Stewed winter melon with vermicelli skin
Overview
Anyone in the north is familiar with stewed winter melon with vermicelli skin. The winter melon is soft and rotten, and the vermicelli is smooth in texture. It is so fragrant when topped with cotton oil. When the weather is cold, you can cook it in a pot and the whole family will eat it warmly.
Tags
Ingredients
Steps
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First peel the winter melon, cut it into large pieces, and then cut into some chopped green onion and shredded ginger.
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Add oil to the pan, heat it up, add star anise, shredded ginger, and chopped green onion and sauté until fragrant, then add the winter melon cubes and stir-fry.
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Stir-fry until the edge of the winter melon becomes transparent, then add salt and add a very fresh flavor. If you like it darker, you can add dark soy sauce and stir-fry until it becomes coloured.
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At this time, you can add water. The amount of water depends on the number of people eating. After adding the water, boil it over high heat.
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piece of vermicelli, broken into pieces. Be sure not to break it above the pot, as the steam will prevent it from breaking open.
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Put the broken vermicelli into the pot and spread it out, otherwise it will stick together when cooked,
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Then taste the soup, make slight adjustments, and simmer over medium heat. The winter melon and vermicelli have been cooked. Take out the pan and sprinkle some chopped green onion or coriander, and the last thing you can’t forget is to drizzle it! Cotton! Oil!
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Suddenly I saw the price tag on the packaging of winter melon, which was less than 2 yuan. This dinner was a real bargain. The whole family was full and comfortable.
