Stuffed pumpkin flowers - a private dish of Guilin people

Overview

It’s the time to eat flowers again, and I love pumpkin flowers the most. They are so refreshing when stir-fried and made into soup, which can instantly relieve the sultry heat of summer. Guilin people like to eat stuffed vegetables, and they like to stuff everything with stuffing. The skin wraps up the flavor of the meat filling, and the meat filling penetrates into the skin. It feels great ~ Today’s stuffed pumpkin flower is a frequent visitor on my family’s summer table, and I never tire of eating it. Today, my mom made this dish, which is a bit different from the ones in restaurants outside. Let’s let the dishes speak for themselves~

Tags

• soups
• egg
• fresh pumpkin flowers
• light soy sauce
• msg
• meat filling
• mushrooms
• oil
• onions
• water tofu
• salt

Ingredients

Steps

1. 1 Remove the stamens from the pumpkin flowers, remove the skin from the stems, wash with water, drain and set aside. When removing the stamens, be careful not to break the petals by gently pulling them with one finger.

   

2. 2 Wash the dried shiitake mushrooms in advance, soak them, and then chop them into small pieces. Do not throw away the water in which the shiitake mushrooms are soaked, as they will be useful later. Clean and chop the green onions, mince the pork, and put them in a bowl and set aside.

   

3. 3 Mix the water tofu, salt, monosodium glutamate, oil, and light soy sauce together, just grab it with your hands and make sure the tofu is not too crumbly.

   

4. 4 Take a flower, open the petals, and stuff the filling into the center of the flower. Don’t drink too much, just slightly below the point where the petals meet.

   

5. 5 Use your fingers to bring the petals together toward the center.

   

6. 6 After pressing the last flap, press it with your fingers.

   

7. 7 Pick off the stem under the receptacle, twist it gently and insert it on the petals. Leave a little part outside, but don't insert it all into the flower. In this way, the flower is sealed, and there is no need to worry about the filling being exposed.

   

8. 8 Put the stuffed flowers together and prepare to cook in the pot.

   

9. 9 It’s a big plate full~

   

10. 10 Use the water in which the mushrooms are soaked to cook the soup. If the water for the mushrooms is not enough, add a little more water. After the water boils, put the stuffed pumpkin flowers into the soup, add a little salt to taste. When the water boils again, turn down the heat and cook for about 15 minutes. Then add some sesame oil and you're done~!