Do you want to blanch the melon salad?

I didn't know what melon it was when I first heard it. Later, I learned it was a domain name. In fact, it is the well-known "zucchini", which is very common in our life and is sold in the market all year round, so it is more convenient to obtain materials.

Small melon skin is thin, fleshy, juicy, crispy and tender. It can be eaten with meat, vegetables, stir-fried and mixed, and soup can be stuffed. Plus, it is convenient to store. It only needs to be placed in a ventilated and cool place for three to five days, and it will be deeply loved by everyone. It is often used to make food in life.

Speaking of cold melons, I think everyone seems unfamiliar, because few people make them in life. In fact, cold melon tastes delicious, crisp and refreshing. Learning to make it is simple and convenient, and you can serve it soon.

Cucumber is rich in vitamin C, carbohydrates, protein and minerals such as calcium, phosphorus, potassium and magnesium, especially calcium, which has the functions of moistening skin, losing weight and improving immunity.

So how to make "cold melon" delicious? Do you want to blanch the cold salad?

-let's talk about whether to blanch the cold salad first. I think the small melon will lose its taste if it is not handled properly because it is crisp and juicy, and it will be particularly unpalatable to eat. So what should I do with the small melon before the cold salad?

The first case is "original mixing"

"Raw mixing" is a common method in hotels. Usually, small melons are cut into uniform filaments, which can not only maintain their crisp and tender taste, but also facilitate tasting. Just cut them, put them in a plate after pretreatment, and then pour the juice neatly.

The pretreatment of small melons during "raw mixing" is particularly important, and the specific operations are as follows.

(1) First, remove the head and tail of the small melon, put it in clean water, add a little salt or a spoonful of flour, stir it evenly, soak it for more than ten minutes, and scrub the surface of the small melon to effectively remove the dust, impurities and residues on the surface, so that it will be more reassuring to eat.

(2) Cut the cleaned melon into filaments by changing knives. The longer the dish, the better it looks. You can also use the silk wiping tool to wipe out the filaments, which will be more uniform and slender (you don't need to remove the core at home, just choose fresh melons and wipe them all into filaments). Clean filaments don't need to be blanched, because they have no taste after blanching. Code the filaments into a large bowl and just add them. Soak for a few minutes, then rinse with clear water (this process should be careful and put neatly, because it will be put neatly on the plate later), and finally put it on the plate for later use.

In the second case, steam the melon in advance (don't blanch it, steaming can better retain its taste)

This kind of situation is more common at home, but the taste is slightly worse than that of raw mix. Cut the melons into chunks or thick slices, put them neatly on a plate, steam them in a pot for a few minutes, take them out, pour out the juice, and pour the mixed juice on them.

After the pretreatment of cold melon, let's talk about how to make "cold melon" delicious. Here I share two methods of "cold melon", that is, the mixture of two kinds of juice. The details are as follows.

The first kind of "hemp juice mixed with melon"

(1) As mentioned above, cut a small melon into filaments, soak it and wash it, and put it neatly in a plate for later use.

(2) Sauce: Add 2 tablespoons of sesame sauce (about 20g for household use) to the bowl, stir it with Jiang Shui (soak shredded ginger in water or boil it in cold water) to thicken it, and then add 1 tablespoon of soy sauce, a little salt, 2 tablespoons of rice vinegar and 1 tablespoon of sugar.

(3) The entrance has a strong sesame paste flavor, and the aftertaste is slightly sweet and sour. It tastes particularly crisp, tender and delicious. The more you eat, the more you want to eat, and the CD will be served soon.

The second kind of "hot and sour melon"

(1) As mentioned above, after the shredded melons are processed, they are neatly put into the tray for later use.

(2) Make a sour and refreshing "all-purpose cold sauce" to mix, which is very practical and can be applied to many cold dishes and can also be used to mix with water. The specific method is: put 10g chopped green onion and 10g minced garlic (this is the amount of a dish) into a bowl, add 5g Chili powder (this amount can be increased or decreased according to your own preference), then add 10g soy sauce, 10g balsamic vinegar and 3g salt, and stir well. Then pour the "universal mixed juice" on the shredded melon and stir it evenly when eating.

skill

Selection of small melons: the surface is shiny, bright and smooth, without scars and depressions; It looks moderate in size and quite solid in writing; Don't choose something too thick, especially one with a big belly; When you weigh it by hand, the heavier you feel, the more water you have.

As mentioned above, the shredded silk can be pretreated and then poured with juice. If it is cut into bigger or thicker pieces, I just need to steam it in a pot and then pour the juice on it. It feels easier to maintain the taste than blanching, and it is more convenient to make.