Fish-flavored Melon
1.
This is not pepper, this is long melon. .
2.
Wide powder, fungus. My fungus is a gift from a friend in Northeast China. In fact, they can also be bought in supermarkets. They are slightly shredded and have almost no stems. Two kinds of ingredients for side dishes.
3.
Choose the fat-to-lean ratio of meat according to personal preference. Mine is almost two to eight points.
4.
Cut the ginger and garlic into fine pieces.
5.
Peel the long melon and cut into pieces with a hob.
6.
Pour boiling water in a bowl and soak the broad powder for seven or eight minutes, soak it until there are no lumps, then transfer it to cold water for later use.
7.
Wash the fungus and remove the stalk. Don't break it too much.
8.
Hide the meat as a stuffing, chop it up as much as possible.
9.
Pixian Douban is broken up for later use.
10.
Leave a little oil in the pot to heat up, pour the long melon chunks into it and fry it.
11.
This thing can't be fried, it's very soft, and it doesn't shrink much. It's almost ready to be fried like this, and serve on a plate for later use.
12.
Pour oil in the pot, a little more this time, and fry the Pixian Douban until the red oil comes out.
13.
Add ginger garlic rice and sauté until fragrant.
14.
Add the minced meat and scatter. After the minced meat changes color, add a spoonful of sugar and stir well.
15.
Add fungus and stir well.
16.
Add the freshly fried long melon cubes and stir well.
17.
Pour in one and a half tablespoons of soy sauce and stir-fry.
18.
Pour in some cooking wine to increase fragrance.
19.
Add wide flour and stir well.
20.
Pour boiling water, it's about the amount of a bowl.
21.
Cover the pot and bring it to a boil on high heat, then remove the lid and keep the heat on for two minutes.
22.
After two minutes, add the chicken juice to make it fresh.
23.
Add a little salt to improve the taste, and you can pull it down if you are afraid of salty. It's ready to be out of the pot now.
24.
Fish coriander, fish coriander, don't need a fish plate, how can it be plausible, right?
Tips:
1. I used long melon as eggplant for this dish. I changed the main ingredient, and the taste was a lot worse. I have also cooked this dish with loofah. Loofah has a soily smell, and the eggplant is too greasy. It has no shortcomings of using long melon. The taste is quite special. It is not as smooth as zucchini, not as soft as eggplant, and neither The earthy smell of loofah.
2. The two-minute long melon has the best taste. It is a bit strong on the outside and soft on the inside. If you want to eat soft and rotten, you can cook for two or three minutes longer, but be careful not to simmer the broad noodles. Turn the dish over when it is cooking, the wide noodles are delicious, but it is sticky and absorbent and difficult to serve.
