Oily little milk melon

Overview

Milk cucumber is made from tender cucumber as the main ingredient, supplemented with auxiliary ingredients such as rice wine, soy sauce, monosodium glutamate and sweet noodle sauce, and pickled several times. When picking, the flowers are still fresh and small thorns cover the whole body. They are picked on the same day and pickled on the same day. At this time, the tender melon is like a nursing baby, so it is called milk cucumber. Milk cucumber is crisp, tender and refreshing, sweet and delicious, and rich in nutrients. Milk cucumber has a unique flavor. It is famous for its crisp, tender and refreshing taste, sweet and delicious, and rich in nutrients. It is known as the treasure of pickles. The nutritional components of milk cucumber are mainly amino acid nitrogen, reducing sugar, various amino acids and minerals; salt, soy sauce, sweet noodle sauce, MSG, rice wine, white sugar, etc. are usually used as auxiliary materials to improve the taste and increase nutrition. [Suitable people for milk cucumber]: The general population can eat it, but those with high blood pressure should not eat too much.

Tags

• cold dishes
• home cooking
• old man
• summer recipes
• lunch
• dinner
• students
• chaotian pepper
• milk melon
• sesame sesame oil
• white balsamic vinegar
• cooking oil
• garlic
• peppercorns
• salt

Ingredients

Steps

1. 1 Wash and peel the milk melon.

   

2. 2 Cut diagonally into slices and arrange on plate.

   

3. 3 Crush the garlic and place it on top of the melon slices, and sprinkle with salt.

   

4. 4 Pour oil into the pot, add Sichuan peppercorns and Chaotian pepper and sauté until fragrant.

   

5. 5 Sprinkle onto the milk melon slices.

   

6. 6 Just drizzle some sesame oil and white balsamic vinegar.