Braised winter melon

Cooking Instructions

1. Peel the melon, cut into small pieces, rinse and drain.

   

2. Winter melon has a large water content, and sometimes it is not handled well, and it tastes sour. How to make the winter melon good, the taste is not sour and delicious, the first part, the winter melon drains acid to kill excess water. Put a little base oil in the pot, add a little salt, and stir-fry over low heat for 1-2 minutes.

   

3. After stir-frying on low heat for 1-2 minutes, the water can be seen at the bottom of the pot, turn off the heat, remove the winter melon, and pour out the water in the pot. (Note: Remember not to stir-fry for a long time, as the salt will easily penetrate into the winter melon, which will easily affect the taste of cooking in the later stage.) )

   

4. Stir-fry the garlic in a separate pan with oil until golden brown.

   

5. Then put the green onion and ginger into the pot and continue to stir-fry

   

6. After the ingredients are stir-fried to create a fragrant flavor, pour the processed winter melon into the pot, stir-fry quickly over high heat, and then use a stir-fry spoon to adjust the braised sauce: 1 teaspoon of first soy sauce, 1 teaspoon of second-course soy sauce, half a teaspoon of oyster sauce, add to the winter melon, continue to stir-fry, and evenly color.

   

7. Stir-fry evenly colored winter melon

   

8. Add 3 sauté spoons of water

   

9. Stir-fry, cover the pot, bring to a boil over medium heat, change to low heat and simmer until the winter melon is soft and glutinous. Stir-fry halfway through to heat evenly. When it's about the same, taste it, and the soft and glutinous sand will be fine.

   

10. Before cooking, add two wattle strips and stir-fry over medium-low heat to reduce the juice. Adjust the salinity, and the MSG can be removed from the pot.

    

11. Braised winter melon that is better than meat

    

12. Soft and waxy sand