银丝百花青瓜盅 Stuffed Cucumber

【材料】

日式青瓜3条（250克）、马铃薯60克、鲜冬菇2朵、素虾仁30克、红萝卜30克、木耳20克（浸发）、冬粉10克（浸软）

【调味料】

A:五香粉1⁄4小匙、盐1⁄2小匙、薯粉1大匙

B:生抽1大匙、香菇精1⁄4小匙、粟米粉1小匙、

水3汤匙、麻油少许

【做法】

1.把青瓜切段成3cm长，挖瓤备用。（图1-2）

2.将马铃薯去皮，切小块蒸熟压烂。

3.把冬菇、素虾仁、红萝卜、木耳各切丁，加入马铃薯泥及调味料A拌匀；冬粉川烫沸水后铺在碟上。（图3）

4.将调好味的材料酿入青瓜段内，排放在冬粉中，放入蒸镬中，以中火蒸5-6分钟即可。（图4）

5.烧热少许油，煮沸调味料B，淋在青瓜盅上即可享用。

【Ingredients】

3 Japanese cucumber (about 250g), 60g potato, 2 fresh mushroom, 30g mock shrimp, 30g carrot, 20g black fungus (soaked), 10g glass noodle (soaked)

【Seasoning】

A:1⁄4 tsp 5 spiced powder, 1⁄2 tsp salt, 1 tbsp tapioca flour

B:1 tbsp soy sauce, 1⁄4 tsp mushroom granule,1 tsp

corn flour, 3 tbsp water, drops of sesame oil

【Method】

1.Cut cucumber into 3cm thick ring, seeded.(pic 1-2)

2.Peel potato, steam until cooked and mash it.

3.Dice mushroom, mock shrimp and black fungus; and then mixes with mashed potato and seasoning A; blanch glass noodles in boiling water and place in plate.(pic 3)

4.Stuff the seasoned filling into cucumber and place on top of glass noodle, steam with in medium heat for 5-6 minutes.(pic 4)

5.Heat some oil in wok, saute seasoning B, once boiled, pour over stuffed cucumber to serve.