Hello! !

1: Winter melon:

Winter melon is named because when the melon is ripe, there is a layer of white powdery substance on the surface, which is like hoarfrost in winter. In addition, the flesh of the melon is also white, which is very pleasing to the eye during the hot summer and autumn, so it is named "winter melon". Winter melon is also called white melon and pillow melon.

Every 100 grams of winter melon meat contains 0.4 grams of protein, 1.9 grams of carbon, 19 mg of calcium, 12 mg of phosphorus, 0.2 mg of iron and vitamins B1, B2, C, and B5, especially vitamin C. High, containing 18 mg per 100 grams, 1.2 times that of tomatoes. In addition, wax gourd also contains propanedioic acid, which plays an important role in preventing the body from gaining weight and improving body fitness.

Winter melon has a good effect of clearing away heat and relieving summer heat. Eating more winter melon in summer not only quenches thirst, relieves heat, and is a diuretic, but also prevents people from getting boils. Because it is a diuretic and contains very little sodium, it is a good product for reducing swelling in chronic nephritis edema, malnutrition edema, and edema in pregnant women.

Two: How to eat winter melon:

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

Braised winter melon

Ingredients: winter melon , mushrooms, ginger, garlic, onion segments, peppercorns, small peppers, soy sauce, starch, cooking wine, chicken essence.

Preparation: Wash the mushrooms and set aside. Wash and peel the winter melon and cut into large rectangular pieces. Cut small squares on the skin side. Apply a little starch to the square side of the winter melon and set aside. . Heat up the wok, add a little oil and stir-fry the winter melon until half cooked, then take off the wok. Put a little more oil in the pot, add peppercorns, minced ginger, and minced garlic and stir-fry, then add the winter melon and stir-fry briefly, add the mushrooms, pour soy sauce, a little cooking wine, pepper, and half a bowl of water, cover the pot and simmer until the winter melon is cooked After it is cooked through, thicken the sauce with starch, add green onions and chicken essence for seasoning and serve.

Winter Melon Stewed Pork Ribs

Prepare appropriate amounts of winter melon, pork ribs, ginger, aniseed, salt, pepper and MSG.

Peel and cut the winter melon into pieces, blanch the ribs in a pot of boiling water for 5 minutes, take them out and wash them with clean water to remove any blood foam. Bring the ribs, ginger, aniseed and appropriate amount of water to a boil over high heat, then simmer over low heat for about 60 minutes. Add the winter melon and simmer for another 10 minutes. Remove the ginger and aniseed ingredients, add salt and pepper, and then Simmer for 10 minutes, add MSG and serve.

Jinsha winter melon strips

Cut the winter melon into strips and add refined salt; mix the starch and custard powder into mixed powder; crush the cooked salted egg yolk and fry the sesame seeds; cut the winter melon strips Dip the mixed powder evenly into 60% hot oil and fry until cooked, take it out. When the oil temperature returns to 70% hot, fry again until the shell is crispy and golden in color. Drain it. Add a little oil to the pot and heat it up. Stir-fry red pepper, Sichuan peppercorns, minced green onion, ginger and salted egg yolk, add strips of winter melon, cook with cooking wine, stir-fry evenly, put on a plate, sprinkle with cooked sesame seeds and serve.

White jade inlaid gold plate

Peel and remove the seeds from the winter melon, cut into rings 5 ??cm in diameter and 3 cm thick, and soak in salted water until half cooked; Mash the shrimp into shrimp glue; take out the winter melon rings, place them flat in a basin, stuff an egg yolk into each ring, fill the middle part of the rings with shrimp glue and steam them in a pot. Place coriander next to the steamed winter melon ring for decoration, then thicken it with oyster sauce, sugar, salt and MSG and pour it over the winter melon ring.

Stuffed winter melon

Peel the winter melon and seeds, put it in a steamer, add salt and cook for 20 minutes, remove and drain. Soak the dried mushrooms and sea rice in water and chop them into small pieces. Chop the arrowhead mushrooms and bamboo shoots into small pieces. Add dried mushrooms, sea rice, arrowhead mushrooms, bamboo shoots, salt, cooking wine, sesame oil, green onion and ginger juice to the meat filling and mix well. Sprinkle some dry starch inside the winter melon flesh and add the meat filling. Place the winter melon with the meat filling facing up into a deep plate. After the water in the steamer boils, put it into the pot and steam until the meat filling is cooked. Pour the steamed soup into the pot and bring to a boil, thicken with starch and set aside. Place the steamed winter melon into a large plate, pour over the soup, and add coriander.

Boiled winter melon

Wash the winter melon and mushrooms and cut them into slices, wash and cut the green onions into pieces; heat the oil, add the minced green onions and stir-fry until fragrant. Pour in the winter melon, stir-fry and add the stock. , mushrooms, dried shrimps, salt, cooking wine, simmer for a while, add sugar and pour in sesame oil before serving. Features of this dish: The soup is fresh and delicious.

Winter Melon Steamed Stinky Tofu

Cut the winter melon into small slices, spread a layer in the bowl, then put 6 pieces of stinky tofu, and then spread another layer on top of the stinky tofu. Layer the winter melon slices, add a little salt, green onions, shredded ginger, and dried shrimps, put them in a steamer and steam for more than 10 minutes. This dish has a unique and delicious taste, and the winter melon slices are refreshing.

