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cooking time : 30-35 minutes
Ingredients
-
1-2 cucumbers
-
170 grams raw pork, minced
-
1 egg, beaten
-
salt
-
1 tablespoon Chinese wine (or sherry)
-
1 tablespoon corn flour
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113 grams mushrooms, with small
flat caps
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1.14 litter light stock (or water with a
bouillon cube)
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pinch Ve-Tsin
Method
1. Peel cucumbers, cut into 1
1/2
-inch chunks and with a small ball scoop
carefully hollow out, to make
little cups', i.e.
without digging right through.
2. Put pork in a bowl, add egg, pinch salt, wine and corn flour. Blend
well and use the mixture for stuffing
the cucumber `cups'.
Pack the stuffed cucumbers, standing upright, into a pan, cover each
with a
mushroom cap.
3. Carefully add 280 ml lightly salted stock, cover the pan and simmer
for 2 hour.
4. Bring remainder of 'stock to the boil, add Ve-Tsin. Pour into the
pan containing cucumbers, cook for
1 minute and serve.
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