material

Wax gourd, mushroom and green pepper

working methods

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, fry the mushrooms and peppers, 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.

2. Vegetarian roasted wax gourd

material

White gourd, salt, chicken essence, soy sauce, soy sauce, oyster sauce, sugar.

working methods

1, peeled wax gourd, cut into cubes.

2. Add hot oil to the hot pot. When the oil is hot, add the wax gourd slices and fry until all sides are slightly golden. Scoop 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, appropriate amount of soy sauce and soy sauce, add a small bowl of water and stir well, then cover the pot and cook until the melon is cooked.

4. Add oyster sauce, chicken essence, collect juice over high fire, and sprinkle chopped green onion on the pot.

3. Dried melon

material

White gourd, dried seaweed, water starch, chopped green onion, Jiang Mo.

working methods

1. Peel and slice wax gourd, marinate with a little salt for about 5 minutes, and drain for later use; Dry rice is soft in warm water.

2. Heat oil in a wok, add the wax gourd slices, and take them out when the skin color is slightly tender green.

3. Leave a little base oil in the pot, saute chopped green onion and Jiang Mo, add half a bowl of broth (or water), boil, add wax gourd, add salt and dried seaweed, simmer until wax gourd is soft and cooked, and thicken with water starch.

4. Broad bean, winter melon and bean curd soup

material

200 grams of fresh broad beans; 200 grams of wax gourd; 200 grams of tofu; Salt; Sesame oil;

working methods

1, wash fresh broad beans, wash wax gourd, peel and cut into pieces, and cut tofu into small pieces.

2, pour a little base oil into the pot, first pour the wax gourd pieces and stir fry, then pour the broad beans and tofu pieces, and pour the water without vegetables.

After the water is boiled, you can turn it off for another two minutes. Finally, add salt and sesame oil.

5. Melon clam soup

material

Clam; Wax gourd; Jinhua ham (optional); Onions; Ginger; Cooking wine; Coriander;

working methods

1, thick slices of wax gourd, chopped Jinhua ham, shredded ginger in half, sliced ginger in half and sliced onion for later use.

2. Put onions, ginger slices and cooking wine into the pot, and then add enough water-that is, water suitable for cooking soup, which drips after cooking soup. Ignition. When the onion Jiang Shui boils, pour in the clams. Cook the clams, then take out the clams and onions, and take out the clams.

3. Add a little shredded ginger and minced ham to the cooked clam soup and cook for about 15 minutes. Then pour in the wax gourd and cook until soft. Finally, pour in the clam meat and cook for another three or two minutes. Sprinkle coriander segments immediately after turning off the fire.

6. Winter melon and shrimp skin soup

material

Wax gourd; Shrimp skin; Ham (ham is not allowed); Ginger; Salt;

working methods

1. Wash and slice wax gourd, dice ham and shred ginger;

2. Heat the pot, add a little oil, and when the oil is hot, add shredded ginger and saute until fragrant;

3. Add diced ham and stir fry a few times;

4. Add wax gourd slices and continue to stir fry for half a minute;

5. Pour a proper amount of water into the pot, 1 cm.

6. After the water is boiled, cover it with a small fire and stew it;

7. 10- 15 minutes, turn off the fire, sprinkle with shrimp skin and serve.

7. Wax gourd seaweed soup

material

Wax gourd; Kelp; Oil; Salt;

working methods

1, prepare all materials. Peel wax gourd, cut into pieces and wash. The kelp is soaked and cut into small pieces. Heat oil in a pan, pour in melon and kelp and stir-fry for 2 minutes.

In order to make more soup, I poured melon and kelp into another steamer. Heat the fire for 7 or 8 minutes, then add salt to the pot, and control the salinity by yourself.

8. Winter melon and old duck soup

material

Wax gourd; Duck; Chenpi; Salt; Ginger;

working methods

1. Peel and wash the wax gourd, cut it, remove the melon seeds inside, and cut the wax gourd into thick slices of about 5 cm.

2. Wash the old duck, remove the internal organs, duck head and tail, and cut the duck into large pieces. Wash the dried tangerine peel for later use.

3. Pour the water into the pot. After the fire boils, add the duck pieces, blanch for 3 minutes, take them out, and rinse off the floating foam on the surface of the duck pieces with water. Pour out the water for scalding the duck.

4. Wash the pot and pour it into clear water. Add sliced duck, sliced wax gourd, dried tangerine peel and ginger. The fire is heated and boiled. If there is floating foam after boiling, clean it with a spoon and cover it. Cook for two hours on low heat. Add salt before eating.

9. Winter melon soup

material

250 grams of wax gourd; Chopped green onion; Salad oil10g; 3 grams of salt; Monosodium glutamate1g;

working methods

1. Peel and flesh wax gourd, and cut into pieces.

2. Put the wok on the fire, add salad oil to heat it up, pour 400 ml of vegetarian soup, add wax gourd, refined salt and monosodium glutamate, boil it, add loofah, put it in a soup bowl and sprinkle with chopped green onion.