Yao Zhu Zucchini Pot

Chiegua, also known as hairy melon, is a variety of winter gourd that is native to southern China. Both old and tender melons of chiegua can be eaten. It is a kind of melons that are rich in nutrients, delicious in taste, and suitable for frying and making soups. The meat of tender melons is smooth and light, and tender melons are best for cooking. Among melon vegetables, chiffonella has low sodium and fat content, and regular consumption can play a role in weight loss. Chiucua has the effects of clearing heat, clearing summer heat, detoxifying, diuretic, and swelling swelling. It also has a certain auxiliary effect on the treatment of kidney diseases, edema diseases, and diabetes.
Clay pot is famous among Cantonese cuisine. Today, this Yaozhu zucchini pot is both a dish and a soup. It is sweet and delicious. It is a home-cooked dish in my family this season. I hope everyone will like it too.

Recipe Recommendations

Chieh-qua art. 3
sandwich meat 600 grams
scallops 30 grams
Canned chicken soup 1 can of
green onion appropriate amount
salt 1/4 teaspoon
cooking wine 1 teaspoon
cornstarch 1.5 teaspoon
soy sauce 1 teaspoon

light
cook
an hour
ordinary

Steps for Yao Zhu Zucchini Pot

Soak bamboo fungus's hair with water, remove the pedicles, and clean it.

Soak fried pig skin (also called floating skin) in water to soften, wash several times, and remove the oil.

Soak the Yao Zhu in warm water until soft. (Don't throw out the soaked water.)

Chop the sandwich meat with a knife into meat paste, add the seasonings and mix well. Add 2 tablespoons of water in portions and stir clockwise.

Peel the cucumber, cut it into 1.5-inch sections, and dig out the flesh with a small spoon without digging through the bottom.

Pinch dry fried pig skin and cut into small strips.

Squeeze bamboo fungus dry and cut into small pieces.

Spread the fried pork skin and bamboo fungus on the earthen pot.

Use a small spoon to brew the meat into zucchini, and place a scallop (scallop) in the middle.

Put the brewed zucchini into the earthen pot.

Pour in the chicken soup and the water used to soak the scallops, and then add clear water. (The water should reach 2/3 of the earthen pot.)

Bring to a boil over high heat, turn to medium heat and cook until the meat is cooked.

Sprinkle with chopped green onion to decorate.

The soup is delicious and delicious.