Fish-flavored long melon
By VicentaLakin
Recipe Recommendations
- Changmelon appropriate amount
- fungus appropriate amount
- wide powder appropriate amount
- pork belly appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- Pi County Douban One and a half tablespoons
- chicken sauce appropriate amount
- soy sauce One and a half tablespoons
- cooking wine appropriate amount
- fish-flavored
- burn
- ten minutes
- simple
Steps for Fish-flavored long melon
1
This is not chili, this is a long melon.
2
Kuanfen, fungus. My fungus was given by a friend in Northeast China. In fact, you can also buy it in supermarkets. It's just this slightly shredded one with almost no roots. Two toppings that are all-powerful.
3
Choose the fat-lean ratio of meat according to your preference. Mine's about 28 points.
4
Cut the ginger and garlic into pieces.
5
Peel the long melons and cut into hob pieces.
6
Pour boiling water into a bowl and soak the broad flour for seven or eight minutes until there are no hard lumps, then transfer it into cold water for later use.
7
Wash and remove the stalks of the fungus, don't break it too much.
8
Hide the meat into stuffing and chop it up as much as possible.
9
Pi County watercress should be stored in pieces for later use.
10
Leave some oil in the pan and heat it up, pour the long melon pieces into it and stir-fry them until they are raw.
11
This thing can't be fried in a particularly soft one, and it won't shrink much. It's almost ready to fry it like this, serve it for later use.
12
Pour more oil into the pan, a little more this time, and stir-fry the Pi County watercress until the red oil comes out.
13
Add ginger and garlic and stir fry until fragrant.
14
Add the meat filling and spread it to disperse. After the meat filling changes color, add a spoonful of white sugar and stir well.
15
Add fungus and stir well.
16
Add the freshly fried long melon pieces and stir well.
17
Pour in one and a half tablespoon of soy sauce and stir well.
18
Pour in a little bit of cooking wine to enhance the aroma.
19
Add the flour and stir well.
20
Pour boiling water, about the size of a bowl.
21
Cover the lid and bring to a boil over high heat, then remove the lid and keep the heat unchanged and cook for two minutes.
22
After two minutes, add chicken sauce to freshen up.
23
Add a little salt to enhance the flavor, but if you are afraid of being salty, just leave it. Now it's ready to go.
24
Fish and coriander, fish and coriander, how would it be like not to put it on a fish plate, right?Fish-flavored long melon Make Tips
1. I used long melons as eggplants for this dish. I changed the main ingredient, but the taste was still quite worse. I have also made this dish with loofah. The loofah has an earthy smell, and the eggplant is too greasy. Making it with long melons has no shortcomings in either. The taste is quite special. It is not as slippery as zucchini, not as soft and rotten as eggplant, and not as earthy as loofah.
2. The two-minute long melon has the best taste. It is a little strong on the outside and soft on the inside. If you want to eat soft and rotten, you can cook it for an extra two or three minutes, but be careful not to stew the broad flour. Turn the vegetables over when cooking. The wide flour is delicious, but it is sticky to the pan and absorbs water and is difficult to serve.
2. The two-minute long melon has the best taste. It is a little strong on the outside and soft on the inside. If you want to eat soft and rotten, you can cook it for an extra two or three minutes, but be careful not to stew the broad flour. Turn the vegetables over when cooking. The wide flour is delicious, but it is sticky to the pan and absorbs water and is difficult to serve.