Because the east melon is easy to become mushy when it is fried for too long, blanching it in water and then quickly putting it in cold water can make the melon cut off and fry it more crisp.

Our culture in China is not only profound, but also unambiguous in terms of diet. Even the simplest radish, our chef in China can carve a flower just to look better, so who knows why the wax gourd is blanched? Let me tell you!

0 1 wax gourd is a kind of scaffolding herb, which is mainly distributed in other tropical and subtropical areas of Asia, and is also called white melon. The growth of wax gourd needs high temperature and light, and the most suitable temperature is 25℃. Wax gourd is rich in protein and many trace elements, which is of great benefit to patients with kidney disease, hypertension and edema, and the sea has anti-cancer effect.

Wax gourd and melon meat is very hard. If you cook, it will not be cooked for a while. Therefore, when we cut the wax gourd, we try to cut it into small slices, then boil it, and quickly soak it in cold water. Through the principle of heat expansion and cold contraction, the wax gourd slices will be more brittle, and in the process of re-frying, more ingredients will retain their nutrients.

Common practices of winter melon include braised winter melon, fried winter melon, vegetarian fried winter melon, sliced winter melon soup, winter melon soup, sweet and sour winter melon, crispy winter melon, fried winter melon and so on.