Chinese Food
Pumpkin flower wine (the secret of pumpkin flower)
(163409 views)
It's amazing to see other people eat pumpkin flowers for the first time. Such beautiful flowers can be eaten. Won't they be poisoned??? When I was a child, I occasionally tasted pumpkin flowers for cooking. It's just a dragonfly skimming the water. It's important to have a small life. Every time Qingming and her husband come back to their hometown, they will catch up with the local characteristics of cauliflower wine. A large pot of cauliflower wine is particularly attractive in color. The meat juice is full of water. The taste is rich. It has the unique fragrance of pumpkin flower. What a wonderful word to say. It's really a very pleasing dish. I didn't expect to meet the new pumpkin flower in the market this week. Although I did it for the first time, I was very satisfied with it. I made a record to pave the way for the next improvement.
Cooking ingredients
Cooking Steps
Step1:Mince the lean meat into minced meat. I usually find the meat seller to grind it directly. Put the eggs, salt, soy sauce, oyster sauce and abalone sauce in turn and wring it clockwise to firm it. Add in diced taro. Chop the diced taro as much as possible to make it ripe. Finally, put in half of the water tofu. The essence steps.
Step2:Cut off the stem of pumpkin flower. Remove the pistil. Some people won't go. But I'm afraid of this one. I'll go anyway. Wash the flowers and control the water content. Put the mince in. The petals form a funnel naturally. It's easy to fill. Wrap the petals. It's very beautiful.
Step3:Put some oil in the casserole. Put in the Huaniang. Add cold water to the casserole. I had a bit of an episode that day. It was the garlic and ginger slices that exploded and then added water. In fact, it's not so much trouble. Fire
Step4:Boil the water for a few minutes. It's almost good to float the flower wine. I'm not sure you can cook it for 15 minutes on a medium or low heat. Add some salt and onion to tast
Step5:I feel the pot can be stewed in casserole for three minutes. The taro will be more soft and rotten if there is extra temperature. It's good to bite. The soup is very sweet. It's just greasy.
Cooking tips:Some pumpkin flowers are suggested to be wrapped. But I don't have a big problem in practice. The key is that the minced meat is not worried about breaking up. There are skills in making delicious dishes.
