In late autumn and early winter, the temperature dropped, the air was still dry, and several colleagues in the office caught a cold and kept coughing.
Surrounded by a circle of cold people, I should pay attention to health and protect myself!
Recently, the determination to maintain health is very big, such as changing the bad habit of staying up late, striving to go to bed before 11 pm, and taking a nap for a few minutes at noon every day.
Of course, "medicine is not as good as food supplement", and diet should naturally be strengthened.
Today to share a nutritious, delicious, good-looking, and healthy dish, not fried, not fried, steamed on the fire, 15 minutes on the table, delicious to the extreme, success rate of 100%, the key is that the price is still cheap, a few dollars can make a large plate!
Look at this shape, crystal transparent like jade, shining in the sun, not bad?
Can you guess what ingredients it was made of?
In fact, it is a winter melon steamed meatball, but it is concave. Cut the winter melon into pieces, dig a hole in the middle, fill it with meat filling, and then cover it with a dug out "winter melon hat", steam it, and then drizzle with the sauce, sparkling, like a gemstone, quite interesting.
Everyone must have seen Jin Yong's "Legend of the Archery Hero", which has a strange Huang Rong, piano, chess, calligraphy and painting, literature and martial arts, and also made a good dish. In order to keep Hong Qigong's Guo Jing martial arts, she made a lot of dishes, one of which was called "Twenty-Four Bridges Bright Moon Night", which was to cut the tofu into a ball, fill it with ham and steam it, and finally discard the ham and eat 24 pieces of tofu.
I am this is a different material version, a plate of only 6 "bridge holes", I don't know if the jade people who teach blowing pipes will still come? (The original sentence comes from Du Mu's poem: Twenty-Four Bridges Bright Moon Night, Where the Jade People Teach Blowing Pipes.) ）
Compared to her dish, I like this dish more, because the winter melon is a good thing, 100 grams of winter melon has 96% to 97% water, but the fat only contains 0.2g, the thinner and thinner it is, the more it will not be fat, and it will not be on fire, how good!
Let's move on to the next approach.
Wash the winter melon, peel it and cut out a few squares.
Dig a hole with a ball digger.
There was no ball digger, just use a small spoon, very quickly.
Don't throw away the dug up winter melon meat, and steam it together later.
After digging a hole, dig a little more to get a thin hemisphere, which is covered with meatballs.
Find a plate of the right size, put the square winter melon in the middle, and place the dug out ball on all sides.
(We are ordinary people, the ingredients can not be wasted, put around the steaming, good looking and delicious, don't throw it away.) ）
Mix a portion of your favorite minced meat. Minced meat with salt, cooking wine, soy sauce and egg whites stirred in one direction, I just have a mixed dumpling filling, and a few corn kernels are added to it, so that the meat filling tastes richer.
Fill the hole with the minced meat and cover it with the winter melon that was dug out a second time, because it was dug by the same spoon and was just the right size.
This shape looks better, and when you eat it, "there is a surprise when you open the lid"!
Place in a pot and steam on high heat for about 15 minutes.
When steaming, the winter melon will come out of the water, pour the water in a small bowl.
Pour the steamed winter melon juice into the pot, add the appropriate amount of soy sauce and water, bring to a boil, and add water starch to outline.
Finally, drizzle the sauce on the winter melon, sprinkle the green onions and serve!