How to choose winter melon?

Look: A layer of frost on wax gourd is the basic standard representing its quality. The more complete the frost, the better the quality. Then see if the melon is symmetrical and has spots; If the melon has been cut, look at the pulp. If the pulp is too thick, it is not good. We also need to see the seeds, which have matured into yellow-brown wax gourd and taste good.

Pinch: You can pinch the skin of wax gourd with your nails, indicating that the meat is denser and better. Diandian: By hand, it is a good wax gourd with heavy water and less pulp, and light pulp with loose and insufficient water and more pulp.

Then you can choose melons according to the cooking method.

This may depend on personal taste. I think there are many kinds of winter melon on the market. In the same way, different wax gourd tastes different. Generally speaking, big white gourd tastes best when braised in brown sauce, and the soup will be slightly worse. Of course, everyone may have different tastes. You can buy several kinds, try them yourself and find what you like. Because of this, each kind of wax gourd tastes different, and the best cooking method is different:

It's best to make a cup of wax gourd with small wax gourd. This kind of wax gourd is the right size, with juicy meat and delicious taste. It is best to stir-fry or burn wax gourd with dark green skin. This kind of winter melon has thick skin and is not easy to rot, so it is the best choice for frying. Be careful not to peel it too thick. It's better to leave some green meat.

You can cook winter melon soup with light green skin. This kind of wax gourd is thin and soft, easy to taste and suitable for soup. The recommended practice is dried rice and winter melon soup, which is delicious and simple, but winter melon is perishable and should not be cooked for a long time. After boiling, it can be cooked in ten minutes.