Snake melon: Also called snake beans, snake loofah, long loofah, etc.
Snake melon and towel gourd should belong to two different varieties of the same category.
Snake melons are slender and can be more than 2 meters long, but their diameter is generally less than 5 cm;
The loofah is short and thick, and the length is generally less than 0.5 meters. Any longer, it will become old and inedible.
The snake melon I used was a snake melon I grew myself, and the length was nearly 1 meter.
Snake melon shrimp balls
Recipe Recommendations
- snake gourd 3 pieces
- MSG appropriate amount
- water starch appropriate amount
- oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Snake melon shrimp balls
1
3 snake melons (1-meter-long large loofah).
2
Appropriate amount of clean shrimp, onion and ginger.
3
Peel the snake melon, wash it, and cut and apply the blade.
4
Use a knife to remove the black shrimp line from the shrimp back to 2/3 of the depth. Make a cut in the middle of the shrimp body and gently pass the tail of the shrimp through the mouth to make a "shrimp ball".
5
Finish it in turn, add cooking wine and pepper and pickle for 5 minutes. Add water to the starch and gently grasp it well and size it.
6
Boil water in the pan, add the starched shrimp balls and blanch them. After the water boils, the shrimp balls change color and remove them for later use.
7
Raise the pan to heat the oil and saute the chives and ginger.
8
Add the snake melon and stir-fry.
9
Stir fry until the snake melon seedlings collapse, add salt and monosodium glutamate to taste.
10
Add a little water and simmer for 1 minute, add the spare shrimp balls.
11
Add a few drops of vinegar to enhance the aroma.
12
Stir well and turn off the heat.
13
Serve the pan and plate.