Twice-cooked Winter Melon

Name: Twice-cooked Winter Melon
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Winter melon; Some green pepper; Some Tempeh; Some egg; Some ginger; Some garlic; Some Dry starch; Some Flour; Some Douban; Some Fresh soup

by Saifi

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Twice-cooked Winter Melon

1. Peel and flesh the winter melon, and cut into even thick slices.

2. Put it in boiling water and quickly boil it out.

3. Marinate the boiled winter melon with appropriate amount of salt until the water overflows.

4. Beat the eggs into a liquid, put half of the cornstarch and half of the flour in it to make a paste.

5. Cut the garlic into slices and the ginger into froth.

6. Spread the winter melon evenly in the batter.

7. Pour plenty of oil from the pan. After the oil is hot, put the mushed winter melon slices into the pan and fry over medium heat.

8. Fry the golden on both sides and scoop it up.

9. Leave the bottom oil in the pot, or pour the oil in another pot, add ginger, tempeh, watercress, garlic slices, and chili in turn and fry until fragrant.

10. Pour in the fried winter melon slices, add an appropriate amount of broth (subject to moisturizing the winter melon slices), then pour in a little soy sauce, sugar, and chicken essence. Stir gently and stir evenly.