Haimi wax gourd(hai mi dong gua )

How to make Haimi wax gourd:

Raw materials for making Haimi wax gourd:

White gourd 500g; Haimi 50g; chive 1; ginger 1 small piece; starch appropriate

Seasoning for making Haimi wax gourd:

500g edible oil; (actual consumption 30g); 1 tsp cooking wine (3G); 1 tsp refined salt (3G); 1 / 2 tsp monosodium glutamate (1.5g)

Processing steps of Haimi wax gourd:

1. Peel the wax gourd, remove the flesh, wash and cut it into slices, marinate it with a little refined salt for about 10 minutes, drain the water for use; soak the sea rice in warm water; wash and cut the green onion and ginger; 2;

2. Put the oil in the pot and heat it to 60%. Pour in the slices of wax gourd and drain the oil when the skin of wax gourd is green;

3. Leave the bottom oil in the pot, heat it up, saute minced scallion and ginger, add appropriate amount of water, monosodium glutamate, cooking wine, refined salt and sea rice, bring it to a boil, put in wax gourd slices, bring it to a boil over high heat, and then simmer over low heat. After the wax gourd is cooked and tasted, add water, starch, and stir well.

The characteristics of Haimi wax gourd are as follows

The juice is thick and delicious, and the melon is tender and smooth.

Attention should be paid to when making Haimi wax gourd

Don't slice wax gourd too thin, or it will taste bad.

Haimi wax gourd

Haimi wax gourd is a delicious traditional dish, which belongs to Zhejiang cuisine. The main raw materials are wax gourd, Haimi, chives and so on. The juice is thick and delicious, and the melon is tender and smooth. The sea rice and wax gourd are burned together, the sea rice can give the delicious taste of wax gourd, and the wax gourd can bring the fresh taste of sea rice.

practice

The method of Haimi wax gourd is relatively simple. In order to satisfy friends with different tastes, I will introduce three different methods of this dish as follows:

Method 1

Wax gourd, sea rice, scallion, ginger, starch, edible oil, refined salt, cooking wine, chicken essence each amount. Peel the wax gourd, remove the Nang, wash and cut it into slices, marinate it with a little refined salt for about 10 minutes, drain the water for use, soak the rice in warm water and soften it; wash and cut the scallion and ginger; put the oil in the pot until it is 60% hot, pour in the wax gourd slices, remove the oil when the skin is green; leave the bottom oil in the pot, heat it, saute the chopped scallion and ginger, and add appropriate amount of water, chicken essence, cooking wine, refined salt and ginger After boiling, add the white gourd slices, and then bring to a boil over high heat. Turn to low heat to stew. After the white gourd is ripe and tasty, thicken the water starch and stir well.

Method 2

White gourd 500g, Haimi 50g, Shaojiu 1tsp, Shuidian 1tsp, minced green onion 1tsp, minced ginger 1tsp, salt and chicken powder appropriate. Peel the wax gourd, remove the flesh and seeds, wash and cut into slices, marinate with a little salt for about 10 minutes, drain the water and set aside; soak the rice in warm water. Put the frying pan on a high heat, heat the oil to 60%. Pour in the wax gourd slices. When the wax gourd skin is green, remove and drain the oil. Leave a little oil in the frying pan, heat it up, saute minced scallion and ginger, add half a cup of water, chicken powder, Shaoxing wine, salt and sea rice, bring to a boil, add wax gourd slices, bring to a boil over high heat, and then simmer over low heat. After the wax gourd is cooked and tasted, add water, starch and thicken, and stir well.

Method 3

Peel the wax gourd, remove the flesh, wash it, cut it into 5 cm long, 3 cm wide and 1 cm thick slices, marinate it with a little refined salt for about 10 minutes, and drain the water. Put the frying pan on a high heat, add the oil to 60% heat, then put in the wax gourd slices. When the wax gourd slices turn green, remove and drain the oil. Stir fry scallion and ginger in oil pan, add cooking wine, stir fry white gourd slices and sea rice, add refined salt and monosodium glutamate to taste, thicken with starch, and sprinkle with coriander leaves.

Reminder: don't slice wax gourd too thin, or it will taste bad. Wax gourd oil can make it taste better. Haimi is a fresh raw material, so chicken essence is not used in this dish.

