12 classic practices of winter melon: winter melon scallop soup, tiger skin winter melon, asparagus stewed winter melon, boiled winter melon, steamed chicken with winter melon, sugar-free winter melon tea, fried winter melon with green beans, winter melon bean curd soup, crispy stewed winter melon, winter melon soup, fresh orange winter melon balls and garlic-flavored winter melon.

1, winter melon and scallop soup

Soak dried Yaozhu in clear water for 20 minutes in advance, peel and slice wax gourd; Twist the soaked scallops, tear them into small strips and put a little oil in the wok. When the oil is hot, add shredded ginger and shredded scallops and stir fry in turn. When fragrant, add wax gourd, stir fry for 1 min, add two and a half bowls of water, cover the pot and cook for 15 min. After the wax gourd becomes transparent, add salt and take out the pot.

2, tiger skin wax gourd

After peeling the wax gourd, put a cross knife on the surface, and then change the knife into a 3 cm square block; Heat oil in a clean pot, fry the wax gourd slices until the skin is slightly Huang Shi, and take them out for later use. Leave the oil at the bottom in the pot. When the minced meat is fried until crisp and fragrant, add a proper amount of water, add salt, white pepper and monosodium glutamate to taste, add wax gourd pieces and cook until soft and cooked, add soy sauce to color, add millet pepper festival, and sprinkle chopped green onion when the juice is dry and bright.

3. Stewed winter melon with asparagus

The washed asparagus is cut into sections with an oblique knife. Peel and wash wax gourd, cut into pieces, remove pulp, slice and cut into small pieces. Pour some water into the pot to boil, and pour in the wax gourd slices. Add a little cooking oil, mix well and cook for about half a minute. Pour in asparagus, mix well and cook for about half a minute until the ingredients are cut off. Take out the cooked materials and drain them for later use.

Cook in oil, add minced garlic and stir-fry until fragrant. Pour in the blanched materials and stir well. Add a little salt and chicken powder, pour a little water and stir well. Simmer over high heat for about half a minute until the ingredients are cooked and softened. Pour in a little water starch to thicken. Pour a little sesame oil. Stir well until the ingredients taste good. Turn off the fire and take out the ingredients in the pot.

4, return to the pot melon

Cut wax gourd into thick slices; Shred green and red peppers; Chop shallots; Stir bean paste, soy sauce and sugar in a bowl to make seasoning. Add water to the pot and bring to a boil. Cover with wax gourd slices and cook over medium heat until soft. Take out and drain. Heat the oil to 40% heat in a wok, and stir-fry the shredded green pepper and onion until fragrant. Add seasoning and stir-fry for about half a minute. Pour in melon slices, salt and monosodium glutamate. Stir-fry for about half a minute and serve.

5. Steamed chicken with wax gourd

Draw a circle on the bottom of the chicken leg with a knife, then cut it along the direction of the bone and kick the meat off the bone with a knife. Cut the chicken leg into pieces of moderate size, add salt, pepper, cooking wine, chicken essence, ginger and oyster sauce, stir well and marinate for ten minutes. Put away the diced wax gourd and sprinkle some salt. Spread the salted chicken on the wax gourd and steam it in a boiling pot for ten minutes.

6, sugar-free winter melon tea

Peel and seed wax gourd, wash and cut into pieces. Boil water in a pot, add ginger slices and wax gourd, simmer for 40 minutes, cover the lid and simmer for 20 minutes. Filter out the soup while it is hot, squeeze the wax gourd hard, squeeze out the soup and wax gourd meat as much as possible, put it in a sealed container, cool it, seal it and store it in cold storage.

7. Fried melon with green beans

Cut the peeled and washed wax gourd into large pieces and then cut into thin strips. Wash the green beans and cut them into small pieces. Heat oil in a wok, add garlic and stir-fry until fragrant. Pour in melon and carrot slices. Add green beans. Stir-fry over medium heat until cooked. Turn down the heat and season with salt, sugar and chicken powder. Then pour in cooking wine and stir-fry until it tastes good. Then pour in water starch and sesame oil and stir well. Take out the pot and put it on the plate.

8. Winter melon bean curd soup

Peel wax gourd, remove seeds and cut into pieces about one centimeter wide. Dice tofu, chop garlic and chop onion leaves. Turn on the fire, pour a proper amount of oil into the hot pot, and saute with garlic after the oil is hot. Put the wax gourd blocks in, add a spoonful of soy sauce and stir fry a few times. Pour the wax gourd pieces into the soup pot, pour cold water and cook over high fire.

After boiling, turn to medium heat for a few minutes, put tofu and kelp together, and then simmer for five minutes. Pour in a spoonful of salt. Thicken with water starch. Sprinkle with chopped green onion. Pour in about a spoonful of vinegar. Pour a few drops of sesame oil and add a proper amount of monosodium glutamate to serve the bowl.

9. Stewed melon with crispy meat

Slice fresh pork, add cooking wine, ginger and onion juice and a little salt to taste; Beat the eggs, put them into the pot of braised pork slices, mix well, then add starch and mix well; When the oil pan is on fire and the oil temperature is 40%, put the meat slices wrapped in starch and egg liquid in, fry them until golden brown, and take them out.

Peel the melon and remove the pulp, and slice it with carrots for later use; Heat the saucepan, add the fresh soup, add the main ingredients and auxiliary materials to boil, skim off the foam, and simmer on low heat until the crispy meat becomes soft and tasty.

10, winter melon soup

Heat a small amount of oil in the pot for 7 minutes, add shredded ginger and stir-fry until fragrant. Slice the wax gourd into the pot, add salt and fry until it is broken. Add water, cover the pot and stew for 7 minutes. Add chicken salt to taste and sprinkle with chopped green onion to decorate.

1 1, fresh orange melon ball

Dig the wax gourd into balls with a ball-digging spoon, or peel and cut into strips directly. Boil water in the pot, put the cut wax gourd into the pot, and when the water boils again, remove the wax gourd from the cold water. A fresh orange, juiced with a cooking machine or juicer. Put the wax gourd into a container, pour the squeezed fresh orange juice on the wax gourd and put it in the refrigerator for more than an hour.

12, garlic cantaloupe

Peel the wax gourd and cut into pieces. Cut garlic seedlings into diamonds and finely chop garlic. Put oil, garlic and bean paste in the pan, pour in wax gourd and stir fry. First put water in the pot and cook the wax gourd for 7 minutes. Put the oil consumption, soy sauce and starch into a bowl, add water and stir. Pour in the sauce, stir-fry over high heat to collect the juice, and add garlic sprouts and chicken essence to taste.