material

Ingredients: 750g of tender white gourd Ingredients: 50g of cooked Morchella, 40g of water-soaked yellow flower, 40g of tender Chinese cabbage, 50g of tender winter bamboo shoots. Seasoning: 4g of refined salt, 40g of whole ginger, 4g of onion (mashed), 4g of chicken essence, 50g of cooked chicken oil15g, 50g of fresh hen oil, 40g of red soy sauce and fresh hen oil.

working methods

65438+

2, yellow flowers tied into a wedding knot, winter bamboo shoots cut into wooden combs, taken out after blanching, and bleached with cold water. Wash and blanch the cabbage.

3. Take out the steamed wax gourd, put it in a big round glass plate with the skin facing up at regular intervals, put concentrated chicken juice, refined salt, chicken essence, morel, yellow knot and winter bamboo shoots in the pot, put it in Chinese cabbage after boiling, hook it with wet starch to make second-rate sauce, pour in melted chicken oil, push it around and pour it on Dongpo meat.

skill

Production key

Tender wax gourd should be selected, the rough surface must be scraped clean, there is no knife mark on the fork, and the thickness of the cross pattern is consistent.

The wax gourd should be drained after blanching, and the soy sauce should be evenly spread. The oil temperature should be high when frying, and it can be colored when frying.

The melon slices should be uniform in size and thickness, steamed and the juice should be clear and moderate.