1. The horned melon I chose is about 1 foot long, the arm is thin, and the tomato is small. I used 4, chopped, chopped the onion into small pieces, and minced sour
2. Wash the squash, cut in the middle, remove the flesh, sprinkle a little salt, wipe it evenly, set aside, about half an hour, remove the water
3. Heat the oil on low temperature, pour the chopped onions first, and let it go to the pan
4. When the onion is scented and slightly yellowish, pour in the minced meat
5. Stir fry until the minced meat changes color, add chopped tomatoes and garlic
6. Continue to stir-fry, the tomatoes are soft, at this time, they are basically cooked, add an appropriate amount of salt and tomato sauce, add 10ml of water, and simmer until the sauce is thick.
7. The horned melon, when the water comes out, wash off the salt, squeeze the horned melon, and squeeze out the water as much as possible
8. Put the squash on the squash, use a fork to put some eyes on the squash to taste, put the tomato meat sauce just made evenly into the squash, sprinkle a little cheese
9. In the middle of the oven, at 200 degrees, bake for 20 minutes, then
Tips:Here, eggplant can be used instead of squash, and the eggplant can be cut into small pieces and fried together in the sauce.
The best condiment is the green onion, ginger and garlic we often use. For this dish, I only use salt, and I mainly rely on onion and garlic to improve the flavor.
The corner melon is more watery and has no special taste. After roasting, do not pour the water out of the baking tray. Wait for a while, the miso soup will be absorbed into the corner melon, and it will be more flavorful.