Pumpkin flower wine -- private dish of Guilin people(nan gua hua niang gui lin ren de si fang cai )

Pumpkin flower wine -- private dish of Guilin people

Introduction:

"It's time to eat the flowers again. I love the pumpkin flowers most. It's so refreshing to stir fry and make soup. It can relieve the sultry smell of summer in an instant. Guilin people like to eat brewed vegetables. They like to stuff everything with stuffing. The skin is full of the flavor of the meat stuffing, and the meat stuffing is permeated with the fragrance of the skin. That's great. Today, this pumpkin Huaniang is a regular on my summer table. I'm not tired of eating it. Today, my mother made this dish. It's a little different from the restaurant outside. Let's talk about it with the dishes. "

Production steps:

Step 1: remove the stamen of pumpkin flower, remove the skin from the flower stem, wash with clean water, and drain the water. When you go to the stamens, you must pay attention to gently pull out the petals with one finger.

Step 2: wash the dried mushrooms in advance with water, soak the hair, and then chop them with a knife. Don't pour out the water for soaking the mushrooms. It will have a wonderful effect later. Chop green onion and pork. Put them in a bowl.

Step 3: mix the water tofu with salt, monosodium glutamate, oil and soy sauce, and grasp it by hand. Don't break the tofu too much.

Step 4: take a flower, open the petals, put stuffing into the center of the flower, don't drink too much, just a little lower than the place where the petals meet.

Step 5: close the petals to the middle one by one with your fingers.

Step 6: after pressing the last flap, hold it down with your fingers.

Step 7: take off the stem under the receptacle, insert it on the petals gently, leave a little part outside, and don't insert it all into the flower. In this way, the flowers are closed, and there's no need to worry about revealing.

Step 8: put the brewed flowers together and prepare to boil.

Step 9: it's a big one~

Step 10: use the water to make the soup. If the water is not enough, add a little more water. After the water boils, put the pumpkin flower into the soup and add a little salt to taste it. When the water boils again, turn to low heat and cook for about 15 minutes, you can get out of the pot. After that, add some sesame oil. It's a great success ~!

Materials required:

Fresh pumpkin flower: 20

Minced meat: 150g

Water tofu: About 400g

Lentinus edodes: right amount

Scallion: right amount

Egg: 1

Salt: right amount

Raw soy sauce: 1 teaspoon

MSG: right amount

Oil: 2 tablespoons

Note: 1. The biggest difference between my home dish and others is that the water tofu is added to the stuffing, which improves the taste of the whole stuffing. The meat stuffing and tofu are well integrated. If it's pure meat stuffing, the taste will be dead, and there won't be the soft and tender taste of tofu. 2. Because put tofu, filling must put a little oil, otherwise the taste will become very dry, lost the flavor. 3. Use mushroom water to make soup. The soup is very fragrant. In fact, you can save sesame oil. We do not prevent try, usually used to make soup Mushroom water, there will be unexpected effect Oh~~

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Nan Gua Hua Niang Gui Lin Ren De Si Fang Cai