The taste of sauce in memory - crispy melon with porridge

Crispy melon with porridge (muê) is the memory on the dining table in the morning when I was a child. Its good friends also include gluten and tangerine melon……. Slice the crispy melon with porridge and eat it without adding the soaked sauce. Put it on the hot dilute, use chopsticks to simmer and reduce the temperature on the surface, and blow the air and mix the porridge. I will drool as I think about it.

Crispy melons are a daily "sauce" that can be bought in supermarkets and tangerine stores, and it is also easy to make it yourself. Just master the two steps of "removing water" and "taste" to unblock it. You can eat less additives that you can't understand and taste the sauce flavor in your memory.

"Swallowing" is the principle of swelling and pressure flowing from low concentration to high concentration. Sprinkle with salt or sugar to allow the water inside the cucumber to flow out of "swallowing". If heavy objects are applied, it can increase the water efficiency. Then soak the sauce for two or three days to "taste" and you can enjoy your own crisp and crisp melon.

soak the cucumber in a sauce, use a whole piece, slice or cut into pieces, and cut it to make it taste faster. Personally, I prefer to soak the whole piece, cut it or chew it directly when I eat it.

Different brands of soybean and vinegar have different "salts" and "acids". The ratio of sauce can be adjusted from sauce: vinegar: sugar: water = 1:1:1:1. After tuning, boil the water and try to taste. If it is too heavy, add a little water; if it is too heavy, add a little sugar to calm the flavor; if it is too sour, add less vinegar. Try to show the taste you like. When soaking, add spices such as cumin, pepper, chili, star anise, etc. to increase the flavor. Add it according to your preferences or not at all.

Soak the cucumber in sauce and store it in the refrigerator for a period of time. The longer the soaking time, the heavier the taste (scattered) and the better the taste. After eating the sauce left over from the crispy melon, you can mix it with porridge and steam it. Add the sauce to heat (reduce sterilization) and store it in the refrigerator. When the cucumber is soaked next time, add a new sauce and mix it to make it more flavorful.

Soil crispy melon

Ingredients: cucumber (5~6 pieces), 1 cup of soy sauce, 1 cup of vinegar, 1 cup of sugar, 1~2 cups of water

Spices: cucumber (2 teaspoons), pepper (2 teaspoons), star anise (1 piece), raw chili (1~2 pieces, you can not use it)

Method:

1. After the water is opened, add the whole piece of cucumber, boil it in water for about 30 seconds, and take it out.

2. Sprinkle salt, stir and remove heavy objects overnight.

3. Sauce: soy sauce, vinegar, sugar, cumin, pepper, star anise, add 1 to 2 cups of water, stir and boil, put it on, and prepare.

4. Put the cucumber into the bottle, pour in the sauce, and soak it with raw peppers.

5. Make sure that the cucumber is completely soaked in sauce, soak it for 2 to 3 days to taste, and then slice it and eat it.

TIPS

1. The ratio of sauce (sauce: vinegar: sugar: water = 1:1:1:1) can be increased and spices are the same, and spices can also be added.

2. Taste the taste of the sauce to increase the ratio of sauce oil, vinegar and sugar.

3. Soak the whole piece of cucumber, or slice or cut into pieces.

4. After draining water, it will be easier to taste and crisp when soaked.

5. Boil the soaked sauce and store it in the refrigerator. Mix it with the fresh sauce next time.

Crispy melon, mushroom, chicken soup

The concept of "adding" to change the flavor. Adding crispy melon to the chicken soup to enhance the flavor is considered a traditional Chinese cuisine. Change the crispy melon into crusty peppers, and it will become crusty peppers, mushrooms and chicken soup. Use multiple uses in one trick. It's not bad to change into garlic.

Ingredients: 1 chicken leg meat (about 500g), 2 crispy melons, 7-8 mushrooms, 2-3 slices of ginger slices, 2 tablespoons of rice wine,

Method:

1. Cut the chicken leg into pieces, blanch it in water and remove the blood, and take it out for later use.

2. Slice crispy melon and ginger and soak the mushrooms in water.

3. Add chicken legs, crispy melon slices, mushrooms, and ginger slices, add mushroom water, some soaked crispy melon sauce and water, and serve together.

4. After cooking, cook for about 20 to 30 minutes, add rice wine before starting.

Melon meat dry

The dishes transformed by crispy melons are the most well-known. Cut the crispy melon into minced meat, add the ingredients, soy sauce, white pepper, minced garlic, tangerine, rice wine, and protein, and steam it to make a classic melon meat. Make more of it in the refrigerator, dig out some of it and make it hot when you are tired, and eating with porridge is quite good for your stomach. Change the cooking method, use fried ones without steaming, and the "effect" is the same as the food.

Ingredients: 300g of meat, 2 pieces of crispy melon, garlic, tangerine, chili, soy sauce, sugar, white pepper powder

Method:

1. Cut the crispy melon and garlic, cut the tangerine, cut the chili, and use it.

2. Fry minced garlic with oil and add the meat and stir-fry.

3. Add soy sauce, sugar and some white pepper powder, and add a little soy sauce to enhance the flavor.

4. Add crispy melon and chili and stir-fry, and then add tangerine to the pot.