Shrimp and melon
By VicentaLakin
A MELON, SHAPED LIKE A PILLOW, CALLED A MELON, BORN IN SUMMER. WHY DO THE MELONS PRODUCED IN THE SUMMER CALL THEM WINTER? BECAUSE WHEN THE MELON IS RIPE, THERE'S SOMETHING ON THE SURFACE THAT'S LIKE A WHITE CREAM FROM WINTER, AND THAT'S WHY IT'S CALLED A MELON. WINTERMELON CONTAINS HIGH NUTRIENTS, SUCH AS VITAMIN C, AND IS TYPHUS, WHICH NOT ONLY WARMS UP, RELIEVES THE HEAT, BUT ALSO PROVIDES FOR URINE AND DIET! WHAT ARE YOU WAITING FOR? LET'S GET THIS DONE
Recipe Recommendations
- winter melon 780g
- shrimp 15g
- scallion 15g
- lush 15g
- Shaoxing wine 1 tablespoon
- salt 1/2 teaspoon
- sesame oil 1/2 teaspoon
- chicken powder 1/4 teaspoon
Steps for Shrimp and melon
1
the melon goes to the skin, cuts up about 5 mm thick, washes the leachate and spares it; onions cut in half; onions cut in green, shrimp immersed in fresh water for a little while. min
2
It's pouring into the pot with the right amount of oil and heat, and then putting it in a little fire
3
We'll be able to get it out
4
Turn the fire and put it in the guacamole for a little while
5
Join the prawns
6
Cooking sauerkraut, adding salt, turning green into winter melons
7
I'll just put the fragrance and chicken powder in the potShrimp and melon Make Tips
1. Cut the scallion whites into sections and then cut them in half again. This helps the fragrance release more easily when stir-frying for scallion oil. If you find it too much trouble, you can simply stir-fry the scallion whites briefly.
2. Remove and discard the scallion whites after they turn slightly brown; if left in the pan, they can easily produce a burnt bitter taste, affecting the texture.
3. Dried shrimp are already salty, so please adjust the amount of salt according to your personal taste.
4. If you prefer a soft and tender texture, stir-fry the winter melon for a longer time; if you don't like it too soft, shorten the stir-frying time.