Stir-fried Yunnan melon with pickled vegetables

Overview

I accidentally saw this dish made by someone else on the Internet. It is a very common dish. The sour and mellow pickled vegetables must taste good with the crispy zucchini. I tried frying it and it tasted really good! Yunnan melons are called zucchini in the north. Zucchini has high nutritional value, especially the highest calcium content. Zucchini also contains a rich vitamin that is very effective for people with dark complexions. It can improve the color of the skin and replenish the nutrients of the skin. Zucchini can also regulate human metabolism and has the effects of weight loss, anti-cancer and cancer prevention. Water pickles are called Fa Shui pickles in Pu'er. The characteristic of water pickles is that the pickling cycle is short. Generally, the finished product takes about 10-15 days. They can be pickled all year round, making them a convenient pickled product. Water pickled vegetables are made by washing and cutting Yunnan bitter vegetables into small pieces, then putting them in an earthen jar, pouring cold boiled water over them, adding some salt, and then placing the jar in a place where the sun can shine, allowing it to heat up and naturally ferment and become sour. This process takes about a week before it can be opened and eaten. Put some rice soup in it to make the flavor more mellow.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• yungui snacks
• chili
• garlic
• msg
• oil
• pickled vegetables
• yunnan xiaogua
• salt

Ingredients

Steps

1. 1 Prepare a small bowl of water for pickled vegetables.

   

2. 2 Wash 1 small melon, slice it first and then cut it into shreds. Peel and mince the garlic and cut the pepper into small pieces.

   

3. 3 Heat oil in a wok, add chili and garlic and stir-fry until fragrant.

   

4. 4 Add shredded melon and stir-fry till raw.

   

5. 5 Add the pickled vegetables and stir-fry for a while.

   

6. 6 Add appropriate amount of salt and a little MSG and stir-fry evenly before serving.