Wax gourd is shaped like a pillow, also called pillow melon, which is produced in summer. Why is the melon produced in summer named wax gourd? This is because when the melon is ripe, there is a layer of white powder on the surface, just like frost in winter, which is also the reason. Winter melon is also called white melon.

Efficacy: Wax gourd has a good effect of clearing away heat and relieving summer heat. Eating more winter melon in summer can not only quench thirst and relieve summer heat, but also make people avoid furuncle. Because it is diuretic and contains very little sodium, it is a good swelling-reducing product for chronic nephritis edema, malnutrition edema and pregnant women edema. It contains a variety of vitamins and trace elements necessary for the human body, which can regulate the metabolic balance of the human body. Winter melon is cold, which can nourish the stomach, clear away stomach fire, reduce people's food intake, and promote the conversion of starch and sugar into heat energy instead of fat. Therefore, wax gourd is an ideal vegetable for obese people. Wax gourd has the function of anti-aging. Long-term eating can keep the skin white as jade, moist and smooth, and keep the body fit. It is said that Michiko, the Japanese queen, often uses wax gourd to make wax gourd cream to come to beauty beauty.

Suitable for people: most people can eat it. It is especially suitable for patients with kidney disease, diabetes, hypertension and coronary heart disease.

Dosage: 60 grams per day.

Tips: Wax gourd is an ideal daily food for relieving fever and diuresis. Cooking soup with skin is more effective. Because wax gourd is cold, people who have been ill for a long time and those who have a strong fire due to yin deficiency should eat less.

Wax gourd has the effects of clearing away heat and toxic materials, promoting diuresis and eliminating phlegm, relieving vexation and thirst, eliminating dampness and relieving summer heat. Wax gourd is also rich in carotene, multivitamins, crude fiber and trace elements such as calcium, phosphorus and iron, and has high potassium salt content and low sodium salt content, which is especially suitable for patients with hypertension, nephropathy and edema who need low sodium food. Eating some wax gourd often in dog days can not only quench thirst and relieve summer heat, but also induce diuresis, and can also prevent people from getting furuncle. Eating for a long time can keep the skin white as jade and keep the body fit. Here are some ways to eat winter melon:

● Shrimp and melon

Prepare wax gourd, dried shrimps, vegetable oil, chopped green onion, Jiang Mo, water starch, cooking wine, salt and monosodium glutamate.

Make peeled melon pulp, wash it, slice it, marinate it with a little salt for about 5 minutes, and drain the oozing water for later use. Heat the oil in the pan, and stir-fry the chopped green onion and Jiang Mo. Add water 1 spoon, cooking wine, salt and dried shrimps, bring to a boil, put in wax gourd slices, simmer over medium heat when the wax gourd tastes, add monosodium glutamate and pour in water starch to thicken it.

In winter melon soup, shrimp is changed into shrimp skin, a little lard, salt and chicken essence are added, and some chopped green onion is sprinkled after the pot is taken out. The soup is both fragrant and delicious.

● Braised winter melon

Prepare wax gourd, mushroom, ginger, garlic, onion, pepper, small pepper, soy sauce, starch, cooking wine and chicken essence.

Wash the mushrooms for later use, wash the melon, peel it and cut it into long squares, put a small square knife flower on the side near the skin, and wipe a little starch on the side where the melon crosses the square for later use. Heat the wok with a little oil, stir-fry the wax gourd until it is half cooked, and take out the wok. Add a little more oil to the pot, add pepper, Jiang Mo and minced garlic, stir-fry the wax gourd, add mushrooms, pour in 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 ribs with winter melon

Prepare appropriate amounts of winter melon, ribs, ginger, aniseed, salt, pepper and monosodium glutamate.

Peel and cut the wax gourd, scald the ribs in a boiling water pot for 5 minutes, remove and wash off the blood foam with clear water. Bring spareribs, ginger, aniseed and water to a boil, then simmer on low fire for about 60 minutes, add wax gourd and stew for about 10 minute, take out ginger and aniseed, add salt and pepper, stew for 10 minute, and add monosodium glutamate.

