Braised winter melon

Raw materials:

500g of wax gourd, 40g of scallion oil, 35g of peanut oil, 25g of sweet noodle sauce, 25g of soy sauce, 0g of white sugar10g, 3g of refined salt,

2g of monosodium glutamate, a little of Jiang Mo, 20g of water starch, and 0/00g of broth/kloc-.

Method:

1. Peel the wax gourd, wash it, and cut it into pieces with a width of 3cm, 1.2cm. ..

2. Heat the oil in the pot, add onion, ginger and sweet noodle sauce, then add wax gourd, soy sauce, sugar, monosodium glutamate and broth.

Turn to low heat after boiling, thicken the wax gourd slices when they are rotten, pour in onion oil and stir well.

Features: fresh and salty.

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Braised winter melon

Ingredients: 500g wax gourd, a little minced garlic, 20g vegetable oil, 25g soy sauce, 50g starch, a little salt, shredded onion, Jiang Mo and sesame oil. 、

Practice scrape off the skin of winter melon, take out the pulp, wash and drain, cut into 2 cm thick strips, boil in boiling water for 5 minutes, remove and drain. Add soy sauce, salt, shredded onion, garlic slices, Jiang Mo, water starch and warm water (150g) into a bowl to make juice. Add vegetable oil to the pot, heat it with high fire, pour in seasoning and stir well, that is, add wax gourd, stir well, add sesame oil 10g, stir well and take it out of the pot (don't stir too badly, otherwise it will turn into mud).

Braised winter melon

Raw materials; Wax gourd Ingredients; Oil, salt, monosodium glutamate, soy sauce, red pepper, garlic.

Prepare; Cut the wax gourd into 45X45MM squares, then cut the square wax gourd into 5X5 squares with a knife, and chop the red pepper and garlic.

Making; Boil the oil. Put the wax gourd into the pot piece by piece, paying attention to the peeled side down. After three minutes, turn off the fire properly and barbecue the wax gourd slowly. When it is almost cooked, add a little soy sauce, then add pepper and garlic, and add monosodium glutamate, just a little.

The winter melon stewed in this way tastes delicious.

How to cook braised winter melon is introduced in detail in daily practice.

Introduction: Braised white gourd melts in the mouth and has a strong flavor. Although it's a vegetarian dish, it smells delicious, so it's delicious. This dish is very simple. Let's look at the pictures together.

Teacher, let's learn how to stew melon in home cooking.

Difficulty: 500g of primary tools/raw materials, 60ml of Lee Kum Kee's secret stew, 300ml of hot water.

As a vegetable with the same origin of medicine and food, wax gourd has many health-care effects, and it is good for your health to eat it regularly.

Braised winter melon melts instantly in the mouth, with rich fragrance, no less than braised pork, and looks like braised pork in appearance.

That sounds appetizing. Learn from Teacher Tu the home-cooked method of braising white gourd.

1. Wash wax gourd, peel, remove seeds and cut into thick slices.

2. Heat the pot, put some oil, stir-fry the wax gourd when the oil temperature reaches 70%, add the braised sauce and add hot water.

3. Cover the lid and simmer until the juice is collected.

How to cook braised winter melon is introduced in detail in daily practice.

Introduction: Braised white gourd melts in the mouth and has a strong flavor. Although it's a vegetarian dish, it smells delicious, so it's delicious.

This dish is very simple. Learn from Teacher Tu how to stew winter melon. Difficulty: 500g of primary tools/raw materials, 60ml of Lee Kum Kee's secret braised juice and 300ml of hot water. Steps and methods Wax gourd, as a vegetable with the same origin of medicine and food, has many health-care functions, and it is good for the body to eat it regularly.

Braised winter melon melts in the mouth, tastes fragrant, no less than braised pork, and looks as appetizing as braised pork. Learn from Teacher Tu the home-cooked method of braising white gourd.

1. Wash wax gourd, peel, remove seeds and cut into thick slices. 2. Heat the pot, put some oil, stir-fry the wax gourd when the oil temperature reaches 70%, add the braised sauce and add hot water.

3. Cover the lid and simmer until the juice is collected.

How to cook braised melon is delicious?

Ingredients: 500g of wax gourd; Accessories: appropriate amount of oil, salt, pepper, star anise, onion 10g, ginger juice, hot sauce, soy sauce, dried red pepper, chicken essence, sugar step 1, wax gourd peeled and washed for later use.

2. Cut the wax gourd into thick slices for later use. Braised winter melon 3, onion cut into long sections for use.

4. Put oil in the wok, simmer, add pepper, pepper and star anise and stir fry. 5. Stir-fry the flavor of seasoning, add dried red pepper and onion and saute.

6. Add wax gourd pieces and stir fry. 7. Add sugar, salt and soy sauce and stir fry. Add ginger juice and hot sauce.

8. Stir the seasoning evenly and wrap it with wax gourd. 9. Add the right amount of water, cover it, and stew the melon.

10, when the soup is thick, open the lid, add Feng Tong Fukuo chicken essence, and serve. Tip 1. Winter melon needs to be stewed to prevent it from breaking. When cutting into pieces, cut into thick chunks, which is more like braised pork.

2. The addition of hot sauce can be decided according to the situation of various seasonings, and it can be used as bean paste without adding it.

Excuse me, how to cook braised winter melon?

Raw materials:

Winter melon, ginger, onion, Lee Kum Kee-flavored fermented soybean and selected soy sauce, cooking wine, sugar, oyster sauce and sesame oil.

