原料:冬瓜1方(1千克)熟火腿肥肉30克 水发香菇20克 涪凌榨菜10克 姜50克 葱60克 蒜30克 泡红辣椒15克 郫县豆瓣10克 鲜汤100克 青皮黄瓜、胡萝卜、芹菜叶、盐、白糖、味精、醋、醪糟汁、枸杞各适量 红樱桃2粒 猪化油1000克(耗100克) 制作: ①将瓜脯去皮瓤,修改成长15厘米、宽12厘米、厚3厘米的长方块,在正面(善刂)棋子块型,刀口深度为瓜脯的五分之三为宜。 ②火腿、香菇、榨菜、姜、葱、蒜均改成约0.4厘米见方的颗粒,泡红辣椒去籽铡成末,黄瓜对剖掏心切成0.2厘米厚的片,胡萝卜削出一朵“茶花”,摆在条盘的一边围上芹菜叶,盘边点缀上枸杞、樱桃。 ③净锅下油1000克烧至四成油温时,下瓜脯浸炸至 Raw materials: melon 1 party (1 kg) cooked ham fat meat 30 grams of water, mushrooms 20 grams of water Fuling mustard 10 grams of ginger 50 grams of onion 60 grams of garlic 30 grams soaked red pepper 15 grams Pixian bean soup 10 grams of soup 100 grams of green skin cucumber , Carrot, celery leaves, salt, sugar, monosodium glutamate, vinegar, fermented glutinous rice juice, wolfberry each amount of red cherry 2 pig oil 1000 grams (consumption 100 grams) Production: ① melon preserved peeled, modified to grow 15 cm wide 12 cm, 3 cm thick cubes, in the front (Shanli) chess piece type, knife-edge depth of three-fifths melons are appropriate. ② ham, mushrooms, mustard, ginger, onions, garlic are changed to about 0.4 cm square particles, soaked in red pepper to the end of the seed into the razor, the cucumber dissected cut into 0.2 cm thick piece, carrot cut out a “Camellia ”, Placed on the side of the strip around the celery leaves, plate edge medlar, cherry. ③ net oil 1000 grams burn until four into the oil temperature, the next melon fried dip to