Practice steps

1, preparation, if you use dry mushrooms need to be soaked in advance

2, winter melon peeled and pith cut block, block size arbitrary, just burned back to the time is not the same.

3, in order to taste cut two cuts, half of the deep line do not cut off, of course, you are willing to cut a few more ways can

4, mushrooms cut a flower, small onion cut onion rings

5, hot pan and cool oil stir frying small onions on small heat, leaving a little onion green last

6, open medium-high heat stir fry melon, stir fry until the edge of the yellowing, browned, about three minutes it

7, put the The mushroom, add two spoons of soy sauce, a spoonful of soy sauce, a spoonful of oil, stirring constantly for a minute

8, pour enough boiling water, depending on the size of the melon block to determine, I'm considered a relatively large block, with about 300 ml of water

9, add a spoonful of sugar, a half spoonful of salt, boiled, stewed on a low flame for about 15 minutes. Cutting different sizes, time to master, winter melon soft cooked can be, if there is still a lot of soup, then the big fire to collect the juice, out of the pot sprinkled with the remaining green onion green

10, finished

Tips

Winter melon cut smaller, easier to cook, shorten the time of burning, my family love to eat chunks of, so cut a little big.

Mood Stories

Winter melon is cold and sweet in nature, clearing away heat and promoting the production of fluids, removing summer heat and eliminating boredom, which is very suitable for eating in summer. This mushroom roasted winter melon color red, rich in nutrients, fresh and delicious, very rice oh ~ ~ ~ ~