Exercise:

Dice the wax gourd, cut the ginger into Suu, and cut the onion into sections.

Hot pot, pour the right amount of oil (the amount of oil can be less, because wax gourd doesn't eat oil). Stir-fry a spoonful of Lee Kum Kee-flavored lobster sauce (the amount of this sauce should not be too much, so as not to cover up the fragrance of wax gourd), and stir-fry with shredded ginger. Then add the wax gourd pieces and stir fry. Stir-fry for a few times, then pour in the right amount of cooking wine, a little sugar, soy sauce and oyster sauce, then add the onion, add the right amount of hot water, and keep the wax gourd.

Stew on medium heat until the soup is reduced, and finally the fire is dried and the fire is turned off. Sprinkle a little sesame oil to enhance the fragrance. It's done. Put it on the plate! ~ ~ ~ slightly spicy, combined with the taste of lobster sauce, with a hint of melon fragrance ... because of its rich taste, it tastes a little meaty:)

Supplementary explanation:

1. Recently, I found that replacing ordinary cooking wine with Lin Wei in cooking will make the dishes taste better. Lin Wei can remove the fishy smell, increase the luster and aroma of dishes, and make the taste richer. Lin Wei should be sold in the Japanese seasoning counter of the supermarket. You can have a look at the packages you are interested in.

2. Lee Kum Kee flavored lobster sauce is also my favorite seasoning. It has both the aroma of lobster sauce and the spicy taste. Usually it is very convenient to add other ingredients to stir fry after cooking.

3. When I stewed the wax gourd, I also added a handful of ready-to-eat dried Undaria pinnatifida sent by menstruation, which was nutritious and made the wax gourd taste better.

Ask how to stew melon.

500g of stewed white gourd, a little minced garlic, 20g of vegetable oil, 25g of soy sauce, 50g of water starch, a little salt, shredded onion, Jiang Mo and sesame oil.

Practice: scrape off the skin of winter melon, take out the pulp, wash and drain, cut into 2 cm thick strips, boil in boiling water for 5 minutes, remove and drain. Add soy sauce, salt, shredded onion, garlic slices, Jiang Mo, water starch and warm water (150g) into a bowl to make juice.

Add vegetable oil to the pot, heat it with high fire, pour in seasoning and stir well, that is, add wax gourd, stir well, add sesame oil 10g, stir well and take it out of the pot (don't stir too badly, otherwise it will turn into mud). Braised wax gourd raw materials; Wax gourd Ingredients; Oil, salt, monosodium glutamate, soy sauce, red pepper, garlic. Prepare; Cut the wax gourd into a square of 45X45MM, then cut the square wax gourd into a square of 5X5 with a knife, and (but can't cut through) chop the red pepper and garlic. Boil the oil. Put the wax gourd into the pot piece by piece, paying attention to the peeled side down. After three minutes, turn off the fire properly and barbecue the wax gourd slowly. When it is almost cooked, add a little soy sauce, then add pepper and garlic, and add monosodium glutamate, just a little. The winter melon stewed in this way tastes delicious.

. .

How to cook braised winter melon?

Ingredients: wax gourd

Accessories: white sugar, soy sauce, soy sauce, salt, oyster sauce, chicken essence.

Exercise:

1. Peel the melon, remove the pulp, put a flower knife on the surface and cut it into cubes.

2. Add hot oil to the hot pot. When the oil is hot, add the wax gourd slices and fry until both sides are slightly golden. Then scrape the wax gourd to the side of the pot, stir-fry a little sugar in the middle and stir-fry it with the wax gourd pieces.

3. Add salt, soy sauce and light soy sauce to make the wax gourd color evenly.

4. Add a small bowl of water and stir well, then cover the lid and simmer until the melon is cooked.

5. Add oyster sauce, chicken essence and juice, and sprinkle with chopped green onion.

Tip:

1. The surface of wax gourd is easier to taste.

2. Be careful not to fry sugar. I'd rather fry for a while if I'm not sure. When the sugar is almost finished, add the wax gourd and stir well.

Don't be too dry when collecting juice at last. Use that soup to mix rice. Everyone is delicious.

The practice of braising winter melon in soy sauce

Ingredients: 500g wax gourd, green pepper 1 piece, 3 mushrooms, a little chopped green onion.

Seasoning: oil, a little salt, braised soy sauce, oyster sauce, chicken essence.

Exercise:

1. Peel the wax gourd, remove the inner pulp, cut into 4cm cubes, cross one side of the skin, and cut into 1/2.

2. Dried mushrooms are soaked first and then diced peppers are cut;

3, sit in the pot and burn oil, carefully fry the melon with the side of the flower knife down;

4. Put the melon aside, pour in diced mushrooms and diced peppers, stir fry and spray braised soy sauce;

5. Add water to half a melon, turn to medium heat, sprinkle a little salt, cover the lid and continue to burn;

6. Spoon the soup onto half of the melon, add oyster sauce and chicken essence to shake the pot when the juice is almost dry, and finally sprinkle with chopped green onion.

Small note:

1. adding water and sprinkling a little salt to dried mushrooms can make them easy to foam and quickly return to fresh;

2, the melon cutter is not only beautiful but also easier to taste, and can't be cut, otherwise it will not be a flower after eating;

Don't take the wax gourd out after frying. Try not to move the spatula. If you want the wax gourd to taste, you keep shaking the pot.

4, like meat, you can also add minced meat to burn together, it tastes good.