2. Sliced melon. Slice wax gourd. Grab the sliced meat with salt, starch and sesame oil, marinate it for a while, heat the wok, pour in a proper amount of vegetable oil, and stir-fry the garlic. Add the sliced meat and stir-fry evenly. When the sliced meat turns white, add the wax gourd and stir-fry evenly.
3, melon and duck meat. Cut the duck into small pieces, blanch it with boiling water and wash it. Stir-fry minced garlic, peppers and onions in a wok, pour the duck down and stir-fry until fragrant, and then stir-fry the diced wax gourd together. Add some sand tea and cooking wine, pour the soup in the pressure cooker, cover it and stew until the melon is cooked.
4, melon glutinous rice big bone soup. Wax gourd 1 inch thick slice, coix seed rice100g, 5-6 slices of ginger. Bring the fire to a boil and turn to a low fire for stewing; Stew for about 2 hours, put the wax gourd slices before eating, and stew until rotten.
5, melon vermicelli meatball soup. Boil the wax gourd slices with clear water, scoop a small lump of meat with a spoon at a time, throw it into the pot, cook for a while, throw in a handful of vermicelli, sprinkle with coriander powder and add salt.
6, shrimp skin fried melon. Heat the oil in the pot with low fire, stir-fry the shrimp skin in the pot for a few times, pour in the diced white gourd, add chicken soup and bring to a boil. Cook it slowly for 10 minute until the white gourd is cooked, and add salt to taste.
7, scallop melon ball. Boil 500 grams of raw winter melon balls in soup, steam scallops, add chicken soup to the pot, add winter melon balls and scallops, adjust the taste, thicken, pour onion oil, and serve in a plate.
8, melon medlar Flammulina velutipes ginger soup. Peel the wax gourd, wash and slice it, wash the Flammulina velutipes to remove the roots, peel the ginger and cut it into filaments. Rinse the medlar slightly with water, put a proper amount of water in the pot and boil it.
9, crystal melon dumplings. Chop carrots and shallots, mix them with minced meat evenly, add salt and monosodium glutamate to make dumpling stuffing, cut white gourd into pieces, cut thin slices and cook, put the meat stuffing on white gourd slices, fold diagonally, and steam the pinched white gourd dumplings in a steamer for 5 minutes.
10, winter melon sparerib soup. 500 grams of ribs, 500 grams of wax gourd, ginger slices and seasonings, and 850 grams of clear water. Add water to cook for about 30 to 45 minutes, add seasoning, and stew for a few more minutes. The soup can be eaten.