1. Soak dried lily in water until soft, blanch them in boiling water, dish up, rinse and squeezed.
金针花用清水泡软,盛起。用沸水汆烫一 会(焯水),捞起,用清水冲洗一下,挤干水份
2. Peel radish, cut into thin slices. Blanch it in boiling water over high heat for 20 minutes until soft, dish out. Rinse under running cold water, drain well.
将白萝卜削皮,刨成薄片。用沸水以大火汆烫20分钟至软化,盛起,用冷水冲洗一下 ,沥水备用。
3. Spread radish slices onto working table, and top with a piece of lily, vegetarian ham, mushrooms and continental parsley. Roll up and arrange on a heatproof platter. Steam in a preheated steamer over high heat for 20 minutes, remove from heat, set aside.
将白萝卜片铺平,排上金针花、火腿、香菇和芹菜各一条。卷起,排在蒸碟上。盛入预热蒸炉以大火蒸20分钟,离火,备用。
4. To make pumpkin sauce, steam pumpkin until cooked and tender, dish out, finely mash, season it with salt, pepper and mushroom stock powder, add water, mix well. Cook in a pot, bring to boil over medium high heat, remove from heat, ready to serve.
准备金瓜汁:把金瓜蒸熟至松软,取出,马上压烂成金瓜泥。加入盐、胡椒粉、香菇精和清水拌匀后以中火煮沸,离火。
5. Spoon pumpkin sauce onto radish rolls garnish with lettuce. Serve at once.
把金瓜汁淋在白萝卜卷上,以生菜装饰, 即可食用。