Seaweed Winter Melon

Name: Seaweed Winter Melon
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Winter melon; 1 piece dried shrimps; Some oil; 1 piece ginger; 1g salt; 1 bowl Shimizu

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Winter melon and sea rice is a classic dish in the restaurant. There are not many materials and seasonings. With the umami flavor of sea rice, the common winter melon has also been improved.

This delicious stir-fry can also be made at home. Compared with the restaurant, it tastes not bad and saves a lot of money.

Winter melon has green skin and white skin. Green skin winter melon has dark green skin with fine hairs and no frost. The flesh is firm. White skin winter melon has light green skin. In addition to fluff, there is a layer of hoar frost, which makes the flesh loose. Only the difference in variety and taste, there is not much difference in nutritional value.

Winter melon has high nutritional value. Per 100 grams of winter melon meat contains 0.4 grams of protein, 2.4 grams of carbohydrates, 20 milligrams of calcium, 12 milligrams of phosphorus, and 0.3 milligrams of iron. Not only that, winter melon also contains a lot of vitamins, a small amount of potassium, sodium and other trace elements. The glycolic acid contained in wax gourd can effectively inhibit the conversion of sugars into fat. In addition, wax gourd itself contains no fat and has relatively low calories. It has a good effect on preventing the body from gaining weight and shaping the body shape.

Winter melon is cold in nature and sweet in taste, can clear away heat and produce fluid, diuretic and laxative, relieve heat and relieve troubles. It is especially suitable for eating in summer. Winter melon can be eaten as a vegetarian or meat. I usually use it to boil meatballs to make soup. Today I will use the sea rice stored at home to cook this winter melon. Haimi, also known as golden hook, is made by boiled and sun-dried shrimp. In addition to retaining the nutrition and flavor of the shrimp, the taste is more chewy.

Ingredients

1 piece Winter Melon
1 piece Dried Shrimps
Some Oil
1 piece Ginger
1g Salt
1 bowl Shimizu

Seaweed Winter Melon

1. Prepare the winter melon and sea rice: peel the winter melon, and remove the shrimp shells and impurities from the sea rice;

2. Rinse the sea rice twice with cold water, and then soak it in clean water for a while, don’t pour the water used to soak the sea rice;

3. Remove the flesh and seeds of the winter melon, first cut into large pieces, and then cut the winter melon slices about 1 cm thick;

4. After the wok is heated, pour an appropriate amount of oil, heat the wok with cool oil, and stir-fry the minced ginger for a fragrance;

5. Put the winter melon slices into the pot and stir fry for 2 minutes to slightly soften;

6. Pour the soaked sea rice and water into the winter melon pot;

7. Stir-fry evenly. If there is not enough water, add appropriate amount of water, cover, simmer for 3 minutes over medium heat;

8. Sprinkle a pinch of salt before starting the pan, because the sea rice has a salty taste, add the appropriate amount of salt, stir fry a few times, and take it out of the pan.

Tips:
1. Winter melon can be cut into pieces; soak sea rice in advance to soak the floating dust on the surface and save cooking time;
2. Do not put soy sauce in this dish, and do not put condiments such as chicken essence and monosodium glutamate. Winter melon with soy sauce will have a sour taste. The sea rice itself has its own umami taste. Putting chicken essence and monosodium glutamate is pure superfluous.