Chinese Food
Pickled winter melon in hometown - refreshing, refreshing, spleen nourishing and stomach nourishing. Another cup of winter melon tea
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Stinky winter melon is a famous local traditional flavor dish in Ningbo, Zhejiang Province. There are not many people who make stinky winter melon at home now. Because it takes a long time, they need to ferment it. But there are many people who make salted winter melon (also salted winter melon). In summer, they often pickle the current food. There was no refrigerator before. Now it's improved. It's convenient to refrigerate. So it's not so salty. The reason why young people like to eat pickled winter melon is that it's clear and refreshing. If you had a snack the night before yesterday, or had too much wine and had no appetite, you could take a few pickled winter melons as a small dish. It's very appetizing and spleen invigorating. It's very simple to marinate the wax gourd. It's just to cut the wax gourd into pieces. After it's cooked, it's cool. Then sprinkle with fine salt, sesame oil and other ingredients. It's not very strange. But it's good for relieving heat, ventilating and appetizing. Ningbo is a proverb of pickled winter melon with sesame oil old wine. It's the best food for people to make rice in the morning. Many overseas tourists return home to visit their relatives
Cooking ingredients
Cooking Steps
Step1:A piece of wax gour
Step2:Remove seeds and wash. Cut into large pieces. Keep the skin of wax gour
Step3:Put cold water in the pot (the water is generally not over the wax gourd. I chose the pan to take a picture clearly
Step4:After boiling, change to medium low heat and cook for 20 minute
Step5:Because the firepower is different, the wax gourd is cut into different pieces. Therefore, chopsticks can easily penetrate the wax gourd
Step6:Let the wax gourd cool naturally in the pot. The wax gourd is translucen
Step7:Take it out and put it in a big bowl. Pour some wax gourd juice in it
Step8:Extra wax gourd juice. Add some sugar. It's a cup of tea drink to relieve summer heat and thirst
Step9:Add 34 tablespoons salt. A little more salt. Otherwise, the unsalted wax gourd will be tasteless. But it can't be marinated very, very salty as before.
Step10:Cover with plastic wrap. Ice in the fridge all nigh
Step11:The next day, I took out the pickled wax gourd which was already emerald.
Step12:When eating, you can order sesame oil, porridge and rice. It's very clear.
Cooking tips:I don't do much every time. I'll eat it in a day or two. I'll marinate it later. Anyway, it's convenient to make it. If I buy half of the winter melon, I'll marinate it. I'm afraid it won't be eaten out and it's salty. Some habits should be inherited. It's better to change some habits. Gourmet literary and art youth usually pay attention to the public micro signal - Cocoa's Gourmet life and cooking skills.
