A sponge gourd cup(yi pin si gua zhong )

A sponge gourd cup

Introduction:

"There must be chicken, duck and fish for the reunion of the Mid Autumn Festival, and there must be some beautiful fresh and non greasy dishes after the big fish and meat. The towel gourd cup made this time is quite satisfactory. Taste salty and fresh meat, Luffa slightly sweet, not greasy, refreshing. Those who like light taste, have a look! Don't underestimate Luffa, a cheap vegetable. Luffa is sweet in taste and cool in nature. It enters the liver and stomach meridians. It has the functions of clearing heat and cooling blood, detoxifying and defecating, dispelling wind and resolving phlegm, moistening muscles and beautifying. The content of vitamin C and vitamin B in Luffa is higher, which is beneficial to the brain development of children and the brain health of middle-aged and elderly people; the juice of Luffa vine has the special function of maintaining skin elasticity, which can beautify and remove wrinkles. Therefore, the elderly, children and women might as well eat more towel gourd. It is named "Yipin Luffa Cup" because it is decorated with medlar. It suddenly occurred to me that the top jewels of the Qing Dynasty high officials were all red. I hope you like it. "

Production steps:

Step 1: Ingredients: chopped meat, appropriate amount; medlar, several; Japanese Luffa, one.

Step 2: peel the loofah and cut it into sections, about one inch high

Step 3: use a small spoon to dig out the melon bag, but don't dig through, leaving a part to make the bottom. This is the towel gourd cup

Step 4: erect each towel gourd cup upward and sprinkle salt with your fingers.

Step 5: fill in the meat stuffing, which has been mixed with cooking wine and salt for a long time

Step 6: put it into the steamer to steam. I use the electric rice cooker steaming rack

Step 7: steam for 7-8 minutes, take out from the pot, and put a pickled wolfberry on each towel gourd cup

Step 8: Sprinkle with glass and serve

Materials required:

Towel gourd: one

Meat stuffing: right amount

Wolfberry: moderate

Salt: right amount

Cooking wine: moderate

Starch: a little

Sesame oil: a little

Note: 1, the so-called glass euryale, is to boil with soup or clear soup, add an appropriate amount of salt, sesame oil, and then hook thin Euryale. 2. Sprinkle salt more evenly with your fingers than with a teaspoon. 3. The steaming time should not be too long. Take it out when it's time. Pour on the glass immediately to make sure the Luffa is fresh and tender.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: light

Chinese PinYin : Yi Pin Si Gua Zhong