manufacturing process

1. Peel the watermelon and cut it into hob blocks;

2. Cooked ham (cloud leg) is cut into 3 cm square pieces;

3. The lanterns and peppers are seeded, washed and cut into 3 cm cubes;

4. Stir-fry the wok, inject lard, heat it to 50%, add watermelon, drain it until it is half cooked, take out the wok, pour it into a colander, and drain the oil;

5. Return the wok to medium heat, leave the bottom oil, add ham and bell pepper to stir-fry until fragrant, add wax gourd to stir-fry until fragrant, add 70 ml of chicken soup, sweet and salty soy sauce 1 0g, salt and cook for1min;

6. Turn to high fire to collect juice, add monosodium glutamate, wet starch thicken and pour sesame oil, and serve.

Process prompt

1. This is a stir-fried dish. Watermelon is oiled first, then fried in juice, and the time is short. Not much or too little juice is used; Not thick or thin. It is required that watermelon, ham and pepper should be mixed in the juice to highlight the beauty of the main and auxiliary materials, and there is no juice at the bottom of the plate after eating;

2. Due to the technical problems of lubricating oil, 500g cooked lard should be prepared.

The taste of dishes

Red in white, sweet in salty and mellow in fragrance.

Ingredients of baked watermelon:

Ingredients: zucchini1000g

Seasoning: salt 5g, sugar 10g, monosodium glutamate 1g, sesame oil 50g and pepper 7g.

The practice of frying melons:

1. Cucurbita pepo (Cucurbita pepo) is peeled, rolled into triangular pieces with a knife, blanched in a boiling water pot, and then taken out and put on a plate;

2. Boil sesame oil, add pepper seeds, stir-fry and remove.

3. Then add the watermelon, add the above seasoning and stew slightly, take out the juice and let it cool;

4. When eating, put it on a plate and sprinkle with sesame oil.

Production skills of oil-baked watermelon;

Zucchini is also called dog melon.