Stuffed winter melon [pastry]

ferment

〔Main ingredients and accessories〕

small.... l Only

Water whiplash shoots ding: 15 g

Cooked chicken wrist diced... 25 g

table salt.... 2.5 g

Shrimp.... 2.5 g

monosodium glutamate.... 0.5 g

Cooked... 25 g

Wet starch.... 40 g

Cooked... 15 g

Diced pork plate oil... 25 g

Chicken broth... 250 g

Cooked lard... 750 g

〔Preparation Method〕

1. Peel, remove the stem and wash. On one side is carved into a pattern shape, and then on the other

Open a mouth about 3.8 cm square in the middle of the face, and use the lower block as a cover. Then, dig up the melon and will

Bring to a boiling pot with lid and boil for about 10 minutes to half cooked, then remove and drain.

2. Heat the wok on high heat, scoop in the cooked lard, cook until it is 30% hot, put in, and use low heat

Simmer for about an hour, remove, pour off the oil, the original pot is still on the high heat, scoop in 50 grams of cooked lard, cook to 60%.

When it is hot, add the pork plate oil、、、 the chicken off、,、 stir-fry the diced bamboo shoots and spoon it in

Chicken broth l00 g, add 1 g of shrimp, 1.5 g of refined salt, cook for about 3 minutes, with wet starch 15 g of contour,

Turn the pot upside down, fill the melon from the opening day, cover it with a block, put it vertically in a bowl, and add the chicken broth

150 g, shrimp 1.5 g, basket and steam for about an hour, remove.

3. Put the soup in the soup dish, pour the soup from the bowl into the wok, add 1 g of salt, MSG and bring to a boil.

Thinly slice the mustard with 25 grams of wet starch, stir and pour on top.

〔Process Key〕

1. This dish should be small, weighing about 350 grams. The melon surface is flat, especially the convex place

good.

2. You can carve various patterns, or flower figures, or landscape birds and beasts, mainly to match the banquet

The content, varied and beautiful, sets off the atmosphere of the banquet. As the saying goes, "Good food is not as good as good food." ”

In this dish, it is both a vessel and a dish.

3. The last mustard to be thin, otherwise the pattern will be covered.

〔Flavor characteristics〕

1. , also known as white melon, white, dizhi. The taste is light and refreshing, and the fragrance is unique. Qing Dynasty Ben

It is recorded in the "Grass Preparation": "Cold diarrhea and heat, sweet spleen, two stools, reduce edema, quench thirst, dissipate heat."

Poisonous pain and swelling". In addition, regular food can be light.

2. Melon carving is a strange thing in China's food carving, which attracts appetite, increases the atmosphere of the feast, and has been a diner for a long time

Acclaimed. China's melon carving has the highest reputation in Yangzhou. According to historical records, as far back as the Qing Dynasty, the Kangxi Emperor toured the south

At that time, the rich gentry of Yangzhou took over, and the imperial meal was deliberately new, exquisite, and did not hesitate to spend thousands of dollars.

3. This dish is turquoise, engraved with patterns, and the pattern is beautiful. Brewed with a variety of raw materials, multi-flavor penetration, fat

Tender and fragrant. Absorbing the meat flavor and delicious juice, it is a traditional craft dish in Yangzhou. Welcome to upload your recipe compositions