清香胜瓜卷Fragrant Luffa Roll

将胜瓜削皮，冲洗后切成4段，2½长度，先用热水烫过，然后切出表皮待用。Peel the luffa, wash and cut into 4 sections, each long 2½ lengths, blanch in hot water and cut out the skin and set aside.

金针菇和冬菇切去梗，把金针菇用热水略烫过。To remove enoki mushrooms and fresh mushrooms stems, slightly blanch with hot water.

把香菇、素火腿、红萝卜切丝。Shred the fresh mushrooms, mock ham and carrots.

烧热锅加少许油把步骤3的材料略炒，拌匀即可。Add some oil to the hot pot and fry step 3 ingredients.

把胜瓜皮用热水略烫过，盛起放入冰水中。Slightly blanch the luffa skin with hot water, take out and put it in ice water.

将胜瓜皮铺平排放金针菇，加入冬菇、红萝卜、素火腿，然后卷起来排放在蒸盘，以中火蒸五分钟即可。Arrange the enoki mushrooms, fresh mushrooms, carrots, and mock ham on luffa skin, roll them up and place them on the steaming tray. Steam over medium heat for 5 minutes.

把调味料和配料煮滚后，淋在胜瓜卷上即可享用。Bring the sub-ingredients and seasonings to boiled then pour on luffa rolls and enjoy.