Method 4

raw material

1 chive, 1 ginger, proper amount of starch,

Seasoning

500g edible oil (actual consumption 30g), 1 tsp cooking wine, 1 tsp refined salt, 1 / 2 tsp monosodium glutamate,

practice

1. Peel the wax gourd, remove the flesh, wash and cut it into slices, marinate it with a little refined salt for about 10 minutes, and drain the water for use,

2. Soak the rice in warm water,

3. Wash and cut green onion and ginger,

4. Put the oil in the pot and heat it to 60%. Pour in the slices of wax gourd. When the skin of wax gourd is green, take out the oil and drain it,

5. Leave the bottom oil in the pot, heat it up, saute minced scallion and ginger, add appropriate amount of water, monosodium glutamate, cooking wine, refined salt and sea rice, bring it to a boil, put in wax gourd slices, bring it to a boil over high heat, and then simmer over low heat. After the wax gourd is cooked and tasted, add water, starch, and stir well.

Method 5

raw material

Haimi, wax gourd

Ingredients: salt, cooking wine, sugar

Preparation 1: 1. Prepare more Haimi, more Haimi and wax gourd

2. Soak in clean water for more than half a day, it's better to change water twice in the middle

3. Wash the soft soaked sea rice, add a little cooking wine and water, soak for half an hour again, and set aside the soup

Preparation 2: 1. Wash wax gourd to remove flesh and green hard skin

2. Cut the wax gourd into strips and blocks. It is not recommended to slice because the wax gourd is too thin and will rot after long cooking

3. Add appropriate amount of salt and marinate the wax gourd for a while for 5-10 minutes. In this way, when frying the wax gourd, it will come out of water quickly and ripen quickly

Methods: 1. Put a little oil in the pot, and stir the green onion and ginger in the pot

2. Add the sea rice and stir fry it. Don't pour the material and liquor of the sea rice and keep it

3. Stir fry the dried sea rice in low heat until you can smell the fresh flavor, add the salted wax gourd, and you don't need to put salt back

4. Stir fry the wax gourd strips in high fire until they are slightly out of water

5. At this time, add the water, the material liquor of soaked sea rice, a little sugar, and bring to a boil over high heat. If you want to drink soup, you can add more water

6. When the wax gourd is boiled until it is completely transparent, the soup is thick and white. Turn off the fire

Characteristics of dishes

The juice is thick and delicious, and the melon is tender and smooth.

nutritive value

Wax gourd contains more vitamin C, high potassium salt content, low sodium salt content, high blood pressure, kidney disease, edema disease and other patients eat, can achieve the effect of detumescence without damaging vital energy. Wax gourd also has the effect of anti-aging, long food can keep the skin as white as jade, moist and smooth, and keep the body healthy. But wax gourd cold, spleen and stomach weakness, kidney deficiency cold, long disease slide discharge, Yang deficiency limb cold who avoid food.

In addition, wax gourd can lose weight, and it also contains propanedioic acid, which has a good effect on preventing obesity and improving body fitness. Spring and summer often eat wax gourd, for human health, especially the high weight of the crowd is very beneficial. And the sea rice is rich in nutrition, rich in calcium, phosphorus and other trace elements, protein content is also very high.

Wax gourd contains plenty of water, which has the functions of clearing away heat and toxin, diuresis, relieving thirst and trouble, removing dampness and relieving summer heat. It is a good product for edema of pregnant women; Haimi is a good source of calcium. In the third trimester, expectant mothers can eat more wax gourd and sea rice, which can not only remove edema during pregnancy, but also supplement calcium.

intended for

Expectant mothers in the third trimester

Health tips

This dish can help expectant mothers in the third trimester to supplement calcium.

Nutritional efficacy:

Wax gourd contains more vitamin C, high potassium salt content, low sodium salt content, high blood pressure, kidney disease, edema disease and other patients eat, can achieve the effect of detumescence without damaging vital energy. Wax gourd also has the effect of anti-aging, long food can keep the skin as white as jade, moist and smooth, and keep the body healthy. But wax gourd cold, spleen and stomach weakness, kidney deficiency cold, long disease slide discharge, Yang deficiency limb cold who avoid food.

In addition, wax gourd can lose weight, and it also contains propanedioic acid, which has a good effect on preventing obesity and improving body fitness. Spring and summer often eat wax gourd, for human health, especially the high weight of the crowd is very beneficial. And the sea rice is rich in nutrition, rich in calcium, phosphorus and other trace elements, protein content is also very high. Haimi and other seafood are good sources of calcium.

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Chinese PinYin : Hai Mi Dong Gua