoots, stir fry evenly, cook a little Shao wine, add half a cup of water and 1 teaspoon of chicken powder, bring to a boil, put it in a melon cup, and add ham slices.

5. put the melon cup into the pressure cooker and steam it. After boiling, simmer 15 minutes and eat immediately. When eating, scrape the wax gourd meat with a spoon and eat it with the stuffing. Don't eat skin. Edible instructions

Dongguabei

Professional chefs also carve flowers on wax gourd! The size of wax gourd depends on the size of your pot; If you use a steamer, boil the water and steam for 30 minutes on medium heat until the wax gourd meat is soft and rotten; Be sure to use chicken leg meat. After steaming at high temperature, the meat won't burn. As for the ingredients in wax gourd, everyone can play freely according to the actual situation!

Exercise 3

[raw materials]

Winter melon (with skin) ... 2500 grams of rice wine ... 25 grams.

Fresh lotus ... 50 grams of two kinds of soup ... 750g grams.

Mushrooms ... 50 grams of ham ... 50 grams

Crab ... 50 grams of duck ... 300 grams.

Silk claw ... 15g scallop ... 25g.

Salt ...10g shrimp ... 50g.

Frog chicken ... 50g pepper ... 10g

Water chestnut ... monosodium glutamate 15g... 10g.

Refined sugar ... 5g.

[Cooking method]

1. Cut the skins of this pair of wax gourd, make a half-foot oblique angle at the mouth of the melon, carve it into a zigzag shape, and then cut the pulp into cups. In order to look beautiful, you can carve all kinds of beautiful patterns on the skin of winter melon, and then pour out boiling water. Then put it in cold water for cooling and put it in a porcelain cup for stability.

2. Wash scallops, dice duck meat, ham, mushrooms and frog respectively, mix well with diced duck, frog and water chestnut shrimp, blanch with boiling water, take out and wash, put them in a melon bowl with mushrooms, ham and scallops, add soup, monosodium glutamate, wine and sugar twice, and take them out after steaming in a cage. Then sprinkle salt, pepper, ham, and finally oil the melon skin.

[Process key]

1. When making melon beds, avoid using drum oil to avoid sour taste. 2. The melon skin must be kept intact and cannot be broken. Wax gourd is rich in water and thick in meat, and its taste is often not easy to penetrate. Must be mixed with refined salt.

At the same time, prepare a knife and fork for peeling when eating.