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Ingredients:
1 portion winter melon
24 thin sticks precooked Chinese ham
3oz pork loin
3 big Chinese black mushrooms
1T shredded ginger root
Mixture1(1/2t salt, 1/2T rice wine, 1T cornstarch)
Mixture2(1/4C stock, 1/2t salt, 1/2T rice wine)
Mixture3(4C stock, 1t salt, 1/8t black pepper, 1/2t sesame oil)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Remove skin from winter melon and cut melon meat into 48 pieces. Make
a
horizontal slin in each piece through thickness to create a "pocket"
for ham slices.
2)Slice pork loin into thin, bite-size pieces and mix with Mixture1;
cook
in boiling water until pieces change color; remove and drain. Soften
black mushrooms in warm water and drain; remove stems and cut caps into
quarters.
3)Cook the winter melon pieces in boiling water for 1 minute; remove,
drain
and insert a slice of ham in "pocket" of each piece of winter melon.
Arrange winter melon slices to line a medium-sized soup bowl; add pork
loin slices and mushroom quarters on top and pack securely; pour
Mixture2 over all and place in steamer. Steam 10 minutes over high
heat;
remove and drain liquid and add to Mixture3. Invert winter melon into a
serving bowl and demold; heat Mixture3 until boiling; pour into soup
bowl and sprinkle shredded ginger on top; serve.
Remark:
When removing skin from winter melon, leave thin layer of green skin to
add to attractiveness of mold.
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