Melon in oil

Melon in oil

Introduction:

"Milk cucumber" is made from tender cucumber as the main material, supplemented with rice wine, soy sauce, monosodium glutamate and sweet flour sauce, and pickled several times. When picking, the flowers are still not withered, and the thorns are all over the body. Picking and pickling on the same day, the tender melon is like a lactating baby, so it is called milk cucumber. Milk cucumber is crisp and tender, sweet and delicious, rich in nutrition. Milk cucumber has a unique flavor. It is famous for its crisp and tender, sweet and delicious, rich in nutrition, and is known as the "treasure of pickles". The nutritional components of milk cucumber are mainly amino acid nitrogen, reducing sugar, a variety of amino acids and minerals; salt, soy sauce, sweet flour sauce, monosodium glutamate, yellow rice wine, sugar and other auxiliary materials are usually used to improve the taste and increase nutrition. [milk cucumber is suitable for people]: it can be eaten by general people, but it is not suitable for people with high blood pressure. "

Production steps:

Step 1: wash and peel the melon.

Step 2: oblique cut into pieces, swing the plate.

Step 3: smash the garlic, put it on the slices of papaya and sprinkle with salt.

Step 4: pour oil into the pot, add pepper granules and Chaotian pepper, and saute until fragrant.

Step 5: pour on the slices of papaya.

Step 6: drizzle less sesame oil and white vinegar.

Materials required:

Melon: Three

Zanthoxylum bungeanum: right amount

Chaotian pepper: right amount

Cooking oil: right amount

Salt: right amount

White vinegar: right amount

Sesame oil: right amount

Garlic: right amount

Note: 1: white vinegar not to too much, responsible for a little astringent, but not to the kind of taste. 2: You can remove the Chaotian pepper and Huajiao after they are fried, but if you don't like it, it will last longer.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: spicy