Stuffed Sponge Cucumber 丝瓜酿

材料：

180克虾仁

10克蛋白

1茶匙料酒

1/4匙盐

1小糖

220克丝儿去皮切3厘米厚段

20克红甜椒，切小丁，点綴用

500克水，然煮用

做法：

1. 将虾仁，蛋白，料酒，盐和糖放入主锅，以5秒/ 0 /速度5搅打，倒入碗内。
2. 用勺子将切段的丝瓜一头挖空，在挖空的部位填上虾肉馅，再用红甜椒做点缀丝瓜酿，将虾肉馅朝上依次放入蒸盘内。
3. 将水放入主锅，架上蒸祸，置入蒸盘并盖上蒸锅盖，以15分/ 110'c /速度1蒸煮，盛后趁热享用。

Ingredients:

180g shrimp

10 g protein

1 teaspoon cooking wine

1/4 spoon salt

1 small sugar

220 grams of sponge cucumber, peeled and cut into 3 cm thick sections

20g red sweet pepper, cut into small cubes, for garnish

500g water, then boil it

Direction:

1. 1.    Put the shrimp, egg whites, cooking wine, salt and sugar in the mixing bowl, beat at 5 sec/0/speed 5, and pour into the bowl.
2. 2.    Use a spoon to hollow out the sliced sponge cucumber, fill the hollowed out with shrimp stuffing, then use red sweet pepper to decorate the loofah stuffing, put the shrimp stuffing upwards in the steaming dish.
3. Put the water in the mixing bowl, set the steaming batter, put in the steaming tray and cover the steamer lid, steam 15 min/110'c/speed 1, and serve while serving.