A common recipe for a tomato roasted winter melon?

Ingredients. Tomatoes to taste.

Winter melon to taste. Seasoning.

Salt. Amount.

Essence of chicken. Crumb. Scallions. Amount.

Garlic. Amount. Sugar. Crumb.

Preparation of roasted winter melon with tomatoes.

1.Wash the tomatoes and cut them into cubes, peel and cut the squash into cubes.

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2.Heat the oil in a pot, fry the chives and garlic, and add the winter melon to the pot.

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3.Sauté until the melon changes color, then remove the tomatoes from the pan.

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4.Add soup to boil, add salt, sugar, and chicken essence to taste after the water boils.

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4.Cook until the melon is soft and rotten.

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Material. Tomato one.

Half a winter melon. Method.

Cut off the skin of the winter melon, wash it, remove the winter melon naan, cut it into winter melon pieces, and draw a cross mark on the outside of the melon pieces to facilitate the flavor when the vegetables are cooked.

Wash the tomatoes, cut them in half, and then cut them into three lobes along the longitudinal section. Cut into twelve cloves in total and set aside.

Wash the pan to remove greasy stains and pour the water clean so that the oil does not splash out later.

Turn on low heat and pour a small amount of canola oil. Turn on high heat, add the winter melon, fry for a while, add the tomatoes, and continue to fry together for a while. Then add 300 ml of water, which is about the same as a thermos cup to boil, boil, boil, and say important things three times.

Cook until the appearance of the winter melon is crystal transparent, add a spoon of dark soy sauce, and then add a spoon of dark soy sauce to adjust the color. Stir-fry for a while to evenly color, add salt to taste, and you're done.

The most common way to cook a tomato is to cut the tomato into pieces, so that the winter melon is sliced and the tomato is stir-fried in the pot, fried until the tomato is soft and rotten, and then put in the winter melon, and then continue to stir-fry until it is broken and fried.

Scrambled eggs with tomatoes, scrambled winter melon.

Tomatoes have the effects of nourishing myocardium, clearing heat and detoxifying, diuretic and laxative, and the taste is sour and sweet. Winter melon has the effect of reducing heat, water and swelling, and the taste is light and fragrant. The two are fried together, the nutritional taste absorbs each other, light and refreshing, nutritious and delicious.

Here's a look at how to make fried winter melon with tomatoes.

1 tomato, 150 grams of winter melon, appropriate amount of shrimp skin.

Green onion, ginger, garlic, salt, monosodium glutamate, Sichuan pepper, oyster sauce, oil.

01 Peel the winter melon, wash it with water, control the moisture, and cut it into slices about centimeter thick.

02 Wash the tomatoes with water, control the moisture, and cut into cubes.

03 Rinse the shrimp skin with water to control the moisture (the shrimp skin is mainly used to improve freshness, according to personal preference, you can also leave it out).

04 Chop the green onion, ginger and garlic and set aside.

05 Heat oil in a pot, add peppercorns, green onions, ginger and garlic after the oil is hot, and stir-fry the pot. Then add the shrimp skin and stir-fry until fragrant.

06 Add the winter melon and stir-fry, stir-fry the winter melon until it is slightly soft, add the tomatoes and stir-fry, add a little oil, and add salt.

07 Stir-fry until the tomatoes are soft and add the soup slightly, add monosodium glutamate, turn off the heat and remove the spoon.

A spoonful of oil can be used to make roasted eggplant.

How to cook eggplant with winter melon:

Ingredients: 200 grams of winter melon, 100 grams of eggplant, 1 green onion, 2 tablespoons of oil, 4 grams of salt, 10 ml of soy sauce, 6 grams of thirteen spices, 3 grams of chicken essence.

1. Peel and remove the seeds, wash and cut into small pieces, remove the stems of tomatoes and eggplants and cut them into hob pieces, and cut the green onions into segments.

2. Heat oil in a pot and add green onions and stir-fry until fragrant.

3. Then add the winter melon and stir-fry for a few minutes.

4. Add the eggplant cubes and stir-fry, add salt, thirteen spices and soy sauce.

5. Stir-fry a few more times, until the winter melon and eggplant are soft, turn off the heat and add the chicken essence.

Wash the eggplant first, cut it in two from the middle, then draw a tic-tac-toe knife, smear with an appropriate amount of salt, put it on a plate, sprinkle with shredded ginger, drizzle with a little blending oil, fry it in a pot, fry it for more than ten minutes, pick out the ginger shreds from the pot and filter out the steamed juice; Put the cut and stir-fry in the pot, add an appropriate amount of oyster sauce and broth essence during the stir-frying, as well as a little salt, sugar, light soy sauce, add an appropriate amount of water, wait for the winter melon to be burned into a thick juice, simmer until the juice is almost dry, and quickly stir-fry evenly.

Characteristics: soft and glutinous and refreshing, fresh and sweet, rich in taste, suitable for both north and south.