At the entrance, the soup is sweet, and the melon meat melts in one bite. It is really excellent food. Although he is young, he is delicious now. He never does what he wants. He ate and drank that day and left unforgettable memories. When I saw my uncle again decades later, when I talked about my childhood experience as a guest, I immediately shouted, "Ah! Winter melon cup! "
I always say that my talent for food when I was young came from my old grandmother, which is also true. But it was definitely my first teacher who really broke the enough paper and generated lifelong interest.
Wax gourd, native to southern China. I couldn't read when I was a child. I thought that since there were watermelons and pumpkins, there must be "East Melons". Moreover, winter melons are on the market in summer, so why is it reminiscent of winter? One of the reasons is that the wax gourd is ripe and frosted, like snow in winter. When you see it in summer, it is cool.
Old wax gourd is not very common in the vegetable market. Most of them are turquoise. Please sell them at a good price. It's rare to see someone buy a whole melon. This guy can weigh dozens of pounds. Usually cutting one or two pieces vertically is enough for a family of five to cook two side dishes.
The most advanced wax gourd dish is the wax gourd cup of Cantonese cuisine. I asked my uncle for advice and got the following practice: take a small melon with thick skin and meat, cut it in half, carve it into a sawtooth shape at the mouth of the melon, and dig out the pulp. Carving melon skin depends on the master's skill, and you can do without carving it. Next, boil the water and take it out to make the river too cold. On the other hand, dice scallops, duck, ham, mushrooms and frogs, put them in a melon bowl, add two soups, Shaoxing wine and sugar, steam them over high fire, sprinkle with salt, pepper and chopped ham and serve.
The so-called Ertang is a Cantonese noun. Thirty pounds of meat, thirty pounds of soup, called top soup, fifteen pounds of meat, boiled for four hours, or thirty pounds of soup, second class, called soup. The remaining soup residue is boiled in water for an hour, which is the second soup, also called hairy soup.
Winter melon cup is a seasonal dish in summer. To win by fresh, you don't have to use very rich top soup and soup base. The key is to have a handful of cordate telosma in the end, in order to arouse the appetite of diners.
The combination of frog and wax gourd is great. The former is sweeter, which can make up for the relatively dull taste of wax gourd. Among the "Taishi dishes" that Guangdong gourmets relish, there is a kind of Taishi frog, which is an upgraded version of the wax gourd cup. It is said that when scalding wax gourd, you need a piece of dried tangerine peel to remove the green gas.
Personally, Taiwan Province Province believes that many people in pineapple cake use wax gourd stuffing instead of pineapple stuffing, which is nothing new. The low price of wax gourd is one of the factors, but it is also strange that there is no personality, and the additives are in a mess, which is convenient to imitate this and that.
The most distinctive winter melon dishes in the world should be the stinky winter melon of Ningbo people and Shaoxing people. Every household in the local area smells bad. Ferment with amaranth stalks, dig into stinky brine, soak in raw wax gourd slices for several hours, take out and steam, pour sesame oil on it, and fill three bowls. But the strong personality of stinky wax gourd comes from stinky brine, not wax gourd itself.
Summer diet should be light, and winter melon soup is the most timely home-cooked dish. The next row is fine. I don't want to eat that meat. Cut a few slices of bacon or south wind meat, and you can still taste it. Vegetarians can add flat tips and tomatoes and pour a spoonful of sesame oil from the pot.
Steamed ham with wax gourd cut into leaves is a common side dish in Jiangnan. Legend has it that Ningbo families secretly eat ham in the kitchen when they cook this dish to entertain guests, because the older generation in Ningbo is frugal and never shows off their wealth. In this way, it is wise to eat ham instead of ham. Mr. Jin Yong, a native of Haining, a neighbor of Ningbo, wrote the dish "Twenty-four Bridges Moonlit Night", which may be the inspiration he got from it.
It's very simple. Wax gourd and edamame are fried in one pot, and it doesn't matter without soy sauce. Children in Shanghai are happy. Who says Shanghai food is thick oil and red sauce?
Add a little soy sauce, but not too salty, and sprinkle a handful of shrimp skin. Teacher Shen Hongfei said that Shanghainese knew that summer was coming as long as they smelled the wax gourd.