soup simmered inside a whole winter melon(dong gua zhong )

Wax gourd cup method:

Raw materials for making wax gourd Cup:

One fresh white gourd, some mushrooms, 50g winter bamboo shoot meat, 50g chicken leg meat (pork can also be), 80g fresh shrimp, 2 slices Xuanwei ham (Jinhua can also be), a little salt, Shaoxing wine, pepper, 1 teaspoon chicken powder, and proper amount of starch.

Production steps of wax gourd Cup:

1. Wash the chicken leg and cut it into small pieces. Remove the sausages of the shrimps and wash them for use. Cut the mushrooms and bamboo shoots into small pieces.

2. Mix diced chicken and shrimps with a little salt and starch, blanch them in boiling water for 1 minute, remove and drain.

3. Wash the wax gourd, cut the wax gourd into two parts, one is big and the other is small. The small one with pedicle is the cover of the wax gourd cup, and the other is the rudiment of the wax gourd cup. Take out the pulp with a spoon and wash it to get the wax gourd cup.

4. Add 5 tbsp oil to the frying pan, heat it, pour in the blanched diced chicken and shrimps, stir fry the diced mushrooms and asparagus shoots slightly, stir fry evenly, cook a little Shaojiu, add half a cup of water and 1 tsp chicken powder, bring to a boil, put into the wax gourd cup, and add ham slices.

5. Put the wax gourd cup in the high water

Characteristics of wax gourd Cup:

The juice is thick and delicious, and the melon is tender and smooth.

soup simmered inside a whole winter melon

Wax gourd cup is a famous traditional dish in Guangdong and Shanghai. Its main raw materials are small wax gourd, clear soup, mushroom, etc. This dish is all vegetarian, with a variety of raw materials as one dish. It tastes different and delicious. It's a seasonal delicacy in summer. It's the best way to relieve greasiness and alcohol.

Main and auxiliary materials

White gourd... 1000 grams

Clear soup. 500g

Mushroom... 100g

MSG... 1g

Winter bamboo shoots... 100g

Refined salt... 15g

Yam... 100g

Cooked soybean oil... 25g

Ginkgo... 100g

Coriander section... 10 g

Lotus seeds... 100g

practice

Practice 1

1. After the wax gourd is washed, scrape off the outer thin skin. Cut 1 / 3 of the upper end of the wax gourd and leave it as a cover, then dig out the seeds and pulp, put them into a boiling water pot and scald them until they are six mature, then soak them in cold water and cool them thoroughly.

2. Take the mushrooms and bamboo shoots, wash the yam, cut them into 1 cm square cubes, peel and wash the ginkgo and lotus seeds, and steam the yam, ginkgo and lotus seeds into the cage.

3. Heat the pot, add the clear soup, then add the mushrooms, bamboo shoots, yam, ginkgo, lotus, bring to a boil over high heat, simmer over low heat for about 5 minutes, and then pour into the wax gourd cup. In addition, add 15 grams of clear soup, monosodium glutamate, refined salt and a little cooked soybean oil. Cover and steam for 15 minutes. Take out and put in a large bowl. Sprinkle with coriander.

Practice 2

1. 1 fresh white gourd

2. Some problems of Lentinus edodes

3. Winter bamboo shoot meat 50g

4. Chicken (pork) 50g

5. Fresh shrimps 80g

6. Xuanwei ham 2 slices

7. A little salt, Shaojiu and pepper

8. 1 tsp chicken powder

9. Appropriate amount of starch.

Production process

1. Wash the chicken leg and dice it; remove the shrimp sausages and wash them for use; dice the mushrooms and bamboo shoots.

2. Mix the diced chicken and shrimps with a little salt and starch. Blanch in boiling water for 1 minute. Drain and set aside.

3. Wash the wax gourd, cut the wax gourd into two parts, the big one and the small one. The small one with the pedicle is the cover of the wax gourd cup, and the other part is the rudiment of the wax gourd cup. Take out the pulp of the wax gourd with a spoon and wash it.

4. Add 5 tbsp oil to the frying pan, heat it and pour in the blanched diced chicken and shrimps. Stir fry the diced mushrooms and bamboo shoots slightly. Stir well and cook a little Shaojiu. Add half a cup of water and 1 tsp chicken powder. Bring to a boil and put into the wax gourd cup. Add ham slices.

5. Steam the wax gourd cup in a pressure cooker, simmer for 15 minutes, then serve. When eating, scrape off the wax gourd meat with a spoon and eat with the stuffing, but do not eat the skin. What to eat

Professional chefs still carve on wax gourd! The size of wax gourd depends on the size of your pot. If you use a steamer, steam it over medium heat after boiling for 30 minutes until the wax gourd meat is soft and rotten. Be sure to use chicken leg meat. After steaming at high temperature, the meat will not produce firewood. As for the ingredients in wax gourd, you can play freely according to the actual situation!

