Wax gourd is the treasure of the whole body, containing a variety of vitamins and trace elements, which can clear away heat and phlegm, relieve cough, detoxify and diuresis, clear fire and benefit the lungs. Eating more wax gourd at ordinary times is good for your health. Wax gourd is also a versatile food. There are many ingredients and practices based on it, such as dried wax gourd, braised melon, duck rack roasted melon and so on. You can choose what you want according to your own tastes and preferences. I like melon balls best. My family cooks this dish occasionally. Especially delicious, the more you eat, the more you want to eat.
Today, I went to the supermarket and bought a melon stuffing. I must make a melon ball for my family. Cut the gossip and get to work.
Ingredients: 500g wax gourd, 250g meat stuffing, starch 1 serving, egg 1 serving, coriander 1 serving.
Seasoning: 3 grams of edible salt, a little cooking wine, 2 grams of thirteen spices, 2 grams of pepper, 2 grams of chicken essence, a little sesame oil, onion, ginger and garlic 1 serving.
manufacturing method
1, peeled and washed wax gourd, and sliced for later use.
2. Wash the coriander and cut it into small pieces.
2. Put the prepared meat stuffing into a pot, add 3 grams of edible salt, 2 tablespoons of cooking wine, 2 grams of thirteen spices, 2 grams of pepper, 2 grams of chicken essence, a little sesame oil, one onion, ginger and garlic, eggs and starch, stir well, and marinate for 10 minute.
3, put water in the pot, boil the fire, make the marinated meat into balls with uniform size, put them in the pot and gently push them with a spoon.
4. Cook until the balls float, then put the cut wax gourd into the pot and cook for 5 minutes.
4. Put the prepared meatballs into the soup basin, put some coriander on it, and sprinkle with a small amount of sesame oil, and serve.
Tip:
1, go to the supermarket to buy wax gourd, and choose good quality wax gourd.
2. Use meat stuffing that is seven points thin and three points fat, so that the melon balls made are light and refreshing, not greasy, delicious and nutritious.
There are many ways to make wax gourd. Here are some delicious ways to make wax gourd.
Braised winter melon
1. Peel the wax gourd, cut it into 4-5 cm cubes, and cut it with a cross knife. Dice the mushrooms and peppers;
2. Fry the wax gourd in oil;
3. Move the wax gourd out of the space, stir-fry the mushrooms and pepper granules to taste, and sprinkle with salt;
4. Add blanched wax gourd, spray soy sauce, bring to a boil over medium heat, and cover the lid;
5. When the juice is almost dry, add oyster sauce, chicken essence and chopped green onion.
skill
You should add minced meat. It's too late to thaw in the refrigerator now. Remember to add if you want to learn to cook. It will taste better.
Winter melon meatball soup
1. Peel and wash the wax gourd, and cut it into small squares for later use.
2. Add salt and corn starch to the chopped pork belly and knead into meatballs. If you don't like fat meat, use pure lean meat.
3. First put the meatballs into the pot, add appropriate amount of water and simmer on low heat.
After 4.20 minutes, add the wax gourd, and cook for 15 minutes. Add the seasoning and sprinkle with chopped green onion to serve.
skill
When kneading meatballs, don't forget to add a small amount of raw flour to enhance the compactness of meatballs. Keep its shape so that meatballs are not easy to cook. If it's too much trouble, go to the supermarket to buy meatballs.
Roasted ribs with winter melon
1. Wash ribs, blanch in boiling water to remove blood foam, and then clean.
2. Peel the wax gourd and cut it into pieces
3. Put oil in the pot, add star anise, cinnamon, ginger and garlic slices, stir fry the ribs for a few times, add two teaspoons of cooking wine, stir well, then add two teaspoons of soy sauce, one teaspoon of soy sauce, appropriate amount of rock sugar and salt, and stir well.
4. Add hot water, bring to a boil, remove the floating foam, then cover the pot and stew for about 40 minutes. (add enough hot water at a time and wipe the meat noodles clean. )
5. Add the wax gourd and cook for about 10 minute until the wax gourd is cooked. Add onion and stir well.
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When I mention wax gourd, I think of wax gourd cup, a famous dish in modern banquets, which has reached the artistic level in form and content. The skin of wax gourd is blue-green, and the meat is white. The patterns carefully carved by the chefs are so delicate that we forget the next chopsticks. The content is well known, salty and sweet, unique. However, in the early days, wax gourd was often ignored. Some people say that its cooking method is too monotonous, mostly vegetarian stew or stew. Although it can be served with tofu, vermicelli or meatballs, it is still clear soup.
