Later, my grandfather told me that the summer is not very hot, as the saying goes, "the heart is calm and naturally cool", and it feels very cool to hear the name "winter melon" in the hot summer.
Winter melon is rich in protein, carbohydrates, vitamins and nutrients such as potassium, sodium, calcium, iron, etc., which is a typical high-potassium and low-sodium vegetable, and the dietary fiber is as high as 0.8%, winter melon is sweet and cold, which helps to clear away heat and relieve heat, diuresis and dampness, and it is suitable to eat in summer, so it has the reputation of "the first melon in summer".
I remember when I was a child, in the summer, there were winter melons in the basic meals at home, because winter melons grow very fast at this time, and they are also big, and the big one can be eaten for a week, so the winter melons must be eaten quickly, although they are from snacks to large, but they have not been tired of eating. Many people don't eat winter melon when they burn it, that's because they haven't mastered the trick, today I'll share my tips with you, burn winter melon, the most taboo is to add water directly to boil, add one more step, the aroma is fragrant, and it is more satisfying than eating braised pork.
【Braised winter melon】
Ingredients: winter melon, ginger, garlic, shallots, salt, light soy sauce, dark soy sauce, chicken essence, sugar, pepper.
1. Take a portion of winter melon, and then use a knife to peel off the outer skin (the nutritional value of winter melon skin is also very high, if the skin is relatively tender, you can keep it and fry it with chili peppers to make another dish).
2. After the skin of the winter melon is peeled, the inner flesh of the winter melon is cut clean with a knife, and then the surface of the winter melon is cut with a knife into a net knife flower, and finally cut into uniform size of the winter melon pieces for later use.
3. Heat the pot, put in the bottom oil to moisten the pot, put the winter melon into the pot, do not fry, do not add water to boil, but first spread the winter melon in the pot and fry it, and fry both sides until browned.
4. After the winter melon is fried, add ginger and garlic and stir-fry until fragrant, but put dark soy sauce from the side of the pot to color the winter melon, so that the winter melon is burned, and the fragrance of soy sauce is particularly strong.
5. When the winter melon is evenly colored, add water, add other remaining seasonings, bring to a boil over high heat, turn to low heat and simmer for 8 minutes.
6. After the time is up, open the pot, insert the winter melon with chopsticks to see if it is ripe, if it is ripe, turn on the high heat to collect the thick soup, add water starch (water and starch to melt) when the juice is about the same, when the surface of the winter melon is wrapped tightly in the soup, put it on the plate and sprinkle it with green onions.
Summary of production skills of [braised winter melon].
1. When cutting winter melon, make a net-shaped flower knife on the surface of winter melon, which is not only more beautiful, but most importantly, easier to ripen and taste.
2. Braised winter melon should be fried first and then burned, why do you want to fry this step? Because in the process of frying, the water of the winter melon evaporates, which stimulates the fragrance of the winter melon, and the pot frying kang for a long time also increases the pot fragrance of the winter melon, and the pot fragrance is the key to whether the dish is delicious.
3. Ginger and garlic are commonly used ingredients for cooking, which can add a lot of flavor to dishes, but remember that roasted winter melon can be given without garlic but must be given to ginger, and ginger can be slightly more, so that the baked winter melon is guaranteed to be delicious.
4. The soy sauce used to color the winter melon must be sprayed from the side of the pan to bring out the flavor of the soy sauce at a high temperature, and the color is firmer.
5. It is not difficult to burn winter melon too soft, and it can be easily inserted with chopsticks.
How to preserve winter melon
Winter melon is generally a relatively large, after opening the storage has become a problem, most people are eating how much to buy, but sometimes there will be enthusiastic relatives and neighbors will send a winter melon over, if the winter melon is cut open for a day can not be eaten how to save it? The following two methods are introduced:
1. After the winter melon is cut, leave it for a while, and when there are many water droplets on the cut surface of the winter melon, use kitchen paper to absorb the surface moisture, and then change to a clean paper to wrap the cut surface, and put it in the refrigerator or a cool and ventilated place, which can be stored for 3~5 days.
2. After the winter melon is cut, wipe the mucus on the cut surface with paper, then smear it with high liquor, seal it with plastic wrap and put it in the refrigerator, which can be stored for 7~10 days.
Editor丨Zheng Wei