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Food in cool summer --- Ningbo salted winter melon
Ningbo cuisine -- salted winter melon. It's best for summer. I don't want to cook. I put it in the refrigerator. I want to eat a piece. I put some chicken essence or monosodium glutamate and pour some sesame oil on it. The aroma of sesame oil and the saltiness of winter melon are a little cool to eat. And it's super simple. I looked at Baidu before sending the recipe. Most of the pictures and practices I saw were not the same as those in Ningbo. My recipe is really super simple.
Step 1 . Peel and seed the wax gourd, cut into 6cm cubes, and put them into the pressure cooker. The water in the pot need not cover the wax gourd. Burn it until the pressure cooker makes a noise. Just turn off the fire. It can also be boiled in an ordinary pot. It just takes time and gas.
Step 2 . Warm water is put into a box with 750ML music clasps. The amount of water is less than half. The salt is put into the box and boiled with warm water. I don't know exactly how many grams of salt are put. Just taste it salty. Don't be too weak. Wax gourd is easy to go bad. Don't be as salty as the sea.
Step 3 . Put the boiled wax gourd into the box of Le Kou. Arrange them one by one and refrigerate them in the refrigerator when they are cold. It will be eaten in 24 hours. Put the wax gourd on the plate, scratch it twice with a western fork, sprinkle some chicken powder or MSG, and pour sesame oil on it. You can eat.
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