Amber wax gourd(hu po dong gua )

Amber wax gourd method:

Raw materials for making amber wax gourd:

1500 grams of wax gourd, 15 grams of hawthorn cake, 25 grams of white sugar, 100 grams of rock sugar, 15 grams of big oil, 10 grams of sugar color.

Steps of making amber wax gourd:

1. Peel the wax gourd and make it into Bergamot shape, pomegranate shape, peach shape and other fruit shapes, and put them on the pot mat.

2. Set the pot on fire, add 400g water, add white sugar, rock sugar, sugar color and big oil, boil and add wax gourd. Bring to a boil again, move to a small fire and rely on the juice. When the wax gourd is small, the juice is thick and amber, put it on the grilled plate. Sprinkle with hawthorn cake and pour the juice on top.

Characteristics of amber wax gourd:

It is tender, sweet, fragrant and amber in color.

Amber wax gourd

Amber wax gourd is a famous traditional dish in Zhejiang or Henan, which belongs to Zhejiang cuisine or Henan cuisine. It is rich in nutritional value, simple in practice, fresh and smooth in fragrance, easy to melt in the mouth, and light in taste, which can reflect the characteristics of Hangzhou summer dishes.

Food introduction

Amber is a kind of precious medicinal materials, because of its deep red color, bright and gorgeous and loved by people. As a result, people are used to using the word "amber" in front of some dishes to describe their color. Over time, a cooking method named by color, amber, has been formed. It was first recorded in Qi Min Yao Shu by Jia Sixie in the Northern Wei Dynasty, and said that it was "as clear as amber inside and outside", and many "amber" dishes were inherited from later generations.

Among the many amber dishes in Kaifeng, "Amber wax gourd" is the most famous. Amber wax gourd, which is operated by major hotels, is very popular among consumers because of its jujube red color and tender sweet tendon fragrance.

Amber wax gourd belongs to sugar beet. It is made of thick flesh wax gourd. After peeling, it is carved into the shape of bergamot, pomegranate and peach. It is crystal clear and transparent. Then it is spread on the grate, dipped in boiling water, and then put into the pot, mixed with white sugar water to remove impurities. After boiling over high fire, it is made over low fire until the wax gourd is light jujube red and the juice is thick and shiny. At the banquet where most fish and meat are eaten, it's refreshing to taste a few mouthfuls of amber winter melon.

Food practice

Cuisine: Zhejiang

Features: fresh and smooth fragrance, melt at the entrance.

Raw materials: this "Amber wax gourd" can reflect the characteristics of Hangzhou summer dishes, that is, it is light and simple. Wax gourd and ham are two kinds of food that we often eat in summer, but as the saying goes, everyone can change their tricks. The same is wax gourd and ham, "Amber wax gourd" tastes fresh and smooth, and tastes different. [main ingredients] white gourd and fish balls [auxiliary materials] ham [seasoning] edible oil and salt monosodium glutamate and yellow rice wine soup

make:

1. Cut the wax gourd into lotus shape, insert the ham slices, simmer it in high Soup for one hour, and then put the fish balls on the wax gourd.

2. Put the original soup in the pot, put the wax gourd and fish balls in the pot, and simmer slowly.

3. Leave the original juice in the pot, thicken, add bright oil, pour the soup on the wax gourd, and put it on the plate.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hu Po Dong Gua