Spaghetti Squash Bowl with Assorted Ingredients 魚翅瓜盅

Ingredients: (serves 6-8)

• 1 medium sized spaghetti squash (approx. 1kg)

• 100g lean pork

• 50g ham

• 4 dried Chinese mushrooms, soaked

• 20g dried scallops

• 50g carrot

• 1500ml chicken stock

• salt, to taste

Method:

• Wash the spaghetti squash.  Cut off its top to make it a lid and a bowl.  Remove the pulp.

• Dice the pork, ham and Chinese mushrooms.  Roughly shred the dried scallops.  Finely chop the carrot.

• Remove the seeds from the squash pulp, and then put the pulp into the squash bowl with all the above ingredients.  Add chicken stock into the squash bowl till it is 90% full.

• Cover the bowl with the squash lid.  Steam at a high heat for 20 minutes, and then turn down to low heat to steam for 2 hours.

• Add the salt to taste.

To Serve:

• Transfer the soup into a large bowl, and then remove the squash flesh into the soup.  Serve hot.

Special Touches:

• To use the spaghetti squash as a tureen on the dining table, boil some water with ginger and spring onion, and then repeatedly pour it over the squash bowl till the fresh smell of spaghetti squash is dispelled. Stew the soup with a clay pot. To serve, transfer the soup into the squash bowl.

• Winter melon can substitute for spaghetti squash to make this soup and serve as a tureen.

原料： （六至八人份）

• 中等大小魚翅瓜 1個（約 1 公斤）

• 豬瘦肉 100 克

• 火腿 50 克

• 水發冬菇 4 朵

• 江珧柱（干貝）20 克

• 胡蘿蔔 50 克

• 雞湯 1500 毫升

• 鹽 適量

做法：

• 洗淨魚翅瓜後，將瓜頂切出。挖出瓜瓤。

• 瘦肉、火腿、冬菇切丁，江珧柱略略撕開，胡蘿蔔切細粒。

• 瓜瓤除去種子後，與其他材料一起放入瓜身內，加雞湯至九分滿。

• 將瓜頂蓋回瓜身。大火蒸20分鐘後，轉小火再蒸2小時即可。

• 放適量鹽调味。

上桌：

• 將湯舀進大的盛器，再挖出瓜肉放到湯裡。趁熱享用。

特殊風味：

• 如上桌時要用魚翅瓜做盛器，則應把瓜瓤掏空後，用燒滾的薑蔥水反复澆燙瓜身，以祛除新鮮瓜的腥氣。改用沙鍋燉湯，燉好後再放進瓜盅內上桌。

• 可用冬瓜代替魚翅瓜做這道湯以及盛器。