Braised wax gourd in Taiwan mill(tai mo shao dong gua )

Braised wax gourd in Taiwan mill

Introduction:

"A few days ago, my family went to Shanxi and swam Wutai Mountain in the rain and fog. Taimo is a special product of Wutai Mountain. It is absolutely natural and pollution-free. Its meat is thick and delicious, contains a variety of amino acids, rich in nutrition, and has high edible and medicinal value. Taimo has been a royal tribute for generations. Now it has become a popular mountain treasure, which can be seen everywhere in Wutai Mountain restaurants. Fungi are our common food. For vegetarians, mushrooms are equivalent to meat, and they are more beneficial than meat. Wax gourd is the current seasonal vegetables, heat detoxification, detumescence diuretic, most suitable for hot summer when eating. Usually I like to use tea tree mushroom to cook wax gourd. This time I tried to use a table mill. It tastes delicious and heavier than tea tree mushroom. "

Production steps:

Step 1: wash and peel the wax gourd. Wash the tea tree mushroom, soak the hair, pick and wash it. After the first water is poured out, the second mushroom water should be kept.

Step 2: cut from heart to skin, do not cut.

Step 3: again perpendicular to the last knife edge, do not cut.

Step 4: cut into pieces connected by skin and scattered by heart, which is easy to taste.

Step 5: cut onion, ginger and garlic and set aside.

Step 6: heat the pan and pour the oil. When the oil is 50% hot, add Chinese prickly ash, large ingredients and fragrant leaves. After frying, remove the Chinese prickly ash (if you don't mind).

Step 7: small fire, add onion, ginger, garlic stir fry out flavor.

Step 8: take out onion, ginger, garlic, large ingredients, fragrant leaves, turn the fire, stir fry wax gourd with fried oil.

Step 9: about 5 to 8 minutes, gently roast, until the wax gourd half transparent color, Sheng out of the plate.

Step 10: add onion, ginger and garlic to the remaining oil.

Step 11: pour in the clean and water table mill, stir fry until fragrant. Add cooking wine, soy sauce, vinegar, sugar.

Step 12: add wax gourd, stir fry well and pour into the reserved grinding water.

Step 13: after a little stew, add salt and black pepper and turn off the heat. After loading, sprinkle a little shredded laver.

Materials required:

Wax gourd: About 700g

Dry table mill: About 40g

Onion: right amount

Ginger: right amount

Garlic: right amount

Edible oil: 40ml

Soy sauce: 10ml

Vinegar: 3-5ml

Sugar: 4G

Chinese prickly ash: 10

Salt: right amount

Pepper: right amount

Laver: right amount

Cooking wine: moderate

Large material: 1

Fragrant leaf: 1 piece

Note: 1, this dish is very delicious, the taste of Taiwan mill is very heavy, wax gourd to be cut loose knife to taste more easily. 2. It's lighter to make it with Agrocybe aegerita. If you like heavy flavor, you can add some oyster sauce in step 11. Of course, you can add a few grains of sea rice into the pan before putting it on the table. It's also very fresh. After a few years of vegetarianism, I have replaced Haimi with Porphyra, which is just as delicious. 3. Put the principle of sugar and vinegar to apply the old saying: "see sugar is not sweet, see vinegar is not sour.".

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Tai Mo Shao Dong Gua