One: wax gourd:

The reason why it is called wax gourd is because when it is ripe, it has a layer of white powder on its surface, like winter frost. In addition, melon meat is also white, which is very pleasing to the eye in the summer and autumn heat, hence the name "wax gourd". Winter melon is also called white melon and pillow melon.

Every hundred grams of wax gourd meat contains protein 0.4g, carbon 1.9g, calcium 19mg, phosphorus 12mg, iron 0.2mg and vitamins B 1, B2, C, B5, especially vitamin C, every hundred grams18mg. In addition, wax gourd also contains propanol diacid, which plays an important role in preventing people from getting fat and improving their physical fitness.

Wax gourd has a good effect of clearing away heat and relieving summer heat. Eating more wax gourd in summer can not only quench thirst and relieve summer heat, but also avoid boils. Because it is a diuretic and contains very little sodium, it is a good product to relieve chronic nephritis edema, malnutrition edema and pregnant women edema.

Two: how to eat wax gourd:

There are many ways to eat winter melon. Introduce the main:

Braised winter melon

Ingredients: white gourd, mushroom, ginger, garlic, onion, pepper, pepper, soy sauce, starch, cooking wine, chicken essence.

Production: Wash mushrooms for later use, wash melons, peel and cut into cubes, put a small square knife flower on the side close to the skin, and wipe a little starch on the cross side of melons and cubes for later use. Heat the wok with a little oil, stir-fry the wax gourd until it is half cooked, and take out the pan. Add a little oil to the pot, add pepper, Jiang Mo, minced garlic, stir-fry wax gourd, add mushrooms, pour soy sauce, a little cooking wine, pepper and half a bowl of water, cover the pot and stew until the wax gourd is cooked, thicken the juice with starch, season with onion and chicken essence, and serve.

Stewed winter melon with ribs

Prepare appropriate amount of wax gourd, ribs, ginger, aniseed, salt, pepper and monosodium glutamate.

Peel the wax gourd and cut into pieces, blanch the ribs in a boiling water pot for 5 minutes, remove and wash off the blood foam with clear water. Boil the ribs, ginger, aniseed and water, simmer for about 60 minutes, add wax gourd stew 10 minute, take out ginger and aniseed, add salt and pepper, stew 10 minute, and add monosodium glutamate.

Jinsha dongguatiao

Cut the wax gourd into strips and add refined salt; Mixing starch and custard powder into mixed powder; Crushing cooked salted egg yolk and frying sesame seeds; Soak wax gourd strips into the mixed powder evenly, fry them in 60% hot oil until cooked, take them out, and when the oil temperature rises to 70% hot, fry them again until the shell is crisp and golden, and take them out; Add a little oil to the pot, heat it, add red pepper, pepper, minced onion and ginger and salted egg yolk, stir fry, add wax gourd strips, cook cooking wine, stir fry evenly, put on a plate and sprinkle with cooked sesame seeds.

White jade inlaid gold plate

Peel and seed wax gourd, cut it into rings with a diameter of 5cm and a thickness of 3cm, and soak it in salted boiled water until it is half-cooked; Mashing shrimp into shrimp glue; After taking out the wax gourd ring, put it in a pan, put an egg yolk in the ring, fill it with shrimp glue in the middle, and steam it in the pot. Put coriander beside the steamed wax gourd ring for decoration, then thicken it with oyster sauce, sugar, salt and monosodium glutamate and pour it on the wax gourd ring.

Stuffed wax gourd

Peel and seed wax gourd, put it in a steamer, add salt and cook for 20 minutes, then take it out and drain it. Boil and chop dried mushrooms and dried seaweed in water, and chop arrowheads and bamboo shoots. Add dried mushrooms, dried seaweed, arrowheads, bamboo shoots, salt, cooking wine, sesame oil and onion ginger juice into the meat stuffing and mix well. Sprinkle some dry starch in the pulp of wax gourd, and then add the meat. Put the wax gourd meat stuffing into a deep dish, put it into a pot after the boiler boils, and steam it until the meat stuffing is cooked. Pour the soup steamed from the plate into the pot and boil it with high fire. Thicken it with starch for use. Put the steamed wax gourd into a large plate, pour the soup and add the coriander.

Vegetarian roasted wax gourd

Wash and cut wax gourd and mushroom, wash and cut onion into powder; Stir-fry chopped green onion, stir-fry white gourd, add broth, mushrooms, dried laver, salt and cooking wine, stew for a while, and add sugar and sesame oil to take out. The characteristics of this dish: the soup is delicious.

Steamed stinky tofu with wax gourd

Cut the wax gourd into small slices, spread a layer on the bowl, put 6 pieces of stinky tofu, then spread a layer of wax gourd slices on the stinky tofu, add a little salt, onion, shredded ginger and dried shrimps, and steam in a steamer for more than 10 minute. This dish tastes unique and delicious, and the wax gourd slices are refreshing.

