First, the practice of tiger skin wax gourd:

1, peeled wax gourd, cut into 4-5 cm cubes, and put a cross knife on it. Dice mushrooms and peppers.

2, sit in a pot and burn oil to fry the melon carefully.

3. Move the wax gourd out of the space, stir-fry the mushrooms and peppers, and sprinkle with salt.

4, add water-flooded melon, spray soy sauce, boil over high heat and simmer over medium heat, and cover the lid.

5. When the juice is almost dry, add oyster sauce, and then sprinkle the chicken essence with chopped green onion.

Second, fried and steamed winter melon with black bean sauce

Practice:

1, peel the wax gourd, remove the pulp, wash it, cut it into pieces, and then cut the knives on both sides of the wax gourd.

2. The sweet pepper is pedicled and seeded, washed and diced.

3. Heat the wok and pour in a proper amount of vegetable oil; Put the wax gourd slices into a pot, fry them with medium and small fire until the surface is slightly yellow, and then serve them out.

4. Leave the bottom oil in the pot and stir-fry the lobster sauce.

5. Put the melon slices on the plate, pour in the freshly sauteed lobster sauce, sprinkle with diced sweet pepper, and pour a little lobster sauce.

6, pour in the right amount of soy sauce.

7. Sprinkle appropriate amount of salt; Steam the wax gourd in a steamer for 10 minute.

8. Serve, sprinkle with shallots and eat.

Three, winter melon medlar Flammulina velutipes ginger soup

Practice:

1, melon peeled, washed and sliced, Flammulina velutipes washed to remove the roots, ginger peeled and cut into filaments, and medlar was slightly washed with water.

2. Put a proper amount of water in the pot and boil it.

3. Add wax gourd and shredded ginger, and cook until wax gourd 6 is ripe.

4, add Flammulina velutipes to boil, add medlar, simmer for a while.

5, put the right amount of salt to taste before the pot.