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Chinese Vegetarian Cuisine

    Steamed Stuffed White Gourd Cup

    Steamed Stuffed White Gourd Cup

      One 5000g (green-skin) winter gourd
      100g soaked dried mushrooms
      100g cooked winter bamboo shoots
      100g mushrooms (canned)

    1. Finely chop the 2 kinds of mushrooms and bamboo shoots, saute in 60% heated oil then add cooking wine, soy sauce, sugar, MSG and mushroom soup;
    2. Bring to the boil, thicken with cornstarch to make a filling;
    3. Cut 14 cylinders out of gourd;
    4. Carve designs on the rind then carefully peel off the rind;
    5. Scald the peelings, then coat with sesame oil;
    6. Take the inner pulp out of the columns, fill with filling and steam for 10 minute, remove;
    7. Decorate with the carved rind peels;
    8. Bring the soup to the oil, season, thicken with cornstarch, pour over the gourd cups.

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