There is a dish of wax gourd and bird's nest in the menu of Suiyuan, which reads "Be soft with softness, reuse chicken juice and mushroom juice." Bird's nest is made of jade, not pure white. "Yuan Mei thinks this dish is" excellent ",and everything is light. In another part of this book, "wax gourd" is the opposite: "wax gourd is used the most. Mix bird's nest, fish, meat, eel, eel and ham. Yangzhou Dinghui Temple is very good, red as blood, without broth. "The meat is heavy, it seems that boiled melon is not necessarily light. There is a saying in Zhenjiang called "Winter Melon Five-flavor Pot", which is a typical structure of winter melon meat dishes now.
However, individuals still like to make winter melon soup, and practices vary from place to place. For example, Beijing locals can make winter melon soup and sliced mutton. The practice is to slice the wax gourd and simmer the soup. Sliced mutton, marinated with sesame oil and soy sauce, and then boiled in a boiling pot of winter melon soup. As soon as the meat turns white, take it out of the pot and season it according to the taste. Toad cave winter melon soup will be served in Jiangsu and Zhejiang provinces. Choose Jinhua ham for ham. Simmer the soup first, then take out the slices and stew them in the original soup. The soup is light and mellow, which is incomparable to other soups. Of course, you can also choose other cooking methods, such as roast melon in leg juice, stewed melon in money, fried melon, shredded melon in milk and so on.
cola
When I was about three or four years old, I was taken to a distant aunt's house by my parents. Of course, I don't remember the situation clearly that day, but what impressed me the most was that the Cantonese uncle brought out a cup of wax gourd engraved with flowers like a magician.
At the entrance, the soup is sweet, and the melon meat melts in one bite. It is really excellent food. Although young, it is delicious. I never do what he thinks. Eating and drinking that day left an unforgettable memory. When I saw my uncle again decades later, when I talked about my childhood experience as a guest, I immediately shouted, "Ah! Winter melon cup! "
I always say that my talent for food when I was young came from my old grandmother, which is also true. But it was definitely my first teacher who really broke the enough paper and generated lifelong interest.
Wax gourd, native to southern China. I couldn't read when I was a child. I thought that since there were watermelons and pumpkins, there must be "East Melons". Moreover, winter melons are on the market in summer, so why is it reminiscent of winter? One of the reasons is that the wax gourd is ripe and frosted, like snow in winter. When you see it in summer, it is cool.
Old wax gourd is not very common in the vegetable market. Most of them are turquoise. Please sell them at a good price. It's rare to see someone buy a whole melon. This guy can weigh dozens of pounds. Usually cutting one or two pieces vertically is enough for a family of five to cook two side dishes.
The most advanced wax gourd dish is the wax gourd cup of Cantonese cuisine. I asked my uncle for advice and got the following practice: take a small melon with thick skin and meat, cut it in half, carve it into a sawtooth shape at the mouth of the melon, and dig out the pulp. Carving melon skin depends on the master's skill, and you can do without carving it. Next, boil the water and take it out to make the river too cold. On the other hand, dice scallops, duck, ham, mushrooms and frogs, put them in a melon bowl, add two soups, Shaoxing wine and sugar, steam them over high fire, sprinkle with salt, pepper and chopped ham and serve.
The so-called Ertang is a Cantonese noun. Thirty pounds of meat, thirty pounds of soup, called top soup, fifteen pounds of meat, boiled for four hours, or thirty pounds of soup, second class, called soup. The remaining soup residue is boiled in water for an hour, which is the second soup, also called hairy soup.
Winter melon cup is a seasonal dish in summer. To win by fresh, you don't have to use very rich top soup and soup base. The key is to have a handful of cordate telosma in the end. The aroma will attack people's appetite.
The combination of frog and wax gourd is great. The former is sweeter, which can make up for the relatively dull taste of wax gourd. Among the "Taishi dishes" that Guangdong gourmets relish, there is a kind of Taishi frog, which is an upgraded version of the wax gourd cup. It is said that when scalding wax gourd, you need a piece of dried tangerine peel to remove the green gas.
Personally, Taiwan Province Province believes that many people in pineapple cake use wax gourd stuffing instead of pineapple stuffing, which is nothing new. The low price of wax gourd is one of the factors, but it is also strange that there is no personality, and the additives are in a mess, which is convenient to imitate this and that.
