"Preserved melon with flowers"(yue cai bai hua niang gua pu )

"Preserved melon with flowers"

Introduction:

"Continue our Cantonese food series. In the above made a "Yao Zhu soup stewed with Dongrong", today also take wax gourd said. "Wax gourd" is the best summer vegetables, wax gourd diuretic, detumescence, detoxification, but also to dry, cooling, thirst, but also Runfei, Shengjin, detumescence, alcohol addicted friends and detoxification, in short, wax gourd many benefits, ha ha! Today, we will make another Cantonese dish with wax gourd as the main raw material, which is called "Baihua preserved melon". In Cantonese cuisine, Baihua is called "Baihua Jiao". Baihua Jiao is made from fresh shrimp, cuttlefish and pig fat. I don't know how to mix and make Baihua gum when Cantonese cuisine masters make Baihua gum, but the formula proportion of Baihua gum I make myself is: 300g fresh shrimp meat, 100g cuttlefish meat, 50g pig fat. The production method is: first chop these raw materials, and then smash them into mud repeatedly with the back of the knife. After smashing into mud, beat them repeatedly in the cooking basin to make them stronger After that, add salt, monosodium glutamate, pepper, Shaojiu and a little onion and ginger juice into the "baihuajiao" to make it taste better and stir it evenly. There are too many Cantonese dishes using "baihuajiao". For example, there are a series of meat and vegetable dishes, such as pigeon, chicken, duck, mushroom, fish maw, abalone, palm wing, bean curd, melon ring and so on. It is also divided into steaming, grilling, frying and so on. Today I do this is "Baihua preserved melon", is the preserved wax gourd, ha ha! The main methods are as follows; "

Production steps:

Step 1: bring the water to a boil and put the wax gourd pieces into the soup pot.

Step 2: Boil the wax gourd for seven days. When it's ripe, remove the wax gourd and cool it with cold water.

Step 3: drain the wax gourd and dust it with dry starch.

Step 4: squeeze the glue on eight pieces of wax gourd.

Step 5: use your fingers to dip in water and smooth the glue on the wax gourd.

Step 6: decorate with medlar.

Step 7: Boil the water in the steamer and put the decorated wax gourd into the pot.

Step 8: cover and steam for 5 minutes.

Step 9: take another pot and pour in the soup.

Step 10: bring the soup to a boil and add a few drops of Shaojiu.

Step 11: sprinkle a little salt.

Step 12: sprinkle a little more pepper.

Step 13: sprinkle a little chicken powder at the end.

Step 14: adjust the taste of the soup and thicken it with starch.

Step 15: after the sauce is gelatinized, sprinkle with onion oil.

Step 16: take out the steamed wax gourd.

Step 17: put it on the plate neatly.

Step 18: Sprinkle the sauce evenly.

Step 19: serve hot.

Materials required:

Wax gourd: 150g

Baihua gum: 120g

Medlar: 8 capsules

Soup: 80ml

Salt: 1g

Chicken powder: 1g

White pepper: a little

Shaojiu: 10g

Starch: appropriate amount

Dry starch: appropriate amount

Onion oil: right amount

Note: this dish features: beautiful color, fresh and pleasant, delicious taste, moderate salty. Warm tips: 1, wax gourd must be cooked eight mature and then processed, otherwise in the process of steaming, because the steaming time is short, wax gourd will be very hard, steaming for a long time will be old, this dish is a failure! 2. It's better to have half the amount of Baihua gum and wax gourd. If there is too little Baihua gum, it won't taste delicious. This Cantonese dish with a large stir fry spoon is "preserved melon with flowers". It tastes very delicious. Because there is cuttlefish glue in it, it tastes like elastic teeth. It's much better than shrimp balls. Ha ha! For your reference!

Production difficulty: simple

Technology: grilling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Yue Cai Bai Hua Niang Gua Pu