Cantaloupe Filling, Cantaloupe Sauce

Cantaloupe Filling, Cantaloupe Sauce

1. Raw material map

2. Cut the winter melon into small cubes. After cutting, put it in a pot and boil on high heat. Cook on medium heat for about 10 minutes, until it becomes completely transparent.

3. After the winter melon is warm, put it in a gauze bag and squeeze the water (if there is no bag, squeeze it dry by hand). Do not use water in the winter melon.

4. The cantaloupe is also finely diced, and the water is slightly squeezed out.

5. Pour the cantaloupe juice into the pot and add sugar.

6. Add maltose and cook on medium heat until completely melted.

7. Pour the diced winter melon and cantaloupe, do not cover and cook on medium heat for about 1 hour.

8. The water evaporates slowly, and watch it when it's almost time to avoid sticking to the pot.

9. When it gets dry, you should watch it, and stir fry from time to time until the water is dry.

Tips:

When cutting winter melon and cantaloupe, you can divide it several times. It is too difficult to cut and has a lot of water. When cooking, you don’t need to watch it for the first hour, but you should pay attention to it later, so as not to stick to the pot.