Long melon with fish flavor(yu xiang zhang gua )

Long melon with fish flavor

Introduction:

"Changgua, in some places, is called zanhuzi or changhuzi. I bought a fresh one, but I couldn't find the way when I came back... Du Niang said it's good to make soup, but I don't like soup, so I have to do my own research. Anyway, this product and zucchini or Luffa should be the same blood. "

Production steps:

Step 1: it's not pepper, it's melon..

Step 2: wide powder, agaric. My fungus is a gift from a friend in Northeast China. In fact, it can also be bought in the supermarket. It's this kind of slightly broken fungus with almost no pedicle. There are two kinds of ingredients in the side dish.

Step 3: according to the proportion of fat and lean meat you like. My score is about two or eight.

Step 4: cut ginger and garlic into pieces.

Step 5: peel the melon and cut into hob pieces.

Step 6: pour boiling water into the bowl and soak the flour for seven or eight minutes until there is no hard lump. Then transfer it to cold water for standby.

Step 7: wash and remove the pedicel of Auricularia auricula, don't break it too much.

Step 8: mince the meat as little as possible.

Step 9: hide Pixian Douban and spare it.

Step 10: leave some oil in the pot and heat it. Pour in the long melon and fry it.

Step 11: this thing can not be fried very soft, shrinkage is not big. It's almost done. Set aside.

Step 12: pour the oil into the pot, this time a little more, stir fry Pixian Douban until the oil is red.

Step 13: stir fry ginger, garlic and rice until fragrant.

Step 14: add the minced meat and stir well with a spoonful of sugar.

Step 15: add the fungus and stir well.

Step 16: add the long melon and stir well.

Step 17: pour in 1.5 tbsp of soy sauce and stir well.

Step 18: pour in a little cooking wine to enhance the aroma.

Step 19: add in the flour and stir well.

Step 20: pour boiling water, about the amount of a bowl.

Step 21: cover the pot and bring to a boil. Then remove the lid and keep the fire for two minutes.

Step 22: two minutes to, transfer in chicken juice fresh.

Step 23: add a little salt to improve the taste. If you're afraid of salt, pull it down. Now we can get out of the pot.

Step 24: fish coriander, fish coriander, without fish plate, how decent, right.

Materials required:

Long melon: right amount

Auricularia auricula: right amount

Wide powder: appropriate amount

Streaky pork: moderate

Ginger: right amount

Garlic: right amount

Pixian Douban: 1.5 tbsp

Chicken juice: right amount

Soy sauce: 1.5 tbsp

Cooking wine: moderate

Note: 1. I used long melon as eggplant for this dish. I changed the main ingredient, but the taste was worse. This dish has also been done with sponge gourd. Luffa has a fishy smell. The eggplant is too greasy. There are no shortcomings in using both long melon and the melon. The taste is quite special. There is no such thing as a summer squash and a smooth tooth. 2. Two minutes long melon has the best taste. It's a little strong on the outside and soft on the inside. If you want to eat soft and rotten, you can cook it for two or three more minutes, but be careful not to stew the broad flour. When cooking, turn the dishes over. The wide powder is delicious, but it's sticky and absorbent. It's hard to serve.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Yu Xiang Zhang Gua