The most distinctive winter melon dishes in the world should be the stinky winter melon of Ningbo people and Shaoxing people. Every household in the local area smells bad. Ferment with amaranth stalks, dig into stinky brine, soak in raw wax gourd slices for several hours, take out and steam, pour sesame oil on it, and fill three bowls. But the strong personality of stinky wax gourd comes from stinky brine, not wax gourd itself.
Summer diet should be light, and winter melon soup is the most timely home-cooked dish. The next row is fine. I don't want to eat that meat. Cut a few slices of bacon or south wind meat, and you can still taste it. Vegetarians can add flat tips and tomatoes and pour a spoonful of sesame oil from the pot.
Steamed ham with wax gourd cut into leaves is a common side dish in Jiangnan. Legend has it that Ningbo families secretly eat ham in the kitchen when they cook this dish to entertain guests, because the older generation in Ningbo is frugal and never shows off their wealth. In this way, it is wise to eat ham instead of ham. Mr. Jin Yong, a native of Haining, a neighbor of Ningbo, wrote the dish "Twenty-four Bridges Moonlit Night", which may be the inspiration he got from it.
It's very simple. Wax gourd and edamame are fried in one pot, and it doesn't matter without soy sauce. Children in Shanghai are happy. Who says Shanghai food is thick oil and red sauce?
Add a little soy sauce, but not too salty, and sprinkle a handful of shrimp skin. Teacher Shen Hongfei said that Shanghainese knew that summer was coming as long as they smelled the wax gourd.
Wax gourd is nutritious, sweet and soft, and suitable for all ages. As a cool weapon, wax gourd frequently appears on the dining table in summer, so it is also called the first melon in summer. Wax gourd does not need to add too many seasonings, only simple ingredients and a small amount of seasonings can reflect the delicious taste of wax gourd itself.
Development of winter melon and old duck soup
Ingredients: a catty of duck, a piece of wax gourd, a small bowl of coix seed, two lotus leaves, three jujubes, about 20 gordon euryales, salt 1 spoon, ginger 1 tablet.
The specific methods are as follows: wash the wax gourd without peeling, cut it into thick pieces, wash other ingredients, wash the old duck and cut it into small pieces, remove the duck skin and fat oil, cook it in boiling water until the blood is gone, wash it with clear water to remove the duck smell, slightly cook the lotus leaf in boiling water, and add the old duck, wax gourd, solid fruit, coix seed, lotus leaf, candied dates and ginger slices.
Seafood and winter melon soup
Ingredients: ribs 1 kg, 2 swimming crabs, wax gourd 1 slice, water 1.5 liter, ginger 1 slice, 5g of yellow wine, 3g of salt and 5g of chicken essence.
The specific method is as follows: clean the swimming crab, then cut it into small pieces, marinate it with yellow wine and shredded ginger for a while, add clear water from the pot, pour the ribs, boil them with clear water, add yellow wine to remove the fishy smell and blood foam of the ribs, add ginger and ribs, add clear water, cook for 30 minutes on medium fire, add wax gourd, swimming crab and small fire for 65,438+00 minutes, add salt and chicken powder, and stir.
Juanzi shares a delicious practice of wax gourd, and you can try it if you like it;
White gourd, pork, onion ginger, soy sauce, cooking wine, cooking oil, white pepper, salt, chicken essence, eggs, coriander and sesame oil.
1; Wash and cut pork into pieces, chop onion and ginger, put them into a cooking machine and beat them into minced meat, then pour them into a container.
2; Add soy sauce, cooking wine, cooking oil, white pepper, a little salt, chicken essence and egg white and stir in the same direction.
3; Peel the wax gourd, remove the pulp and cut into pieces. Wash coriander and cut into pieces.
4; Make minced meat into meatballs.
5; Boil the meatballs in the pot with water, then turn to medium heat and cook for five minutes.
6; Add wax gourd and cook until transparent.
7; Add salt, chicken essence, a few drops of sesame oil, sprinkle with coriander segments and serve.
Stir-fried wax gourd is cold and sweet, clearing away heat and promoting fluid production, especially suitable for summer consumption.
1. Peel wax gourd, remove pulp, wash and slice.
2. Chop the onion and ginger separately.
3. Put the oil in the hot pot, first put the chopped green onion and ginger into the wok.
4. put the melon slices.
5. Stir fry until the wax gourd begins to soften.
6. Add water and the remaining chopped green onion and Jiang Mo.
7. Stir well and cook for two minutes.
Tip: add a little water to stir fry and stew it a little to taste better.
How to make melons delicious? Many years ago, the company I worked for had lunch, and there were many employees in the company. Going to the canteen to cook gives me the feeling that I am back on campus. The company's food is not too bad. The chef cooked lunch for us in different ways and made some vegetarian dishes, which were very delicious.