Practice 3

[raw materials]

White gourd (with skin)... 2500g yellow rice wine... 25g

Fresh lotus..... 50g, two soup..... 750g

Water hair mushroom... 50g ham mushroom... 50g

Crab meat..... 50g duck meat..... 300g

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

Refined salt..... 10g shrimp..... 50g

Pheasant..... 50g pepper..... 10g

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

Sugar... 5g

[cooking method]

1. Cut the peeled wax gourd in pairs, use half a foot to create an oblique edge at the mouth of the melon, and carve it into a serrated shape. Dig out the pulp of the melon to make it into a cup shape. In order to make the appearance beautiful, various beautiful patterns can be carved on the skin of wax gourd, and then fished out in boiling water. Then put it into the cold water and put it into the porcelain cup.

2. Wash scallops, dice duck, ham, mushroom and pheasant respectively, mix them with water powder, put them in boiling water, wash them out, put them together with mushroom, ham and scallop into melon cup, add two soup, monosodium glutamate, wine and sugar, steam them, then cut loofah into pieces, put them in boiling water with fresh lotus and take them out. Add diced duck and crab meat into the melon cup, sprinkle with salt, pepper and ham, and then oil the outer skin of the melon cup.

[process key]

1. When making melon cup, do not use drum oil to avoid sour taste. 2. The melon skin should be kept intact and not be damaged. The wax gourd has a lot of water and thick meat, and its taste is not easy to penetrate. It should be served with refined salt.

3. At the same time, knives and forks should be prepared for peeling.

[flavor characteristics]

1. The main ingredients of wax gourd cup are duck, ham, scallop, mushroom, chicken, crab, shrimp, etc. Such as mushrooms and other vegetable materials, it is called "Pudu wax gourd Cup".

2. This dish is sweet, light and fragrant. It can benefit water and heat. In the hot summer, there are almost no restaurants and restaurants in Guangzhou that do not prepare this dish.

3. In Guangdong Province, it was first made of white gourd with chicken soup, chicken, scallops and mountain delicacies, and then inserted into the round mouth of white gourd with evening primrose flowers. When it was eaten, it smelled delicious. "Night primrose white gourd Cup" soon became famous all over the world. Nowadays, this dish is not only available in famous restaurants in major cities in China, but also in some foreign Chinese restaurants.

Cooking tips

1. Pay attention to the shape of wax gourd, do not leak soup.

2. Steaming time should not be too long, 15 minutes.

Characteristics of dishes

Wax gourd is sweet, light and cool in nature. It has the function of clearing away heat, diuresis and resolving phlegm. It is a wonderful product to lose weight. "Dietotherapy Materia Medica" points out: "if you want to be decent, thin and healthy, you can eat it for a long time; if you want to be fat, you should not eat it." According to modern research, wax gourd has no fat and low sodium content, which can not only reduce weight, but also benefit kidney disease, diabetes and unexplained edema. Wax gourd has the function of clearing lung, resolving phlegm, removing poison and removing pus. Fried for a long time to eat, make people happy, good color, long service, light weight, aging.

nutritive value

Wax gourd: wax gourd contains a variety of vitamins and essential trace elements, which can regulate the metabolic balance of the human body. Because of its cold nature, wax gourd can nourish the stomach, generate fluid, clear and reduce stomach fire, reduce people's food intake, and promote the conversion of starch and sugar into heat energy instead of fat. Therefore, wax gourd is an ideal vegetable for obese people. At the same time, wax gourd has the effect of anti-aging, long food can keep the skin as white as jade, moist and smooth, and keep the body healthy. In addition, wax gourd has a good effect of clearing heat and relieving summer heat. Summer eat more wax gourd, not only quench thirst, diuresis, but also can make people free from health sores. Because of its diuretic, and contains little sodium, so it is chronic renal salt edema, dystrophic edema, edema of pregnant women detumescence.

The food is mutual restraint

Wax gourd: avoid eating with crucian carp and tonic.

Crab meat: 1. Crabs should not be eaten with sweet potato, pumpkin, honey, orange, pear, pomegranate, tomato, melon, peanut, snail, celery, persimmon, rabbit meat and Schizonepeta tenuifolia; 2. Crabs should not be eaten with cold drink, which will cause diarrhea. Duck meat: duck meat should not be eaten with rabbit meat, red bayberry, walnut, turtle, fungus, walnut, garlic and buckwheat.

Shrimp: 1. It is forbidden to take a large amount of vitamin C at the same time when eating shrimp, otherwise, it can produce trivalent arsenic, which can cause death; 2. It is not suitable to eat with pork, which will damage the essence; 3. It is forbidden to eat with dog meat, chicken, roe meat, deer meat and pumpkin; 4. It is forbidden to eat sugar; juice and shrimp can cause diarrhea.

Longitude: 104.0657348

Chinese PinYin : Dong Gua Zhong