Red-hot melons
By VicentaLakin
In the summer, it is good for the body to eat more of the melons and to supplement the body with excessive water loss. Whether it's red or fresh, it's a hotly hot table in the summer, especially when the soup is at the end of the meal. There's also a loss of weight in summer when you're overweight
Recipe Recommendations
- winter melon 500G
- edible oil appropriate amount
- soy sauce a little
- oyster sauce appropriate amount
- soy sauce 1 spoon
- ginger appropriate amount
- coriander 1
- salt appropriate amount
- white sugar a little
- water 1 small bowl
- salty and fresh
- burn
- ten minutes
- simple
Steps for Red-hot melons
1
Wintermelon goes to the pelts and cuts into knives。
2
Cut off all the cucumbers and cut the ginger。
3
The pot is filled with the right amount of oil, the right amount of winter melons, the right amount of raw oil, the right amount of platinum, and the right amount of ginger。
4
A small bowl of open water, a proper amount of salt and a little bit of white sugar, and a little burning of the pan cap。
5
Leave a little soup juice and come out of the pan。
6
Put on the fragrance leaves
7
Completed Chart
8
Completed ChartRed-hot melons Make Tips
When making braised winter melon, use salt and dark soy sauce sparingly. Too much dark soy sauce will affect the appearance, making the dish look dark and black. Use less salt, as winter melon tastes better when it is light. When cutting it into chunks, make cross-shaped cuts; this helps it absorb the flavor better.