Salted Japanese Gourd

Name: Salted Japanese Gourd
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Wogua; 20g salt

by Gluttonous

4.9 (1)

Favorite

2

Difficulty

Easy

Time

30m

Serving

4

Wo melon, pumpkin, golden melon, wo melon, and papaya are all kinds of melons, but they have different shapes and names in different climates. They are essentially the same.
The Japanese squash in the north is big, light in color, but very sweet. There are gray ones, and some have irregular shapes. Due to the different growth conditions such as climate and soil, varieties with different colors and tastes are also different.

Ingredients

500g Wogua
20g Salt

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Salted Japanese Gourd

1. Material: Japanese gourd, salt

2. Wash the Japanese gourd, remove the flesh and cut into large pieces

3. Put it in the steamer

4. After SAIC, steam it for about 15-20 minutes, and then steam it.

5. Spread salt evenly on the steamed Japanese squash while it is still hot

6. The salt is slowly melted by the heat of the Japanese squash to achieve the purpose of pickling. When eating, cut it into moderately sized chunks.

Tips:
1. It can be eaten after pickling for 2 hours. But longer time is better.
2. It can be stored in the refrigerator after it has been cooled thoroughly, and the taste is better. Generally, it can be stored for 3-5 days. 3. Less salt can be used as staple food or wine and delicacy; more salt is small pickles. It can be changed as you wish.