Stir fried Japanese melon slices with spicy sauce(la chao wo gua pian )

Stir fried Japanese melon slices with spicy sauce

Introduction:

"In my memory, whenever spring came, my mother planted a few seeds in the courtyard wall of my hometown. At the beginning of summer, the green leaves on the Japanese melon seedlings are a little like lotus leaves, and they will climb over the courtyard wall along the thick stems. The Yellow Japanese melon flowers, which are a little like trumpets, will bloom. Under the flowers with beans, they will grow into fat and lovely green Japanese melons day by day. When we are young, we are not allowed to pinch those flowers with small Japanese melons. If we pinch them, if they are seen by adults, they will attract a scolding. There are too many Japanese melons to eat when they are tender, or when they are too busy with farm work to eat, they will gradually grow old. Finally, in autumn, they will turn golden and squat quietly on the wall, feeling a little sad poetry of autumn. When the Japanese melon is tender, it can not only be stir fried, but also be used to make stuffing and dumplings... But no matter how I do it, I still like stir fried Japanese melon best. "

Production steps:

Step 1: wash the tender Japanese melon and slice; cut the red pepper into small sections and slice the green onion.

Step 2: put the pot on the fire, heat up the lard, add red pepper and scallion slices, and saute until fragrant.

Step 3: pour in Wogua slices and stir fry quickly.

Step 4: when the melon slices are slightly transparent, stir in 1 teaspoon soy sauce and a little salt.

Step 5: turn off the fire and serve on the plate.

Materials required:

Japanese melon: right amount

Red pepper: right amount

Scallion: right amount

Lard: right amount

Salt: right amount

June fresh soy sauce: right amount

Note: common sense: many people think that pumpkin is Japanese melon. In fact, it is not the same. The pumpkin in the South or northwest is different from that in the north. The diameter and length ratio of pumpkin is larger, that is, shorter. The diameter and length ratio of Japanese melon in the North is smaller, that is, higher. Generally speaking, pumpkin has a slightly higher water content than pumpkin. Say pumpkin northerners understand, say Japanese melon southerners a lot of people do not understand. Pumpkin is a plant of Cucurbitaceae. Because of different places of origin, the name is different. Also known as wheat melon, papaya, Japanese melon and golden wax gourd, it is called golden melon in Taiwan dialect and is native to North America. Pumpkins are planted in all parts of China, and Hokkaido is the main crop in Japan. It is one of the vegetables in summer and autumn. Old melon can be used as feed or coarse cereals, so there are many places also known as rice melon. In the west, pumpkin is often used to make pumpkin pie. Pumpkin seeds can be used as snacks.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : La Chao Wo Gua Pian