Braised winter melon is an easy and tasty dish, delicious braised winter melon thoroughly does not lose the general meat. Braised winter melon tastes fresh and soft, melt in the mouth, fresh salt flavor, very next meal.

Braised winter melon is actually quite simple, but you want to be delicious or have a little trick, for good-looking words on the degree of ripeness has a demand, want to be beautiful need to manipulate the winter melon just cooked loaded out, so that the overall winter melon is not easy to be too soft, the look of the lattice fully transparent, especially beautiful, if you cook past the past there is some melting, the look of the irregularity will not look good! I'm not sure if you're going to be able to do this. The following to you *** enjoy fresh salt flavor of braised winter melon specific method:

Main ingredients: 500 grams of winter melon, onion 1, garlic 3 small, ginger 1 small piece, millet chili 3, a small amount of minced meat, water, tapioca starch, vegetable oil.

Seasoning: salt, soy sauce, soy sauce, sesame oil, sugar, monosodium glutamate.

First of all, a small piece of fresh meat with a little flab chopped meat froth, into a bowl, add a little salt and soy sauce mix and stir well, marinate into the flavor reserved.

Subsequently, winter melon peeling, scrape off the flesh does not have to, and later cut into a lattice, with a knife in the winter melon lattice peeling the side of the cut "well" shaped knife, do not have to cut too deep, or very easy to break.

Scallions, millet chili cleaned neatly, cut into green onion and millet chili ring, ginger, garlic peeled and cut into garlic reserved. Prepare a neat bowl, add salt, soy sauce, soy sauce, soy sauce, soy sauce, sesame oil, sugar, MSG, and a small bowl of water into the sauce.

In advance, prepare a bowl, add a small amount of tapioca starch and water in the bowl and mix well to make water starch reserved. In a cool pan, add a small amount of oil and stir fry the ginger, garlic and chili pepper over medium heat, then pour in the minced pork and stir fry until it loses its color and remove from the pan.

The pot to stay in the bottom of the oil to fill the appropriate oil, pour into the winter melon fried until light yellow on all sides, and then poured into the previous fried minced meat and gradually adjust the sauce to stir-fry open, and then high-fire boil to the fire simmer until the winter melon transparent color, and later open the lid and pour on a small amount of water starch to thicken the water starch, a little stir-fried sugar color a little bit, and finally sprinkled with cilantro on the pan can be up.

Why draw a flower knife on the peeled side of the winter melon?

Reason: because the winter melon peeling that side is more hard, more difficult to cook than other noodles, if not painted on the knife, other noodles to cook some melted that side will be cooked, will jeopardize the product beautiful and generous, and painted on the knife, lattice of winter melon inside the stronger into the flavor, eat up the texture of the more dense.

Why the sauce?

Reason: to adjust the sauce is mainly to make the flavor of the condiments first sufficient combination, so that the flavor is more proportional, and at the same time can save time, after frying the winter melon gradually add seasoning for beginners very easy to burn, so that to adjust the sauce is more time-saving, not easy to make a mistake.