Red-hot melons
By VicentaLakin
It's a very good meal, and technically, it's a red-burning winter melon. But when I was a kid, my mom used to cook me a melon, and when I was a kid, I was so hot, I couldn't eat anything without chili. The only difference is that Mom didn't put oil in。
Recipe Recommendations
- winter melon 500 grams
- small pepper of 5
- ginger appropriate amount
- garlic appropriate amount
- shallots appropriate amount
- soy sauce appropriate amount
- soy sauce small amount
- oyster sauce appropriate amount
- salt appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Red-hot melons
1
Take the melon out of the skin, put on a cleaver, cut it into the right size, and provide for the dry water。
2
Sliced ginger garlic peppers and onions for backup。
3
Fuel the pot, a little more oil, heat it up, and fry the good winter melons to a little yellow on both sides。
4
Frozen cucumbers spread over the side, with the cut ginger garlic and peppers, the smell of fragrance, and the fragrance
5
Add a proper amount of raw, a little bit of oil, a little less old, and a proper amount of salt, and then evenly fold it。
6
Two minutes, then onions。
7
The melons are burning up。Red-hot melons Make Tips
Quino's crushing mind: 1. When you cut a piece of melon in winter, remember to put a knife on it, which is easier to taste. 2. Cleaned winter melons must have dry water control, or when they are fried, the oil will fly everywhere, which is scary. You can decide how many peppers you like, but the hot ones can put more