Jinsha dongguatiao

Cut the wax gourd into strips and add refined salt; Mix starch and custard powder into mixed powder; Crushing cooked salted egg yolk and frying sesame seeds; Evenly dip that wax gourd strips into the mix powder, frying in 60% hot oil until cooked, take out, frying again when the oil temperature rises to 70% heat until the shell is crispy and the color is golden, and taking 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 remove the seeds of wax gourd, cut into rings with a diameter of 5 cm and a thickness of 3 cm, and soak them in salted boiled water until they are medium-cooked; Mash shrimps into shrimp glue; After the wax gourd ring is taken out, put it in a flat pot, put an egg yolk in the ring, fill the middle part of the ring with shrimp glue and steam it in a pot. Place 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 the wax gourd, put it in a steamer, add salt and cook for 20 minutes, then remove and drain. Boil dried mushrooms and dried seaweed in water and chop them, 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 winter melon and add the meat. Put the wax gourd meat stuffing into a deep dish, put it into the pot after the boiler is boiling, and steam it until the meat stuffing is cooked. The soup steamed from the plate is poured into the pot and boiled with fire, and thickened with starch for later 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 into pieces, and wash and cut onion into powder; Add chopped green onion to stir-fry until fragrant, pour in wax gourd and stir-fry, add broth, mushrooms, dried seaweed, salt and cooking wine, stew for a while, and add white sugar and sesame oil before taking out. Features of this dish: the soup is delicious.

Steamed stinky tofu with wax gourd

Cut the wax gourd into thin 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 10 minutes. This dish tastes unique and delicious, and the wax gourd slices are refreshing.

South milk wax gourd

Peel and pulp wax gourd, and cut into pieces; Pedicel and seeds of green pepper are removed and sliced; Red milk rot with brine pounded into juice. When the wok is lit and oiled, when the oil temperature is 70% hot, pour in the wax gourd, and after it is 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, bring to a boil, simmer for seven or eight minutes on low heat, then add chicken essence and collect the juice on high heat. When the marinade is thick, thicken it slightly, pour in sesame oil, turn it over and serve.

Stewed pork slices with wax gourd

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

-Three fresh winter melon

Raw materials: melon, cooked ham, magnolia, mushroom, salt, pepper, chicken essence, onion, soup stock, water starch, sesame oil and edible oil.

Practice: 1, peel and slice the wax gourd, pour it into boiling water, blanch it and take it out for later use.

2. Slice the ham, wash and slice the magnolia and mushrooms, and wash and cut the onion into pieces.

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

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

-Steamed winter melon cups

Raw materials: 500g of Xixiao white gourd, 0/00g of cooked winter bamboo shoots/kloc-,0/00g of water-soaked mushrooms/kloc-,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 into pieces.

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

3. Use a round knife to poke out 14 cylinders at the thick meat part of the wax gourd, without removing the skin, carve patterns and characters, slice off the melon skin, blanch it and apply sesame oil for later use.

4. Empty the wax gourd column and fill it with stuffing, put it in a plate, steam it in a cage 10 minutes, take it out and put it on the plate, and decorate it with carved melon skin. After the soup in the plate is boiled and seasoned, thicken it and pour it on the wax gourd cup.

-Shrimp and wax gourd

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

Practice: 1, cut the wax gourd into 1.3 cm thick and 5 cm square blocks ***8 pieces, and carve stripes on the outer wall of the 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, kai yang in a small bowl, add rice wine, onion, ginger, steamed in a cage for 20 minutes.

4. Add clear soup, refined salt and monosodium glutamate to the pot, add wax gourd, simmer on low heat, and add steamed kai yang and kai yang juices.

5. Burn the wax gourd until it is crisp and rotten, thicken it with water starch, pour it with cooked oil, and discharge it neatly on the plate. kai yang is served on the wax gourd and poured with thickening juice.

-kai yang dongguafang

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

Practice: 1, shell the shrimp, squeeze out the shrimp 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. Boil the shrimps in the pot with cold water until crisp and rotten, then add the wax gourd and cook until the wax gourd is cooked.

4. Season with salt and put it into a soup bowl, then drizzle with sesame oil. Kai yang and kai yang juice.

5. Burn until the wax gourd is crisp, thicken it with water starch, pour it with cooked oil, and place it neatly on the plate. kai yang is served on the wax gourd and poured with thickening juice.

-Fish fillet and winter melon soup

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

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

2, clear chicken soup into the pot to boil.

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

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

thank you !

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