sweet potato flour
|1 small handle|
|10 or so.|
light soy sauce
dark soy sauce
How to cook winter melon with vegetables that are hot to the touch.
Preparation: wash the pork and cut into 1cm slices, add wine and light soy sauce and marinate for 15min.
Wide seaweed I buy dried seaweed from supermarket bags, soaked in warm water for 30min in advance.
Chop the onion, ginger and garlic, wash the star anise and coriander leaves, and cut the dried chillies into segments.
Ingredients: Peel and seed the melon and cut into 2cm x 2cm slices.
The tomatoes are thinly sliced and it’s best not to let too much juice run out.
Cut the tofu into mahjong-sized pieces.
Wash the sand from the soaked seaweed and cut it into 1 cm wide shreds.
Stir-fry the meat: add some oil to the pan, the marinated pork into the pan, quickly stir-fry and stir, stir-fry for 2min or so. Add some dark soy sauce or braised soy sauce, a little salt, and stir-fry for 2min.
Boil the vegetables: add some oil to the pan, depending on the amount of vegetables. Heat oil and add onion, ginger, garlic, star anise and dried chilli leaves and fry for aroma. Add the tomatoes and saute until soft.
In a small bowl, stir in 2 tablespoons of bean paste with a little water. Quickly flip the tomatoes to avoid battering the pan.
Add the winter squash and stir-fry quickly, tossing to coat with the sliced pork. Add a bit of vinegar to prevent the melon from boiling over.
Add hot water, once the water is boiling, add the tofu and cook on low heat for 10min.
Add the kelp and sweet potato vermicelli and continue cooking for 10min.
Finally, add the balls and cook on high heat for a minute, season with some salt and soy sauce.
Sprinkle in the chopped cilantro, take it out of the pan, and a bowl of boiled winter squash hot to the core is ready!