The recipes for home cooking are as follows:
1, the practice of braising wax gourd:
Put the wax gourd slices in a hot oil pan and fry until all sides are slightly golden. Add salt, light soy sauce and light soy sauce. Stir-fry with water, cover the pot and stew until the wax gourd is cooked. Add oyster sauce and chicken essence, collect the juice over high fire, sprinkle with chopped green onion and take out the pot. Don't collect too dry juice.
2. The practice of steamed melon with meatballs:
Slicing wax gourd, mixing minced meat with soy sauce, water starch, egg white and cooking wine, vigorously stirring, and making into meatballs. Spread the wax gourd slices on the bottom of the dish, put the meatballs on it, pour some soy sauce and sesame oil, steam them in a pot, and sprinkle with chopped green onion before taking them out.
3, the practice of tomato wax gourd:
Cut tomatoes into small pieces, and wax gourd into small pieces of 1 cm. Put a small piece of ginger in a hot pot, pour in tomato pieces, stir-fry over low heat until the juice comes out, then add wax gourd pieces and add a little soy sauce, cover the pot and stir-fry until the wax gourd is cooked. Put a little salt before the pan and a little chopped green onion after the plate.
4, the practice of melon ribs soup:
Blanch the ribs, put them in a saucepan, add water, ginger and cooking wine, bring them to a boil over high fire and simmer for 40 minutes. Pour in the chopped wax gourd, stew for 20 minutes and season with salt.
5, the practice of melon crucian carp soup:
In this season, winter melon and crucian carp make soup together, which not only makes the fish fresh and sweet, but also makes the soup mellow, and can clear away heat and purge fire. Remove impurities from crucian carp, peel and slice wax gourd, slice ginger, and cut onion for later use. Put oil in a hot pan and fry crucian carp until both sides are colored and shaped. Saute shallots and ginger in a pot, pour enough boiling water and cook for 10 minutes. Add wax gourd and continue to cook for about 10 minute. Finally, add salt and white pepper and cook slightly.
6, the practice of wax gourd lotus seed soup:
Cut off the outermost skin of wax gourd and keep some green parts. Most antioxidants are concentrated in the skin. Soak lotus seeds in cold water in advance 1 hour. Put the cut wax gourd, soaked lotus seeds, mushroom stalks and fragrant leaves into the pot and add cold water. After the fire boils, turn to low heat and stew for 20 minutes to half an hour. Wax gourd is translucent and seasoned with salt before cooking. Lotus seeds nourish the heart, winter melon relieves summer heat and strengthens the stomach, and it is flavored with natural spices, which is delicious and delicious.
7, the practice of winter melon tea in summer:
Peel and wash the wax gourd, cut it into small pieces (all the peel and seeds are reserved), add brown sugar and mix well, and let it stand for 30 minutes. Wax gourd will naturally come out of water, add dried longan, stew for 2 hours on low fire, let it cool, filter with gauze and bottle. Pour a few spoonfuls of concentrated juice of winter melon tea every time you drink it and dilute it with boiling water. People of any constitution can drink it, and don't worry about being cold, because the addition of brown sugar and dried longan balances the coolness of wax gourd. Brown sugar can replenish qi and blood, strengthen spleen and warm stomach, promote blood circulation and remove blood stasis, and resist oxidation and detoxification. Brown sugar can also be replaced by rock sugar.
8, wax gourd fried edamame rice practice:
Boil the edamame rice for a while and drain it. Stir-fry the edamame rice and diced wax gourd in a hot pot with hot oil, add a little water, simmer over medium and small fire, add salt and monosodium glutamate, and take out.