It's so delicious that I suspect that Yunnan people have made a delicious meal in it and decisively included it in the "list of must-eat items every year".

Here, this is the ugly monster, the ginger-handled melon.

I believe that everyone who sees it at first sight has a somewhat complicated mood:

Growing so casually, is the pumpkin wrinkled, or is the pepper fat, or is it the crystallization of love between the two?

In fact, it is a high-quality pumpkin variety cultivated in Yunnan, which is generally called wheat melon, small melon and noodle melon.

Kunming is commonly known as "stiff and shriveled melon", which means a melon that doesn't grow long. It is said that someone mistakenly wrote "stiff and shriveled", hence the name "ginger-handled melon".

The name of the model is strange, and the taste is different from that of the melons you usually eat.

It perfectly combines the crisp sweetness of tender pumpkin, the freshness of zucchini, and the softness and smoothness of small taro, which is delicious when boiled in water!

Cooking time is different, the flavor will also change, short-fried crisp and tender, long-cooked noodles sweet, in short, fascinating people!

Ginger-handled melon is a frequent visitor on the dining table of Yunnan people, and it is their favorite melon.

Stir-fry, cook soup, stew rice ... anything, don't be selective.

The most classic thing is, cut into pieces and boiled with potatoes, with some Hu chili pepper dipped in water, and you can be beautiful casually.

Last year, I used it to stew with Yuntui, and many friends in Yunnan thought I ate too luxuriously.

Haha, I am a strange stranger. When I meet such a precious melon, I always want to eat it in a different way.

Recently, the weather in Guangzhou has entered the "stew" mode, and I feel very hot and humid, so I want to drink some refreshing soup.

I'll just bump the ginger-handled melon with Cantonese-style salty bone and have a soup with ginger-handled melon and salty bone.

It is different from the old fire soup that has been stewed for a long time and has a heavy taste.

This raw boiled soup is easy to cook in Aauto Quicker, and its taste is light and delicious, which is just suitable for the summer when there is no appetite.

The fragrant salty bone is matched with the juicy ginger-handled melon, and a few dried scallops are added to make it fresh. A bowl is extremely moist!

Salty bones can be made of keel, ribs or cartilage. Cut pieces from the vegetable market, put them on salt and put them in the refrigerator for the night.

Salty and fresh to the bone, forcing away greasy fishy smell, bringing out the sweetness of pork, delicious, is still a good way to deal with "hot air" in Lao Guang's mind.

If you don't eat it in a hurry, it will taste better if it is refrigerated for 2 days.

With the fresh ginger-handled melon blessing, the soup base will be thick but not greasy, clear but not light.

The meat quality is particularly tight and delicious. Even people who don't like pork can eat a few pieces of it and lick their mouths and want to eat it.

The edible rate of ginger-handled melon is extremely high, and it can be eaten except the handle.

No peeling, no digging, no seed removal, just cutting into pieces, which is the most sensible melon in history.

Moreover, the melon meat is extremely crisp and tender. When the knife edge is gently smashed, it will crack, and it will be easy and very healing to cut up.

Melon meat soon oozes fine droplets, full of pectin.

It not only brings a crisp and soft taste, but also protects the gastric mucosa, promotes intestinal peristalsis and enhances satiety.

Fat-reducing party and sugar-controlling party can completely replace some polished rice flour with it.

I also threw a few pieces of corn into it to add sweetness.

I don't want to bother in summer, so it's simple and satisfying to eat vegetables, spit meat and drink soup in one pot.

Salted bone soup with ginger handle and melon

[ingredients]

Half a corn with ginger handle 1 spine/ribs/cartilage 300g scallop 5 ginger slices 2 tablespoons salt 2 tablespoons Tricholoma matsutake powder 1 tsp.

1 tablespoon 1 table spoon 15ml

1 spoon 1 tea spoon 5ml

[recipe]

1. Spine/ribs/cartilage chop into small pieces, wash and drain, add 2 tablespoons of salt, mix well, refrigerate and pickle for at least 6 hours, and refrigerate for 2 days to get better flavor.

2. Soak scallops in warm water 1 hour in advance and crush them.

3. Wash the ginger-handled melon, cut it in half, remove the pedicle, cut it into small pieces with a hob, cut the corn into sections, and do everything again.

4. Wash the salted bones, put cold water into the pot, take them out and wash them after boiling.

5. Start the pot again, add salted bones, scallops and ginger slices, pour in hot water three times as much as salted bones, boil over high fire and simmer for 20 minutes.

6. Add corn and ginger-handled melon and continue to cook for 10- 15 minutes. After cooking until it stops growing, taste it and add 1 teaspoon of Tricholoma matsutake powder to taste.

In just half an hour, the clear water absorbed the taste of the ingredients.

As soon as the lid is lifted, it is slightly sweet and fragrant, and the soup base looks clear, but it is actually fresh, sweet and moist.

The ginger-handled melon soaked in soup is still light yellow and green, and the fresh color makes people's index fingers move.

At the entrance, the skin is tender and the meat is smooth, with a soft waxy fragrance of rustling, and the fat and salty fragrance of the ribs can be tasted, with endless aftertaste.

The ribs are stained with the freshness of the ginger-handled melon, which is not oily or fishy. After eating, you have to sip the fresh juice in the bones.

If the taste is heavier, I also specially prepared a Yunnan-style dip:

In a small bowl, add Chili noodles, minced garlic, millet and sugar, then pour in hot oil. Finally, add chopped coriander and soy sauce and mix well.

Ingredients: Chili noodles 1 tablespoon millet spicy 1 minced garlic 1 tablespoon coriander 1 root soy sauce 2 tablespoons sugar 1 teaspoon cooking oil 2 tablespoons.

Take a walk in the water with ginger handle melon and salty bone, respectively. Above the original flavor, it is more delicious and spicy, and the flavor is more powerful.

The last bowl of clear soup ends, sweet and moist, extending from the mouth to the throat and then to the stomach.

In an instant, the summer heat and heat disappeared completely, from the first hair to the toe. This soup is tailor-made for summer!

The first time I ate ginger-handled melon, I was obsessed with eating enough "Yunnan style".

I ate it again this year, and I found out its style. It was moist and suitable for cooking soup, so I boldly blended Cantonese-style raw boiled soup.

From persistence to creation, there are infinite possibilities for ingredients.