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. |
