Stuffed Winter Melon Recipe Steps

Stuffed winter melon is my favorite dish, so today I will tell you how to make stuffed winter melon:

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Process: pulp

Taste: salty

Cuisine: Huaiyang cuisine

Ingredients: Winter melon (150g), ham (25g), chicken

Gizzard (25g), bamboo shoots (15g), chicken (25g), lard (25g), chicken liver (25g)

Accessories: shrimp roe (3 grams), starch (broad beans) (20 grams)

Seasoning: MSG (1g), salt (3g), lard (refined) (50g)

Stuffed Winter Squash

Ingredients

Winter melon

Winter melon is mainly produced in summer. It is named because when the melon is ripe, there is a layer of white powder on the surface, just like the white frost in winter. For this reason, winter melon is also called white melon. It is native to southern China and India. It is cultivated in all parts of China. The main supply season is summer and autumn. Winter melon has round, flat or oblong fruits. The size varies according to the species. The small ones weigh several thousand kilograms and the large ones weigh tens of kilograms. The skin is green. The surface of the mature fruit of most varieties has white powder. The flesh is thick and white.

The quality of winter melons, except for the early-harvested young melons that are required to be fresh and tender, the late-harvested old winter melons generally require: full development, mature, firm and thick flesh, small ventricle; green skin with white frost, regular shape, no spots and external injuries on the skin, and no soft and rotten skin.

Ham

Ham is made from pickled pig legs. It is called smoked pig legs in the Dongyang County Chronicles and blue smoked pig legs in the Travel Notes. Historically, Zhejiang Jinhua ham has always been famous all over the world. Wang Mengying, a doctor in the Qing Dynasty, praised it: "Dongyang, Jinhua, has a very good reputation in winter."

The maker is the best, Pujiang and Yiwu are slightly inferior, and other towns cannot match it. After more than two years, it becomes aged thigh, which tastes very fragrant and delicious, and is the best delicacy. It nourishes the mind and replenishes the body, and is truly the best.

Ham is a meat product that is very popular in the world. At present, it is produced and sold in almost all countries except a few Islamic countries. The world-famous ham varieties include French smoked ham, Scottish whole ham, German aged ham, Italian ham, apple ham, etc.

Winter Bamboo Shoots

Winter bamboo shoots are a delicious food with rich nutritional value and medicinal functions. They are tender, fresh, crisp and refreshing. They contain protein, multiple amino acids, vitamins, trace elements such as calcium, phosphorus, iron, and rich cellulose.

Promoting intestinal peristalsis not only helps digestion, but also prevents constipation and colon cancer. Winter bamboo shoots are a high-protein, low-starch food that has a certain therapeutic effect on patients with obesity, coronary heart disease, hypertension, diabetes and arteriosclerosis. The polysaccharides it contains also have a certain anti-cancer effect. Winter bamboo shoots contain more calcium oxalate, so people with urethral stones and nephritis should not eat too much.

Chicken liver

Chicken liver is the liver of the domestic chicken of the Phasianidae family. It is a kind of chicken offal. It has two leaves of different sizes, with gallbladder and tendons on the leaf surface (which must be removed during processing). It is purple-red in color and tender in texture.

Suitable for braising or frying. For example: braised chicken liver, fried chicken liver. Due to its rich nutrition and special effects, chicken liver is the best food for blood tonic and health preservation. The liver is an important organ for storing nutrients and detoxification in animals. It contains rich nutrients and has nutritional and health functions. It is one of the most ideal blood tonic products.

Production process

1. Peel the winter melon, remove the stem, wash it, carve a pattern on one side of the winter melon, and then make a 3.8 cm square opening in the middle of the other side. Use the cut winter melon piece as a lid;

2. Wash the chicken gizzards, chicken livers and chicken meat separately, cook them and cut them into cubes;

3. Dice cooked ham, cooked winter bamboo shoots and pork fat;

4. Then, dig out the melon pulp, put the melon and the melon lid into a boiling water pot and boil for about ten minutes until half cooked, then take out and drain;

5. Heat the wok on high heat, scoop in the cooked lard, and when it is 30% hot, add

Simmer winter melon over low heat for about 1 hour, remove and drain the oil;

6. Put the original pot on high heat, scoop in the cooked lard, and heat it to 60% hot, then add the lard, ham, chicken, chicken gizzards, chicken liver, and winter bamboo shoots, then scoop in 100 ml of chicken broth, shrimp roe, and salt, and simmer for about three minutes;

7. Thicken with wet starch, turn the pot upside down, fill the melon with starch from the opening, cover with melon pieces, and place vertically in a bowl;

8. Add 150 ml chicken broth and shrimp, steam for about an hour, and take out;

9. Put the winter melon in a soup plate, pour the soup in the bowl into a wok, add salt and MSG and bring to a boil, thicken with wet starch, remove from heat and pour over the winter melon.

Craft Tips

1. For this dish, you need to use small winter melon, one weighing about 350 grams. The melon should be flat, especially with uneven parts;

2. Various patterns can be carved on the winter melon, such as flowers, figures, mountains, rivers, birds and beasts, mainly to match the content of the banquet, with various changes and beautiful scenery, to set off the atmosphere of the banquet. As the saying goes, "Good food is not as good as good utensils." Winter melon is both a container and a dish in this dish;

3. The starch poured on the winter melon should be thin, otherwise the pattern will be covered;

4. Because this dish requires a frying process, you need to prepare 750 grams of cooked lard.