1.Sponge gourd pancakes
260g of Sponge Gourd
30g of Carrot
40g of Enoki mushroom
16g of Sakura shrimp
1 green onion
15g of All-purpose flour
3g of Black peppercorns
3g of Salt
30g of Water
1 Cut the scallion into sections and the carrot into thin strips. Remove the enoki mushroom and cut into small sections, wash the sakura shrimp and set it aside
2 Cut the sponge gourd into thin shreds (about one centimeter square) and set aside
3 After boiling the pot on medium heat, add a bit of green onion and sakura shrimp to the pot.
4 Add in carrots and enoki mushrooms and stir fry until fragrant
5 Then stir-fry the sponge gourd strips with black peppercorns and salt until the sponge gourd softens. Turn off the heat immediately
6 Pour the sautéed and softened sponge gourd into another pot
7 Add 30cc of cold water while it is still hot and mix in the flour in three parts
8 Fused the ingredients and flour (stir gently and quickly, not for too long)
9 Prepare the spare chopped green onion eggs
10 Batter the chopped green onion eggs and sponge gourd. Mix well
11 Divide the mixed batter into six small portions, put oil in the pan and place the ingredients into the hot pan.
12 Fry over medium and low heat until both sides turn golden brown.
2.Sponge gourd dumplings
300g of Ground pork
150g of Shrimp
300g of Sponge gourd
1 small piece of ginger
1 tablespoon of sesame oil
1.5 teaspoon of salt
1 teaspoon of sugar
400g of Dumpling wrapper
1 Prepare the ingredients. Remove the shell and intestinal mud from the shrimp;
2 Wash the sponge gourd, peel and cut into small cubes. Add a spoonful of salt to marinate and leave it for half an hour
3 Time to Season the meat filling. Add in ginger, salt, sugar, white pepper, sesame oil and half a bowl of cornstarch water
4 Keep stirring in the same direction until the meat fills in and becomes sticky. Add in the diced shrimp
5 Rinse the sponge gourd with filtered water and squeeze the water dry
6 Add in the sponge gourd to the meat and stir well
7 Put one tablespoon of sponge gourd meat in the middle of the dumpling skin
8 Wipe a half circle of water around the periphery, close the dumpling skin and pinch firmly with both hands
9 Dumpling cooking method: Boil a pot of water, add in the dumplings and cover the pot
10 After the water boils, add in a rice cup of water and continue cooking (the lid does not need to be covered this time)
11 After the water has boiled the third time, add in the second cup of water until the dumplings rise to the surface and now they are ready.
3.Ginger clams and sponge gourd
600g of Clams
1 sponge gourd
Half ginger (shred)
2 garlic cloves (cut cloves)
300 cc of Water
1 spoon of rice wine
1 After washing the clams, add in water. (The amount of water is equal to the clams). Sprinkle 1 tablespoon of salt and soak for about 1 hour, so that the clams are fully clean.
2 Pour the oil into the pot, heat up the oil and add in garlic cloves and ginger to sauté
3 Add in the sponge gourd and stir fry with 30cc of water. Boil on low heat until the sponge gourd softens
4 Add in the clams and 1 spoon of rice wine and boil on low heat until the clams open. Now, they can be served.
4.Crispy sponge gourd
600g of Sponge gourd
7 tablespoons of all-purpose flour
1 tablespoon of cornstarch
1 tablespoon of salad oil
1 teaspoon of baking powder
85cc of Water
1 Peel the sponge gourd, remove the seeds and cut into long strips. Dip in a cornstarch and set aside.
2 Mix the batter materials and mix well for later use.
3 Take the sponge gourds and dip them into the batter and put them in a 140°C oil pan
4 Fry until the appearance turns golden yellow.
5.Baked sponge gourd with onion and mushroom
200g of Sponge gourd
50g of Cheese shreds
2 tablespoons of onion mushroom sauce
1 Wash the sponge gourd, peel and remove the seeds. Cut them into strips and blanch in boiling water until they are cooked. Remove and drain.
2 Mix the sponge gourd with seasonings and mix well. Put them into a container, add in shredded cheese and put in a preheated oven
3 Bake at 250℃ for starters then lower it to 100℃ for about 5 minutes until the surface turns golden yellow.
6.Fried fresh oysters with sponge gourd
300 grams of fresh oysters
1 sponge gourd
30g of Carrots
10 grams of minced garlic
10 grams of minced ginger
50cc of Water
1/2 teaspoon of salt
1 teaspoon of rice wine
1 Wash and drain the fresh oysters; peel the sponge gourd, remove the head and tail and cut into chunks. Cut the carrots into thin strips and set them aside.
2 Pour 2 tablespoons of oil in a hot pan, add in minced garlic and ginger to sauté until fragrant. Then, add in the fresh oysters and fry until they are 70% cooked. Remove for later use
3 Using the original pot, add in the sponge gourds and carrot shreds and stir fry a few times.
4 Continue to stir-fry with water until it is 70% cooked, then add the fresh oysters and seasonings and stir-fry until it is done.