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[How to eat melon?

This is the most delicious!

】 _Home Practice _ Production Method

[How to eat melon?
This is the most delicious!
】 _Home Practice _ Production Method

Bailan melon is a Lanzhou honeydew melon that everyone realizes. This kind of melon has a thick skin, sweet taste, very tender meat, rich juice, rich in sugars, and other trace elements such as calcium, phosphorus and iron.Contains a variety of vitamins, almost everyone can eat this melon, you can eat healthy, the following will introduce the correct way of eating for everyone.

First, how to eat “brown white melon” is a culinary rookie evolved from the “watermelon lamp” and “watermelon cup” in the 1950s. It is a special flavor that has entered the ranks of famous dishes.

Ingredients: A ripe white melon supplement: 100 grams of glutinous rice, 50 grams of raisins, 25 grams of water starch, 100 grams of preserved fruits, 100 grams of walnuts, 100 grams of preserved melon, 100 grams of pork suet, 200 grams of sugar, and 300 grams of rose sugarG.

Method: 1. Wash the glutinous rice thoroughly, cook it in a bowl over low heat and put it in a bowl.

Remove the lard from the lard, change the knife to diced, heat it in a boiling water pot, and remove the water.

2, preserved fruit, preserved melon, peach kernel changed to knives.

Wash the raisins.

Then add preserved fruit, preserved melon and raisins into the pot, add 100 grams of sugar and 20 grams of rose sugar, and stir to form a filling.

3. Wash and peel the white melon, cut it into two parts, cut it from a quarter of the melon tail, remove the seeds, put in the mixed sweet filling, cover the melon cover, put it in a concave dish and steam itAbout half an hour, let cool and change the concave plate.

4. Fry the spoon over the heat and occupy the original melon juice; add 100 grams of water, add the extra sugar, thin the starch with water starch, sprinkle with the remaining rose sugar, cool in a bowl, and drizzle the white melon on the table.
Eight treasures of melon, colorful, beautiful as jade, sweet as honey, unique flavor of melon juice, soft and refreshing, for the summer heat to relieve heat.

Second, edible melon processing method When edible melon is eaten directly, the outer skin needs to be washed, cut into pieces, and eaten after removing seeds.

When the white melon is used for cooking, it needs to be washed, peeled, and cut for use.

Third, sauce white melon materials: white melon (5000 g), salt (1250 g), yellow sauce (2500 g).

Practices: 1. Wash and peel the selected Bailan melon, peel it, cut into sickle pieces, dissolve the salt with boiling water, and pickle the Bailan melon pieces in salt water after cooling. Turn them once a day for 5-6 days.After the water seeps out, the melons are salted and used for later.

2. Remove the pickled white melon, soak it in clear water for 2-4 hours, remove it after the salinity is lowered, place it in a cool and ventilated place to dry to 30%, and then put it in the sauce bowl to make the sauce.Flip once a day, let it go for 5 days, and sauce for 3 weeks.

Four, stuffed white melon materials: a ripe white melon, 100 grams of glutinous rice, 50 grams of raisins, 25 grams of water starch, 100 grams of preserved fruits, 100 grams of walnut kernels, 100 grams of preserved melon, 100 grams of pork suet, 200 grams of white sugar,300 grams of rose sugar.
Method: 1. Wash the glutinous rice thoroughly, cook it in a bowl over low heat and put it in a bowl.

Remove the lard from the lard, change the knife to diced, heat it in a boiling water pot, and remove the water.
2, preserved fruit, preserved melon, peach kernel changed to knives.

Wash the raisins.
Then add preserved fruit, preserved melon and raisins into the pot, add 100 grams of sugar and 20 grams of rose sugar, and stir to form a filling.

3. Wash and peel the white melon, cut it into two parts, cut it from a quarter of the melon tail, remove the seeds, put in the mixed sweet filling, cover the melon cover, put it in a concave dish and steam itAbout half an hour, let cool and change the concave plate.
4. Fry the spoon over the heat and occupy the original melon juice; add 100 grams of water, add the remaining sugar, thinly dip with water starch, sprinkle the remaining rose sugar, cool in a bowl, and drizzle the white melon when serving.

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