Stewed white gourd with vegetables and meat(su cai hun chi de hong shao dong gua )

Stewed white gourd with vegetables and meat

Introduction:

"Braised white gourd is a home-made dish in Zhejiang cuisine. It is a kind of vegetable for both medicine and food, and has a variety of health functions. According to traditional Chinese medicine, wax gourd is sweet, light and cool in nature. It enters the lung, large intestine, small intestine and bladder channels. It has the functions of moistening the lung and generating fluid, resolving phlegm and thirst, diuresis and detumescence, clearing heat and removing heat, detoxifying and discharging pus. It can be used for the treatment of summer heat and thirst, phlegm heat and cough, edema, beriberiberi, fullness, thirst, acne, facial spots, anal prolapse, hemorrhoids, etc. it can also relieve fish and alcohol poisoning. White gourd cooked in brown sauce has delicious taste, instant melting in the mouth and rich meat flavor. The aroma of mushrooms and wax gourd is very attractive. Stewed wax gourd is a healthy vegetable for meat

Production steps:

Step 1: peel and flesh the wax gourd.

Step 2: cut into 4-5cm squares. Cut the skin into a cross knife.

Step 3: cut scallion into sections and ginger into slices.

Step 4: dice the mushrooms.

Step 5: apply soy sauce on the cut surface of wax gourd flower.

Step 6: put oil in the pan, add the skin of wax gourd and fry until it's done.

Step 7: fry until the skin is colored.

Step 8: saute star anise and ginger.

Step 9: add mushrooms and stir fry.

Step 10: stack the white gourd skin down on the mushroom.

Step 11: add sugar, salt, soy sauce and water and bring to a boil.

Step 12: heat until the soup is concentrated and the wax gourd is soft and rotten.

Materials required:

Wax gourd: 500g

Mushroom: 20g

Onion and ginger: right amount

Soy sauce: 1 teaspoon

Salt: 2G

Star anise: 1

Note: when the wax gourd is burned, the skin of the wax gourd is always facing down. Don't turn it over.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Su Cai Hun Chi De Hong Shao Dong Gua