Butterfly Gourd
A Zhejiang-style dish with a crisp exterior and tender, refreshing gourd.
Ingredients
Winter melon (cut into butterfly slices, blanched and cooled)
As needed
Ham (cut into thin rectangular slices)
As needed
Cornstarch slurry
As needed
Sesame oil
As needed
Ground white pepper
As needed
Sugar
As needed
Salt
As needed
Chicken powder
As needed
Oil
Small amount
Instructions
1
Step 1
Cut the ham into thin rectangular slices; first cut the winter melon into 1-2 cm thick slices, then slice them open from the middle without cutting all the way through to form rectangular 'butterfly slices' that can hold the ham, then blanch the winter melon in water, remove and rinse with cool water
2
Step 2
Place the ham slices between the winter melon slices, arrange neatly in a plate, add about three-quarters of a cup of soup made with chicken powder, and steam over high heat for about 40 minutes until the winter melon is soft and fully cooked
3
Step 3
Add a small amount of oil to a wok, pour in the soup from steaming the winter melon, then add cornstarch slurry, sesame oil, ground white pepper, sugar, and salt, cook into a thickened sauce, and pour it over the winter melon to serve