South milk wax gourd

Peel the wax gourd, remove the pulp and cut into pieces; Pedicel-removing and seed-removing slices of green pepper; Red milk pounded with salt water is rotten. Light the wok and oil it. When the oil temperature is 70% hot, pour in the wax gourd. When it becomes tender, pour out and drain the oil. Stir-fry the fermented milk juice in the original pot, add fresh soup, wax gourd, salt and sugar, boil, simmer for seven or eight minutes with low fire, then add chicken essence and collect the juice with high fire. When the marinade is thick, thicken it slightly, pour in sesame oil and turn it over to serve.

Stewed pork slices with wax gourd

Wash wax gourd, remove pulp, peel and cut into pieces; Blanch the chopped pork belly in a boiling water pot and take it out after the color turns white; Heat the wok, add proper amount of peanut oil, add shredded onion and ginger slices when the oil is hot, and saute until fragrant. Pour the blanched pork belly into a wok, stir-fry for a while, add a proper amount of refined salt, monosodium glutamate, a little yellow wine and a proper amount of broth, and add chopped wax gourd slices, developed black fungus and aniseed. Stew the wax gourd with slow fire until it is cooked, and pick out ginger slices and aniseed.

Wax gourd with three lines

Raw materials: white gourd, cooked ham, magnolia officinalis, mushrooms, salt, pepper, chicken essence, onion, broth, water starch, sesame oil and edible oil.

Practice: 1. Peel and slice the wax gourd, pour it into boiling water, blanch it and remove it for later use.

2. Slice ham, wash Flos Magnoliae and Lentinus Edodes, wash onion and cut into pieces.

3. Put cooking oil in the hot pot, and put melon slices, ham slices and mushroom slices when the oil is hot.

4. Pour in broth, salt, pepper, chicken essence, water starch, thicken, add chopped green onion and pour in sesame oil.

Steamed wax gourd cup

Raw materials: 500g of small white gourd, cooked winter bamboo shoots100g, water-borne mushrooms100g, cooking wine, soy sauce, sugar, monosodium glutamate, starch and mushroom soup.

Practice: 1, wash the winter mushrooms, peel the winter bamboo shoots and chop them.

2. Stir-fry in 60% hot oil, add cooking wine, soy sauce, sugar, monosodium glutamate and mushroom soup, thicken after boiling, and let cool to make stuffing.

3. Poke out 14 cylinders in the thick part of the melon with a round knife, carve patterns and characters without peeling, cut off the melon skin, blanch it and apply sesame oil for later use.

4. Hollow the wax gourd column, put it in a plate, steam it in a cage for 10 minute, take it out and put it in a plate, and decorate it with carved melon skin. After the soup in the plate is boiled to taste, thicken it and pour it on the wax gourd cup.

Melon shrimp

Raw materials: 750g of clean white gourd, 50g of Kaiyang, essential oil, refined salt, clear soup, monosodium glutamate, starch, onion, ginger and yellow wine.

Practice: 1. Cut wax gourd into 8 pieces, with a thickness of1.3cm and a square of 5cm, and carve stripes on the outer wall of wax gourd with a knife.

2. Then put the wax gourd in a warm oil pan and oil it, and take it out when it is five ripe.

3. Open the sun in a small bowl, add rice wine, onion and ginger, and steam in a cage for 20 minutes.

4. Put clear soup, refined salt and monosodium glutamate into the pot, add wax gourd, simmer with low fire, and add steamed Kaiyang and Kaiyang juice.

5. Burn the wax gourd until it is crisp and rotten, thicken it with water starch, pour in cooked oil, arrange it neatly, and plate it. Open the sun on the wax gourd and pour the thickening juice.

Kaiyang dongguafang

Ingredients: 5g of shrimp, 300g of wax gourd, sesame oil, refined salt.

Practice: 1, shell the shrimp, squeeze the shrimp dry and wash it, drain the water and put it in a bowl.

2. Wash and peel the wax gourd and cut it into small pieces.

3. Put the shrimp in a pot and cook it in cold water until it is crispy, then add the wax gourd and cook it until it is cooked.

4. Season with salt, put it in a soup bowl, and then drizzle with sesame oil. Kaiyang and Kaiyang juice.

5. Burn the wax gourd until it is crisp, thicken it with water starch, drizzle with cooked oil, and set the plate neatly. Open the sun on the wax gourd and pour the thickening juice.

Fish fillet and winter melon soup

Ingredients: 460g of white gourd, 20g of straw mushroom, 0/50g of pomfret slices/kloc-,2 slices of ginger, coriander, clear soup and a little salt.

Practice: 1, peeled wax gourd and cut into small pieces; Put the straw mushroom in boiling water, cook for a while, and take it out for use.

2, clear soup into the pot to boil.

3. Add wax gourd, straw mushroom and ginger to the soup. After the wax gourd is cooked, season it with salt.

4. Add the fillets and cook them, then add the coriander and serve.

Thank you!