How to cook prawns stewed with gourd vermicelli? It's delicious and nourishing, and it's full of energy all autumn. It is better to eat this dish than fish and meat in early autumn. Delicious and nourishing, full of energy in autumn. Although the dew is cold, the autumn tiger is fierce, and the environmental temperature has been particularly high in recent days. So I have been volunteering outdoors every day these days, and my clothes are wet every day when I come home. It is also necessary to supplement water and nutrition.

Stewed gourd is the favorite way for the older generation in Jiaodong. Cucurbita pepo and sweet potato vermicelli absorbed the umami flavor of prawns and served with a bowl of white rice, which was delicious. In hot August, gourd is used to make iron pot stew. The juice is thick and the water is not enough. It is delicious. Eating some in moderation can effectively regulate the body's metabolic function and enhance the body's immunity, and it will be full of energy in autumn.

Winter melon stewed with vermicelli prawn food: more than half of winter melon, 5 prawns. Peel and peel the Chinese melon and cut it into thin slices. Add the right amount of oil to the pot, add the onion and stir-fry until fragrant. Add prawns and stir-fry until the color fades. Pour the gourd slices into the pot again and stir well. Appropriate amount of onion, a handful of amaranth, a teaspoon of yellow wine/kloc-0, a teaspoon of salt, moderate oil consumption, and a handful of sweet potato vermicelli. Practical process

The first step is to prepare a gourd, wash it and cut it diagonally. Peel and peel the gourd and cut it into thin slices. Add the right amount of oil to the pot, add the onion and stir-fry until fragrant. Add prawns and stir-fry until the color fades. Pour in the gourd slices, then stir-fry the pan evenly, and pour in the cooking wine to remove the fishy smell.

Step two, pour in the right amount of cold water. Pour in a handful of sweet potato vermicelli, bring to a boil, and simmer again. Stew the vermicelli until completely transparent. Add vinegar and oil-consuming seasoning. Don't forget to sprinkle a handful of chopped leeks before cooking.

Pour the gourd slices, then stir-fry the pan evenly, and pour the cooking wine to remove the fishy smell. Tip: This dish is an iron pot stew. It must be stewed for a long time, and the sweet potato must be stewed until soft and rotten and cooked. If the gourd is tender, you don't need to peel it. Just pinch the skin with your fingernails and you will know how tender the gourd is.