The practice of wax gourd cup

Winter melon cup is a traditional famous soup in Guangdong, which usually appears on the menu of famous restaurants. This is a delicious dish that shows the chef's cooking skills and knife skills. Carving flowers, birds and cordyceps sinensis on the dark green skin of wax gourd is pleasing to the eye, not to mention the fragrance after steaming for two or three hours.

The wax gourd cups in the hotel are complicated in materials and technology. Today, I will introduce you to a family version of the wax gourd cup, which is simple and easy to make and delicious. It can not only be cooked at home, but also suitable for entertaining relatives and friends.

To make a cup of wax gourd, you must choose wax gourd according to the size and height of the pot at home. My pot is 24 cm in diameter, and can hold wax gourd with a height of 18 cm and a weight of about 5.5 kg, so you must know the size of the pot at home before deciding how big to buy. Generally, it takes 1.5-2 hours to steam and stew a cup of wax gourd about 3 kg, and 2.5-3 hours to steam and stew a cup of wax gourd about 5 kg. If you are in the mood, you can also carve patterns on the melon skin like me, cut wavy lines at the mouth of the melon or do some simple lazy decoration.

Only after two or three hours of slow cooking, the melon meat in the melon cup is soft and not scattered, and the fragrance of the material rarely comes out of the soup. When eating, dig out the wax gourd meat and eat it with ingredients. In this season of late summer and early autumn, if you eat a bowl, the summer heat will disappear instantly and nourish your body and mind.

Raw materials:

1. Wash the pork and cut it into small pieces. Wash and soak mushrooms, dried shrimps, scallops and abalone slices for 30 minutes, and drain for later use.

2. Wash the wax gourd and dig out the pulp with a spoon.

3. Dig as much space as possible

4. Then decorate the surface of wax gourd with tools (this step is unnecessary if it is troublesome)

5. Put 1L water in the pot, then put a shelf or a small bowl, then put the wax gourd on it, put the pork belly, mushrooms, shrimp skin, scallops and abalone slices into the wax gourd, and pour the water for eight minutes.

6. Cover the pot, boil over high fire and stew over low heat for 2-3 hours.

7. Steamed wax gourd cups are served. (3.5 kg of wax gourd in Figure 7 can be stewed for 1.5-2 hours, and 5.5 kg of wax gourd in Figure 8 needs to be stewed for 2.5-3 hours. )