Braised white gourd(su shao dong gua )

Braised white gourd

Introduction:

"It's a simple and homely way to make wax gourd, but because you cut it into large pieces and use the method of braised in brown sauce, every piece of wax gourd looks so attractive in the bowl! Why? Because the whole transformation of wax gourd into meat! Of course, this is a visual effect. In fact, wax gourd is still wax gourd. It tastes soft and delicious. In addition, there is no meat added, which makes it healthier! "

Production steps:

Step 1: peel the wax gourd.

Step 2: dig out the pulp and cut it into large pieces.

Step 3: cut shallots.

Step 4: wash the wolfberry with water.

Step 5: heat up the oil in the pot, add the chopped green onion and saute until fragrant.

Step 6: pour in the wax gourd and stir fry.

Step 7: pour in the mixture. (I use the concentrated soup bought in the supermarket, which can be mixed with water.)

Step 8: pour in the soy sauce.

Step 9: add star anise.

Step 10: add salt.

Step 11: add Huadiao wine.

Step 12: add sugar.

Step 13: pour in the wolfberry and water.

Step 14: medium heat, stew until the soup is thick, then add chicken essence for seasoning, and put it on a plate.

Materials required:

Wax gourd: one (small)

Scallion: small amount

Veteran: a spoonful

Salt: a little

Sugar: a little

Huadiao wine: a little

Wolfberry: a little

Soup: a bowl

Star anise: one

Note: 1, cut large pieces of wax gourd, and braised meat the same size, can play a false visual effect. 2. It's good to add the old style. 3. I use the concentrated version of the soup, mixed with water. 4. Wolfberry first wash the surface of the sediment, and then soak in water, and then pour into the pot together.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Su Shao Dong Gua