Summer is the main season for the appearance of the fuzzy melon. It can be cooked in many delicious dishes such as soup, stir-fries, steamed, boiled, and it also serves as a medicine for various illnesses. All parts of the fuzzy melon can be used as a medicinal ingredient, it is cheap, effective, and has no side effects.
According to Eastern medicine, the fuzzy melon has a sweet taste, cool nature, non-toxic, and has the functions of regulating menstruation, treating heat symptoms, reducing inflammation, clearing heat, moisturizing the skin, promoting blood circulation, and promoting urination. With so many effects, during the summer, almost every family buys this type of fruit for cooking.
The most familiar dish is fuzzy melon used for making soup or stir-fries with different ingredients. However, when stir-frying or cooking, the fuzzy melon often turns black, ruining the visual appeal of the dish.
The restaurant chef said that the cause is due to oxidation of the melon during cooking, causing it to turn black. The chef also pointed out that during cooking, people have overlooked an important step.
Here are detailed instructions to prevent the fuzzy melon from turning black during cooking:
First, prepare about 2 good and fresh fuzzy melons, then peel them. Note that when peeling, only peel them moderately, not too thick to avoid wasting the melon flesh.
After peeling the melon, rinse it thoroughly and cut it into bite-sized pieces. Put the melon directly into a large bowl, add a spoonful of salt, mix well, and marinate for 5 minutes. Use salt to marinate the melon to prevent oxidation, which can turn the melon into a black color after being exposed to air. This is an important step that many people tend to forget.
After marinating the melon for 5 minutes, pour water into the bowl of melon and gently wash each piece of melon and then discard the water. Then add clean water to the bowl of melon, add a little salt, and soak for an additional 2 minutes. With this method, no matter what dish you cook, the fuzzy melon will not turn black.
Prepare a few cloves of garlic, peel them, and slice them. If you like, you can add 1 sliced chili pepper.
Heat a little cooking oil in a hot pan, add the melon and stir-fry. When the melon is tender, start seasoning. Since the melon has already been marinated with salt, you don’t need to add too much salt. You can add a little bit of soup powder and sugar to make the melon greener. Stir-fry until the melon is almost cooked, then add garlic and a little oyster sauce, stir-fry until completely cooked, add some green onions, and remove the melon from the pan.
Furthermore, when stir-frying the melon, it is important to note that there is no need to add water because the melon itself contains a lot of water, which will be released during stir-frying. If you add water, the melon will not be as sweet and delicious.
Good luck!
According to Thoidaiplus
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