Mei Cai Kou Winter Melon
1.
First, let's review the material. Mei Cai has been soaked for more than half an hour, changed the water twice, drained, and cut into small pieces for later use.
2.
After decapsulating and peeling the wax gourd, cut into slices about 5 mm thick.
3.
Heat the frying pan on high heat, add 2 tablespoons of vegetable oil, and fry the winter melon slices in the pan until fragrant.
4.
Fry on 2 sides until golden brown as shown in the picture, then take out.
5.
Heat up the wok without oil, no oil, no oil (in the technical term "white pot"), add the plum seeds, stir fry until the water evaporates, the plum flavor will be complete To release.
6.
Stir-fry the Mei Cai until it's dry, add oyster sauce, dark soy sauce, rice wine, sugar (large amount) and a little sesame oil and continue to fry for a few more times.
7.
In a large bowl, place the winter melon slices one by one with the bottom of the ground facing the sky, and put the fried plums in the middle, and try to clamp the outermost layer of winter melon. (The good and bad looks depend on this step)
8.
Put the layered winter melon in a steamer and steam it on high heat for 30-40 minutes.
9.
Take out the steamed winter melon and buckle it back on a plate larger in diameter than the bowl. Pour the steamed winter melon sauce into a small pot from the side of the bowl, and then remove the bowl. The so-called "buckle" is to describe this step.
10.
Boil the poured sauce over medium heat, add some sesame oil and the final seasoning to the sauce, then beat a thin slice of gorgon (scientific name: glass gorgon), and gently pour it on the winter melon.
Tips:
1. The purpose of frying winter melon is to set the shape and shorten the steaming time.
2. Be sure to choose sweet plums. Even sweet plums need a heavier amount of sugar to neutralize it.
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