Southern Milk Winter Melon

Peel and flesh the winter melon and cut it into pieces; remove the stems and seeds of the green pepper and cut them into slices; pound the red curd with marinade into juice. Heat the wok and add oil. When the oil temperature is 70% hot, pour in the winter melon. After it becomes soft, pour out and drain the oil. Add the curd sauce to the original pot and stir-fry briefly. Add fresh soup, winter melon cubes, salt and sugar, and bring to a boil. Simmer over low heat for seven or eight minutes, then add chicken essence and use high heat to reduce the juice. When the marinade is thick, add a little thickener, pour in sesame oil, toss, and serve.

Winter Melon Stewed Pork Slices

Wash the winter melon, remove the flesh, peel, and cut into medium pieces; blanch the cut pork belly in a pot of boiling water until its color changes. Remove the cooked pork belly; heat the wok and add an appropriate amount of peanut oil. When the oil is hot, add shredded green onions and ginger slices to release the aroma. Pour the blanched pork belly into the pot, stir-fry for a while, and add an appropriate amount of refined salt and MSG. , a little rice wine, add an appropriate amount of stock, add cut winter melon pieces, fermented black fungus, aniseed, etc., simmer until the winter melon is thoroughly cooked, pick out the ginger slices, aniseed, and serve.

Three fresh winter melon

Ingredients: Western small winter melon, cooked ham, magnolia, mushrooms, salt, pepper, chicken essence, green onion, stock, water starch, sesame oil, edible oil.

Method: 1. Peel the winter melon and cut into slices, blanch it in boiling water and take it out for later use.

2. Cut the ham into slices, wash the magnolia and mushrooms and cut into slices, wash and cut the green onions into minced pieces.

3. Put cooking oil in a hot pot, and when the oil is hot, add wax gourd slices, ham slices, and mushroom slices.

4. Pour in broth, salt, pepper, chicken essence, and water starch to thicken, add minced green onion, drizzle with sesame oil, and serve.

Steamed winter melon cup

Ingredients: 500 grams of small winter melon, 100 grams of cooked winter bamboo shoots, 100 grams of dried mushrooms, cooking wine, soy sauce, sugar, monosodium glutamate, starch, and mushroom soup.

Method: 1. Wash the mushrooms, peel the winter bamboo shoots, and chop each into pieces.

2. Stir-fry in 60% hot oil, add cooking wine, soy sauce, sugar, monosodium glutamate, and mushroom soup. Bring to a boil to thicken, and cool to form a filling.

3. Use a round knife to cut out 14 cylindrical shapes from the thickest part of the winter melon. Carve patterns and characters on them, cut off the skin, blanch them and apply sesame oil on them. Set aside.

4. Hollow out the winter melon columns and fill them with stuffing. Place them on a plate, steam them for 10 minutes, take them out and garnish them with carved melon rinds. Boil the soup in the plate, adjust the flavor and thicken it. Pour it over the winter melon cup.

Shrimp and winter melon

Ingredients: 750 grams of clean winter melon, 50 grams of Kaiyang, refined oil, refined salt, clear soup, monosodium glutamate, starch, onion, ginger, rice wine.

Method: 1. Cut the winter melon into 1.3 cm thick and 5 cm square pieces into 8 pieces, and use a knife to carve stripes on the outer wall of the winter melon.

2. Then put the winter melon into a warm oil pan and fry it until the winter melon is five ripe. Take it out.

3. Put it in a small bowl, add rice wine, green onion and ginger, steam it for 20 minutes and set aside.

4. Add clear soup, refined salt, and monosodium glutamate to the pot, add cubed winter melon, simmer over low heat, and add steamed Kaiyang and Kaiyang juice.

5. Cook until the winter melon is crispy, thicken with water starch, drizzle with cooked oil, arrange neatly on a plate, place on top of the winter melon, pour over the gravy and serve.

Kaiyang Winter Melon Recipe

Ingredients: 5 grams of shrimp, 300 grams of winter melon, appropriate amounts of sesame oil and refined salt.

Method: 1. Peel the shrimps, squeeze out the shrimps, wash them, drain them and put them into a bowl.

2. Wash the winter melon, peel, core and cut into small pieces.

3. Add the shrimps to the pot with cold water and cook until crispy. Add the winter melon and cook until the winter melon is cooked.

4. Add salt to taste, put it into a soup bowl, and drizzle with sesame oil. Kaiyang and Kaiyang juice.

5. Cook until the winter melon is crispy, thicken with water starch, drizzle with cooked oil, arrange neatly on a plate, place on top of the winter melon, pour over the gravy and serve.

Fish fillet and winter melon soup

Ingredients: 460 grams of small winter melon, 20 grams of straw mushrooms, 150 grams of grass carp fillets, 2 slices of ginger, coriander, clear chicken soup, and a little salt.

Method: 1. Peel the winter melon and cut into small pieces; put the straw mushrooms in boiling water, roll for a while, take them out and set aside.

2. Put the clear chicken soup into the pot and bring to a boil.

3. Add winter melon, straw mushroom, and ginger to the soup. After the winter melon is cooked thoroughly, add salt to taste.

4. Add fish fillets and cook, then add coriander and serve.

Thank you! !