Braised cold melon with Dictyophora(zhu sun ba liang gua )

Braised cold melon with Dictyophora

Introduction:

"It's my own dish. It's a good vegetable on the summer table, and it's also our best-selling dish."

Production steps:

Step 1: soak the dried Dictyophora in cold water for 5 minutes, remove the head and tail, remove the flesh of balsam pear and cut it into 3 cm segments, then slice it into thin slices for use.

Step 2: put water in a clean pan, add a little salt, monosodium glutamate, chicken essence, salad oil, bring to a boil, add balsam pear water, take out, add a little sesame oil, mix well, and place at the bottom of the plate.

Step 3: heat up the wok with a little salad oil, add scallion to stir fry until fragrant, add 50g of clear soup, season with pickled Dictyophora in turn, thicken, pour in sesame oil, remove from the wok, grill on balsam pear and sprinkle with pickled wolfberry.

Materials required:

Dictyophora: 12

Balsam pear: 250g

Clear soup: 50g

Salad oil: 50g

Scallion: 5g

Lycium barbarum: 3-6 capsules

Salt: right amount

MSG: right amount

Chicken essence: appropriate amount

Note: features: clear color, crisp taste, salty and fresh taste

Production difficulty: Advanced

Technology: grilling

Production time: 10 minutes

Taste: Original

Chinese PinYin : Zhu Sun Ba Liang Gua