Delicious every day, The practice of salty wax gourd, how is salty wax gourd done delicious

The good friend teachs this my Xian Dong melon, sound really very good strange, faint also feel spot having a place is dark black, because allegedly salty wax gourd is of You Ningbo " smelly wax gourd " evolve come over, went to Shanghai to be taken later, avoided add process of smelly juice barmy, do normallyMatch congee. I like this kind of very simple folk way very much only, northerner follows probably had not listened before I am same ~
Evaporate is good last night, put the pass the night in freezer, do cole to eat today, unexpectedly not dark black, the mouthfeel of chunk wax gourd is very good, in freezer flavour of one night salt soaks wax gourd completely in, drench again a few sesame oil, relaxed ancient early taste suits hot weather too

With makings

Wax gourd	3.5 centimeters thick
Salt
Sesame oil	A few

The practice of salty wax gourd

Choose small wax gourd (because want to take a skin to eat, do not carry the sort of very big, the old wax gourd that cutting the skin of Chinese ink green that sell) the Mao Mao that washs the face with saline rub, abluent. Cut the cross section with large 3.5cm, take out flesh, if pursue,cut this kind of chunk, put into a bowl, the surface spills salt equably (should scatter more than cooking food at ordinary times a bit)
Do not want to turn on the water in the bowl, 8-10 of the evaporate after the steam on a pot for steaming food minute, not evaporate is too soft, reservation wax gourd tightens solid mouthfeel. Evaporate gave a few water by good wax gourd bowl, do not fall, refrigeration puts freezer to refrigerate pass the night to normal temperature hind, when eating the following day, drench a few balm can

2020-01-12