Introduction: Don't be soft when you meet this dish in winter, buy more at a time to dry and store, and it is very convenient to eat and take it at any time!
As the old saying goes, "eat buds in spring, melons in summer, fruits in autumn, and roots in winter".But there is a kind of melon that is listed in large quantities in autumn, it is "winter melon", don't look at its name with a winter word, it is not a winter vegetable, the reason is that the surface of winter melon is covered with a layer of hoarfrost, it is also named for this, but it is very suitable for winter consumption when it is dried.
Whether it's the south or the north, I believe that most friends still have a preference for dried vegetablesMy family will dry some dried sweet potatoes, dried beans, dried radishes and other dried vegetables around the winter every year to eat in winter, and winter melons are now sold all year round and quite cheap, you can take advantage of the winter sun is good, buy it dozens of catties at a time, and use it for stewed meat and shabu shabu in winter.
If you think about the New Year's holiday, all the dried vegetables sold in the market are ridiculously expensive, casually dozens of dollars a catty, so take advantage of the good weather to do it yourself and dry some of it, the nutrition of winter melon must not need me to say more, presumably everyone has a certain understanding of it, let's mainly mention that winter melon is high potassium and low sodium fruits and vegetables, and it contains propanolic acid, oleic acid and other substances, these substances help diuresis and swelling, reduce fat and moisturize ** and other benefits.
This year, I also prepared 2 large winter melons with about 50 pounds, let's start making dried winter melons, the method is also quite simple, let's see how I do it.
【Making dried winter melon】
Step 1:Clean the winter melon you bought, and then use a knife to peel off the skin of the winter melon, some of the winter melon with thinner skin can also be scraped with a scraper, and the winter melon with thicker skin is cut into several sections and then cut the skin clean with a knife.
Step 2:Then dig up the winter melon seeds inside, and then use a knife to cut into thicker winter melon slices, be sure to cut a little thicker about 1-2 cm, because the water content of winter melon is relatively sufficient, and it will shrink very small after drying, and then cut it open, so that it is easier to hang on the rope when I dry.
Step 3:After processing, put all of them into a large basin, add 300 grams of salt, stir evenly, and marinate it for more than 4 hours, and pickle the water in the winter melon, so that it can not only shorten the drying time but also enter the bottom taste.
Step 4:The pickled winter melon obviously pickles a lot of water and the winter melon is also in a very soft state, and then add an appropriate amount of water to wash it, wash off the excess salt, and hang it on the rope to dry for 3 days after washing.
Day 1
Day 3
Day 4
It is best to dry it and seal it in the refrigerator for freezing, so that it is not easy to become moldy and deteriorated.
【Stewed chicken with dried winter melon】
Step 1:Take a part of the dried winter melon and put it in a basin, add warm water to soak it for 10 minutes to soak it softly, wash it again, wash off the dust and impurities on the surface, and put it aside for later use.
Step 2:Add salt water to soak the chicken in bleeding water, clean it again under the flowing water and control the water for later use, then add an appropriate amount of cooking oil to the pot, add the chicken to stir-fry the water vapor under the heat of the oil, so that the chicken eats more fragrant, fry the chicken until the surface is slightly yellow, add the green onion, ginger and millet spicy stir-fry, then add the boiling water that covers the chicken, add salt, light soy sauce, dark soy sauce, chicken essence, and then cover the lid and simmer for 20 minutes.
Step 3:When the time is up, add the dried winter melon that has been processed in advance, cover the lid again and simmer for 10 minutes to simmer into the flavor, sprinkle some green onion or garlic sprouts before the pot to eat, oh my God, it's really fragrant.