There are so many kinds of vegetables in the supermarket, which we pick up directly in our hands and put in plastic bags. But it is best to put a plastic bag on the hand to get a vegetable first, otherwise it is easy to be pricked by this dish. Many people must have guessed that this is a winter melon with hard thorns on the surface. Don't look at this winter melon, it looks ugly and full of hard thorns, but it tastes very good. Today I plan to use 800 grams of winter melon to teach you to make a fragrant, soft and tender steamed winter melon that can go to the fire, and I am sure to make you satisfied.
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Of course, in order to prevent being pricked by the hard thorns of winter melon, it is still recommended that everyone wrap their hands in plastic bags when choosing winter melon in the supermarket and then go to get winter melon. When you get home, it is best to wear gloves and scrape the hard thorns on the skin of the winter melon with a knife. Then we use a kitchen knife to peel off the skin of the winter melon and cut it into slices, put it on a plate and sprinkle with seasoning.
Steam in the steamer for 20 minutes, pour the juice from the dish into the wok, add shiitake mushrooms and other spices and boil into a sauce. Pour the boiled sauce over it, add a spoonful of oil, and this delicious steamed winter melon is ready. If you usually eat spicy or greasy and always on fire, you may wish to try this fire-removing dish.
【Ingredients for steamed winter melon】
Ingredients: 800g winter melon, 30g green beans, 40g shiitake mushrooms, 40g crab fillet
Prepare the seasoning:
5g salt, 5g chicken essence, half a bowl of water starch, 1 spoonful of clear oil
【Steps to make steamed winter melon】
1. Slice and steam
Put the purchased winter melon in a pool, wear gloves and rinse it with tap water. Prepare a kitchen knife or fruit knife to slowly scrape off the hard thorns on the outer layer of the winter melon, so that you don't have to worry about being stabbed in your hand.
After scraping the thorns, rinse the hard thorns on the surface with tap water and place the winter melon on the cutting board. Cut about 800 grams of winter melon with a knife to make this dish.
After cutting, use a kitchen knife or peeler to peel off the cruss on the surface of the winter melon, then cut the winter melon into slices about 1 cm thick, neatly arrange them on a plate, and put them in the steaming drawer.
Sprinkle 5 grams of salt and 5 grams of chicken essence on top of the winter melon to increase the saltiness and umami taste of the winter melon.
Add enough water to the bottom of the steamer, cover and turn on high heat to bring the water to a boil. Then open the lid, put the steamer on the pot, cover the lid and steam for 20 minutes, and the winter melon will be cooked through.
2. Simmer the sauce
Turn off the heat, put the steamer down on the cutting board, and open the lid. Put on anti-scald gloves, remove the plate and pour the juices into a wok. Since the juice is obtained by steaming winter melon, the refreshing taste of containing winter melon enhances the taste of the sauce.
After pouring the sauce into the pan, we also need to add 30 grams of green beans and 40 grams of diced shiitake mushrooms.
By the way, add a small amount of pure water to submerge the ingredients, so that after boiling, there is enough sauce to water the winter melon. Cover and slowly bring the broth to a boil over medium heat.
After boiling, reduce the heat to low and simmer, and the simmering time can be controlled within 10 minutes. When the time is up, we open the lid and cut 40 grams of crab fillet into cubes and put it in the pot. Cover and cook for 30 seconds so the sauce has a crab flavor.
3. Pour the juice to taste
To make the dish look pretty, we need to make the sauce sticky, and here we need to make a simple striking. Add a small spoonful of potato or cornstarch to a small bowl and add half a bowl of water to make water starch. Turn the heat up a bit, open the lid and pour the water starch into the pan. While simmering, push the pan with a spatula to prevent the bottom of the pan from sticking to the bottom.
When we see that the soup in the pot is sticky, we can turn off the heat and pour the sauce in the pot evenly on top of the winter melon. By the way, pour a spoonful of bright oil on top of the winter melon, that is, the cooking oil that has been fried with seasoning. This will enhance the brightness of the whole dish and make it full of color and flavor. At this point, you can prepare spoons and chopsticks and serve with fragrant rice to enjoy this dish.
【Technical summary of steamed winter melon】
1 The hard thorns on the surface of the winter melon are easy to prick the palm of the hand, so you should protect yourself when choosing winter melon and cleaning up winter melon. For the winter melon you buy back, it is recommended to directly scrape off the hard thorns on the surface with a knife to facilitate the next cooking.
2 After the winter melon is sliced, put it on a deeper plate, so that after steaming, more juice can be stored on the plate for porridge sauce. Wear anti-scalding gloves to prevent burning your hands.
3 When scooping, use a spatula or spoon to constantly push the edge of the pot to prevent the bottom of the pan from sticking. After the sauce is poured into the plate, some oil should also be sprinkled to enhance the brightness of the dish.