Pumpkin flower wine -- a private dish of Guilin people-You Are Foodie

By Sibyl
50

Pumpkin flower wine -- a private dish of Guilin people

It's time to eat flowers again. I love this pumpkin flower best. It's so refreshing to stir fry and make soup. It can relieve the stuffy smell of summer in an instant.Guilin people like to eat stuffed vegetables. They like to stuff everything with stuffing. The skin contains the freshness of the meat, and the meat infiltrates the fragrance of the skin. It feels great~Today's pumpkin flower wine is a regular guest on my summer dinner table. I can't get tired of eating it. Today, my mother cooked this dish. It's a little different from the restaurant outside. Let's talk about it with dishes~

Main Ingredients

Fresh pumpkin flowers 20 flowers

Auxiliary Ingredients

egg 1
scallion A moderate amount of
mushrooms A moderate amount of
Water tofu About 400g
meat stuffing 150g

1. The biggest difference between my dish and others is that water tofu is added to the filling, which improves the taste of the whole filling. The meat filling and tofu are properly integrated. If the meat stuffing is pure, the taste will be dead, and it will not have the soft and tender taste of tofu.2. As tofu is added, a little oil must be added to the filling, otherwise the taste will become very dry and lose the freshness.3. Use mushroom water to cook soup. The soup is very fragrant. In fact, you can save sesame oil. If you don't want to try, you can use the mushroom water to cook soup, which will have unexpected effects~~

Step 1 . Remove the stamens from pumpkin flowers, remove the skin from the stems, rinse with clean water, and drain for later use. When removing the petals, be careful not to break them by gently pulling them with one finger.

Step 2 . Wash the dried mushrooms with clean water in advance, soak them in water, and then chop them with a knife. Do not pour out the water used to soak the mushrooms, as they will still have a wonderful effect later. Chop the scallions cleanly, chop the pork, and put them in a bowl for later use.

Step 3 . Mix water tofu with salt, monosodium glutamate, oil, and soy sauce, and grab it evenly with your hands. Don't crush the tofu too much.

Step 4 . Take a flower, open its petals, and stuff the filling into the center of the flower. Don't drink too much, just slightly lower than where the petals meet.

Step 5 . Close the petals one by one towards the center with your fingers.

Step 6 . After pressing the last flap, hold it down with your fingers.

Step 7 . Remove the stem from the receptacle, gently rotate it and insert it onto the petals, leaving a small section outside without inserting it all into the flower. This way, the flowers are sealed and there's no need to worry about the filling being exposed.

Step 8 . Put the brewed flowers together and prepare to boil them in the pot.

Step 9 . A whole plate is full~

Step 10 . Boil the soup with the water used to soak shiitake mushrooms. If the shiitake mushroom water is not enough, add a little more water. After the water boils, put the brewed pumpkin flowers into the soup and add a little salt for seasoning. After the water boils again, turn down the heat and cook for about 15 minutes. Then, add some sesame oil and you're done!

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