Cantonese cuisine: yaozhu Chieh qua casserole(yue cai yao zhu jie gua bao )

Cantonese cuisine: yaozhu Chieh qua casserole

Introduction:

"Chaenomeles, also known as Chaenomeles, is a variety of Chaenomeles from southern China. Chieh qua old melon, young melon can be eaten, is a nutrient rich, delicious taste, fried food soup are suitable for melons. Tender melon meat is smooth and light. Tender melon is the best choice for cooking. Chieh qua in melon vegetables, its sodium content and fat content are low, often eat can play the role of weight loss. Chieh qua has the effects of clearing heat, clearing heat, detoxification, diuresis and detumescence. It also has a certain auxiliary effect on the treatment of kidney disease, edema disease and diabetes. Baozi cuisine is famous among Cantonese cuisine. Today's Yao Zhu Chieh qua pot is both a dish and a soup. It's delicious and delicious. It's a home style dish of my family this season. I hope you like it, too. "

Production steps:

Step 1: soak the Dictyophora with water, remove the pedicel and clean it.

Step 2: deep fried pigskin (also known as floating skin) soft with water bubble, wash several times, degrease.

Step 3: soak yaozhu in warm water. Don't pour out the water

Step 4: chop the sandwich meat into meat paste with a knife, put in the seasoning, mix well, add 2 tbsp of water, stir clockwise.

Step 5: peel Chieh qua, cut 1.5-inch thick section, dig out the pulp with a small spoon, do not dig through the bottom.

Step 6: fry the pigskin, pinch the water and cut into strips.

Step 7: dry the Dictyophora and cut into small sections.

Step 8: spread the fried pig skin and Dictyophora on the clay pot.

Step 9: use a small spoon to brew the meat into Chieh qua, and put a scallop in the middle.

Step 10: put the brewed Chieh qua into the earthen pot.

Step 11: pour in the chicken soup and the water of paoyao column, and then add water. (add water to 2 / 3 of the pot.)

Step 12: bring to a boil over high heat, turn to low heat and cook until the meat is well done.

Step 13: garnish with scallions.

Step 14: the soup is delicious.

Materials required:

Chieh qua: 3

Sandwich: 600g

Yaozhu: 30g

Fried pig skin: 30g

Canned chicken soup: 1 can

Scallion: right amount

Salt: 1 / 4 teaspoon

Cooking wine: 1 teaspoon

Taibai powder: 1.5 TSP

Soy sauce: 1 teaspoon

Note: 1. Chicken soup is salty, no need to put salt. 2. Chieh qua should be cooked soft and rotten to make it more delicious.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: light

Chinese PinYin : Yue Cai Yao Zhu Jie Gua Bao