When I was a child, the material was not very rich, in the winter, vegetables are basically pumpkins, winter, radish cabbage, these vegetables are planted at home, can be preserved for a long time, in the countryside, it is rare to buy some vegetables all year round, are what is planted in the field to eat, the long winter, every household eats almost these.
Fortunately, my mother's skill, cooking skills are also very good, and the ordinary radish cabbage, in her hands, the taste is so tempting! This braised winter melon is a dish that Meimei has not tired of eating since she was a child, my mother will make it for me once every two days, until now, it is Meimei's turn to cook, this dish is still the "trump card" on my family's winter table, and people who have tasted it say it is delicious!
I've always thought that this sauce roasted winter melon is my mother's original creation! Later to the restaurant to eat, found that all the large and small restaurants have this dish, however, always feel that no mother to do into the taste, this dish is not difficult, but the process of playing the flower knife is the most test of people's patience, although it is only a simple cross flower knife, but also need the foundation, the depth should be just right, too shallow to eat is not tasteful, too deep to burn out the winter melon block is easy to spread, try it a few times, you can find the state.
Sauce roasted winter melon, sauce is the most important spice, do not like to eat spicy can use soybean sauce, but I recommend douban sauce, its sauce is more fragrant, slightly with a little spicy taste, eat more fragrant!
Try it when you are hungry for meat, roasted winter melon with sauce, and eat meat with vegetarian dishes!
When I was a child, my mother burned it for 7 cents and 1 pound, and the water nourished to go to the autumn dryness!
【Sauce roasted winter melon】
Ingredients 200 grams of winter melon 1 spoonful of watercress sauce 1 each of the green and red peppers
Excipients Oil appropriate amount Salt appropriate amount
method:
Ingredients are prepared.
Mince the pork, add a spoonful of watercress sauce and mix well.
Mix well and add a spoonful of oil to seal the minced meat and marinate for 10 minutes.
When the meat is marinated, to process the winter melon, after the winter melon is peeled, the back of the fine cut out of the dense cross flower knife, the depth is appropriate, can not be cut,
The melon is then cut into strips and then into small cubes.
Sauté the marinated minced pork into a frying pan, sauté until it changes color, add chili peppers and salt, stir-fry well and set aside.
Place the winter melon cubes in a pan and fry on both sides over medium-low heat until slightly browned.
Drizzle half the water of the winter melon along the edge of the pot, cover the pot and cook until slightly juiced.
Place the sautéed minced meat on top of the winter melon pieces, add salt to taste, and stir-fry slightly to get out of the pan.
Tips:
Sauce burning winter melon method is simple, pay attention to when playing the flower knife, the force should be even, do not deep a knife shallow knife, with a "chopping" way, rather than "cutting", chopped out of the knife marks are deeper, burned out of the winter melon more flavorful.