Braised winter melon with soybean and tomato recipe-Chinese Food-best chinese food recipes-cooking food

Braised winter melon with soybean and tomato

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It's summer. When I go to the vegetable market, I can always find a kind of bean whose pods are bright green and hairy. This is Maodou. Many people may not know. Maodou is actually immature soybean. Because of this, the childhood version of Maodou is more fresh, tender and easy to cook. It can be boiled in salt water, or fried together with winter melon and tomato. It's an appetizer and refreshing home dish. Why do soybeans come in all seasons of the year? And soybeans are only common in summer? The main reason is that mature soybeans are easy to store because of their low water content, while in summer, they can be served immediately after being picked fresh. At this time, the pods are still green and fresh. The water content is relatively high. Moreover, the soybean itself is rich in potassium. For the babies who often sweat in summer, timely water replenishment can also alleviate the fatigue and loss of appetite caused by the loss of potassium.

Cooking ingredients

Cooking Steps

Step1:Put the maodouzi into the boiling water. Blanch for about 2 minutes. Remove and set aside. It's easy to cook the Maodou in the pot. In addition, if you don't buy one bean, but with pods, you can also blanch it with boiling water. Drain it and cool it a little, then you can easily squeeze out the beans.

Step2:Cross the tomato with a knife. Put it in boiling water. Soak for about 2 minutes.

Step3:Peel the wax gourd and cut it into cubes for use.

Step4:Peel and cut the tomatoes after soaking. Cut it as small as possible. It's easier to make juice when frying.

Step5:Heat up the pan with less oil. Pour in diced tomatoes and 1g sugar. Stir fry to make the sauce. Put sugar and tomato at the same time. It can speed up the juice extraction of tomato. It is easier to juice.