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Steamed Stuffed White Gourd Cup

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Materials:
One 5000g (green-skin) winter gourd
100g soaked dried mushrooms
100g cooked winter bamboo shoots
100g mushrooms (canned)

Preparations:
  • Finely chop the 2 kinds of mushrooms and bamboo shoots, saute in 60% heated oil then add cooking wine, soy sauce, sugar, MSG and mushroom soup;
  • Bring to the boil, thicken with cornstarch to make a filling;
  • Cut 14 cylinders out of gourd;
  • Carve designs on the rind then carefully peel off the rind;
  • Scald the peelings, then coat with sesame oil;
  • Take the inner pulp out of the columns, fill with filling and steam for 10 minute, remove;
  • Decorate with the carved rind peels;
  • Bring the soup to the oil, season, thicken with cornstarch, pour over the gourd cups.



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