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Entering August, winter melon ushered in a rich production period, Henan side of a pound only sold five or six cents, don't look cheap, but it is the best choice for hydration, heat dissipation, cooling down, and rich in dietary fiber, no fat, but also a typical high potassium and low sodium type of ingredients, just can supplement the potassium element lost with sweat, maintain the balance of nutrition in the body, is simply the "parity king" in high-quality ingredients, my family can eat hundreds of pounds almost every summer.
Although today's vegetables can be eaten all year round, no matter which season is not as fresh, fragrant, crisp and tender as the season. So today I will use winter melon to make a delicious winter melon brew for everyone, with meat grains of winter melon, fragrant, delicious to the extreme, taking advantage of the August winter melon is in full bloom, grasp to eat.
【Winter melon stuffing】
1. First of all, we prepare a few millet peppers, cut into chili rings; a few garlic grains, cut into garlic slices; ginger cut into thin strips, all put together.
2. Spring onion leaves, cut into green onions; green onion white and then cut into segments; ginger also patted and green onion sections put together, add the appropriate amount of water to soak out the green onion and ginger juice.
3. Prepare a section of winter melon, peel the outer skin, remove the melon, and then cut the winter melon into knife pieces, the first knife is connected together, the second knife is cut, cut into a winter melon clip, convenient for filling the meat filling.
4. Put 300 grams of pork belly filling into the pot, add 2 grams of salt, 2 grams of pepper, pour in some cooking wine to fishy, then pour some onion and ginger water, stir evenly in one direction, and beat to the top, so that the meat filling is more tender and elastic.
5. Add 8 grams of corn starch and continue to stir in one direction, the starch can increase the holding force and make the meat filling more sticky.
6. Then stuff the beaten meat filling into the winter melon slices, and fill them one by one for later.
7. Beat an egg into the basin, prepare a small basin of starch, first dip the winter melon pieces with egg liquid, and then wrap a layer of starch on the plate.
8. Burn the oil in the pot, put in the winter melon pieces when the oil temperature is 50% hot, fry on medium-low heat for about two minutes, and pour out the oil control when the winter melon is fried to a golden brown.
9. Burn the oil in the pot again, after the oil is heated, add ginger, garlic and millet pepper together to stir-fry the spicy taste, add 5 grams of oyster sauce to remove the umami flavor, 8 grams of cooking wine to remove the fishy, then add a spoonful of water to start seasoning, add 2 grams of salt, 2 grams of chicken powder, 2 grams of sugar, 2 grams of pepper, stir and open the seasoning.
10. Then add the fried winter melon pieces, drizzle in a little soy sauce, turn the heat to simmer, often pour the winter melon juice so that the salt taste is more even.
11. Hook a little water starch, let the sauce better wrap on the winter melon, pour in some sesame oil, add flavor and brighten the winter melon, the soup harvest is viscous, evenly placed in the plate, sprinkled with green onions and delicious.
Ah Fei had something to say:
1. The meat filling must be fully whipped into a ball, so that it is chewy and not easy to scatter.
2. Be sure to hook some water starch before cooking, and the dish is more flavorful.
Well, this delicious and nutritious stuffed winter melon is ready, like friends hurry up and try it.
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