Many people have a question about winter melon, tomorrow winter melon is a seasonal vegetable in summer, why is it called winter melon? In fact, the ancients in the ancient encyclopedia dictionary "Guangya" has given an explanation: "After the winter melon is frosted, the skin is as white as powder, and its son is also white, so the name is white winter melon", which means that after the winter melon matures, it will be covered with a thin layer of white frost, and this layer of white frost has some similarities with the winter white frost, so it is named winter melon. In the hot summer, the winter melon is dressed in white "frost", which feels very cold when you think about it, so this statement is also very appropriate.
Winter melon seems to be unassuming, but the taste is sweet, the taste is sweet, the mineral vitamin content is high, the water content is as high as 96%, ranking first among all vegetables, no matter what kind of ingredients are matched with it, it can collide with different cuisines, more importantly, it will never cover up the flavor of other ingredients, so people often use winter melon as the "hermit" of the vegetable industry, if the winter melon is cooked alone, it brings a different taste. To share with you a winter melon recipe that my family often makes in summer, it is also very fragrant without meat, and it is super delicious to eat, and I can't eat enough every time.
<h1 class="pgc-h-arrow-right" data-track="5" > braised winter melon</h1>
Ingredients required: 1 piece of winter melon, 2 millet peppers, 1 spring onion, 2 spoons of light soy sauce, a small amount of dark soy sauce, 3 spoons of sugar, 1 spoon of oyster sauce, 4 cloves of garlic, salt and chicken essence.
1, winter melon rinse with water, dig out the winter melon to cut off the skin of the winter melon, use a knife to draw the "well" word pattern on the side of the winter melon close to the skin, cut into pieces of the same size, millet pepper and shallots rinse with water, millet pepper cut rings, shallots chopped, garlic flattened.
Tip: Because it is close to the part of the winter melon skin, it is harder than the winter melon and is not good, and the word "well" can help it taste better.
2, mix the sauce, find a small bowl, 1 spoon of oyster sauce, a small half spoon of white sugar to enhance the flavor, half a spoon of old soy sauce, the right amount of salt and chicken essence seasoning, and then add a small half bowl of water to stir evenly to make the sauce for later.
3: Add a small amount of oil to the pot, add garlic to stir-fry after the oil is hot, add the winter melon, stir-fry for about 3 minutes on medium heat, until the winter melon is slightly transparent, put it out for later.
4: Add a small amount of oil and half a bowl of water to another pot, add 3 spoonfuls of sugar, simmer slowly over low heat to melt the sugar and show a caramel color, pour in the fried winter melon, stir-fry until winter colored.
5: Pour in the prepared sauce, cover the pot and simmer for about 3 minutes, until the winter melon becomes soft, collect the juice on high heat.
6, add millet pepper and pepper and stir-fry evenly, sprinkle with chopped shallots after coming out of the pot, a plate of braised winter melon with good color and flavor is ready, and it is very good to match with rice.
<h1 class="pgc-h-arrow-right" data-track="18" >- laojing said</h1>
In the summer, a pound of winter melon is cheap for only a few cents, good quality, many dishes can be made, and extremely resistant to storage, and winter melons that are not cut can be stored for several months. Winter melon water content is super high, rich in minerals, can quench thirst, often feel dry mouth, easy to catch fire people can often eat winter melon to alleviate.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.