Baizi wax gourd(bai zi dong gua )

Baizi wax gourd

Raw materials for making Baizi wax gourd

Small wax gourd on two (each about 500 grams). Ingredients: 50g Shuifa yulanpian, 50g Shuifa Xianggu, 100g cooked ham.

Ingredients for making Baizi wax gourd:

2 grams of refined salt, 25 grams of cooking wine, 500 grams of clear soup, 25 grams of cooked lard, a little chicken oil.

Processing steps of Baizi wax gourd:

1. Scrape off the skin of two wax gourds. Use a knife to cut about 1 inch away from the root, and carve the root of one of the wax gourds into a gear shape. Then, open the root of the wax gourd to clean the flesh of the wax gourd, and carve the outer skin of the wax gourd into an artistic pattern. Pour boiling water into the soup pot, put the carved wax gourd into the pot, take it out again, cool it in clear water, and put it in the sea bowl for use. Cut yulanpian, shiitake and ham into 4 square pieces

2. Use a knife to slice the second wax gourd into a ball with a diameter of 4 points. Add a little cooked lard into the soup pot, heat it on the heat, stir fry the white gourd balls, yulanpian, mushrooms and ham, add a little salt and cooking wine, 100g clear soup, simmer it on the fire for two minutes, then pour the soup into the carved white gourd, cover the root of the white gourd tightly, put it into a sea bowl, add 400g clear soup, steam it in the drawer for about 20 minutes, then take it out and put it in Another sea bowl.

3. Pour the original soup into the soup pot, add cooking wine and refined salt, bring to a boil on the fire for good taste, skim the foam, pour chicken oil on it, and pour it into the sea bowl with wax gourd.

Baizi wax gourd

Baizi wax gourd

It's a dish with pork as the main ingredient, water hairy yulanpian, water hairy Lentinus edodes as the ingredients, refined salt, cooking wine, clear soup as the seasoning. The dish is mainly made by stewing.

Practice 1

Recipe name: Baizi wax gourd

Dish taste: Delicious

Food materials involved: vegetables and pork

Raw materials:

Ingredients: two small wax gourds (each about 500 grams).

Ingredients: 50g Shuifa yulanpian, 50g Shuifa Xianggu, 100g cooked ham.

Seasoning: 2G refined salt, 25g cooking wine, 500g clear soup, 25g cooked lard, a little chicken oil.

Production process:

1. Scrape off the skin of two wax gourds. Use a knife to cut about 1 inch away from the root, and carve the root of one of the wax gourds into a gear shape. Then, open the root of the wax gourd to clean the flesh of the wax gourd, and carve the outer skin of the wax gourd into an artistic pattern. Pour boiling water into the soup pot, put the carved wax gourd into the pot, take it out again, cool it in clear water, and put it in the sea bowl for use. Cut yulanpian, shiitake and ham into 4 square pieces

2. Use a knife to slice the second wax gourd into a ball with a diameter of 4 points. Add a little cooked lard into the soup pot, heat it on the heat, stir fry the ball of wax gourd, slices of Magnolia, mushrooms and diced ham, add a little salt and cooking wine, 100g clear soup, simmer it on the fire for two minutes, then pour the soup into the carved wax gourd, cover the root of wax gourd tightly, put it into a sea bowl, add 400g clear soup, steam it in the drawer for about 20 minutes, then take it out and put it into another bowl In a sea bowl.

3. Pour the original soup into the soup pot, add cooking wine and refined salt, bring to a boil on the fire for good taste, skim the foam, pour chicken oil on it, and pour it into the sea bowl with wax gourd.

Practice 2

Ingredient: 1000g wax gourd.

Accessories: 50g chicken breast, 50g black fish, 50g pig front arm, 50g shrimp.

Seasoning: 5g refined salt, 2G monosodium glutamate, 5g cooking wine, 100g egg white, 5g ginger juice, 30g milk, 150g clear soup and proper amount of starch.

make:

① Chop the four kinds of auxiliary materials into antler, put them in four bowls, add salt, ginger juice, egg white and starch respectively, stir them into stuffing, and use boiling water to make small balls for later use.

② Use the special ball digger to dig the wax gourd meat into small balls, put it into the boiling water pot and blanch it.

③ Brush the pan clean, add clear soup, milk and cooking wine, bring to a boil, adjust the taste with salt and monosodium glutamate, add main and auxiliary materials, bring to a boil, and thicken.

Features: milky white color, fresh and tender texture, fresh salty fragrance.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Bai Zi Dong Gua