砂锅胜瓜鲜竹卷

材料
胜瓜1条250克、豆包6块、白玉菇100克、柳松菇100克、红萝卜50克（切片川烫）、姜碎1小匙、麻油1⁄2小匙、牙签6支
250g Loofah, 6 pcs gluten pocket, 100g white shemeji mushroom, 100g brown Shimeji mushroom, 50g carrot (sliced),
1 tsp chopped ginger, 6 tooth pith, 1⁄2 tsp sesame oil

调味料
生抽1大匙、盐1⁄4小匙、胡椒粉1⁄8小匙、水1⁄2碗、粟米粉1⁄4小匙
1 tbsp soy sauce, 1⁄4 tsp salt, 1⁄8 tsp pepper, 1⁄2 bowl water, 1⁄4 tsp corn flour

做法
1.将胜瓜刨去硬皮、洗净、切小块。
1.Peel hard skin on loofah, wash and cut into small pieces.

2.将豆包浇上少许幼盐拌匀。
2.Marinate gluten pocket with some salt.

3.白玉菇、柳松菇去蒂，冲洗，沥干水。
3.Remove stems of mushroom, wash and drain.

4.把豆包摊开铺平，加入2种菇卷起，用牙签定形。（图1）
4.Spread out the gluten, top with both mushroom and roll up, secure with tooth pith.(pic 1)

5.在平底锅放少许油略煎香豆包卷，盛出。（图2）
5.Sear gluten roll with some oil in skillet till slightly brownish, dish out. (pic 2)

6.锅中余油爆香姜茸，放入红萝卜和调味料煮沸。（图3）
6.Saute chopped ginger with remaining oil in skillet, pour in carrot and seasonings and bring to boil.(pic 3)

7.加入豆包卷和胜瓜，煮至汁浓稠，倒入砂锅里浇上麻油，加盖煮片刻即可上桌。（图4）
7.Return gluten to the skillet, add loofah and cook until gravy thickens, shift to clay pot and drizzle in sesame oil, cover the lid and serve.(pic 4)

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