White gourd cup recipe-Chinese Food-best chinese food recipes-cooking food

White gourd cup

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Donggua cup is one of the traditional famous soups in Guangdong. It is said that it originated from the watermelon Cup of imperial cuisine in Qing Dynasty. At that time, the imperial chef of Qing Dynasty would dig out the flesh of the big watermelon, and then put it into chicken soup, chicken dice, scallop, Kaiyang, gizzard and liver dice, refined meat dice, ham dice, winter mushroom dice and other high-grade raw materials. It was steamed. At that time, it was called watermelon Cup. Later, it was sent to Guangdong Province, which is rich in winter melon, and was changed to winter melon Cup. Wax gourd Cup is to use the wax gourd as a container for filling. It is eaten after steaming. Only this container can be eaten. The soup after cooking has the fragrance of the wax gourd. The meat of the wax gourd has the flavor of filling. They set off each other. There are many ingredients used in the cup of winter melon. Assorted food, eight treasures, four treasures and three delicacies, etc. are known as the wonderful work in the history of Chinese cuisine. The delicious food of the Chinese nation walking alone in the world food world. It is said that the queen of England tasted the winter melon Cup during her visit to China.

Cooking ingredients

wax gourd tail:1750g or 2750g

Cooking Steps

Step1:Wash and cut pork into small pieces. Wash and soak mushrooms, shrimps, scallops and abalone slices for 30 minutes. Drain.

Step2:Wash the wax gourd. Dig out the pulp with a spoon. Try to dig as much space as possible. Then use tools to decorate the surface of the wax gourd.

Step3:Put 1L clear water in the pot. Then put a shelf or small bowl. Then put the wax gourd on it. Put the pork exhibition meat, mushrooms, shrimp, scallops and abalone slices into the wax gourd. Pour in the full water.