节节上升（金汤节瓜拌发菜竹笙卷）

发菜放入素G粉、盐少许，煮入味备用。Braise Fatt Choy with dash of vegetarian stock granule and salt until flavor infused.

节瓜削皮对半切开，每段切开4块，瓜背上用刀切纹（井），拉油2分钟，捞出撒少许盐备用。Peel hairy gourd and halve vertically, cut into 4 blocks，cut its back with a # sign and blanch in hot oil for 2 minutes， drain and sprinkle some salt on top.

甜菜脯用油爆至香脆，备用。金针菇炸至金黄色，备用。Sauté sweet pickled radish until fragrant and crispy，deep fry Enoki mushroom until golden brown.

竹笙挤干水份，用筷子把发菜酿入成竹生卷。Squeeze out water in bamboo fungus and stuff in Fatt Choy.

把节瓜和竹笙卷排上碟，隔水蒸8至10分钟至瓜熟。Arrange hairy gourd and bamboo fungus roll on plate，and then steam 8-10 minutes until the gourd cooked.

煮滚金瓜芡汁淋上，节瓜面放上甜菜脯、炸金针菇丝和装饰料，趁热享用。Bring pumpkin sauce ingredients to boil，thicken with starch and pour it over the dish，top with crispy sweet pickled radish. Garnish Enoki mushrooms and serve immediately.