For example, winter melon, the company's chef is very good, it looks like a plate of grilled fish. After the entrance, it feels like a piece of pork belly, delicious and crisp. After chewing, it's sparse. Finally, to my surprise, it was actually a crisp piece of wax gourd wrapped in batter.
Wax gourd is rich in protein, carbohydrates and no fat. It is a very healthy and high-quality food. It is hot in summer, and people lose water quickly. Eating wax gourd often is good for your health. So, I brought the practice of melon in the company canteen to my kitchen.
The processing of this onion fried melon is very important. After many failures, I managed to master it. I mixed the batter and flour, coated the melon with a layer, fried it until it was crisp, and then fried it with onions. My parents ate it for the first time. I'm surprised that melons can be so crisp.
How to make melons delicious?
The wax gourd with this method has a strong aroma and the finished product is very delicious. Here is a brief introduction to the method of frying winter melon with onions in the form of pictures and texts:
1. Peel the wax gourd, cut it into slightly larger wax gourd slices, put the wax gourd in boiling water, boil it again, and take it out with a filter spoon;
2. After supercooling, let the blanched wax gourd block cool quickly, then drain the water and put it in a plate for later use;
3. Put 2 spoonfuls of flour and 1 spoonful of salt into the egg mixture and stir evenly to make a bowl of batter;
4. Put the drained wax gourd blocks into the batter, so that each wax gourd is evenly coated with the batter;
5, put more salad oil in the pot, heat the oil temperature to 60% heat, turn to low heat, pick up the melon slices wrapped in batter with chopsticks, put them into the oil pan one by one, and fry until both sides are golden;
6. After the wok is cleaned, add a small amount of salad oil, heat it slightly, add dried peppers, Jiang Mo and garlic, stir fry, and then add our chopped onions;
7. Put the onion in the pot, stir fry more, stir fry until the onion is soft, add soy sauce and salt to taste, and then add the wax gourd pieces we just fried;
8, melon pieces into the pot, stir fry a lot, because the batter is salty, so you don't need to put other seasonings, stir fry evenly, you can go out of the pot and put it on the plate, and a plate of fragrant onion fried melon will be ready;
How to make melons delicious?
At the end of the paper, I want to say a few words. The wax gourd with this method has a strong aroma and the finished product is very delicious. Coat the wax gourd with a layer of batter made of egg liquid and flour, fry it until crisp, and then fry it with onions. You will be surprised to find that wax gourd can be made so crisp.
It looks like a plate of grilled fish. After the entrance, it looks like a pork belly. It tastes fragrant and crisp. It's watery after chewing. Finally, to my surprise, it was actually a crisp wax gourd wrapped batter.
Most farmers in Sichuan and Chongqing plant wax gourd, which is one of the main vegetables in September. Wax gourd is a very cheap vegetable in Sichuan and Chongqing. Yesterday, I bought a large piece of wax gourd, which cost 3 yuan, 0.99 yuan 1 kg and weighed 3 kg. People in Sichuan and Chongqing like to eat wax gourd, which is soft, tender and juicy, delicious and fragrant. In Sichuan, wax gourd is used to stew pork ribs soup, duck soup and stir-fry wax gourd. A few days ago, when I was in Chongqing, I went to my classmate's house to eat a particularly delicious winter melon stir-fry-tomato fried winter melon. Under the action of tomato essence, soft wax gourd has a unique flavor, which is fragrant and delicious, soft, sweet and sour.
After a certain understanding, I know that tomato fried melon is a kind of home cooking. I've never done it before. I ate it at my classmate's house in Chongqing this time. I thought it was delicious and wanted to cook it myself. Ask students how to fry winter melon with tomatoes. Although it seems simple, it takes some skill to make this dish delicious. I tried to cook it several times after I came back, but I didn't think it was as delicious as my classmates. After several failures, I realized the real mystery. Chongqing people who love spicy food can make such delicious cabbage, which is really unique.
The ingredients of "Fried Winter Melon with Tomato" are: 2 fresh red tomatoes and one piece of winter melon (just fry a big plate).
Seasoning ingredients: tomato juice, sugar, salt, chicken essence and vegetable oil.
Production process:
Practice skills sharing summary A sweet and sour, soft and tender tomato fried melon is ready, refreshing, delicious and delicious. This is a delicious home-cooked dish I just learned in Chongqing. Although I don't know if it belongs to Chongqing cuisine, I can't tell which cuisine it is. Friends you like can try it.